Pastry Gems: Pate de Fruits

20 Jan
multi-colored gems that you can eat.

Pate de fruits: multi-colored gems that you can eat.

You say it “pat de fwee” (more or less).  Try and say it with a French accent, otherwise, you’ll sound like Daffy Duck.  Pate de fruits is French for fruit paste.  See, that’s why we so often stick with the French names.  Pate de fruits sounds refined and mysterious.  Fruit paste sounds pedestrian and sort of like a mistake.

If you’ve not had pate de fruits before, let me tell you what they are not.  They are not orange slices, gummy bears, gummy worms, gummy Life Savers or any of those other gummy-type, overly sweetened, artificially flavored odd chewy candies.  No, my friends, pate de fruits are little jewels of concentrated fruit flavor.  When made correctly, the texture when you bite into one is initial resistance followed by a smooth bite–almost like biting into a smooth chocolate truffle.  They are the perfect balance of fruity tartness and sweetness.  The magic of making pate de fruits is making sure you have just the right amount of thickening power, in the form of pectin, to let them set up into slick, slice-able jewel-toned tiles of fruit flavor without overdoing it and ending up with something a little chewy.

The basic recipe is pretty straightforward.  The trick is in knowing the perfect amount of pectin to use for each kind of fruit.  Since most fruit contains pectin at different concentrations, the amount you must add differs for most types of fruit.  Professional pastry chefs have access to recipes that are specifically formulated for each type of fruit puree a particular manufacturer sells.  I have one of these magical sheets at my disposal, and I am going to share some of that magic with you now.  No need to thank me.

Before I let you in on the secrets, let me just say that, while it’s not hard to make pate de fruits, it’s not really easy, either. There is a lot of stirring and cooking of thick, viscous, bubbling molten fruit and sugar.  I’ve gotten some lovely burns from exuberantly burbling pre-pate-de-fruits, so if you’re going to make some, be careful and be prepared for it to take quite awhile–maybe up to 45 minutes to an hour of stirring.

This magical list of recipes is based on purees produced by Boiron.  They are available on the web from Canelle Specialty Foods, and I would recommend you purchase some since you might not get the desired results if you use a different puree.  There are recipes out there formulated to work with home ingredients, so if you’d rather try one of those recipes, it won’t hurt my feelings.

Let’s make raspberry:

  • 1000 g. Boiron raspberry puree (1 container)
  • 1140 g. sugar
  • 200 g. corn syrup
  • 15 g. citric acid diluted in 15 g. water (or 15 g. lemon juice)
  • 20 g. powdered pectin

Here’s what you do:

–>Mix about 100 g. of sugar with the pectin.  Whisk them together really well.  This helps keep your pate de fruits from having pectin globs in it.  So do it.

–>Heat the puree to 120 degrees. F.

–>Whisk and whisk, and add the pectin/sugar mixture.  Bring to a boil and let boil one minute.

–>Add the corn syrup and the rest of the sugar.  Cook to 223 degrees, F.  This could take a very long time.  Your thermometer will read 218, and you’ll think, “Oh, I’m almost there!”  Wipe that grin off your face; this is going to take some time, so settle in and make sure you’re wearing long sleeves.

–>Stir in the citric acid/water mixture or the lemon juice.  Cook one more minute.

–>Pour into a half-sheet pan which you have lined with heavy duty plastic wrap.  Let set up at room temperature until cool and sliceable.  This could take a few hours.  Once firm, slice them into small squares, or cut out fun shapes with tiny cookie cutters.  Roll them in granulated sugar.  For “Sourpatch” pate de fruits, mix a little citric acid in with the sugar (to taste) and roll them in that mixture.

Pate de fruits…..sigh.  I hate those orange slices.  These are nothing like those.  Two or three along with some short bread or langues du chat make a perfect little treat after a big meal.  We used to present them with the check, in place of that Andes mint you usually get out at restaurants.

Oh, the other flavors:  I have recipes for everything from apricot to white peach to quince to kiwi.  If you’d like to make some of your very own pate de fruits, email me with the flavor you’d like to make.  If I have that formula on my magical list, I’ll send it your way.

