Pâte de fruit is a confectionery classic, appreciated for its intense flavor and soft but firm texture. In this recipe, strawberries take center stage, enhanced by the use of Pectina Jaune, an HM pectin derived from citrus fruits with retarding salts.
This ingredient guarantees a controlled gelation, allowing to work with precision and ensuring an impeccable result. Ideal for achieving confectionery pieces with a professional finish, this technique is perfect for those seeking to excel in the art of haute patisserie.
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
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