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Apricot and Mandarin Bakeable Filling

With the arrival of autumn, mandarins reach their optimal point of sweetness and aroma, becoming the perfect fruit to give life to new elaborations. In this recipe, we present our Apricot and Mandarin Bakeable Filling, a balanced proposition between freshness, texture, and technique.

To achieve a stable and bake-resistant filling, we have used Pectin Rapid Set, a high-performance gelling agent that provides a firm and glossy structure, even after baking. Its ability to gel quickly in the presence of sugar and acid makes it possible to create fruit fillings with a clean, defined texture and no loss of flavor.

The result is a filling with an intense ripe fruit flavor, ideal for tartlets, brioches, or pastries, which maintains its shape and freshness after passing through the oven. A simple, natural preparation perfectly adapted to the season.

Apricot and Mandarin Bakeable Filling

Ingredients

Apricot and Mandarin Bakeable Filling
- 100g -
  Sugar (1)
- 12g - Pectin Rapid Set
- 200g -
  Mandarin juice
- 350g -
  Apricot purée – Ravifruit
- 550g -
  Sugar (2)
- 70g - Liquid glucose 40D
- 3g - Tartaric Acid
- 3g -
  Water

Prepared by

Assembly: Apricot and Mandarin Bakeable Filling
1. Mix the sugar (1) with the Pectin Rapid Set.
2. Separately, place the apricot and mandarin purée in a saucepan and heat.
3. At 40 °C, add the pectin and sugar mixture in the form of rain, mixing constantly with a whisk to avoid lumps.
4. Bring to a boil.
5. Incorporate the remaining sugar and glucose.
6. Cook until reaching 105 °C or 74 °Brix.
7. Dissolve the tartaric acid in the water.
8. Remove the saucepan from the heat and add the tartaric acid solution.
9. Immediately pour the preparation into the desired molds.
10. Let it rest for 24 hours before cutting.