Best Marzipan Dove Wagashi Recipes

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20 BEST WAYS TO USE MARZIPAN



20 Best Ways to Use Marzipan image

You might think that these marzipan recipes are just for the holidays, but I think this soft and buttery almond candy should be used year-round!

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 20

Traditional German Bethmännchen (Marzipan Cookies)
Pineapple Cake with Marzipan
Marzipan Cake
Triple Layer Chocolate Marzipan Cake
Banketstaaf (Dutch Christmas Log Pastry with Marzipan)
German Marzipan Potatoes (Marzipankartoffeln)
Homemade Marzipan Truffles
Funfetti Marzipan Rugelach
Hausfreunde With Marzipan (Friend Of The House Cookie)
Chewy Almond Marzipan Bars
Battenberg
Marzipan Cake with Chocolate Chips
Marzipan-Stuffed Almond Sugar Cookies
Marzipan Chocolates
Cornes de Gazelle (Gazelle Horns)
Pistachio Marzipan
Marzipan Fruits
Apple u0026amp; Marzipan Dumplings
Easy Lemon Marzipan Muffins
Marzipan Cinnamon Challah

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

MARZIPAN



Marzipan image

Provided by Food Network

Categories     dessert

Time 20m

Yield about 1 cup marzipan

Number Of Ingredients 4

8 ounces almond paste
1 3/4 cups confectioners' sugar
4 tablespoons corn syrup
Food coloring

Steps:

  • In the bowl of an electric mixer, add the almond paste and beat just to break up the almond paste some. Add about 1 cup of the sugar and mix until it is incorporated. Add the remaining sugar and beat until incorporated. The mixture will look like coarse bread crumbs at this point. Add the corn syrup and mix to combine well. The mixture will still be very crumbly.
  • Turn the mixture out onto a clean work surface and knead until it makes a smooth dough. If the dough seems too sticky, knead in a little more confectioners' sugar. The dough can be tightly wrapped and refrigerated at this point. If you want to color the marzipan, break off the amount of dough you want colored. Add a drop and knead in. For more intense color, add more food coloring. Shape into desired shapes.

MARZIPAN FIGURES



Marzipan Figures image

Provided by Food Network

Categories     dessert

Yield depends on what you make

Number Of Ingredients 3

Marzipan
Food colors
Melted chocolate, optional

Steps:

  • This is a "recipe" that will let you explore your creative talents. Kids of all ages can participate so gather around the dining table and have fun!
  • The process is simply molding things between your fingers or using the palms of your hands. Try a few methods to find what works best for you. Have fun making different shapes. Some of the things I made included an apple, pumpkin, baby, dog eating a bone, whale, apricots, and an ear of corn, Try to give your figurines animated faces or crazy features.
  • You can buy tools for working with marzipan and molds for molding these figures. You can also use an airbrush, if you have one, to get a more refined look. Use a small paintbrush dipped in food colors to paint on the eyes, hair, stem, etc. You can also use meted chocolate as a paint.

MIDSUMMER'S NIGHT MARZIPAN WITH ROSE PETALS



Midsummer's Night Marzipan with Rose Petals image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h10m

Yield 1 1/2 pounds candy

Number Of Ingredients 8

1/2 cup almond paste
1 egg white*
3 cups confectioners' sugar
1/3 cup water
1/3 cup light corn syrup
1 cup rose petals which have not been sprayed with any pesticides or fungicides
1 cup fresh mint leaves
2 tablespoons powdered sugar

Steps:

  • For the marzipan:
  • Knead together almond paste, egg white and confectioners' sugar. Mix food coloring, as desired, to make secondary colors such as purple and orange. Divide marzipan dough and color with food coloring. Mold into fruit shapes and place on a lightly oiled baking sheet. Use brushes to paint detail on "fruits." Let dry for 1 hour before glazing marzipan.
  • For the glaze, combine water and corn syrup in a small saucepan. Heat to a boil, then immediately remove from heat and brush the marzipan with the glaze. Let dry for 30 minutes.
  • Pair the rose petals with mint leaves and sprinkle with powdered sugar. Arrange marzipan around.

WAGASHI CHOCOLATE SCULPTURE



Wagashi Chocolate Sculpture image

Provided by Food Network

Time 2h

Yield 1 chocolate sculpture

Number Of Ingredients 1

64 ounces bittersweet chocolate, tempered, see How to Temper Chocolate, method follows

Steps:

  • Form a piece of acetate that is 18 by 24 inches into a cone. Use the width (18 inches) of the piece of acetate to be the length of the finished cone. While rolling hold the tip so that it is as tight as you can make it. Tape the cone closed where necessary. With scissors trim the open end of the cone so that it is flat. Place the cone in a vase or some tall container that allows it to stand upright. Use a ladle to fill the cone with the tempered chocolate. Empty the cone of excess chocolate by flipping it over the bowl of tempered chocolate. Set on a baking sheet fitted with a baking rack so the chocolate can continue to drain. When the chocolate has drained, place the cone in the refrigerator or let cool at cool room temperature until set. Repeat this process 1 more time in order to achieve thick, more stable chocolate cone walls.
  • Pour tempered chocolate onto a sheet of acetate that is on your work surface. Spread the chocolate so it is a minimum of 1/4-inch thick. Allow it to set slightly. When the chocolate has begun to set but is not yet hard, cut a round base on which to "glue" the cone. The size of the round base will be determined by how tightly you wrapped your cone. The tighter the cone is wrapped the smaller the diameter of the cone's bottom. You can measure the diameter of your cone and add 4 inches, which should leave you with a base that will have a wide rim around your cone. Next, cut the concentric rings that will fit on the cone. I used cake rings, cookie cutters and piping tips to make the concentric circles and the inside cut-outs. Again, the size of concentric rings is determined by the cone that you made. Make at least 3 concentric rings and remember, the larger rings will have to have the larger cut-outs so they can slide towards the base of your cone. You may need to repeat this procedure to make additional circles.
  • Unwrap the cone from the acetate. Use tempered chocolate to adhere the cone to the base, placing it in the center of the circle. Slide the concentric rings onto the cone. Arrange the Wagashi pastry on the circles.
  • ;
  • How to Temper Chocolate .
  • From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres .
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. .
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. .
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. .
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. .
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

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