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Fun with Marzipan

Fun with Marzipan. A Look into Marzipan Figures and Fruit. What is Marzipan. Before we proceed any further we have to know what Marzipan is.

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Fun with Marzipan

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  1. Fun with Marzipan A Look into Marzipan Figures and Fruit

  2. What is Marzipan • Before we proceed any further we have to know what Marzipan is. • According to the Pastry Chef’s companion by a Glenn And Laura Halpin Rinsky; “Marzipan…(is) a thick, pliable mixture of almond past , sugar, glucose and sometimes egg whites… It is used extensively in creating edible (but barely) figurines…”

  3. Types of Marzipan • Marzipan has several uses depending on how much water there is in it and if it will hold its intended shape, the wet version and the dryer modeling version (top picture) which we will concentrate on in this post. • Marzipan can also be acquired pre-made and ready to use if making the product is too time consuming • Please also note that almond paste, a component of marzipan, is also sometimes referred to as marzipan in Britain and elsewhere. The bottom picture shows almond paste from http://chocolateduck.com/home.php?cat=42

  4. A Short History of Marzipan • There are many stories about marzipan and several countries have claimed that it was invented within their borders. • One of these stories according to http://www.niederegger.de/World-of-Marzipan/A-History-of-marzipan is probably one of the oldest. It states that Marzipan was invented by the Persians and a Persian doctor by the name of Rhazes who lived from the 9th to 10th century wrote a book about its medicinal properties. • The sight also mentions marzipan like many other things was brought over by the crusades and was enjoyed by kings and nobles until it became readily available in the 19th century

  5. The Where the Figurines and Fruit Come In • Though marzipan was originally served with gold leaf on top eventually people started to play around with it • No one knows who exactly molded the first marzipan piece or created the first marzipan figure but in the court of Louis XIV marzipan was made into the shape of animals and fruit according to http://www.niederegger.de/World-of-Marzipan/A-History-of-marzipan

  6. Tools of the Trade Part I • This is an image of the tools that are used for creating works of marzipan art from http://www.pastrychef.com/MARZIPAN-SCULPTING-TOOL-SET_p_1013.html • The same sight mentions their uses • Smooth Cone & Grooved Cone Blade & Shell Tool • Bone Bulbous Cone & Ribbon Insert Tool • Ball • Ball Grooved Cones Grooved Cones Flower & Leaf Shapers • Please note that these tools are plastic and can break easily

  7. Tools of the Trade Part II • This is a picture of the head of an airbrush that is used to spray colour onto your marzipan piece from http://www.airbrushsupplyonline.com/airbrushes/airbrush-supply-online/dual-action/hs80-gravity-high-precision-dual-action-airbrush • It usually has a big box attached to it to supply air for blowing out the colour

  8. How to use the Airbrush • The first thing that needs to be done is to make sure everything it plugged in (the nozzle has to be attached to the machine and make sure the machine is plugged in. • Next is to make sure the hopper (the big metal cone) is clean, if not add water and spray until what comes out is colourless. • Add colour to the hopper and cap it • To spray pull the pin on top while pressing down on it, make sure you don’t press or pull too much or the colour will be very dark.

  9. Important Tips Before We Get Started • As both Rinskys state “Confectioners sugar… is used to work with marzipan. If the dough is overworked…(it will) make the dough sticky… If the dough becomes too dry, it may be reconstituted with a bit of water…” • When dying the marzipan with (not spraying it with colour) colour make sure not to use too much of the stuff or it may become really sticky, it can be corrected with a plentiful amount of icing sugar but much time with be consumed doing so and also the colour may not be to your liking. • Cover any unused Marzipan with plastic wrap add a tiny bit of water if it is getting dry

  10. The Fun Part • On the top left is a marzipan orange and on the bottom left is a figure also made of marzipan • In the next couple slides I will tell you how to make both

  11. The Orange • The first thing to do when making this orange isto weigh it out to 25g • Portion off the top bit ~1g • Use a texture board (a small board with lots of tiny little texture domes on it and roll the majority of the marzipan • Poke two holes on the bottom of the “fruit” with the “Ball Grooved Cone” tool (the one on the far right in the image of the tools) • Add a ring of marzipan with the tiny bit left over around a piece of clove, stick it in the holes and stick the other clove on the opposite side. • Paint the orange orange.

  12. Jalapeño With a Sombrero • The first order of business here was to weight the amount of marzipan to be used in this figure which in this case was 50g • The next thing I did was I portioned the parts of the figure • Once I had shaped the piece (basically I rolled them in my hands to shape), I airbrushed them and assembled the bits and bobs together with a tad of coating chocolate.

  13. Video • http://www.youtube.com/watch?v=CxNEKB5E1Kk • http://www.youtube.com/watch?v=uROcJONX2WU • These videos go over how you can make marzipan fruit but in a different manner than what I have described above. You may notice the accent present in both videos which suggests where they are from (Britain)

  14. So Why Marzipan Figures and Fruit? • I have explained the origins of Marzipan figures an fruit but I still have not explained why you should make and use them. • The reason why people still make Marzipan Figurines and fruit in Europe (see http://www.niederegger.de/World-of-Marzipan/A-History-of-marzipan) • is because they always have and it is tradition but in North America that reasoning does not stand. • The reason why I think we should continue the art of marzipan sculpting is because it is an art comparable to calligraphy, sculpting in stone or painting. It allows for the imagination to flair. • Another reason why I think Marzipan figures ought to be made and use is because what says more to a person you value than making something beautiful for them, in this case a cute or awesome fruit or figure made of Marzipan.

  15. North America vs Europe when it comes to Marzipan Figures and Fruit • Europe dominates North America when it comes to marzipan and its sculpting as you can see above. • In the image above are maps of both continents the European one is in marzipan. • The European Union has its own standards when it comes to marzipan (http://www.food-info.net/uk/products/sweets/marzipan.htm) so one can only assume they also produce more and better marzipan figures than North America. • Another way one can tell that marzipan figures and fruit are not in vogue here is by visiting several bakeries at random and seeing whether they have marzipan figures (most of them won’t in Vancouver, B.C)

  16. Practicum • While I was working on my practicum I did not get to work with marzipan.

  17. Sources • the Pastry Chef’s companion by a Glenn And Laura Halpin Rinsky • http://chocolateduck.com/home.php?cat=42 • http://www.niederegger.de/World-of-Marzipan/A-History-of-marzipan • http://www.pastrychef.com/MARZIPAN-SCULPTING-TOOL-SET_p_1013.html • http://www.airbrushsupplyonline.com/airbrushes/airbrush-supply-online/dual-action/hs80-gravity-high-precision-dual-action-airbrush • http://www.youtube.com/watch?v=CxNEKB5E1Kk • http://www.youtube.com/watch?v=uROcJONX2WU • http://bigthink.com/strange-maps/223-marzipan-europe • http://mattysfootythoughts.wordpress.com/2013/04/23/continental-xi-north-america/ • http://www.food-info.net/uk/products/sweets/marzipan.htm

  18. The End

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