Strawberry pâte de fruits

Strawberry pâte de fruits

By
From
A la Mere de Famille
Makes
50 pieces
Prep
30 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
500g strawberry pulp
12g yellow pectin
600g sugar
100g honey
80g lemon juice
sugar, for coating

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Making the pâte de fruits

    Line a baking tin or similar container with baking paper, or arrange 1 cm thick rulers in a rectangle on a silicone mat. A silicone mat, unlike an acetate sheet, is heat-resistant. Sugar cooked to 160°C is poured onto this mat, which makes it easy to unstick once cool. Put the strawberry pulp in a saucepan and heat until the mixture reaches 50°C on a sugar thermometer.
  2. Put the pectin and 50 g of the sugar in a separate pan. Add the strawberry pulp to the pectin mixture and bring to the boil for 1 minute. Add the remaining sugar, bring back to the boil, then incorporate the honey and cook until the mixture reaches 107°C. Add the lemon juice to halt the cooking process. Immediately pour the mixture into the tin or between the rulers and leave overnight at room temperature.
  3. Cutting up and coating

    Turn out the pâte de fruits or remove the rulers, and sprinkle a little sugar on both sides. Cut the pâte into 3 cm squares and finish by rolling in the sugar. Store the pâte de fruits in an airtight container.

Variation:

  • Store-bought strawberry pulp will suffice for this recipe, as long as you also include some fresh strawberry pulp in the mix. For a pleasant change, replace the strawberry pulp with the same quantity of raspberry pulp.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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