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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 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.

Strawberry Fruit Pâte

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

Ingredients

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

Prepared by

Strawberry Fruit Pâte
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.