PS A lovely person from Colville Street Patisserie just let me know that the Boiron folks are now making these formulas available on their website!  Yay!  They aren’t exactly like the ones I have, but then again, mine are a little older.  I’m still happy to send a few formulas your way, but the full range is available here.   To get the PdF formulas, click on confectioners.  Don’t stop there, though.  Click on any–or all–of the four .pdf files to learn all sorts of wonderful formulas for everything to fruit mousse to fruit ice creams to fruit ganache.  Now, go play!  You’re welcome.

82 Responses to “Pastry Gems: Pate de Fruits”

  1. kj January 20, 2009 at 2:32 pm #

    They look gorgeous and delicious. Such beautiful colours. I would love to think that I would make these. But with an hour of stirring required I am kidding myself. Sigh..

    • marlene cowan November 12, 2009 at 12:47 am #

      I would love to have recipes for apricot pate de fruit,white peach, and passion fruit. thank you so much

    • steve January 22, 2010 at 1:56 pm #

      looking for a apricot patede fruit recipe

      • onlinepastrychef January 22, 2010 at 2:06 pm #

        Even though you didn’t say please, I’ll email it to you. 😉

  2. Tony January 20, 2009 at 9:42 pm #

    Those do look good. We used to have these on top of cakes many years ago in England, not the cheap chemical jellies, but small pieces of Pate de Fruits. You brought back a memory from long ago.

  3. Rachel January 20, 2009 at 11:15 pm #

    You angel…what a present this recipe is. It reminds me of ‘turkish delight’ or lagouum, a fruit jellied sweet rolled in powered sugar available throughout the Middle East, flavored with rosewater, orange water, sometimes with pistachios tucked inside. You start with one bite and sometime later, dripping with 10x and feeling queasy and sated, the box is about finished. Maybe this only happens to me.

    David have you ever made something called ‘french creme mints’? I’ve seen them also as ‘sherbert mints.’ I’ve seen recipes online but dont think beating 10x with butter etc produces the same result.

    These mints are small with a delicate shell and smooth creme inside, sometimes decorated with a tiny violet or flower.

    pate de fruit are on my To Do list..as are Florentines and losing weight.

  4. croquecamille January 21, 2009 at 12:13 am #

    What perfect timing! (Thanks David L.) We’re working on a new series of pate de fruits at work this week, and while my ideas usually get shot down immediately (lime? Too strong. Peach? Not strong enough.) I think they’ve finally realized that lychee might be a good idea, after all. We will be ordering Boiron purée, so I would love the formula for that one! Thanks for a great post!

  5. kayenne January 21, 2009 at 12:22 am #

    Hmm… would you have a list for pectin content for purees made from fresh fruit? i don’t think i can get that brand here in manila… or if my supplier carries it, it’ll be very expensive… sigh…

    i just found a supplier for pectin… Whoopeee~!!

  6. Steph January 21, 2009 at 2:28 am #

    Wow. These look and sound delicious. Thanks for posting!

  7. Daily Spud January 21, 2009 at 4:29 am #

    I tried to make something like this once with apple. There was a lot of stirring involved but, even after all of that, nothing actually set, as I was clearly way off when it came to the pectin needed. Still, at least the results were tasty, if not solid! 🙂

  8. Joumana January 23, 2009 at 12:38 am #

    I love your blog and your photos! I was wondering if you could tell me how to make a pate de fruit with a cassis flavor; I am also interested in rose flavor.
    Thanks!

  9. tara January 24, 2009 at 8:38 am #

    These are like such perfect jewels, they make me smile just looking at them. Kiwi, blackberry, currant … such lovely flavor possibilities.

  10. Hitomi February 25, 2009 at 2:38 am #

    I’m having trouble to make lemon gelee. I would like to make somehow clear and vanilla beans flouting around. but everytime I make it will be orangy color after I add the pectin. is that a pectin fault?

  11. onlinepastrychef February 25, 2009 at 8:36 am #

    @Hitomi I think you’re right–it probably is the pectin adding its color into the mix. This is not my area of strength, but have you considered using agar-agar or some other alternative thickener? Most commercially available pectin is either apple-based or citrus-based, so perhaps you could try using one or the other. I can see the look you’re going for, and I hope you get there 🙂

  12. sygyzy March 22, 2009 at 8:02 pm #

    How long would you say it takes to set? I made some Strawberry pate de fruit and cooked it to about 103-105C and molded it but it’s still just a thick gel. If I tilt the tray, it’ll start flowing like magma.

