Almond Paste is the fundamental building block of high-end confectionery. In this essential technique tutorial, Chef Melissa Coppel demonstrates why making your own Almond Paste is superior to any commercial alternative. Mastering this base recipe gives you complete control over the roast profile, sugar content, and texture, allowing you to create a product that is perfectly tailored for use in ganaches, pralinés, and fat-based fillings.
Unlike store-bought versions which often contain fillers or bitter almond extract, this Almond Paste relies on the natural oils and Maillard reaction of roasted nuts. You will learn the systems to grind and refine the nuts to the correct micron size, ensuring a smooth, pliable Almond Paste that emulsifies seamlessly into your recipes without grittiness.
The quality of an Almond Paste is defined by its fineness and oil release. We explore the mechanics of food processing to prevent the mixture from overheating, which can cause oil separation. You will learn how to monitor the friction temperature to keep your Almond Paste stable and workable.
Chef Coppel also covers the versatility of this formula. While focused on almonds, the technique for this Almond Paste can be adapted to hazelnuts, pistachios, or pecans, giving you a universal framework for creating any nut-based matrix required in a professional kitchen.
Once you have mastered the raw material, the course shifts to application. A high-quality Almond Paste is essential for binding fat-based fillings and adding body to interiors. We discuss how to store and age your Almond Paste to ripen the flavors before use.
By the end of this 10-minute session, you will replace commercial tubs with fresh, aromatic Almond Paste, elevating the flavor profile of every bonbon, macaron, or entremet you produce.
What is included in the recipe?
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