How to Make Pâtes des Fruits – Irresistible Fruit Jellies

f you wish to treat yourself or your special someone to a delicacy that is fancy and expensive, exotic, full of fruits, yet tangy and sweet at the same time, you will, believe me, reach for pâtes des fruits [pɑt d fʁɥi]. And if you happen to be in France at the time, you’re in luck because you can find this little gem in every self-respecting pastry shop over there!

So, How to Make Pâtes des Fruits?

For starters, you need to pick your fruits. I love to use berries, but also citrus fruits because they are acidic and that compliments high quantity of sugar in pates des fruits. When you decide on your fruits, you need to make fruit puree – take off the skins, the pits and other hard parts, and puree the pulp. If you wish, you can buy ready-made fruit puree in the supermarket.

The other important ingredient, besides granulated sugar, is pectin. Pectin is a thickener that gels the fruit puree with a help of sugar and an acid, so you will find tartaric acid or citric acid in most pâte de fruit recipes. If you can’t find either, feel free to put lemon juice instead.

One more thing – to make pâtes des fruits successfully, you will need a sugar thermometer. If you don’t have one yet, you can find information about types in my post about meringue.

Once cooked to the right temperature, you should pour your mixture into a pan lined with parchment paper and leave it to set. After a couple of hours, cut your pâtes des fruits into cubes and roll them in caster sugar.

Raspberry and Rose Pâtes des Fruits Recipe

by:Tereza Alabanda,The Pastry Maestra

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ISPIŠI PDF (HR)

Prep. time : 15 minutes

Cook time : 10 minutes

Ready in 25 minutes plus cooling

Level : Advanced

Ingredients:

Raspberry puree 445g (15.7oz)
Sugar 540g (19oz)
Glucose syrup 105g (3.7oz)
Yellow pectin 12g (3Tsp)
Citric acid 10g (2Tsp)
Water 5g (1Tsp)
Rose water to taste

Directions

Prepare 15cm x 15 cm (6″ x 6″) pan, and line it with parchment paper.
Combine the pectin with 100g (3.5oz) of sugar and 100g (3.5oz) of raspberry puree.
Put the rest of the puree, the rest of the sugar and the pectin mixture into a saucepan and stir to combine.
Bring the mixture to a boil and add glucose syrup.
Continue cooking until the mixture reaches 107°C (225°F) stirring occasionally. Remove the pan from heat, add the citric acid and a few drops of rose water.
Stir well, and pour the mixture into the prepared pan immediately.
Leave it to set, preferably overnight.
Cut pâtes des fruits into squares and roll them in caster sugar.

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