French Almond Cream Frangipane (Crème d’Amande)

Toast Almond Flour - Optional
1 Preheat oven to 350℉ (180℃). Line a baking pan with parchment paper. 
2 Spread the almond flour in an even layer across the pan. Bake for 10 minutes, stirring the flour every 3 minutes with a spatula for an even toast. Set aside to cool completely (about 20 minutes).
Almond Cream
8 Stir the vanilla extract and almond extract into the beaten eggs. Separately whisk together the toasted almond flour and all purpose flour in a small bowl.
4 Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed for about 3 minutes until pale and fluffy. 
5 Mixing on low speed, add in a third of the flour mixture, followed by a third of the eggs. Repeat until all the flour and eggs have been incorporated. Scrape bottom and side of the mixing bowl as needed.
9 To add rum, mix it in at the very end. 
6 Don't over mix. It should look like a soft textured paste. 
7 Transfer to airtight container and refrigerate until ready to use. Allow the frangipane to come back to room temperature for a spreadable consistency to fill and bake inside pastries.