    • onlinepastrychef March 24, 2009 at 12:09 pm #

      If they don’t set up relatively quickly–within an hour or so–you probably need more pectin or more sugar. Also, try to get it to 107C–it will take a Long Time.

  13. Brian June 29, 2009 at 2:43 pm #

    These sound great. I’m looking forward to making some. Could you send me the recipes for strawberry, blueberry, kiwi and cherry? Thanks!

  14. Larry Brainard August 30, 2009 at 6:55 am #

    Found your comments on pate de fruits very useful. Can you send me recipes for raspberry, strawberry, currant, cassis and gooseberry?
    I have a cake shop in Sherborne Dorset England and would like to introduce PDFs using fruit from my garden/orchard.

  15. sandra September 13, 2009 at 8:17 pm #

    What would happen if you forgot to add water/lemon juice to the citric acid (would it be chewy?) or even citric acid itself-what’s it’s purpose in the reciepe?

    • onlinepastrychef September 13, 2009 at 8:45 pm #

      Good question, Sandra. I don’t think that your texture would be affected, but you’d end up with a rather bland pate de fruits. The function of the citric acid is to balance the sweetness of the fruit puree. In large amounts, it can make your pate de fruits taste like Sour Patch Kids. In reasonable amounts, it adds just enough pucker to make your mouth water a bit.

  16. Jewel October 15, 2009 at 4:53 pm #

    have been looking for a recipe for these, and have access to the Boiron fruit puree- would like to try pear, grapefruit fig and cherry- hope you can help -thanks!

  17. Adell Sargeant November 9, 2009 at 11:52 am #

    Hello,

    Could you share Pate de Fruit recipes for Passion Fruit, Mango, Guava & Tamarind.

    Thanks in advance.

  18. yeela November 11, 2009 at 1:22 pm #

    hi,
    can you please tell me the recipe for casis and apricot (boiron puree)?

    many thanks!

  19. Mariette November 25, 2009 at 8:20 pm #

    Hi,

    Just started making these tasty and beautiful candies and would like to try banana, kiwi, mandarin orange, guava, and mango. If you have recipes for those, any or all, I’d really appreciate your sending them to me!
    Happy Thanksgiving, and THANKS FOR YOUR HELP!!

  20. Jimmy December 14, 2009 at 3:54 pm #

    I just saw this. I know it is a long time ago. However, I am hoping that you will be able to share your mango recipe. Thank you.

  21. Barbara Price December 17, 2009 at 10:35 am #

    I solved my packaging problem, though I can’t use the lovely little clear truffle boxes. The pates de fruit need to breathe a little. I’m using little waxed bags that still show some of the color – though not as elegantly.

    • onlinepastrychef December 17, 2009 at 11:28 am #

      I’m glad you were able to solve the packaging problem. 🙂 The recipients are very lucky people! Have a great holiday!

  22. HelenFey December 18, 2009 at 3:24 pm #

    Hi- I would really LOVE the formulas for black currant, passion fruit and lemon. Thanks for generously sharing these formulas!
    HF

  23. Carolyn December 27, 2009 at 10:43 pm #

    Oh I tried to use the recipe out of chocolates and confections (greweling) and I made strawberry, blackberry and raspberry runny jam instead of pate de fruit! So I piped my jams into some molded dark chocolates and made my family and friends happy anyway. I waste nothing 🙂 Anyway, I’d about given up on making these until I stumnled onto your site. Is there hope? Would you share your recipes for apricot, strawberry, pear, and fig? Thank you so much!

  24. Mary January 4, 2010 at 4:03 pm #

    I had some wonderful wine pates de fruits during the holidays. Do you have a recipe using wine? These were
    a white wine color, purchased from “Cranberry Sweets” company.
    Thanks so much!

    • onlinepastrychef January 4, 2010 at 4:11 pm #

      Wow–sounds wonderful! I don’t have any experience w/alcoholic beverage-based pates de fruits, but I’ll do some research and see if I can dig something up for you.

