Almond Cream & Frangipane

ALMOND CREAM - 1
BUTTER	8 ounces
POWDERED SUGAR	8 ounces
GROUND ALMONDS - finely ground	8 ounces
CAKE FLOUR - sifted	2 ounces
EGGS	8 ounces
RUM	1.5 ounces
METHOD: 1) Using the paddle attachment, cream the butter till softened, 2) Sift together almond flour, powdered sugar and flour, add this to the butter and blend till smooth. 3) Slowly add room temperature eggs. 4) Add rum. **Note: Frangipane is always baked. Never eaten raw!

ALMOND CREAM - 2
ALMOND PASTE	1#
BUTTER	8 ounces
EGGS	8 ounces
CAKE FLOUR - sifted	2 ounces
RUM	1.5 ounces
METHOD: 1) Cream almond paste and butter together using a paddle. 2) Slowly add room temperature eggs. 3) Add cake flour and blend in. 4) Add rum. * Flavorings such as almond, lemon zest, flavoring compounds, chocolate can also be used. * Keeps 5 days in refrigerator. FRANGIPANE - lightened Lighten the Almond Cream by adding 16 oz. of Pastry Cream - blend well. It is now ready to use.