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Vicky Francisco
  • South San Francisco, CA
  • United States
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Why use almond paste

Started this discussion. Last reply by John Applegett Dec 20, 2011. 1 Reply

Other than for the flavor, why do people use almond paste?  Is there a particular reason why marzipan requires it and/or can I eliminate using it?  I have allergies to nuts and so do many people but…Continue

 

Vicky Francisco's Page

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Vicky Francisco posted photos
Oct 30, 2013
Vicky Francisco replied to T. Jones's discussion Barry Callebaut Chocolate - Where to Get it in the group Pastry & Baking 411
"You may want to try Midwest Imports, IL (708-236-1500) or Great Lakes Gourmet, MI (248-735-1700)"
Sep 25, 2013
Vicky Francisco replied to Robert Parkins's discussion Swiss verus Italian Butter cream in the group Pastry & Baking 411
"Hi Robert, The choice is not hard depending on your customers taste buds.  Either one is good, Swiss is a lighter frosting vs Italian which is sweeter and heavier. Also think about changing your showcase lights or a trade in for cooler…"
Sep 25, 2013
Vicky Francisco replied to Emmanuel Hamon's discussion Nice to meet you all ! in the group Pastry & Baking 411
"Welcome!  Enjoy this site!"
Jul 29, 2012
Vicky Francisco replied to T. Jones's discussion Baked Meringues in the group Pastry & Baking 411
"It's not necessarily true that refrigeration will alter the meringue.  The meringue will alter too if it wasn't baked through enough. Meringue is done well when it has baked well and dried inside.  Hope that helps. . ."
Jul 29, 2012
Vicky Francisco commented on Stephen Sullivan's photo
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SF_Chronicle_12-17-11 Fairmont Gingerbread House

"I saw this display and was very impressed!"
Jul 6, 2012
John Applegett replied to Vicky Francisco's discussion Why use almond paste
"All of the cakes or frangipan I have ever made with almond paste are usually very moist, I 'm guessing using almond in place of flour or some of the flour makes it moister since the almond isn't as dry as flour and doesn't soak up as…"
Dec 20, 2011
Vicky Francisco posted a discussion

Why use almond paste

Other than for the flavor, why do people use almond paste?  Is there a particular reason why marzipan requires it and/or can I eliminate using it?  I have allergies to nuts and so do many people but I love the soft texture.See More
Dec 20, 2011
Vicky Francisco replied to Chef Jim's discussion Brown Sugar before White Sugar in recipes in the group Pastry & Baking 411
"Brown sugar is actually white sugar made with molasses.  The reason behind the process is due mostly to the fact that once you beat in the brown sugar, the molasses break down first and bind the ingredients prior to adding the white sugar…"
Dec 2, 2011
Vicky Francisco replied to Dilys Lawrence's discussion BUTTERCREAM in the group Pastry & Baking 411
"I think you may need to perfect your meringue so that your buttercream will hold better in the humidity.  In the Philippines, we use nothing but SMBC because of the weather or Boiled Icing as an alternate."
Oct 20, 2011
Vicky Francisco joined Dessert Professional's group
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Pastry & Baking 411

Do you have questions about pastry and baking? Reach out to other Dessert Professional online members for answers.See More
Oct 11, 2011
Vicky Francisco posted a status
"Hello! See amazing edible floral decorations @sugarpetals-usa.com"
Oct 11, 2011
Vicky Francisco is now a member of The Connect Network
Oct 10, 2011

Profile Information

I enter competitions :
Never
I consider my specialty to be:
Decorated cakes

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