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Strawberry Fruit Pâte

Pâte de fruit is a confectionery classic, appreciated for its intense flavor 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 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.

Strawberry Fruit Pâte

Pâte de fruit is a confectionery classic, appreciated for its intense flavor and soft but firm texture.

Ingredients

- 750g -
  Strawberry purée
- 635g -
  Sugar (1)
- 40g - Liquid glucose 40DE
- 75g -
  Sugar (2)
- 18g -
  Pectin Jaune
- 6g -
  Citric acid

Prepared by

1. Mix the sugar (2) with the pectin and pour over the strawberry puree at 40 °C, stirring constantly.
2. Bring to a boil. When it is boiling add the sugar (1) in two or three times until it is well dissolved. Bring the mixture to 105 °C.
3. Pour the mixture into a 1 cm thick frame and let it gel for 48 hours.