  25. Lisa B January 8, 2010 at 11:52 pm #

    Can you send me the recipe for pineapple and lemon? Thanks!

  26. Wizzythestick January 10, 2010 at 11:48 pm #

    You are right the french name is so much more interesting. Here we call these fruit cheese as it describes the texture. I really only know about guava and pineapple and never gave much thought to other flavours. Now you have me thinking about the endless possibilities

    • onlinepastrychef January 10, 2010 at 11:54 pm #

      Thanks so much for stopping in!

      Fruit cheese?! Oh, dear. Yes, let’s stick with the French. 😆 😀

  27. presleyanne January 12, 2010 at 3:13 am #

    In Piedmontese, they call these puciunin. To me they’re a sort of holy grail; I’ve tried to make them several times but I’ve never gotten it quite right, thanks to the guesswork involved with the sugar and pectin content in a given fruit. I’m definitely going to try this recipe, I love raspberry, but I would LOVE to get that apricot recipe you mentioned. I adore all things apricot. I didn’t see your email address, but mine is my username at gmail.

    By the way, my understanding about the citric acid was that it was necessary to get the pH down to a level where the pectin can gel. I’d be careful about leaving it out, although I noticed that some pectin has some already mixed in. Also, do you have any experience with the sugar pulling water out of the pates, so that they end up wet and with the sugar dissolved? I had that happen and it looked like a fairly common problem online, but there must be some way of avoiding it. Maybe mine were undercooked?

  28. stephanie crocker January 20, 2010 at 1:42 pm #

    Hi Jenni, I don’t think my supplier stocks boiron fruit puree, but we can get perfect puree of napa valley which is really nice. Do you have a recipe for passionfruit?

  29. Amber January 20, 2010 at 10:18 pm #

    I have been looking for a meyer lemon pates de fruits recipe forever. In our restaurant we make a limoncello with the rinds and I’m looking to use the pulp for a candy. Can you let me know if you have a recipe for this. Thanks

  30. Carolyn January 22, 2010 at 3:18 pm #

    Hello, Would you share your recipes for apricot, pear, and fig? Thank you so much!

  31. Jamie January 26, 2010 at 1:19 pm #

    Hi! Thanks so much for posting the Raspberry recipe above. If you have them, I would love the recipes for Apricot, Pear and Pineapple. Thanks!

  32. Jan February 4, 2010 at 7:05 pm #

    Hi,

    i just found your wonderful recipe. I would be very happy, if you could send me also the recipes for strawberry, lemon, ginger, kiwi and blueberry, if you have.

    Thank you very much.

  33. Mike Carrie February 5, 2010 at 8:31 am #

    Hi

    Could you please send me your recipe for Kiwi Fruit Pate de fruits. I have harvested my crop of Kiwi’s and am dieing to do something different with them..Also, can’t find corn syrup here in my part of France. Would Golden Syrup (Tate & Lyle) substitute?

    Many, many thanks.

    Mike.. Brittany.. France XXX

  34. Gremlin Distefano February 11, 2010 at 9:49 am #

    I’ve been wanting to try these for several years and now you have convinced me to make my own. My faves would be peach, apricot, nectarine (seeing a theme here?), virtually any berry, kiwi, passion fruit, black cherry. Sweet/tangy combos are my passion. More tangy than sweet. I would love the info for any of these if you would be so gracious. Oh, and possibly rhubarb. Thanks for sharing and so glad I ran across your blog!

  35. Gremlin Distefano February 11, 2010 at 9:52 am #

    Ps- I found you via link at Sticky Chewy Creamy Gooey (think I got that right)

    • onlinepastrychef February 11, 2010 at 10:28 am #

      Thanks for stopping in, Gremlin. 🙂 Glad you found me through SGCC–Susan’s site is lovely, and I was happy to help her with her PdFs! I’ll email you separately with some formulas. 🙂

