Pâtes de Fruits Confection Quiz

Pâtes de Fruits Confection

• Pâtes de fruits are French fruit candies made from fruit juice/puree, sugar, glucose, pectin, and acid.
• Formulas may include gelatin, leading to a softer texture.
• Texture should be firm yet tender, with a slight shine and a thin sugar crust.
• Can be opaque or translucent, depending on the fruit.
• Variations include multi-layer flavors or layering with ganache or praline.
• Enrobing in chocolate is necessary when using ganache.

Ingredients & Formulas

• Formulas are often found via frozen fruit puree purveyors.
• Typical purees include 10% added sugar.
• Formulas account for sugar percentages in the puree.
• A chart of formulas using commercially available frozen fruit purees is included.

Cooking Process

• Process is simple; however, precise temperature control is key.
• Incorrect temperature leads to tough or incompletely set products.
• Constant whisking is important after pectin addition to evaporate liquid.
• Faster cooking is preferred over slower methods.

Initial Steps

• Puree is warmed to a boil.
• One-fourth of the sugar is combined with pectin.
• This crucial step prevents pectin clumping.
• When the puree reaches 122°F (50°C), the pectin-sugar mixture is added gradually.

Adding Sugar & Other Ingredients

• Remaining sugar is added in three stages, slowly and steadily, while maintaining temperature.
• Glucose is added after all sugar.
• The mixture continues to cook until the target temperature is reached.
• Acid is added at the very end, thoroughly mixed, and deposited immediately. This activates the gelling process.

Depositing & Setting

• Silicone molds (shallow-sided) are ideal for depositing.
• Silicone mats and metal/frame alternatives are usable.
• Depositing should be done swiftly and smoothly on a granite flat surface to avoid warping.
• Ensure the surface is flat and solid.
• Pâtes de fruits are firm yet warm 20 minutes after depositing.
• Cover with plastic to prevent drying and promote sugar sticking.

Layered Pâtes

• Crucial to cover first layer (sticky and warm) when pouring the second layer.

Quality & Temperature

• Precise cooking temperature guarantees correct solid/liquid concentration.
• Overcooked pâtes de fruits are dry, tough, and lack brilliance.
• Undercooked pâtes de fruits are watery and may not set.
• Brix scale (sugar density) can be measured using a refractometer.

Storage & Finishing

• Pâtes de fruits are stored in the freezer or used immediately as part of mise en place.
• Cutting in squares.
• Guitar tool is used for evenly cutting confections.
• Cut pieces are coated in granulated sugar and left covered for at least 24 hours.
• Excess sugar is shaken off.
• Dried on a sheet pan lined with parchment paper dusted lightly with sugar for at least 24 hours to allow crust formation.
• Candies can later be packaged or stored in plastic.

Summary of Process

• Scale ingredients, warm puree, blend pectin with sugar.
• Add sugar pectin to heated puree.
• Add remaining sugar and glucose to the boiling mixture.
• Add acid, deposit.
• Dredge in sugar, cut.
• Submerge in sugar, shake off excess sugar.
• Place on sheet pan, dry for 24 hours.
• Flip and dry for another 24 hrs
• Package or store.

Test your knowledge on the art of making Pâtes de Fruits, the delicious French fruit candies. This quiz covers ingredients, cooking processes, and key techniques needed to achieve the perfect texture and flavor. Dive into the world of confectionery and discover the variations and formulas used in crafting these treats.