• With freshly blanched almonds
• Suitable for a wide range of bakery applications
• Cost effective almond taste solutions
ROYAL STEENSMA MARZIPAN
Marzipan is a versatile ingredient perfect for baking cookies, cakes and other sweet treats. It also makes an excellent filling for danishes, croissants, tarts, cream fillings, and truffles. Additionally, Marzipan can be molded into various shapes for decorative purposes. Royal Steensma Marzipan boasts a high almond content up to 58%, which is very versatile and can be used for many purposes. Marzipan 29% has a lower almond content and is ready to use for your moldings and decorations.
Discover the secret to delicious, nutty- tasting sweet treats with Royal Steensma Confectionary Kernel Paste the perfect alternative to Marzipan! Crafted from apricot kernels and white beans, Royal Steensma Confectionary Kernel Paste delivers exceptional taste and performance and achieves the same rich, nutty flavour. Whether you’re creating cookies, cakes, or pastries bake with confidence, knowing your creations will taste just as amazing as ever.
In nearly all recipes, Marzipan and Kernel Paste can be used interchangeably. The decision to do so is based on a number of factors including the need to claim almonds on ingredient statements, flavour profile and food costs.
Marzipan 58%
Premium Marzipan with very intense almond flavour and almond texture
Can claim almond in finished product
Marzipan 29%
Almonds already blended with sugar, for ready to use molding and decoration
Can claim almond in finished product
Confectionary Kernel Paste
Alternative paste based on white beans and apricot kernels, with great almond like flavour
Can't claim almond in finished product
Application inspirations:
FLAVOURED & COLOURED MARZIPAN
Boost your Marzipan with Dawn Compounds (flavouring paste).
Marzipan fruits – they don’t only look like fruit they also taste like it. Flavour Marzipan or Confectionary Kernel Paste with 5% Dawn Compounds.
Flavoured Marzipan filled Cookies - bring American Cookies to the next indulgence level:
Chocolate Cookie + Marzipan & 5% Dawn Compound Banana | Plain Cookie + Marzipan & 5% Dawn Compound Cherry (The Marzipan can also be replaced by Confectionary Kernel Paste)
COMPOSITION
• Chocolate Cookie
• Banana Marzipan
• Plain Cookie
• Cherry Marzipan
BASIC RECIPES
1. Cookie dough chocolate
1000 g Dawn Cookie Mix Chocolate
160 g Butter
70 g Water
1230 g Total
2. Cookie dough plain
1000 g Dawn Exceptional® Cookie Mix Plain
150 g Butter
60 g Water
1210 g Total
WORKING METHOD
Cookie dough
• Place the Cookie Mix and the butter / margarine into a mixing bowl fitted with a beater.
• Mix on slow speed for 1-2 minutes until the butter / margarine is fully combined.
• Add the water and mix on slow speed until a dough has formed.
ASSEMBLY
• Roll out the cookie doughs to 4,5 mm thickness, then using a Ø 7 cm cutter, cut out and place 10 discs on a paper lined baking tray with enough space in-between to spread.
• Prepare 10 more discs for the tops with an Ø 8 cm cutter.
• Pipe 15 g of the Marzipan filling flavoured with the chosen Compound into the center of each 7 cm bottom base.
• Place a second 8 cm cookie dough disc on top.
• Bake at 190°C in a deck oven (160°C in a fan oven) for 11-13 minutes. Leave to cool down.
• Decorate the plain cookie with the Glossy Icing white flavoured with Compound Cherry and the chocolate cookie with Souplesse Banana.
Fruit Punch Bones
COMPOSITION
• Flavoured and coloured Marzipan
• Buttercreme
• Royal Steensma Souplesse dark
BASIC RECIPES
1. Flavoured and coloured Marzipan
1000 g Royal Steensma Marzipan 29%
50 g Dawn Compound Orange and Orange Food Colouring
50 g Dawn Compound Lemon and Yellow Food Colouring
50 g Dawn Compound Strawberry and Red Food Colouring
2. Buttercream
500 g Dawn Crème au Beurré
500 g Sugar
1150 g Water
1150 g Butter
WORKING METHOD
1. Flavoured and coloured Marzipan
• Using the dough hook, mix the Compound and Colouring into the Marzipan in the machine.
2. Buttercream
• Mix the Crème au Beurre, water and sugar into a homogeneous mass. Leave the mixture to soak for 10 minutes. While soaking, beat the butter with a flat beater or whisk.
• Add the mixture in parts and beat until the desired volume is achieved.
• Roll out the Marzipan to 2 mm and pipe a strip of Buttercream onto it using a smooth nozzle.
• Roll it up and make sure the Marzipan overlaps by a few mm.
• Cool it and cut it to the desired size.
• Warm up Souplesse Dark to 50°C and dip the ends.
Lemon Amaretti Cookies
BASIC RECIPE
100
WORKING METHOD
• Mix with the flat beater the egg with Marzipan in 4 batches, then add the Compound.
• Use an ice cream scoop to form small balls and roll them in the icing sugar.
