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Salted Almond Praline Candy Bar by Mindy Segal |
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Just when you thought you knew everything there was to know about marzipan, creative pastry chefs everywhere are shaking things up with new and unexpected ways to use this versatile and delicious almond product.
To help inspire Marzipandemonium!, the Almond Board of California has produced a brochure filled with innovative marzipan recipes and pastry concepts, including contributions from pastry luminaries Mindy Segal (Hot Chocolate, Chicago), Johnny Iuzzini (Jean Georges, NYC), Sue McCown (Coco La Ti Da, Seattle), and Emily Luchetti (Farallon, San Francisco). Now we're inviting you to share your creative ideas with us. Think outside the nut!
Enter the Almond Board and PastryScoop.com's Marzipandemonium! Small Indulgences Recipe Contest and win a trip to Germany this October to
demonstrate
your winning creation at the International Baking Exposition (also known as the IBA, the world's largest baking expo!). Pastry professionals are invited to submit up to three recipes
featuring marzipan
for a confection, pastry, bread, or portable snack for consideration. Your completed application form and written recipe with photograph must be postmarked by August 18th and sent to PastryScoop.com.
Click here to download an application and contest rules.
Click here for marzipan recipe concepts.
Click here to learn more about why almonds are in!
Entries will be evaluated using the following criteria: use of marzipan, almonds, and almond products; appearance; originality; and taste. Five finalists will be chosen and notified no later than Friday, August 25, 2006. Finalist recipes will be prepared and submitted to a panel of judges for tasting. Chef-instructors from The French Culinary Institute will judge the top five entries and select one grand prize winner.
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The grand prize winner will be notified by telephone on Friday, September 1st, 2006 and will be invited (though not required) to attend a special event with the Almond Board at The French Culinary Institute in New York City on Saturday, September 9th, 2006. The contest winner will demonstrate their winning recipe to European pastry peers at the International Baking Exposition (IBA) in Munich, Germany from October 3rd to 9th. The grand prize will cover airfare and hotel plus provide a $1,000 stipend. Finalists will receive a deluxe almond gift pack courtesy of the Almond Board of California.
 Click here to download a brochure featuring marzipan recipes by Mindy Segal, Johnny Iuzzini, Sue McCown, and Emily Luchetti, or contact the Almond Board of California at info@almondboard.com to receive a copy by mail.
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