Weigh 300 g almond flour, 300 g sugar, 300 g butter, 350 g wheat flour, 3 eggs, 50 ml dark rum, and 500 ml whole milk.

Whisk 2 eggs with 100 g sugar and 100 g wheat flour in a mixing bowl until smooth.

Heat 500 ml whole milk in a saucepan until hot but not boiling.

Whisk the hot milk gradually into the egg mixture to temper it.

Return the mixture to the saucepan and whisk over medium heat until it reaches 80°C and thickens.

Transfer the pastry cream to a bowl and let it cool until no longer hot.

Cream 300 g softened butter with 200 g sugar until smooth and pale.

Mix in 300 g almond flour, 1 egg, 200 g wheat flour, and 50 ml dark rum until evenly combined.

Fold the cooled pastry cream into the almond cream until the frangipane is smooth and uniform.

Use the frangipane immediately as a pastry filling, or chill it in a covered container before use.