Chocolate Hippenmasse
Submitted by JimPA215
Chocolate hippenmasse: thin, crisp German pastry wafers made with almond paste, cocoa, and cinnamon. Spread paper-thin, baked until glossy, and cut or shaped while still warm.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
1 hrsHippenmasse is a classic German pastry technique used by professional bakers to create paper-thin, shatteringly crisp wafers and decorative garnishes. This chocolate version adds cocoa and a whisper of cinnamon to the traditional almond paste base.
The batter comes together in a food processor. Almond paste, sugar, bread flour, cocoa, and cinnamon get pulsed to a grainy mix, then egg white, milk, and cream are streamed in. After an hour of resting, spread it impossibly thin on a cookie sheet and bake until it turns glossy.
The magic happens fast. Pull it from the oven and cut or shape it immediately. Curl it around a dowel for tuile-style tubes, drape it over a rolling pin for curved garnishes, or cut it into clean geometric shapes.
Chef Tips
- Let the batter rest for the full hour. This hydrates the flour and almond paste for a smoother, more spreadable consistency
- Spread the batter as thin and even as possible. Use an offset spatula for the best control
- Work quickly once it’s out of the oven. The wafers stiffen in seconds. If they harden before you finish, pop the sheet back in the oven briefly to soften them
- Store finished pieces in an airtight container. Humidity is the enemy of crisp hippenmasse
Ingredients
Directions
Combine sugar, almond paste, flour, cocoa powder, cinnamon in a food processor untill mixture has grainy consistency.
Combine egg white with milk and cream add them to the mixture in the food processor while the machine is still running remove the batter and allow it to rest one hour.
Spread a thin even layer of dough on a cookie sheet and bake at 375℉ (190℃). until dough has a glossy look. Remove from oven and cut into desired shape.1 hr
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