Bruno Albouze Pâte De Fruit

Pâte De Fruits

Yields160 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 minsDifficultyAdvancedRating


Pectin Mixture
 100 g Sugar
 30 g Pectin
Passion & Mango or Passion & Blackcurrant or Raspberry
 500 g Passion fruit puree
 500 g Mango or blackcurrant puree
 1000 g Raspberry puree
 950 g Sugar
 250 g Corn syrup or glucose
 20 g Lemon juice
Green Apple Pâte De Fruits
 1000 g Green apple puree
 1000 g Lemon puree
 300 g Corn syrup or glucose
 750 g Sugar
 22 g Lemon juice


Pectin Mixture

Mix sugar and pectin together.


Fruits puree can be found online, Boiron, Sicolly and Ravifruit are among the best.
In a large saucepan, heat puree(s) to 120ºF (60ºC) and whisk in the sugar-pectin mixture.
Bring to boil and add glucose (powdered glucose can be used as well). Whisk in remaining sugar in 2 times. Bring to boil, reduce the heat to low and cook to 225ºF (107ºC). 
Keep flame on low when cooking pate de fruits, it takes up to 45 minutes of stirring. Use a long whisk or spatula to avoid splashes of hot liquid but if the flame is on low it should not cause any problem.
Once at 107ºC, remove saucepan from the heat and whisk in the lemon juice. Fill up silicones molds using a confectionery dispenser funnel. Or, fill baking tray lined with silicon mat. Leave pate de fruit to set 6 hours at room temp, uncovered, until it is completely set throughout. Unmold or cut into desired shapes coating with extra sugar as you go. Store in cool and dry area for up to 4 weeks. 

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