Strawberry Pâte de Fruit

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.

• 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

1. Mix the sugar (2) with the pectin and stir well.

2. Heat up the fruit purée to 40 °C and add it to the previous elaboration little by little while stirring.

3. Bring up to boil and add the sugar (1) slowly. Stir well and boil up to 105 °C.

4. Pour on a tray 1 cm thick and let set at room temperature for 48 hours.