How To Make Easy Apricot Passion Pâte De Fruit Recipe: Pâte De Fruit is a refreshing fruity treat that can satiate your French patisseries cravings. Made with a blend of fruit purees, sugar and pectin, they have a yielding and pleasant feeling when you bite into them. They aren’t that gummy but are firmly tender, solid, and supple. Mix that texture with a light granular crunch of the sugar they are swirled in, and you get away with an overwhelming sweet. Executive Chef Raghunandan Venkatappa shares a few tips and tricks to make an apricot passion pâte de fruit recipe that will delight your taste buds and be the start dish on your dinner table during the next get together.
Few tips and tricks for success
While Apricot Passion Pâte De Fruit is not hard to make, there are some tricks to success. They have a shortlist of ingredients, but how you mix them can significantly impact your finished candies. Here are some ideas to have in mind;
- The correct proportion of puree, sugar, glucose, and pectin is always essential.
- Gently mix the pectin with the fruit purees for a pleasant texture
- The ingredients at the correct temperatures are critical to a perfect bite of a pate de fruit
PASSION FRUIT-APRICOT PATE DE FRUIT RECIPE
- Passion fruit puree – 100Gms
- Pear puree – 75Gms
- Apricot puree – 175Gms
- Vanilla bean – 1 bean
- Pectin yellow – 11Gms
- Sugar (mix with pectin) – 37.5Gms
- Sugar – 250Gms
- Isomalt – 125Gms
- Glucose – 75Gms
- Citric acid solution (1:1 water and citric acid) – 3Gms
Procedure:
- Warm-up puree, glucose, vanilla together
- Add in the pectin mixed with sugar at 45°C stir well
- Add in the remaining sugar and isomalt
- Cook the mixture till 107°C
- Stop cooking and add the citric acid solution
- Pour into an acrylic frame and cool until completely set
Note – Continuing to stir the mixture while cooking not only prevents the mix from possibly scorching, it adds in the evaporation of water, helping to cook faster.