You’re here to learn to make pate de fruits, right? I will teach you how to make them using raspberry as the example flavor, but first, I really want you to read this whole post (I promise it’s not long).
Photo by . Licensed under Pate de fruits: multi-colored gems that you can eat.
While pate de fruits are not hard to make, there are some tricks to being successful with them. And I want you to be successful!
What I Will Teach You So You’ll Be Successful When Making Pate de Fruits
- The correct proportions of puree, sugar, glucose, citric acid and pectin
- How to add the pectin so your pate de fruits stay nice and smooth
- What to expect when you’re heating the puree
- How to stay safe while making pate de fruits
Stick with me, and when you make perfect pate de fruits, you’ll be rewarded with simply beautiful
The magic of making pate de fruits is making sure you have just the right amount of thickening power, in the form of pectin, to let them set up into slick, slice-able jewel-toned tiles of fruit flavor without overdoing it and ending up with something boingy. We are not going for boingy.
The basic recipe is pretty straightforward.
The trick is in knowing the perfect amount of pectin to use for each kind of fruit. Since most fruit contains pectin at different concentrations, the amount you must add differs for most types of fruit. Professional pastry chefs have access to formulas that are specifically formulated for each type of fruit puree a particular manufacturer sells.
I have one of these formula sheets at my disposal, and I am going to share it with you now.
to Get a FREE downloadable list of 25 pate de fruit formulas optimized for Boiron puree!
Okay, we’re getting to the recipe. But first,
A Word of Caution
Let me just say that, while it’s not hard to make pate de fruits, it’s not really easy, either. There is a lot of stirring and cooking of thick, viscous, bubbling molten fruit and sugar. I’ve gotten some lovely burns from exuberantly burbling pre-pate-de-fruits, so if you’re going to make some, be careful and be prepared for it to take quite awhile–maybe up to 45 minutes to an hour of stirring.
to get a FREE downloadable list of 25 pate de fruit formulas optimized for Boiron puree!
Okay then. Let’s make raspberry pate de fruits:
5.0 from 2 reviews Raspberry Pate de Fruits Author: Boiron Pastry Chefs Recipe type: Confection Cuisine: French Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: ½ sheet What You Need 1000 g. Boiron raspberry puree (1 container) 1140 g. sugar 200 g. corn syrup 15 g. citric acid diluted in 15 g. water (or 15 g. lemon juice) 20 g. powdered pectin What To Do Mix about 100 g. of sugar with the pectin. Whisk them together really well. This helps keep your pate de fruits from having pectin globs in it. So do it. Heat the puree to 120 degrees. F. Whisk and whisk, and add the pectin/sugar mixture. Bring to a boil and let boil one minute. Add the corn syrup and the rest of the sugar. Cook to 223 degrees, F. This could take a very long time. Your thermometer will read 218, and you'll think, "Oh, I'm almost there!" Wipe that grin off your face; this is going to take some time, so settle in and make sure you're wearing long sleeves. One the mixture reaches 223F, stir inthe citric acid/water mixture or the lemon juice. Cook one more minute. Pour the molten pate de fruits mixture into a half-sheet pan which you have lined with heavy duty plastic wrap. Let set up at room temperature until cool and sliceable. This could take a few hours. Once firm, slice them into small squares, or cut out fun shapes with tiny cookie cutters. Roll them in granulated sugar. For "Sourpatch" pate de fruits, mix a little citric acid in with the sugar (to taste) and roll them in that mixture. 3.4.3177
Make Pate de Fruits at Home
As I said before, there is nothing hard about making pate de fruits, so you may as well equip yourself to make them at home. Keep in mind the process can take awhile. With that in mind, here are my recommendations for some ingredients and equipment you’ll need to make pate de fruits. I’ve included my two favorite flavors, raspberry and passion fruit Boiron purees, but
to get a FREE downloadable list of 25 pate de fruit formulas optimized for Boiron puree!
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