Almond Paste

Home Made Almond Paste Thermochef

Описание:

Video Cooking Demonstration and Recipe for Home made Almond Paste made in the Thermochef. This versatile confectionary is used as an undercoat for Fondant in Cake Decorating to prevent the cake colour from bleeding into the Fondant. Its used in sweets, pastries, table decorations biscuits and cakes. Here we show you how to make it quickly and easily. In other videos we will show you how to use it in different recipes. You can buy this product ready made but we don't like the artificial overpowering taste of Marzipan or Artificial Almond Essence. This sweet home made variety, we believe tastes much nicer than store bought and if you have almonds and sugar you can make it, very economically, in a few minutes. Some people shy away from formally decorated cakes because of a dislike for Almond Paste, we think our version enhances and positively adds to the cake tasting experience. We do hope you give it a try.
INGREDIENTS:
500 grams blanched almonds
500 grams icing sugar (confectioners sugar)
1 egg white
10 grams pure vanilla extract.
Method:
Blitz Almonds on speed 7 for 1 minute, scraping down sides frequently. Add sugar and continue to mix on speed 3 stopping every 15-30 seconds to unclump from the bottom, add vanilla extract egg white and mix until well blended. It will be a very stiff mix. Turn onto board and knead until smooth. Store in fridge and use as required.

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Комментарии:

cheekyricho пишет: Thank you for your enquiry. This is delicious as a filling for chocolates, pastries & biscuits. as a decoration as it molds well but its primary use is to cover a cake. Rolled out like pastry or fondant it is used between the cake and fondant to prevent colour (from the fruit cake) leaching into the fondant. When used on wedding or christening cakes it helps preserve the cake so (an extra tier) can be eaten a year later for the first birthday or anniversary.thanks for watching.

cheekyricho пишет: Thank you for your feedback. Some one beat us to the idea but I'm glad they did. This is really morish, everyone walking through the kitchen pinch a piece. There was a lot of kitchen traffic that afternoon. ;-)) Is that Wilson?? lol

cheekyricho пишет: Hapy to help. Thank you for the feedback.

cheekyricho пишет: Thank you very much for your enquiry. 10 grams vaniila extract, 500 grams blanched almonds, 50 grams icing or confectioners sugar, 1 egg white. The Ingredients were posted at the same time the video tutorial was posted , however, for some unknown reason Youtube has stopped displaying them. I hope this helps. You wont regret making this it is truly delicious. Thank you very much for watching.

becky masters пишет: Glad I found your channel I just subscribed

Keith Kibler пишет: Really what are the measurements? please do better videos...waste of time

Keith Kibler пишет: Awesome thank you for your speedy reply I stand corrected and I will make it right now :) thank you for your fantastic recipe

Irene Mijares пишет: Just cant stand people like fitchkib360 who thinks the world owes them when they cant get what they want.. U will not die if u ask nicely.. My goodness

becky masters пишет: If I did want it to taste more almond like could I add almond extract? Like in the store ones. Im a freak I know I like the store packages that arr overpowering in almond taste.

cheekyricho пишет: We are happy you found us too. Thank you for subscribing, welcome aboard, we hope you enjoy our journey.

becky masters пишет: Thats exactly what I will do thank you very much

Gilbert977 пишет: I was sitting here eating almonds when I had the strange idea of almonds as a paste so i looked it up and here I am now.

crazycats2001 пишет: measurements??

cheekyricho пишет: Thank you very much for your feedback. You could add almond essence or extract. You may need to add a little extra sugar to compensate for the extra liquid. I love almonds but not unnatural almond flavour, I'm probably the odd one out here. Just before you add the almond flavour why not have a little taste and see if you still think it needs it. It's a personal thing, add it if you need to. This recipe is versatile & flexible. Thanks for your enquiry and for watching.

borikenazul пишет: Never heard of this before...can I cover a cake with it or is it just for decorations?

