Learn how to prepare and shape marzipan into decorative fruits using almond paste. Explore colouring, moulding, finishing and how to use these traditional French-style pastry decorations.
Scale This Recipe
Servings
Ingredients
Units
FOR THE ALMOND PASTE:
200 grams
almond meal
200 grams
icing sugar
1 medium
egg white
1 tablespoon
flavoring, — orange blossom water, rose water, cognac, vodka, etc.
FOR THE FILLING:
24
or more, — 4 per piece you want to make
6
or more dry apricots
6
or more prunes
6
or more dates
6
or more dry figs
Some coloring, — natural is best although more expensive - green or red
Orange blossom water, — or another choice
50 grams
dark chocolate, — 75% cocoa
Instructions
1
Combine the almonds and the sugar in a bowl. Mix well to blend. Beat the egg white to break the albumin until foamy. Add the egg white to the almond mixture as well as the flavoring liquid. until smooth. Gather into a ball, wrap in plastic wrap and refrigerate for one day.
2
From then on, you can choose the types of disguised fruits you want to make. To make the different kinds shown in the photo, first cut the almond paste ball into four equal pieces. Then, follow the specific guidelines listed below for each disguised fruit type.
3
Pine Nut Almond Paste: Take one-quarter of the almond paste. Remove a piece of the almond paste, of an amount roughly sized between a teaspoon and a tablespoon. Shape it into a small ball. Roll in in icing sugar. Take four pine nuts and push them down in the paste as if they were the petals of a flower. Use a fork and press the teeth all around to give some shape.
4
Fig Almond Paste: Use the second quarter of the almond paste. Sprinkle some icing sugar on your work surface. Roll the paste down into a thin layer. Crush the figs in a food processor with one tablespoon of orange blossom water (or other), until you get a paste (it is ok if it is a little dry). Spread the fig paste all over the almond paste. Roll it tight then cut into slices.
5
Apricot and Chocolate Almond Paste: Cut the dry apricots so that they form small pockets. Take a quarter of the almond paste. Make little balls out of it and insert a ball inside each pocket. Melt some dark chocolate in the microwave (20 seconds at a time to make sure it does not burn). Plunge the apricot in the melted chocolate and on a cooling rack.
6
Prune and Date Almond Paste: Cut the remaining quarter of almond paste in two. Place one part in a bowl and mix with a few drops of coloring. Cut the fruits in half and remove the pit if necessary. Tear the almond paste (green and plain) into smaller pieces and roll into oval shapes. Push them into the fruits. Make some decorative lines by down with the back of a knife.
Take It Further
Want to master this dish like a pro?
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Watch almonds closely as they toast — their high oil content means they can burn fast once they start to color. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
