What You Need to Know
Blending almond paste with a fat source, such as cream or butter, to create a stable emulsion. The key variables are the ratio of almond paste to fat and the blending time. The emulsification process involves the formation of a complex mixture of fat and water, stabilized by the almond particles.
Almond creaming is unique in its use of almond paste as an emulsifier, creating a smooth and creamy texture in desserts like marzipan.
Key Parameters
Temperature
18°C
15°C - 20°C
Time
3 minutes
2 minutes - 5 minutes
Equipment
blendermeasuring cupsspatula
Steps
- 1.
Marzipan (Germany): Base texture creation
- 2.
Tarta de Santiago (Spain): Filling emulsification
- 3.
Baklava (Turkey): Layered texture component
The Science
Primary Reaction
emulsification