• Bake on a baking tray lined with baking paper and press the balls down slightly with your fingers.
• Baking temperature deck oven: 220°C top / 180°C bottom heat for 12 minutes.
Passionfruit Amaretti Cookies
BASIC RECIPE
100
WORKING METHOD
• Mix with the flat beater the egg with Marzipan in 4 batches, then add the compound.
• Roll into a 3 cm diameter.
• Roll in granulated sugar and cut into small, slightly slanted 2 cm wide cookies.
• Place the cookies on the cutting edge on a baking tray lined with baking paper and leave to dry for 2 hours.
• Baking temperature deck oven: 220°C top / 180°C bottom heat for 12 minutes.
1000 g Royal Steensma Marzipan 58%
90 g Dawn Compound Lemon
g Egg
1000 g Royal Steensma Marzipan 58%
90 g Dawn Compound Passion fruit
g Egg
AmarettiniCappuccino Blondie
COMPOSITION
• Shortcrust dough
• Confectionary paste
• Blondie batter
• Dawn Compound Cappuchino
BASIC RECIPES
1. Shortcrust dough
1000 g Dawn Denkano
600 g Butter or margarine
500 g Light brown sugar
100 g Water
40 g Lemon zest
2. Confectionary paste
750 g Royal Steensma Confectionary Kernel Paste
75 g Egg
3. Blondie batter
1000 g Dawn Blondie mix
165 g Oil
275 g Water
WORKING METHOD
1. Shortcrust dough
• Mix all ingredients into a homogeneous dough, adding the water last.
• Chill the dough before use.
2. Confectionary paste
• Mix the whole egg into the Confectionary Kernel Paste in the machine with a flat beater in 4 stages.
3. Blondie batter
• Mix all ingredients together and mix for 3 minutes on the second speed setting.
• Confectionary Kernel Paste filling.
35x27cm baking tray
ASSEMBLY
• Roll out the short crust dough to 2 mm thickness and place at the bottom of the baking tin.
• Spread the Kernel Paste on top.
• Spread the blondie batter on top.
• Pour 180 grams of Compound Cappucino over it and swirl it roughly with a spatula.
• Bake at:
- 180/160°C deck / fan oven for 15-20 minutes.
• Cut into the desired size after cooling.
Frangipane Forest Fruit Clafoutis
COMPOSITION
• Shortcrust dough
• Dawn Delifruit Fruit of the Forest Fruits
• Frangipane filling
• Flaked Almonds
BASIC RECIPES
1. Shortcrust dough
1000 g Dawn Denkano
600 g Butter or margarine
500 g Sugar
100 g Water
ASSEMBLY 5 Tartes 16 cm
40 g Lemon zest
2. Frangipane filling
180 g Dawn Marzipan 58%
30 g Flour
90 g Icing sugar
200 g Unsweetened liquid whipping cream
250 g Egg
WORKING METHOD
1. Shortcrust dough
• Mix all ingredients into a smooth dough, adding the water last.
• Chill the dough before use.
2. Frangipane filling
• Mix half of the whipping cream into the Marzipan, then add all the dry ingredients and add the rest of the whipping cream and egg in two batches to prevent lumps from forming.
• Roll out the dough to a thickness of 2 mm.
• Cut out a 15 cm diameter circle.
• Place the circle in a ring on a baking tray and line the sides with a 2 cm high strip.
• Fill 150 g of Frangipane filling in each Tarte.
• Pipe dots with Delifruit Fruit of the Forest Fruits.
• Sprinkle some almond flakes on top.
• Bake at 170 degrees for 25 minutes.
• Bake the clafoutis and remove the ring immediately after baking.
• Before serving dust with Décor powder sugar.
RECIPE
Amarettini Fours
COMPOSITION
• Amarettinis
• Buttercream
• Royal Steensma Souplesse
• Decorations
BASIC RECIPES
1. Amarettini bases
1000 g Royal Steensma Marzipan 58%
100 g Egg
2. Buttercream
500 g Dawn Crème au Beurré
500 g Sugar
1150 g Water
1150 g Butter
ASSEMBLY
• Pipe with a round nozzle of flavoured buttercream on top of the Amarettini base.
• Place in the refrigerator for one hour.
• Warm up the Souplesse Banana, Strawberry or Pistachio to 50°C.
• Dip the top of the buttercream.
• Decorate as desired.
WORKING METHOD
1. Amarettini bases
• Mix with the flat beater the egg into the Marzipan in 4 batches.
• Pipe smooth balls with a diameter of 2 cm onto a baking tray lined with baking paper.
• Baking temperature deck oven: 190°C top / 170°C bottom heat.
2. Buttercream
• Mix the Crème au Beurre, water and sugar into a homogeneous mass. Leave the mixture to soak for 10 minutes. While soaking, whip up the butter with a flat beater or whisk.
• Add the mixture in parts and beat until the desired volume is achieved.
• Use any Compound 50-60 g of Banana, Strawberry and Pistachio to flavour the Buttercream.
ROYAL STEENSMA MARZIPAN
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