Have a request from my #1 customer for a milk chocolate cake/ganache icing with a marzipan filling.
I have almond paste but unsure how to transform that into a marzipan filling.
This is my last (desperate) request....
Marzipan is just almond paste with more powdered suger added. Also egg whites are used sometimes. I usually buy mine ready made. Google for marzipan recipe
But plain marzipan as filling would be very dry. It's delicios to mash it up with liquer or actually just some milk or other liquid of your taste. This makes a creamy very delicious filling. This kind of filling is often used in petit fours and chocolate pralines.
Do you think I can mix it with some thinned buttercream to make it spread easier and not so dry?
Hmm I guess it's just a matter of taste. Here ( Sweden) we don't use buttercream very often so I have very little experience. Why don't mix up 3 mini portions for tasting? Buttercream, liquer and cream perhaps or maybe apple juice or somethin else fresh and a little bit tangy to contrast to all the sugar? And then go for the one that you like?
Thanks, I will try that. I'm sure I can get my husband to help me taste test!