Ewald Notter

French Marzipan

Preparation info
  • Yield

    610 g

    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

The working process for French marzipan is simpler and easier than the procedure for German marzipan. Sugar is boiled, mixed into ground almonds, then cooled and ground again into a fine paste with syrup.

Method

  1. If using fresh almonds, blanch the almonds in boiling water for 3 minutes, then drain. Press on the almonds to remove the skins. Dry the skinned almonds. If using sliced almonds, soak in boiling water for 3 minutes, then shock the almonds in cold water, and let soak in cold water for 30 minutes, drain, and dry.
  2. Coarsely grind the almonds in a food processor and