Calvados Apple Filling

Name: Calvados Apple Filling
Yield: Yield: 14 ounces (400 g)
Ingredients: 1 ounce (30 g) dry currants; ½ cup (120 ml) Calvados; 6 ounces (170 g) almond paste; 2 ounces (55 g) finely ground hazelnuts; 1½ teaspoon (.75 g) ground cinnamon; 2 tablespoons (30 g) granulated sugar

Preparation info

Yield:
14 ounces

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 ounce (30 g) dry currants
½ cup (120

Dessert
Gluten-free
Vegan

Method

Combine the currants and Calvados in a saucepan and heat to approximately 120°F(49°C). Remove from the heat and set aside to macerate for a minimum of 30 minutes.
Gradually, to avoid lumps, combine the currant mixture with the almond paste. Add the ground hazelnuts. Mix the cinnamon and sugar together and stir into the filling.