Cookbook:Marzipan
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Marzipan or marchpane is a sweetened, workable almond paste.[1][2][3][4] It should not be confused with other varieties of almond paste.[4]
Characteristics
[edit | edit source]Generally, marzipan has a sweet flavor and pliable, dough-like texture.[3][5][6] Both of these properties are governed by the proportion of nuts and sugar used.[2] Higher sugar content increases sweetness and firmness, which in excess makes the marzipan difficult to handle,[7] and the mixture can ultimately separate.[3] At the other extreme, a too-great proportion of nuts can also cause separation due to excess oil.[3] A reasonable balance occurs at around ⅓–⅔ nuts.[3][7][8][9] A liquid sweetener can improve pliability.[7]
Some marzipans may be colored[6][7] or flavored, depending on the application. Bitter almonds or flower waters are some common flavorings.[5][9] Sometimes egg white is added for binding.[6][9][10] While marzipan should be based on almonds,[3][9] other nuts can also be added alongside them (e.g. pistachios or hazelnuts).[2][3] The total fat content should be kept in mind, since too much fat in the nuts can ultimately cause the oil to separate out during grinding.[3]
A couple subtypes of marzipan may be produced. So-called German marzipan is made by grinding almonds and sugar together before cooking them together and cooling the resulting paste.[3][5] French marzipan, on the other hand, is made by combining almonds with a sugar syrup brought to the desired sugar/water content.[2][3][5][9] With French marzipan, the almonds may be ground either before or after combining with the sugar syrup.[2][3][5][9] Grinding can be done with a high-powered food processor or a specialized roller grinder, with the latter being preferred.[2][3] Either way, it should be cool when grinding, and it will increase in temperature during grinding.[3]
The nuts used for marzipan are often blanched/soaked to remove the skins and ensure a sufficient water content.[3][9] Perhaps surprisingly, insufficient water content can increase the risk of oil separation.[3][9] As a result, when using toasted almonds, additional moisture will need to be returned to the almond mixture to compensate for that lost with the dry heat.[3] Ultimately, the final moisture content should be below 8.5%.[9]
Selection and storage
[edit | edit source]Because of the low water activity of marzipan, it will last for quite a while (on the order of months) if properly handled and stored.[1][7][8] To keep it from forming a crust and ultimately hardening, wrap marzipan in plastic and store it in an airtight container.[1][7][8] Then, keep in a cool place or refrigerator.[6][8] Marzipan may also be stored in the freezer for even longer, but it will need to be thawed before use.[8] If it separates during thawing, try kneading in a little water and powdered sugar until smooth.[8] Any time you are not actively working with the marzipan, it should be kept covered, sometimes with a damp cloth,[1] to prevent drying.[8]
Use
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Marzipan finds multiple uses in pastry and confectionery.[5][8][9] Like some doughs, marzipan can be rolled out into sheets,[1] which in turn can be used to cover cakes and provide a smooth surface.[1][6][8][11] It can also be sculpted into small figurines, such as fruits, plants, and animals, and colored accordingly.[1][4][10][11] Marzipan may also be used as a filling for some confections, such as chocolates.[2][5][7] Typically, firmer marzipan is used when structural integrity is required, such as when sculpting, while softer marzipan is used for fillings.[4] Marzipan pieces can be adhered to each other with sugar syrup.[7]
Techniques
[edit | edit source]Working
[edit | edit source]When working with marzipan, use stainless steel rather than aluminum tools to prevent discoloration,[1][7][8] and make sure everything is clean.[1][8] Overworking the marzipan, including when it is too firm for your application, can cause it to become excessively oily.[1][6][8][9] Try correcting this by kneading in a little water first and then powdered sugar if necessary.[2][6][8] If your marzipan is too dry, try working in some glucose syrup or an alcoholic spirit.[2] If too soft and sticky, try adding some powdered sugar or a 50/50 cornstarch-and-milk-powder mixture.[2] Make sure your marzipan has cooled completely before working with it.[3]
Coloring
[edit | edit source]Marzipan can either be colored by kneading in the color for uniform distribution or by applying it to the outside of the finished decoration.[7][8] Water-soluble colorings are recommended.[7][8] Cocoa powder can be kneaded in to help with darker tones, but it will add a chocolatey flavor and will dry the marzipan out a bit;[8] some syrup or water can be worked in to compensate.[8] Spraying or brushing the finished pieces with melted cocoa butter adds an attractive shine and protects the color.[7]
Rolling
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Like dough, marzipan is rolled out on a flat work surface, using powdered sugar to prevent sticking.[1][7][8] For covering cakes and similar preparations, a thickness of ⅛ inch or 3 mm is ideal.[7][8] Too thin and it can break; too thick and it can look uneven or lumpy. Textured rollers can be used to create imprinted patterns on the sheets.[1][7]
Substitution
[edit | edit source]Depending on the application, a few other products can sometimes stand in for marzipan. Certain varieties of fondant, for example, can be rolled out to cover cakes. Both fondant and gum paste can be used for making sculpted figurines and other decorations.
Recipes
[edit | edit source]Using marzipan
[edit | edit source]For marzipan
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g h i j k l Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c d e f g h i j The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c d e f g h i j k l m n o p q Greweling, Peter P.; America (CIA), The Culinary Institute of (2012-11-06). Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner. John Wiley & Sons. ISBN 978-0-470-42441-4.
- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d e f g h i j k l m n o Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d e f g h i j k l m n o p q r s Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d e f g h i j k Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.