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1
Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside.
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2
Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
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3
Place 1 of the circles on a parchment paper lined baking sheet.
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4
Pipe a 5-inch diameter mound of almond cream in the center of the circle.
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5
The mound should be about 1-inch high.
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6
Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
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7
Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first.
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8
Gently press against the sides of the almond cream mound to remove any trapped air.
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9
Seal the edges of the 2 layers by pressing the top edge into the bottom edge.
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10
Use a sharp knife to give the circle a fluted edge like a flower.
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11
Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center.
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12
This will allow steam to escape during baking.
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13
To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound.
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14
Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream.
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15
Lightly brush the top with egg wash.
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16
Let the frangipane rest in the refrigerator for 1 hour before baking.
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17
(At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks.
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18
Let it thaw in the refrigerator or in your backpack before baking.)
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19
Preheat the oven to 350 degrees F (175 degrees C).
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20
Bake until it begins to brown slightly, about 20 minutes.
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21
Meanwhile, prepare the glaze: Stir together the corn syrup and water.
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22
Remove the frangipane from the oven and brush it well with the corn syrup mixture.
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23
This adds sweetness, enhances the color, and gives it a crispy crust.
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24
Continue to bake until well risen and evenly browned, about another 20 minutes.
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25
The baked frangipane should be flaky and tender, and the almond cream center still moist.
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26
Remove the baking sheet from the oven and let cool on a wire rack.
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27
The frangipane is best when served while it is still slightly warm.
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28
Use a serrated knife to slice it.
