They aren’t gummy like gummy bears but are firmly tender, solid, and supple. Yes, please!īecause these jam-candies are made with pectic rather than gelatin, they have a yielding, pleasant feel when you bite into them. They are, in essence, extra-thick jam that you eat like candy. Thes yummy treats are made by thickening fruit purees with sugar and pectin, letting them gel, cutting them into pieces and then rolling them in sugar. Literally translated, pâte de fruit (pronounced pat-d-fwee) means “fruit paste,” and that about sums it up. (For more on why French Pastry School trusts ThermoWorks, take a look at this video about how they use the Thermapen ® Mk4.) What is pâte de fruit? Here, we present a recipe developed for us by The French Pastry School for passionfruit and apricot pâte de fruit that will become a fast favorite. All you need is the right pectin and a thermometer. Only later did I learn that they are actually quite easy to make, not something that comes exclusively from candy factories. I ate well more than my fair share of them. I’d never encountered something quite like this: the very essence of fresh, ripe summer fruits in a small, sugar-coated cube. It was all I could do to not eat the whole box. We received a shipment to sell and sampled a box so we could know how to answer customers’ questions about them. I first tasted pâte de fruit when I was working in a high-end cooking goods store.
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