  36. camille glenn February 12, 2010 at 12:08 am #

    love your site and was so excited to try making the pate de fruit as we grow many fruits on our farm here in Hawaii. I make jam successfully but today’s first batch of pate de fruit made with our freshly pureed strawberries still isn’t firm on the bottom after 6 hours. Wondering if the humidity is slowing it down. The recipe seemes to work perfectly -used candy thermometer etc and checked boiling times.It is firm enough to cut with a fondant cutter , but not enough to pick it up in one piece!I’m thinking of putting it in the oven with pilot light only vs the frig.Any suggestions are appreciated as i will keep making more until it works.I want to make passionfruit, papaya, mango,guava and lemon [i have an abundance of meyer lemons now but don’t know if juice will work like puree.[jelly vs jam ?] Thanks very much for your input. will continue to follow your blog.aloha,camille

    • onlinepastrychef February 12, 2010 at 8:31 am #

      Hi, Camille! Thanks for swinging by. 🙂 Since the PdF formulas were perfected w/Boiron purees, they might have to be adjusted somewhat to work w/fresh fruit purees. Boiron purees have a standard percentage of sugars in each kg of whatever kind of puree they produce, so one year’s strawberry puree will behave exactly like another year’s strawberry puree. For that reason, I’m going to suggest that you increase the sugar somewhat–say by about 5-10%, since pectin needs sugar in order to gel properly.

      If you don’t want to mess w/sugar levels because you otherwise liked the flavor of what you made, try switching to a low-sugar type pectin. Here’s a link to one on Amazon, if you can’t find it in stores. http://www.amazon.com/Jarden-1440071250-1-75OZ-Sugar-Pectin/dp/B000PBN79U/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1265977786&sr=8-2

      I’ll email you soon w/formulas for the other fruits you mentioned, if I have them.

      Oh, as far as drying them out in the oven, I certainly think it’s worth a shot. If that doesn’t work, I say spread them on toast! Good luck, and enjoy!

      • onlinepastrychef February 12, 2010 at 8:33 am #

        PS After reading a review for the pectin above, it seems like Pomona’s is the brand to use. They have that on Amazon, too.

  37. linda c. February 13, 2010 at 11:05 am #

    I don’t have time to do this but they sure look purty! I got an exquisite little sugar burn yesterday making caramel. Does anything hurt more than that tiny bit of molten lava hitting one’s perfect skin?

  38. camille glenn February 14, 2010 at 3:59 am #

    aloha, Your site is wonderful-and you inspired me to try the recipe-i made them with strawbeery puree from our farm but they didn’t set firm enough.I
    will keep trying until they turn out right but any tips will be greatly appreciated-i used the thermometer nad weighed ingred.exactly-generally have good success with jam and pectin but this seemed to cook faster than expected [by temp].Also would love recipes for any or all of these flavors passionfruit, pineapple, papaya, poha berry, guava, as we grow all and can have fresh puree[or freeze fruit first and then make puree]. Thank you , thank you.Mahalo, Camille

  39. camille glenn February 14, 2010 at 4:02 am #

    oops -sorry-i’m so low tech i couldn’t see your reply-and you were so kind and generous with your advice. thank you very much-i will follow your suggestions…and keep looking for more ideas of yours to try in the kitchen.camille

  40. Liza February 14, 2010 at 4:58 pm #

    I would appreciate a recipe for cranberry-pear pate de fruit using powdered pectin. I have a recipe calling for a full pouch of Certo liquid pectin which works but I have an abundance of powdered pectin I would like to use instead.

  41. Colin Gascoyne February 16, 2010 at 12:41 pm #

    The Raspberry Pate de Fruit is excellent. Could you please email me the pectin levels for a variety of other Boiron Fruit Purees as I would like to try others for Petit Fours. Many Thanks

    • Coryne February 28, 2010 at 4:51 am #

      Dear Jenni,

      I am so inspired by your Pate de Fruits!!! And Boiron has so many flavors, I don’t even know where to start! At the risk of sounding like a greedy child, who wants one of each candy in the bowl, I’d like to humbly ask for recipes for Blackberry, Blueberry, Coconut, Fig, Lychee, Mandarin, Melon, Pear, Pineapple, Pink Grapefruit and White Peach. My fingers are crossed that I’ll be able to turn out as beautiful Pate de Fruits as you. Thank you, thank you, thank you!!! Aloha ( ^ _ ^ )

