Frangipane

Pastry Cream
100% Milk 1lb 31/2oz
5% Sugar #1 1oz
7% Cornstarch 1 1/2oz
20% Sugar #2 4oz
20% Egg Yolk 4oz
12% Butter 1 1/2 oz

Almond Cream
324.6% Butter 4 1/4oz
324.6% Sugar 4 1/4 oz
147.7% Eggs 2oz
324.6% Almond Meal 4 1/4oz
100% Bread Flour 1 1/4oz
9.2% Rum 1/8 oz

Creaming Method

Frangipane
Almond Cream 10oz 100%
Pastry Cream 5oz 50%
fold together