This document provides recipes for two types of fruit-flavored confections:
1) A Sicilian blood orange pâte de fruit made with frozen blood orange puree, sugar, pectin and glucose syrup that is boiled to 105°C before being poured into a frame to cool and cut.
2) A mango and passion fruit salted butter caramel made by boiling sugars and fruit purees to 124°C before incorporating butter and pouring the mixture into a frame to cool before cutting. Both recipes yield 250 pieces using a 20mm guitar cutter.
This document provides recipes for two types of fruit-flavored confections:
1) A Sicilian blood orange pâte de fruit made with frozen blood orange puree, sugar, pectin and glucose syrup that is boiled to 105°C before being poured into a frame to cool and cut.
2) A mango and passion fruit salted butter caramel made by boiling sugars and fruit purees to 124°C before incorporating butter and pouring the mixture into a frame to cool before cutting. Both recipes yield 250 pieces using a 20mm guitar cutter.
This document provides recipes for two types of fruit-flavored confections:
1) A Sicilian blood orange pâte de fruit made with frozen blood orange puree, sugar, pectin and glucose syrup that is boiled to 105°C before being poured into a frame to cool and cut.
2) A mango and passion fruit salted butter caramel made by boiling sugars and fruit purees to 124°C before incorporating butter and pouring the mixture into a frame to cool before cutting. Both recipes yield 250 pieces using a 20mm guitar cutter.
This document provides recipes for two types of fruit-flavored confections:
1) A Sicilian blood orange pâte de fruit made with frozen blood orange puree, sugar, pectin and glucose syrup that is boiled to 105°C before being poured into a frame to cool and cut.
2) A mango and passion fruit salted butter caramel made by boiling sugars and fruit purees to 124°C before incorporating butter and pouring the mixture into a frame to cool before cutting. Both recipes yield 250 pieces using a 20mm guitar cutter.
Ingredients: 1 kg Les vergers Boiron Frozen Fruit Puree – 100% Sicilian Blood Orange PGI* 100 g Granulated Sugar 19 g Yellow Pectin (pectin jaune) 970 g Granulated Sugar 120 g Glucose Syrup 40 DE (Dextose Equivalent) 30 g Diluted Acid Solution (prepare in advance) 50% citric acid powder 50% water
*Protected Geographical Indication fruit
Recommended Tools: • Refractometer • High Heat Thermometer • Confectionary cutter (guitar) – Kriss uses Dedy, sold by Bakon USA • Leveling frame – 34 cm square x 1 cm deep • Marble/stone surface • Silpat non-stick baking mat • Raplait • Krissk whisk (order from Kriss @KrissHarv3y on Instagram)
Heat fruit puree to 50°C, slowly add pectin and sugar while stirring, bring to a full boil, whisking vigorously. Boil for 1 minute, add glucose, gradually add sugar until temperature reaches 105°C (about 20 minutes). Use refractometer to measure Brix at a 74°-75° level. Remove from heat, add diluted acid solution and stir. Pour solution into frame, level with raplait. Cool overnight. Sand with granulated sugar, put on guitar and cut into squares. Toss squares into granulated sugar and place candies on a rack.
Yield: 250 pieces using a 20 mm guitar
FROZEN FRUITS & FRUIT PUREES
–––– BOIRONAMERICAS Inc. (a fully owned subsidiary of BOIRONFRERES SAS, France) One Gateway Center Suite 2540 11-43 Raymond Plaza West Newark, NJ 07102 Tel: +1 (862) 229 6770 / Fax: +1 (973) 718 9955
www.my-vb.com Mango and Passion Fruit Salted Butter Caramels Ingredients: 250 g Les vergers Boiron Frozen Fruit Puree – 100% Mango 500 g Les vergers Boiron Frozen Fruit Puree – 100% Passion Fruit 250 g Heavy Cream, infused with 1 g Vanilla Laie Hawaiian (warmed & strained) 750 g Sugar 150 g Atomized Glucose 200 g Glucose Syrup 300 g AOP Butter (from Normandy, France)
Recommended Tools: • High Heat Thermometer • High Heat Spatula • Confectionary cutter (guitar) – Kriss uses Dedy, sold by Bakon USA • Leveling frame – 34 cm square x 1 cm deep • Marble/stone surface • Silpat non-stick baking mat • Krissk whisk (order from Kriss @KrissHarv3y on Instagram)
Combine and heat all ingredients except the butter. Stir constantly, in one direction, until water is evaporated and the temperature reaches 124°C. Remove from heat, incorporate butter using both the spatula and the whisk. Grease frame with pan primer, pour mixture into frame, smooth with spatula. Cool to room temperature (20°-22°C) and remove from frame. Grease guitar lightly, cut into squares. Wrap and store at 16°-20°C.
Yield: 175-250 pieces, depending on the size of the squares.