  42. Kerry February 21, 2010 at 9:34 pm #

    thank you so much for sharing! i would love a recipe for lychee pate de fruits, and maybe a lemon or other citrus one, as well. have you tried coconut?

    am wondering – i can imagine a pate de fruit made of vanilla bean, without a fruit base, or maybe an herbal one, like mint. have you ever tried something like that?

    thank you again! – kerry

    • onlinepastrychef February 21, 2010 at 10:29 pm #

      Hmmm–I haven’t tried using anything other than fruit purees. Maybe you could try an infused simple syrup and balance out the sweetness with a little citric acid and salt. Then, that throws the sugar proportion out of whack, though. I’d consider experimenting setting it with gelatin, although you’d have to be pretty precise to mimic the texture that you get with pectin.

      If you do experiment, I’d love to hear how it goes. I’ll email you the formula for the lychee as well as for lemon, grapefruit and blood orange.

      Take care!

      • Kerry February 27, 2010 at 12:46 pm #

        thank you so much 🙂 will play around with creating something vanilla based – if one could make it work, it would taste awesome! thanks re: the other recipes – looking forward to them.

        k.

  43. Kristen March 2, 2010 at 3:09 am #

    I love this idea and have wonderful lemon and grapefruit trees. Would you mind sending the recipes for these? Thank you!

  44. Ji-Hwa March 9, 2010 at 6:50 pm #

    Would you mind sending me the recipes for strawberry, white peach, and pineapple and lemon? Thanks you.

  45. laura morrish March 16, 2010 at 1:34 am #

    Jenni:

    Boy, it seems that I am one of about a bazillion that have fallen in love with your blog and this recipe! I feel funny asking for your time, but if you have a spare minute you’ve inspired me to really want to give these a go — is there a chance you’d email the recipes for Wild Strawberry, Wild Blackberry, Black Currant, and Wild Blueberry. I think I’ll also try the raspberry recipe, above. Yum!
    As an aside, rather than corn syrup, do you think maple syrup would work as an alternative? The flavour would work so nicely with blueberry! There are thicker maple syrups available now, so if it is a thickness issue….

    Thanks so much in advance, it is wonderful that you are so willing to share your culinary secrets!

  46. chris March 31, 2010 at 5:25 pm #

    Hi There. Thanks so much for the recipe. I am trying the raspberry today. Can I also get the recipe for blood orange? Thanks again,

    Chris

  47. Stacy Johnson April 2, 2010 at 11:05 am #

    I have ordered and received several flavors of Boiron Fruit Puree for the specific idea of trying my hand at fruit pate. I made the blood orange last night using the recipe in Peter Greweling’s Chocolates and Confections. I am not very happy with the results and would love to give your recipes a try. If you would be so kind as to email your chart for Pineapple, Blueberry, Strawberry and Blood Orange I would be so very greatful.
    Thank you so very much!

  48. mike frabosilio April 5, 2010 at 8:18 pm #

    I was wondering if pate de fruit could be manipulated with agar or wpuld i be only makeing gelee i think your recipes are great i include pate de fruit on all my cheese and fruit displays, in all varieties look foward to the response

  49. Jim Williams April 6, 2010 at 9:14 am #

    I am looking for a recipe for blueberry pate de fruit if you have one. We live in blueberry country here in Maine and I would love to use local products.

    Thanks for your help!

  50. jonathan April 14, 2010 at 4:37 pm #

    hi, i just ran across this while looking at basic pate de fruit recipes… i was curious is it effective to make pate de fruit using juice concentrates or reduced juices? i would be happy to mess around with them myself, unless you do happen to have recipes for lychee, fennel, and pomegranate…

  51. Rachael April 29, 2010 at 2:53 am #

    Fantastic site and recipes! Dying to do a cocoanut pate de fruit! Was hoping you could send along the recipe for it or any tips you have for producing it! Thanks a bunch!

  52. Linda Oldham May 12, 2010 at 11:12 pm #

    I would LOVE the recipe for mango & pomegranate Pate de fruit.
    Thanks

  53. Leora May 29, 2010 at 1:42 am #

    Hi – found you on a middle-of-the-night search looking for a recipe for pate de fruits. Would you mind sending me recipes, if you have them, for lychee, blueberry and strawberry? Thank you so much!

