Almond Horn Baking Set, 850g
Classic almond horns
Bake approx. eight almond horns with a juicy marzipan centre, toasted flaked-almond coating and dark-chocolate ends. The set contains 300g flaked almonds, 250g M0 marzipan paste, 100g invert sugar, 200g Lubeca Ivory Coast 60% dark couverture and a recipe card.
Ingredients
For the marzipan mixture use 250g marzipan paste, 150g sugar, 12.5g invert sugar and 55g egg white. For decoration use 150g flaked almonds and 200g dark couverture. Sugar and egg white are required separately.
Preparation
Cut the marzipan into small pieces and mix with a hand mixer or food processor until homogeneous, gradually adding the sugar. Add the invert sugar, then slowly pour in the egg white to prevent lumps. Process to a smooth, paste-like mixture.
Spread the flaked almonds on the worktop. Portion approx. 58g marzipan mixture with an ice-cream scoop or tablespoon, roll it through the almonds into a strand approx. 15cm long and curve it on a baking-paper-lined tray. Leave sufficient space between pieces. Bake at 180°C conventional heat for approx. 14 minutes and cool completely.
Melt and temper the dark couverture. Dip both ends of each almond horn in the chocolate and leave to set on baking paper or a silicone baking mat.
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