Pâte de fruit is a confectionery classic, appreciated for its intense flavour and soft but firm texture. In this recipe, strawberries are the protagonists, enhanced by the use of Pectin Jaune, a citrus-derived HM pectin with retardant salts.
This ingredient guarantees controlled gelling, allowing you to work with precision and ensuring a flawless result. Ideal for confectionery pieces with a professional finish, this technique is perfect for those seeking to excel in the art of haute patisserie.
Strawberry Pâte de Fruit
Pâte de fruit is a confectionery classic, appreciated for its intense flavour and soft but firm texture.
Ingredients
- 750 g Strawberry purée
- 635 g Sugar (1)
- 40 g Glucose Syrup DE40 Sosa Ingredients
- 75 g Sugar (2)
- 18 g Jaune pectin Sosa Ingredients
- 6 g Citric acid Sosa Ingredients
- 6 g Water
Instructions
- Mix the sugar (2) with the pectin and stir well.75 g Sugar (2), 18 g Jaune pectin
- Heat up the fruit purée to 40 °C and add it to the previous elaboration little by little while stirring.750 g Strawberry purée, 40 g Glucose Syrup DE40, 6 g Water, 6 g Citric acid
- Bring up to boil and add the sugar (1) slowly. Stir well and boil up to 105 °C.635 g Sugar (1)
- Pour on a tray 1 cm thick and let set at room temperature for 48 hours.