Ingredients
- 1000 g ALMOND PASTE FROM PROVENCE 50 %
- 80 g Flavored paste (walnut, coffee, etc.) and/or
- 80 g Liqueur and/or
- 150 g Chopped candied fruit and/or
- 50 g Cocoa butter
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Recipe
Take 10% of the ALMOND PASTE and add to it the fruit paste, liqueur, candied fruit and, potentially, cocoa butter.
Add the rest to the mixture.
Mix using the flat beater in a stand mixer or using an immersion blender. If you mix for too long, your product will become greasy.
Once you have a homogeneous mixture, spread it into a frame and set it aside at 16-18°C (60-65°F) for 24 hours.