k_young221
Assistant Cook
- Joined
- Feb 15, 2006
- Messages
- 49
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? =)
Thanks,
~K
Thanks,
~K