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Hotel duPont's Marzipan Pumpkins
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- #19853
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
7 ounces almond paste
2 teaspoons fondant
2 teaspoons corn syrup
4 tablespoons powdered sugar
3 drops orange food coloring
directions
Place almond paste and fondant in a mixing bowl with the dough hook attachment, set on first speed, beat until soft. Gradually add the syrups, then the powdered sugar to form a nice clay-like dough. Add food coloring by kneading it into the paste, by hand, on a board with a little powdered sugar. Shape into a 1-inch diameter log. Cut into 1-inch pieces and roll into a ball. Take a paring knife and gently make the indentations of the pumpkin.
Recipe Source: Michele Mitchell, Executive Pastry Chef, Hotel duPont, Wilmington, DE
added by
gennyblake
nutrition data
110 calories, 6 grams fat, 14 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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