Almond Paste Recipe by Chef Melissa Coppel

In this free technique tutorial, Chef Melissa Coppel demonstrates why making your own Almond Paste is superior to any commercial alternative.

Nut pastes, and in this case, Almond Paste, are a fundamental building block of bonbon fillings and pastry.

In this short class, Chef Melissa Coppel 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.

Three Almond Paste Options for Three Different Applications

A high-quality Almond Paste is essential for binding fat-based fillings for your bonbons.

This is why Chef Melissa includes three variations of the same almond paste or nut butter recipe: a plain whole roasted almond paste, a peeled almond paste, and a caramelized almond paste (using the same recipe from our caramelized nuts free recipe, which you can find here).

So, How Can You Use Each One?

• Plain almond paste is your base for all kinds of mixed-nut pralinés, where you still want the almond flavor to come through with a touch of bitter balance from the skins.
• Peeled almond paste is the smartest, fastest way to make other flavors in your fat-based fillings shine through. Mix in some freeze-dried fruit bits and some extract and obtain the freshest, most delicious-tasting filling for your bonbons!
• Caramelized almond paste adds a nuanced extra layer of flavor to your nuts, thanks to the addition of caramel and salt.

By the end of this 10-minute session, you will replace commercial tubs with these three Almond Paste recipes, elevating the flavor profile of every bonbon, macaron, or entremet you produce.

Get the free class today and start making your own nut pastes or nut butters!