Crack the eggs and put them in the freezer to become very cold (if kept outside the fridge).
Cut butter into cubes and allow to become
room temperature . Put the butter in the mixing bowl and cover with the confectioners sugar and then the nut flours.
Add all the eggs on top and vanilla extract
and turn mixer on first speed for 15 seconds, then on second speed for 10 seconds , then third speed for 30 seconds , and
back on second untl the mix become creamy and fluffy.
Pipe the pipe onto parchment paper the size bellow the serving dish ; following the anticipated
drawing on the parchment of the desired shape. Store in freezer.
For the service , keep some of necessary Frangipane in the station fridge.
At pick , place the frangipane onto the
serving dish and bake at 350ºF for approximatively 4 to 5 minutes until the frangipane slightly colors and has baked
around the sides but the center still loose