1 pound Almond paste
4 ounces Glucose or corn syrup
1 pound Powdered sugar, sifted
Yield: 2 1/4 pounds
1. In a stainless steel mixing bowl with the paddle attachment blend the almond paste and glucose on low speed until well combined.
2. Continuing on low speed, gradually add just enough of the powdered sugar to make a pliable paste that is not oily. Wrap the marzipan tightly in plastic and store in a dry place until ready to use.
3. Form the marzipan into a round ball. Roll one end of the ball between your palms to form a pear shape.
4. Air brush or paint color onto the surface of the marzipan.
5. Attach the pear to a disk of marzipan using sugar syrup.
6. Cut out a leaf shape from tinted marzipan. Attach it to the pear using a marzipan modeling tool or wooden skewer.
7. Yield: 2 lb. 4 oz.
Yield: 2 1/4 pounds
4 ounces Glucose or corn syrup
1 pound Powdered sugar, sifted
Yield: 2 1/4 pounds
1. In a stainless steel mixing bowl with the paddle attachment blend the almond paste and glucose on low speed until well combined.
2. Continuing on low speed, gradually add just enough of the powdered sugar to make a pliable paste that is not oily. Wrap the marzipan tightly in plastic and store in a dry place until ready to use.
3. Form the marzipan into a round ball. Roll one end of the ball between your palms to form a pear shape.
4. Air brush or paint color onto the surface of the marzipan.
5. Attach the pear to a disk of marzipan using sugar syrup.
6. Cut out a leaf shape from tinted marzipan. Attach it to the pear using a marzipan modeling tool or wooden skewer.
7. Yield: 2 lb. 4 oz.
Yield: 2 1/4 pounds
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