What You Need to Know
The technique involves heating the almond paste and cream to a temperature of around 40°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, whisking speed, and cooling rate.
This technique is unique in that it uses almond paste to create a flavorful and aromatic filling, commonly used in Italian pastries such as biscotti.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
Stand mixerWhiskMeasuring cupsSpatulaBowl
Steps
- 1.
Cantucci alla Crema (Tuscany, Italy): Creates the signature velvety filling for almond biscotti
- 2.
Paris-Brest (France): Modified version used for praline cream filling