DIRECTIONS:
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Marzipan has been used for centuries by pastry chefs all over the world.
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It can be used in baking and for covering and filling cakes.
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Marzipan looks fabulous for colorful cake decorations and figurines.
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Marzipan has to have at least 25% almonds otherwise it is considered almond
paste.
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A thin layer of Marzipan can be used to cover a cake.
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Colored it can replace the need for frosting.
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It is also used under Fondant, much like apricot glaze to protect the Fondant
from moisture.
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Both recipes call for extra fine ground blanched almonds.
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In commercial bakeries the almonds are finely grounded by passing them
through granite rollers.
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The finer the almonds the better your results will be.
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The uncooked Marzipan is kneaded together until smooth and is then stored
in an airtight container or plastic bag over night.
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For cooked Marzipan add the sugar to the water in a saucepan and cook until
the sugar is dissolved.
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Add the almonds and cook it until the batter stops sticking to the pan.
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Remove from heat and place onto a marble slap, wooden board or a sheet
pan.
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While still warm knead first with a wooden spatula and then by hand until
smooth.
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Store in an airtight container or plastic bag.
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Marzipan can be softened by adding small amounts of syrup to it, if too
soft add additional powdered sugar to it.
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