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Nut filling

updated

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Ingredients for 4 servings:

  • 60 g sugar
  • 100 g water
  • 20 g hazelnuts, roasted
  • 50 g hazelnuts, unroasted
  • 70 g breadcrumbs (schraps) or nuts and breadcrumbs
  • 20 g breadcrumbs
  • 10 g apricot jam
  • 30 g almond(s) (almond paste) or marzipan
  • n. B. almond(s)
  • n. B. Water for soaking
  • e.g. syrup or sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours 20 minutes; Total time approx. 8 hours 30 minutes

for filling nut rolls, nut croissants, puff pastry confectionery, cakes

Boil the sugar and water and let cool. Place the nuts and scraps (e.g., a stale chocolate croissant, dried and ground, mixed with breadcrumbs) in a freezer bag and grind finely with a rolling pin. Mix all ingredients. Add a little more water if necessary to make the mixture a little softer. For the almond mixture, soak the white almonds in water overnight, then finely grind them with sugar or syrup in a 1:1 ratio (the mixture should be as fine as marzipan).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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