Disguised Fruits
Add a touch of elegance and tradition to your end of year celebrations with a plate of exquisite disguised fruits! These bite-sized desserts are a classic treat that have been enjoyed for generations. Picture a stunning platter filled with an array of dried fruits, each stuffed with a decadent marzipan filling and expertly coated in a shimmering crystallized confectionary shell. The result is a delightful combination of flavors and textures that is sure to impress your guests. As we gather together with our loved ones during this festive season, I am reminded of my early days as an apprentice pastry chef. Apprenticeship started at a young age for me, and at 14 years old, I would already be hard at work by 4 am. A few weeks before Christmas, it was the apprentices' responsibility to create these exquisite disguised fruits, which were incredibly popular throughout Europe. If you're looking to create some special memories with your children during the Christmas holidays, making disguised fruits is the perfect activity. Not only will it bring a sense of joy and creativity to your kitchen, but it will also delight your little ones as they participate in the process. It's a great opportunity to teach them about the art of confectionery and the importance of tradition. One important thing to note is that disguised fruits require some advance planning. It's best to make them a week ahead of time, as this allows the flavors to develop and the confectionary shell to fully crystallize. This also means that you won't have to worry about last-minute preparations during the busy holiday season. To create these delectable treats, you'll need a variety of dried fruits such as dates, figs, apricots, and prunes. The marzipan (choose high quality) filling adds a sweet and creamy element to each bite.
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Fruits déguisés
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Almond Paste / Marzipan vs Massepain
- A wide range of dried fruits can be used to make fruits déguisés, such as dates, prunes, cherries, apricots, figs, walnuts, pine nuts, almonds, and so forth. In the past, they were also used to decorate the Christmas tree, along with oranges. We generally think that “marzipan” is the name of almond paste; in reality, “marzipan” is the name of the figurines made from almond paste—marzipan dough. Additionally, marzipan (décor) contains 70% sugar, while “almond paste,” which is generally selected for confectionery and refined cakes, is made with a 50% almond-to-sugar ratio. The word is of Italian origin, its etymology deriving from marzapane, which successively became marcepain and then marzipan. Marzipan used per fruit should not exceed 4 ounces (12g).
Rolled in Sugar?
- Originally, fruits déguisés are candied. They are soaked in a bath of concentrated sugar syrup. This is a fairly long process that allows the disguised fruits to be coated with a thin layer of sugar called “candi” – the name of this technique – giving them an incomparable shine and crunch, in addition to significantly prolonging their preservation.Disguised fruits can also be coated in cooked sugar (320°F / 160°C). In this case, the syrup must contain glucose or corn syrup. This technique is more time-consuming and subject to humidity.Lastly, disguised fruits can be rolled in granulated sugar. This is an easy shortcut; however, this faux candi effect won’t last.
Pine Nuts Disguised Fruits
- Toast pine nuts; cool and set aside.
- Roll out the marzipan into a log, and cut it into 10 equal portions (10g each). Firmly coat each portion of marzipan with pine nuts. Repeat until done. Nuts can also be mixed into the marzipan and portioned afterwards.
Walnut Disguised Fruits
- Marzipan for walnut can be flavored with coffee extract, rum or thinly chopped lemon confit. Look up for poached and candied lemon recipes. Mix 70g marzipan with 40g chopped lemon confit (to taste). Form into a log and cut into 10 equal portions. Shape into small logs and stick walnut halve on each side. Repeat until done.
Dates Disguised Fruits
- If desired, flavor 100g of marzipan with rum or cognac. Form it into a log and cut into 10 portions. Shape each portion into small logs and stuff them into dates. If desired, mark the marzipan with the back of a knife. Repeat until all are done.
Apricot Disguised Fruits
- Marzipan can be flavored with pastis, rum or armagnac. Follow the same procedure as shown for the dates.
Pruneaux Disguised Fruits
- Marzipan can be flavored with rum or armagnac.
Syrup
- In a large saucepan, heat water first and add sugar, stirring occasionally to ensure the sugar is completely dissolved before the syrup boils. Cook for 3 minutes, then turn off the heat and leave the syrup on the stovetop for a few hours to cool. Use the syrup at 35°C (95°F).
Candying Procedure
- Arrange stuffed fruits on a cooling wire rack and let them dry for up to 48 hours at room temperature. For the candying procedure, use a large container that is 2.4 inches (6 cm) tall. Place the cooling wire rack inside, arranging the fruits with space between each one. Cover with lightly perforated parchment paper. Top with a second cooling wire rack or a similar device, such as a large tamis. Place the whole setup in a safe location free from any vibrations. Pour the lukewarm syrup in a thin stream, making sure the stuffed fruits do not move around. Leave them untouched for 48 hours
- Carefully remove the top rack and parchment paper. Lift the wire rack and drain the candied fruits. If proper crystallization around the fruit has not been achieved, the candying procedure should be repeated. Strain the syrup, reheat it to 95°F (35°C), and repeat the candying procedure for an additional 24 to 48 hours. The candied fruits can be kept for approximately 6 weeks at room temperature.
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