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Wrap each piece in plastic wrap and freeze for 20 minutes. Frangipane  Whip butter and sugar with a hand mixer in a medium bowl on high until light and fluffy. Add almond four until combined. Almond Pastry Cream Bring the milk to a boil over medium heat.  Whisk together the sugar and cornstarch in a medium heatproof bowl. Whisk in the egg yolk, vanilla and almond extract. Slowly stream the hot milk into the egg mixture, whisking constantly. Strain the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and boiling.  Remove from the heat and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Set aside to cool to room temperature. 

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