Panellets TSG

Tasting notes

Their appearance, taste and aroma vary depending on the type.

- Made from basic marzipan:
a) Panellets with pine nuts: A golden toasted color, aroma of pine nuts and lemon, tasting of pine nuts and almond marzipan, texture with a toasted outer crust.
b) Almond panellets: Golden toasted color, vanilla aroma, tasting of almond crunch, soft inner texture.
c) Panellets with coconut: Toasted color, coconut aroma, coconut flavor, thin crispy crust and soft inner texture.
d) Hazelnut panellets: Brown color, aroma of hazelnuts, tasting of hazelnuts and almond marzipan, with sugared surface texture.
e) Orange panellets: Orange color, orange aroma, orange and almond flavor, sugary crust and soft inner texture.
f) Lemon panellets: Pale yellow color, lemon aroma, tasting of lemon and almond, the sugar coating gives it a crunchy outer texture, while the inside is soft with small pieces of lemon.
g) Egg yolk panellets: Pale yellow color, aroma of egg and almonds, tasting of egg and almonds, with a smooth texture.
h) Coffee panellets: Dark brown color, coffee aroma, coffee flavor, toasted outer texture and soft inside.
i) Strawberry panellets: red strawberry color, strawberry aroma, strawberry and almond flavor, soft texture.
j) "Marron glacé" panellets: Light brown color, aroma of chestnuts and almonds, tasting of chestnuts and almonds, with a soft texture.

- Panellets made from coarse marzipan:
The most classic types: with chestnut and bands filled with candied fruit and quince.

- Panellets made from fine marzipan:
a) Chestnut and chocolate panellets: light brown color, chocolate aroma, chocolate and almond flavor, toasted outer crust and soft texture inside.
b) Huesos de santo panellets: white color with a sugar glazing, egg yolk aroma, egg yolk and marzipan flavor, soft textur.

Other notes

Physical and chemical properties: the composition of the various panellets is different according to the type of marzipan used (basic, coarse or fine) to make them and the variety being produced. The use of potato, sweet potato, apple, preservatives and coloring is banned in all cases.

The product is generally sold unpackaged in retail outlets such as cake shops and other food shops. If they are sold in packaging, the box containing the panellets must be labeled in compliance with current legislation.

Production / Processing method

- Made from basic marzipan. A basic marzipan is made, with 1 kg (2.2 lb) of sugar and 350 g (0.7 lb) of egg white for every kilogram of peeled and finely granulated almonds; the paste is blended using cylinders and left to rest for about 24 hours to obtain a homogenous mixture. It is then made into various shapes and flavors.

a) Panellets with pine nuts: 10 g (1/3 oz) of grated lemon zest is added to every kilo (2.2 lb) of basic marzipan. Portions weighing about 20 g (1 oz) are made and completely coated with pine nuts brushed with egg. They are then shaped into round balls and brushed with egg once again.  They are oven baked at a temperature of between 280ºC and 290ºC (536ºF-554ºF).

b) Almond panellets: 10 g (1/3 oz) of grated lemon zest is added to every kilo (2.2 lb) of basic marzipan. Portions weighing about 20 g (1 oz) are made and completely coated with granulated almond brushed with egg. They are then given an elongated and slightly rounded shaped and brushed with egg once again.  They are oven baked at a temperature of between 260ºC and 270ºC (500ºF-518ºF).

c) Panellets with coconut: 150 g (5½ oz) of grated coconut, 150 g (5½ oz) of caster sugar and 100 g (3 ½ oz) of egg white are added to every kilo (2.2 lb) of basic marzipan. The mixture is shaped into small rustic-looking mounds with pointed tops, each weighing about 25 g (1 oz). They are oven baked at a temperature of between 260ºC and 270ºC (500ºF-518ºF).

d) Hazelnut panellets: 150 g (5½ oz) of powdered roasted hazelnuts, 150 g (5½ oz) of caster sugar and 100 g (3 ½ oz) of egg white are added to every kilo (2.2 lb) of basic marzipan. The mixture is shaped into round balls weighing about 22 g (1 oz), which are coated with granulated sugar and a hazelnut is placed in the centre of each one. They are oven baked at a temperature of between 240ºC and 250ºC (464ºF-482ºF).

e) Orange panellets: 200 g (7 oz) of finely chopped candied orange zest is added to every kilo (2.2 lb) of basic marzipan. The mixture is shaped into elongated portions weighing about 26 g (1 oz), which are coated with granulated sugar. They are oven baked at a temperature of between 240ºC and 250ºC (464ºF-482ºF).

f) Lemon panellets: 10 g (1/3 oz) of grated lemon zest and 2 egg yolks are added to every kilo (2.2 lb) of basic marzipan. The mixture is shaped into round balls weighing about 26 g (1 oz), which are coated with granulated sugar. They are oven baked at a temperature of between 240ºC and 250ºC (464ºF-482ºF).

g) Egg yolk panellets: 150 g (5 ½  oz) of pale egg custard and 1 g of vanilla are added to every kilo (2.2 lb) of basic marzipan. The mixture is shaped into round balls weighing about 26 g (1 oz), which are given a generous coating of icing sugar. They are oven baked at a temperature of between 220ºC and 230ºC (428ºF-446ºF).

h) Coffee panellets: 8 g of ground coffee and caramelized sugar is added to every kilo (2.2 lb) of basic marzipan. The mixture is cut into elongated portions weighing about 26 g (1 oz). The shapes are then coated with caster sugar. They are oven baked at a temperature of between 220ºC and 230ºC (428ºF-446ºF).

i) Strawberry panellets: A reasonable amount of strawberry jam and one egg are added to every kilo (2.2 lb) of basic marzipan. The mixture is shaped into round balls weighing about 26 g (1 oz), which are coated with caster sugar. They are oven baked at a temperature of between 220ºC and 230ºC (428ºF-446ºF).

j) "Marron glacé" panellets: 300 g (10 ½ oz) of "marron glacé" jam is added to every kilo (2.2 lb) of basic marzipan. The mixture is shaped into round balls weighing about 26 g (1 oz), which are coated with caster sugar. They are oven baked at a temperature of between 220ºC and 230ºC (428ºF-446ºF).

- Panellets made from coarse marzipan: 150 g (5½ oz) of powdered almonds and egg whites are added to every kilo (2.2 lb) of basic marzipan (made as described in the previous section) until the required consistency is achieved. The mixture is cut into different shaped portions weighing about 26 g (1 oz).

- Panellets made from fine marzipan. 1,300 g (2.8 lb) sugar plus 400g (14 oz) water and 6 g (1/6 oz) cream of tartar are brought to the boil until caramelizing point is reached (118º C / 244º F). 1 kg (2.2 lb) ground almonds and 200 g (7 oz) glucose are mixed together. The resulting mixture is left to rest for 24 hours. It is then refined, after which it is ready to use.

a) Chestnut and chocolate panellets: The fine marzipan base is used to shape chestnuts weighing about 18 g each, which are then dipped in a chocolate coating.

b) Huesos de santo panellets: The fine marzipan base is spread out in a sheet using a grooved roller. The sheet is rolled up over egg custard and cut into pieces weighing about 30 g (1 oz). The pieces are then jellied and brushed with a syrup glaze.

Regulatory Council

Federació Catalana de Pastisseria
Carrer Comtal 32, 2ª planta
Tel: (+34) 933 173 055
federacio@pastisseria.cat

Sources:
 
- Spanish Ministry of Agriculture