BLANCHED ALMOND FLOUR: Blanched almond flour is finely floor almonds which have had their skins eliminated, leading to a light-weight, pale flour that’s smoother than almond meal. This flour performs an important function in almond paste and marzipan, offering the nut’s unmistakable taste with out overwhelming the opposite elements. It additionally provides a high quality, moist crumb, binding the combination collectively and contributing to a fragile texture.
CONFECTIONERS’ SUGAR:Confectioners’ sugar is the finely powdered type of granulated sugar, typically combined with a small quantity of cornstarch to stop clumping. The high quality particles of confectioners’ sugar present smoothness, serving to forestall any graininess which may in any other case come from granulated sugar. When mixed with fats, comparable to
in almond paste or marzipan, it creates a pliable paste, the place the sugar helps bind the oils from the almonds with out making it too oily or too dry.
EGG WHITE: Egg whites are important in almond paste, the place they supply each construction and moisture with out altering the stunning almond taste. The proteins in egg whites, primarily albumin, are pure emulsifiers, serving to water and fats to mix seamlessly.
ALMOND EXTRACT: Almond extract is the key ingredient that enhances the pure almond taste in almond paste, marzipan, and frangipane, with out requiring giant portions of almonds. The important thing compound in almond extract is benzaldehyde, which supplies almonds their distinctive aroma and style. Only a few drops are sufficient to accentuate the almond profile, elevating the general taste with out overpowering. On this manner, almond extract provides a rounded and fragrant end that’s extra refined than an excessively nut-heavy method.
WATER: Water is important for dissolving sugar and serving to to emulsify the fat and proteins in marzipan. By controlling the quantity of water, you may alter the paste’s smoothness and pliability, making certain it’s moldable with out being too liquid or too dry.
WHOLE MILK: The bottom of the semolina combination, milk gives moisture and a wealthy, creamy texture. The pure fat in entire milk assist steadiness the sweetness of the sugar and create a well-rounded filling.
UNSALTED BUTTER: Butter is important in frangipane, giving the filling its creamy, wealthy texture. The fats within the butter contributes to a easy mouthfeel and enriches the general taste. Not like almond paste or marzipan, that are extra stable, frangipane requires the addition of butter to attain a tender, spreadable consistency.
GRANULATED SUGAR: Granulated sugar performs an understated but important function in frangipane. It sweetens the almonds with out overpowering their delicate taste, balancing the nutty richness with simply the proper contact of sweetness. Greater than only a sweetener, sugar contributes to the sleek, velvety texture of the filling. It blends simply with the butter and eggs to create a luscious combination that holds collectively properly because it bakes.
EGGS: Eggs are an important ingredient in frangipane, not solely binding the bottom almonds, sugar, and butter but additionally serving to to set the filling because it bakes. The proteins within the eggs coagulate throughout baking, forming a secure construction, whereas the lecithin within the yolks acts as an emulsifier, mixing fat and water-based elements to create a easy, cohesive filling.
VANILLA EXTRACT: Vanilla extract is commonly added to almond-based recipes to spherical out the almond taste with a deeper, extra complicated sweetness. Vanilla comprises vanillin, which not solely boosts the sweetness but additionally enhances the nutty notes in almond-based bakes.
ROSE WATER: Rose water generally is a stunning but pleasant addition to marzipan. Its delicate floral notes mix fantastically with the almond taste, making a extra complicated fragrant profile typically present in French pâtisseries. On the coronary heart of rose water is phenylethyl alcohol, a compound answerable for its distinctive perfume, which naturally enhances nutty flavors. This enriches the marzipan with a delicate, fragrant depth that lingers, including a refined magnificence.
ALL-PURPOSE FLOUR: In frangipane, a small quantity of all-purpose flour is commonly added to assist stabilize the combination. The flour contributes to a barely firmer filling, enhancing the feel with out making it overly runny. Wheat flour comprises gluten, which, when combined with liquid, varieties a community that helps set the frangipane because it bakes. It additionally absorbs a few of the fats and liquid, balancing the moisture content material and making certain the frangipane has the proper consistency.
KOSHER SALT: Salt is a key participant in any baked good, and it’s simply as important in frangipane. It isn’t simply seasoning; it enhances the sweetness and brings out the complete, nutty richness of the almonds whereas balancing the flavour and permitting every thing to meld collectively. Simply as importantly, it strengthens its construction, serving to proteins and sugars work collectively extra effectively to make sure a easy, cohesive texture.
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