The baker and confectioner favoured by the residents of Ménilmontant (Paris 20th) prefers a «traditional» version, as do I, with a nice thick, fluffy frangipane made from a mixture of almond cream and custard.

Benoît Castel's recipe is full of mischief and easy-to-make tricks. I invite you to follow them after watching this episode of the programme «Qu'est-ce que tu food», which I have been co-producing and presenting on 20 Minutes TV since September 2025. You'll see, there's nothing very complicated about it.