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    P4 - Pate Des Fruits

    Uploaded by

    Wendy Jackson
    This document provides a recipe and method for making fruit paste squares. It lists ingredients including raspberry and apricot purees, pectin, caster sugar, granulated sugar and liquid glucose. The method involves mixing the purees and pectin with sugar and bringing it to a boil. Granulated sugar and glucose are added and boiled to 107°C. Tartaric acid dissolved in water is added to the cooked mixture. The paste is poured into a lined frame, cooled, cut into squares and rolled in granulated sugar.

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    P4 - Pate Des Fruits

    Uploaded by

    Wendy Jackson
    40 views1 page
    This document provides a recipe and method for making fruit paste squares. It lists ingredients including raspberry and apricot purees, pectin, caster sugar, granulated sugar and liquid glucose. The method involves mixing the purees and pectin with sugar and bringing it to a boil. Granulated sugar and glucose are added and boiled to 107°C. Tartaric acid dissolved in water is added to the cooked mixture. The paste is poured into a lined frame, cooled, cut into squares and rolled in granulated sugar.

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    This document provides a recipe and method for making fruit paste squares. It lists ingredients including raspberry and apricot purees, pectin, caster sugar, granulated sugar and liquid glucose. The method involves mixing the purees and pectin with sugar and bringing it to a boil. Granulated sugar and glucose are added and boiled to 107°C. Tartaric acid dissolved in water is added to the cooked mixture. The paste is poured into a lined frame, cooled, cut into squares and rolled in granulated sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    40 views1 page

    P4 - Pate Des Fruits

    Uploaded by

    Wendy Jackson
    This document provides a recipe and method for making fruit paste squares. It lists ingredients including raspberry and apricot purees, pectin, caster sugar, granulated sugar and liquid glucose. The method involves mixing the purees and pectin with sugar and bringing it to a boil. Granulated sugar and glucose are added and boiled to 107°C. Tartaric acid dissolved in water is added to the cooked mixture. The paste is poured into a lined frame, cooled, cut into squares and rolled in granulated sugar.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    Pate des fruits Raspberry puree Apricot puree Powdered pectin Caster sugar Granulated sugar Liquid glucose

    Tartaric acid Water


    Method 1. Place the purees together in a clean heavy-based saucepan. Mix the powdered pectin with the caster sugar and whisk into the fruit purees. Bring to the boil. 2. Add the granulated sugar and glucose. Stirring constantly, bring the temperature of the boiling mixture to 107C. 3. Dissolve the tartaric acid in the water and add to the cooked fruit paste. 4. Line the bottom of a frame with silicone paper and pour the fruit paste into the frame. Leave to cool. 5. Remove from the frame, peel off the silicone paper carefully then cut the set fruit into 2.5cm squares and roll in granulated sugar

    425g 250g 20g 75g 750g 175g 5g 3g

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