pate de fruit

My books are presently in storage but you will find something in Thomas Keller's «French Laundry». If I remember correctly, he uses powdered apple pectin and there's a source guide and the end of the book.

Check your library TBH and let us know what you found!

:cool:

Ok TBH you have a choice of:


From the French Laundry:
Yuzu jellies
Concord grape jellies


From Gaston Lenotre:
Apricot jellies
Pineapple jellies
Banana-apple jellies
Carrots jellies
Cherry jellies
Fig jellies
Strawberry jellies
Raspberry jellies
Passion fruit jellies
Melon jellies
Orange jellies
Peach jellies
Pear jellies
Apple jellies
Rhubarb jellies


From Jacques Torres:
Pâte de fruit


From Daniel Pinard:
Pineapple jellies
Orange jelllies
Grape jellies

It's from Faites vos glaces et votre confisserie comme Lenôtre, Flammarion 1978

The Torres recipe is from the second circus book I think.

Let me knowIf you want any of those recipes. There will be a 24 hours delay for the home made translation. ;)

Here's homemade apple pectin

from "The Complete Book of Year-Round Small-Batch Preserving: Over 300 Delicious Recipes" by Ellie Topp and Margaret Howard (Firefly, $19.95/paperback).

Here's what the authors say about homemade apple pectin. Combine 7 quartered tart apples (do not peel or core), 4 cups water and 2 tablespoons lemon juice in a large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and simmer for 40 minutes, stirring occasionally.

Strain through a coarse sieve and discard solids. Then pour liquid through a jelly bag or several layers of cheesecloth. Ladle into sterilized jars and process in canner. Makes 4 cups.

Here are a couple of pointers from the book.

Make apple pectin in the fall when apples are at their freshest since the pectic content of apples decreases during storage.
The straining process is made easier if the apple mixture is first pressed through a coarse sieve to remove most of the solids and then strained through several layers of cheesecloth or a jelly bag for extra clarity.

Where did you find this information Kimmie? I'd love to read more.

To Isa

Click here for my source

You will find more on www.google.com type "apple pectin recipes" in the search box.

:)

Thanks Kimmie, it's the book that interest me not so much the pectin. :)

Which recipe would you like?

And to say there is no pectin in this recipe. Most of the other recipes do contain pectine. If you'd like more recipes just let me know.


Pâte de fruit

1 cup chunky applesauce
1 ½ cups apricots, peeled and pitted
2 ¼ cups sugar
1 cup raspberries (optional)



Place the applesauce, apricots and sugar in a non-reactive 2 quart heavy-bottomed saucepan over medium high heat. Mix together, then add the raspberries. The raspberries will dominate the flavour. If you want apricot-flavoured pâte de fruit, omit the raspberries. Use a hand-held immersion blender or whisk to combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook the mixture until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold it horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.

When the mixture is ready, pour it into a 10-inch bottomless tart mould or cake ring place on parchment paper-covered baking sheet. Let the pâte de fruit cool and set, about 3 hours at room temperature. If the pate de fruit appears slightly soft after cooling, return it to the saucepan and boil another few minutes, then cool as directed.

To unmould, run a sharp knife between the pâte de fruit and the side of the mould. Lift off the mould. At this point the pâte de fruit can be stored, well wrapped in plastic wrap and in a airtight container, for up to 4 weeks. Sprinkle the top of the pâte de fruit with a thin layer of granulated sugar and flip it over onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Use a wet chef’s knife to cut the disk into strips and then onto squares. You will probably need to stop cutting and clean the knife after every few cuts. The pâte de fruit is very sticky and will be easier to cut with a clean knife. Roll each square completely in sugar and serve. Do not store in the refrigerator where the humidity will make the sugar melt.

Substitute an equal amount of hulled and sliced strawberries or the juice of 1 large lemon, instead of the raspberries to flavour.


Jacques Torres

European Imports in Chicago carries powdered apple pectin. I used to buy it from them on a regular basis. It costs about $25-30 for a one pound can. Their phone number is (773)227-0600. Give them a try.

Good to hear about that thebighat...good luck..

Is there a reason why it has to have pectin in it and have the s*** cooked out of it? Personally, I'd be tempted to go with an agar gel instead, like Japanese bean sweet recipes.

I find the texture of agar gels to be far more appealing, and far more "pate"-like, than either pectin jelly or gelatin. Maybe that's just me.

good stuff

What a great end to an informative thread.
Although I don't need to make pate de fruits at the moment, I will go back to this thread for information when the occasion arrises!
:smiles:

Apple Pectin PDF

You can find it in health food stores, mostly in capsules, so you'll have to empty them.

Pectin is used for texture, and you cook it to reach a certain temperature and to cook out liquids to reach a certain solid content. I find that a refractometer is more accurate to temperature, especially since we use induction burners in our kitchens.

Hope this info helps.

If your using a frozen puree with 10% sugar .the company that makes the product should have recipie formulas . there nice to have I have one for sorbet and gumies , and Mousse .I fudge them a bit but there great starting blocks.
induction burners in Chicago who do you work for?
FPS ?
Tommy

here is a link to the Boiron fruit puree pate de fruits chart and recipe. These recipes work very well, just take note of the sugar percent and try to use a puree that is in the same range.

http://www.boironfreres.com/uk/downl..._de_fruits.pdf

At work, I make pate de fruit that is very successful and shipped nationwide. This, of course, is an industrial secret and cannot tell you about (well, I can tell you that this recipe is way different from anything mentioned in this thread). However, there is a book that has a similar recipe that does work and that I have made in my and other friends kitchens:
Chocolate and Confections by Greweling.
I would quote you the recipe, but I am at home and the book is at work.
However, I do highly recommend you buy if you like to make chocolates and candies.

I've been quite successful with using a bit of apple as a base and then adding other ingredients. Add a crap ton of sugar and lemon juice, put on some gloves, roll down your coat sleeves and tie some twine around the cuffs and cook the **** out of it!

I have some slow set pectin powder that I'm not too fond of. It creates an unpleasant texture even if I use a little.

Since most commercial and retai pectins are made from apple (its the cheapest way to make it) I suggest you buy either liquid or dry CERTO brand available in most local markets.:)

I always use Louis Francois pectin jaune (french) in combination with puree, sugar, trimolene and glucose. I don't know if you can get LF products in the states but if you do, give me a pm and i'll get you the full recipe.

I know this was posted ages ago, but I was doing some research and found this thread.  It's been really helpful, but I am really hoping that I could get the formula that you mentioned.  Thank you.

I mean the one that bighat mentioned.

 

My niece brought me some Jaune Pectin from Paris.

 

I am wondering if you can share your recipe. I tried three from Notter's book but they don't come out too my liking.

 

I know this is an old post but maybe you still connect.

 

Regards,

 

James