Almond Paste Raw
WEIGHT UNIT INGREDIENT
120 g Almond Ground
120 g Icing Sugar
120 g Caster Sugar
1 each Egg
EQUIPMENT REQUIRED
1 × Mixing Bowl Medium
1 × Spatula
METHOD
Sieve almonds and icing sugar together. Warm the caster sugar to 50ºC. Add to icing sugar mixture. Mix to a smooth paste with egg.
YIELD
UNIT
RECIPE TYPE
CATEGORY
SUBCATEGORY
STAFF POSITION
DEPARTMENT
400
g
Preparation
Confectionary
Sweet Paste
Demi Chef
Pâtisserie