Bo Friberg

Marzipan Piglet

Preparation info
  • 1 figure,

    3½

    ounces in weight
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 3½ ounces (100 g) Marzipan, tinted light pink
  • Red food coloring

Method

  1. Refer to Figure 12-7 as you construct the piglet. Starting with clean hands and a clean working surface, work a small portion of the marzipan soft in your hands, then roll it out to 1/16 inch (2 mm) thick. Cut out 2 triangles measuring 1 inch (2.5 cm) on all sides; these will be the pig’s ears. Cover and set aside.