Sweetie Pie
  • Desserts

    Home made pâte de fruit

    And my return to the blog

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  • I had left the blog completely abandoned, it wasn’t on purpose. But since we moved to England we have had so many changes and I just haven’t got enough time to do everything I want. I couldn’t make the day long enough to get home and make recipes and take photos of them. I recently started to work in a hotel as the pastry chef and even though I didn’t think that the language was going to be a problem, it is a whole different culture, specially if we are talking about food and I have felt frustrated most of the days and I have had to start from scratch in a new country.

    I was living in France for the last year and working in Pastry shops in Paris is a completely different thing that working in hotels restaurants in England, so I basically had to reset my brain and start doing everything again. The concept of an amazing dessert in England is far beyond from the concept in France, so it hasn’t been easy. That is where I am at the moment and I haven’t had much spare time to cook at home, because when I got home I just didn’t felt like baking again.

    But I just decided to organize a little bit better and drink some coffee and just start baking more at home in my free time. This recipe is quite simple, pretty much the same as doing homemade jam, you have to let the mix boil to take out the excess of water. They have a special technique and maybe some of the ingredients we don’t have at home all the time, but it is always better to make our own gummies than the store bought ones.

    So this recipe has cero colorants, cero additives and all those ingredients we cannot even pronounce. The big important thing in this recipe is the temperature, so you are going to need a candy thermometer. Depending on how high the temperature is, the result of the softness in the pâte de fruit is going to be different. Also, keep in mind to be constantly whisking so the mix doesn’t clump up all together.

    Home made pâte de fruit

    Preparation time: 30 minutes plus cooling time
    Servings: 40 pieces

    Ingredients

    • 56 grs granulated sugar #1
    • 14 grs yellow pectine
    • 400 grs pear juice or puré
    • 110 grs lemon juice
    • 72 grs glucose
    • 625 grs granulated sugar #2
    • 4 grs citric acid, 4 grs lemon juice, 16 grs tartar cream

    Preparation

    1. Prepare a square mold with baking paper, 20 x 20 cms
    2. Mix the #1 granulated sugar with the pectine, so to prevent grumes.
    3. In a big pot, mix the pear juice, the lemon juice and the sugar with the pectine, leave it to boil at medium fire.
    4. Add the glucose once it boils and halve of the #2 sugar, leave it to boil again.
    5. Add the rest of the sugar, always mixing, until it reaches 106ºC.
    6. Once it reaches that temperature take out of the fire, add the citric acid, mix well and put it really fast in the mold and leave it to cool down in the mold.
    7. Leave it to rest for 3 hours or overnight, take out of the mold, cut, pour some sugar on top and enjoy.
    8. You can keep them in an airtight jar for up to 3 weeks.

    Posted on 18 de April, 2018.

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