Danish Filling I

Name: Danish Filling I
Yield: Yield: 5 pounds (2 kg 275 g)
Ingredients: 1 pound (455 g) unsalted butter, at room temperature; ¾ cup (180 ml) water; 1 pound 4 ounces (570 g) cake or cookie scraps (see Note); 8 ounces (225 g) granulated sugar; 2 pounds (910 g) almond paste; 1 pound 4 ounces (570 g) cake or cookie scraps (see Note)

Preparation info

Yield:
5 pounds

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

This filling will keep fresh at room temperature for several days. If stored longer, it should be refrigerated.

Ingredients

1 pound 4 ounces (570 g) cake or cookie scraps (see Note)

Dessert
Vegetarian

Method

Place the scraps in a mixer bowl and start mixing using the paddle. Mix in just enough water to make a firm paste and continue mixing until smooth.
Add the almond paste and sugar.
Incorporate the butter gradually and beat until smooth.