cheekyricho пишет: Thank you very much for your feedback. I have put the method and ingredients up before publishing. I have just checked and they are there as I posted them. I had someone check on a mobile phone and the details are in fact missing, from the mobile device. The measurements are 10 grams vanilla extract, 500 grams blanched almonds, 500 grams icing sugar, 1 egg white. I am sorry you feel you have wasted your time. I will attempt to fix this,I was unaware of it.Thankyou for taking the time to tell me.

cheekyricho пишет: Thank you for your enquiry. This is delicious as a filling for chocolates, pastries & biscuits. as a decoration as it molds well but its primary use is to cover a cake. Rolled out like pastry or fondant it is used between the cake and fondant to prevent colour (from the fruit cake) leaching into the fondant. When used on wedding or christening cakes it helps preserve the cake so (an extra tier) can be eaten a year later for the first birthday or anniversary.thanks for watching.

cheekyricho пишет: Thank you for your feedback. Some one beat us to the idea but I'm glad they did. This is really morish, everyone walking through the kitchen pinch a piece. There was a lot of kitchen traffic that afternoon. ;-)) Is that Wilson?? lol

cheekyricho пишет: Hapy to help. Thank you for the feedback.

cheekyricho пишет: Thank you very much for your enquiry. 10 grams vaniila extract, 500 grams blanched almonds, 50 grams icing or confectioners sugar, 1 egg white. The Ingredients were posted at the same time the video tutorial was posted , however, for some unknown reason Youtube has stopped displaying them. I hope this helps. You wont regret making this it is truly delicious. Thank you very much for watching.

becky masters пишет: Glad I found your channel I just subscribed

Keith Kibler пишет: Really what are the measurements? please do better videos...waste of time

Keith Kibler пишет: Awesome thank you for your speedy reply I stand corrected and I will make it right now :) thank you for your fantastic recipe

Irene Mijares пишет: Just cant stand people like fitchkib360 who thinks the world owes them when they cant get what they want.. U will not die if u ask nicely.. My goodness

becky masters пишет: If I did want it to taste more almond like could I add almond extract? Like in the store ones. Im a freak I know I like the store packages that arr overpowering in almond taste.

cheekyricho пишет: We are happy you found us too. Thank you for subscribing, welcome aboard, we hope you enjoy our journey.

becky masters пишет: Thats exactly what I will do thank you very much

Gilbert977 пишет: I was sitting here eating almonds when I had the strange idea of almonds as a paste so i looked it up and here I am now.

crazycats2001 пишет: measurements??

cheekyricho пишет: Thank you very much for your feedback. You could add almond essence or extract. You may need to add a little extra sugar to compensate for the extra liquid. I love almonds but not unnatural almond flavour, I'm probably the odd one out here. Just before you add the almond flavour why not have a little taste and see if you still think it needs it. It's a personal thing, add it if you need to. This recipe is versatile & flexible. Thanks for your enquiry and for watching.

borikenazul пишет: Never heard of this before...can I cover a cake with it or is it just for decorations?

cheekyricho пишет: Thank you very much for your feedback. I have put the method and ingredients up before publishing. I have just checked and they are there as I posted them. I had someone check on a mobile phone and the details are in fact missing, from the mobile device. The measurements are 10 grams vanilla extract, 500 grams blanched almonds, 500 grams icing sugar, 1 egg white. I am sorry you feel you have wasted your time. I will attempt to fix this,I was unaware of it.Thankyou for taking the time to tell me.
You'll Need:

# 12 oz. (375g) ground almonds
# 12 oz. (375g) icing sugar
# 1 tsp. vanilla essence
# 1 egg, lightly beaten
# jucie of half a lemon

Procedures : # Sift the icing sugar into a bowl then add the ground almonds
# Stir the egg into the almonds and sugar then add the vanilla essence and enough lemon juice to make a stiff dough
# Shape into a ball and knead lightl