Have I mentioned that I love brioche? OK, so it’s rich and sweet and buttery and I don’t recommend eating it every day. On the other hand, it is rich and sweet and buttery. And it’s easy to make it even better with the addition of things like frangipane, which is… rich and sweet and buttery and almondy. (See? Even better.)
Frangipane is essentially a baked almond pastry cream. In school we learned to make it by combining vanilla pastry cream, a cooked custard that can be used without further baking, with almond cream, which is not pre-cooked and lends a lighter, cake-like texture. There are plenty of other frangipane recipes out there if you don’t want to use this two-part process, but the pastry cream and almond cream can also be used on their own, so they’re nice recipes to have, and you can vary the proportions of each depending on the texture you want your frangipane to have (more almond cream for a puffier frangipane). Zoe Bakes has a great photo tutorial on making pastry cream.