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Old 12-29-2008, 10:57 AM   #1
Assistant Cook
Join Date: Feb 2006
Posts: 49
Chocolate Almond Filling

Last night I made pizzelles and wanted a filling to make "sandwiches." My King Arthur Flour cookbook suggested melting together 1/2c praline paste with 1c chocolate chips. I substituted almond paste. Unfortunately, the resulting mixture is very thick and grainy. I had wanted a smooth, spreadable filling that sets up a bit. Before I start messing around with it, I thought I'd ask here: What did I do wrong, and how can I fix it? =)



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Old 12-29-2008, 11:01 AM   #2
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
I'm not sure that you can fix it. Praline paste is smooth and almond paste is grittier. You can try using your s blade and processing it until you get a smoother texture.

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Old 12-29-2008, 11:12 AM   #3
Assistant Cook
Join Date: Feb 2006
Posts: 49
Ah. I'd never used praline paste; I assumed it was the same texture as almond paste.
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