  54. HollyTee June 8, 2010 at 9:20 pm #

    Hi there,
    I have ogled your page so many times trying to get up my nerve to actually try these delicious little creations! Well, I finally took the plunge, but I am using homemade purees. Strawberry and apricot turned out fantastic, lemon was yucky (weird texture and also too bitter… need to use much less peel next time, methinks) and yellow bell / jalapeno pepper was not great as a candy but was quite tasty on a smear of cream cheese atop a cracker. Anyway, I was hoping you could share your formula for strawberry. I am going to try to come up with a formula for raspberry using homemade puree, based on the difference (or similarity) in your formulas for strawberry and raspberry.
    Did that make any sense? Too much verbage. I’ll try again:
    Could you please email me your formula for strawberry? Thanks!
    🙂 Holly

  55. Gail June 13, 2010 at 7:06 pm #

    Hi. I am a pastry chef and would be love the magical sheet you have with the formulas for different fruit purees. I have been formulating my own recipes one by one and as you can imagine it is taking many trial and errors to create the perfect recipes.
    Anyway, if you want to share it I would be ever so appreciative.
    Thanks!

  56. Erika June 18, 2010 at 8:56 am #

    Would you please send me a recipe for Wild Blackberry pate de fruits? They are just starting to ripen in my neighborhood, and I’ve been wanting to do something extraordinary with them.

    I found your blog by a google search, but now I’m intrigued with it and am looking forward to reading your archived posts. Thanks!

    Erika

  57. Barbara June 19, 2010 at 8:28 pm #

    I would love to try your recipe. Having grown up in Japan, I didn’t know peaches came in anything other than white, although I do now love yellow peaches. Would you mind sharing the yellow and white peach recipes and apricot, please? I have many other flavors I’d love to have, but I’m limiting myself so as to not appear greedy. Thank you again.

  58. Barbara June 19, 2010 at 8:30 pm #

    Having grown up in Japan, I didn’t know peaches came in anything other than white, although I do now love yellow peaches. Would you mind sharing the yellow and white peach recipes and apricot, please? I have many other flavors I’d love to have, but I’m limiting myself so as to not appear greedy. Thank you again.

  59. Elizabeth June 21, 2010 at 3:43 pm #

    Hi! I tried to make Pate de Fruits many times but had failed. I’m very glad to have come across your blog and just tried out your recipe. The batch is sitting waiting to set up but it looks like the best one I’ve tried so far, thank you!! I know it’s been a long time since you first posted about this. If you don’t mind the trouble, would you please email me recipes from these fruit purees: kiwi, cassis, mango, passion fruit, lime… 🙂 Here I can purchase some Boiron’s purees although my freezer space is limited. I would love to try them all and see which flavors are most interesting. Thank you so so much ahead!

  60. Jennifer King July 1, 2010 at 12:47 pm #

    Hi, could I possible get your numbers on all your pate de fruit recipes? I am still working out my recipes and would like to take a look at your pectin amounts for different fruits. I know it’s a lot but I would greatly appreciate it.

    Thanks!

  61. Elaine Bailey July 5, 2010 at 10:00 pm #

    Hi. this is wonderful. I have been wanting to make these for years!!! I have tried on my own. Interesting gooey stuff. I want to make my own purees to use. Are there recipes for the right sugar/fruit combinations? Do you know them? I’m so excited to make these from scratch. I’d be interested in any of the other fruit combinations. thanks so much for your help. Just made my day.

  62. Colville Street July 7, 2010 at 1:30 pm #

    Dunno if you’re still emailing pate de fruits formulas, but Boiron makes them available on their website as PDF docs.

    http://www.boironfreres.com/uk_index.html

    Look under documentation, then Recipe Taable Charts.

    Might save you a lot of time, and give your readers a really useful resource.

    • onlinepastrychef July 7, 2010 at 3:30 pm #

      Good to know–I’ll find and post the link. It’ll save me a lot of typing! 😆

  63. Erzsebet July 12, 2010 at 12:12 pm #

    I tried to make pate de fruits last night with currants, but sadly it has still not set. I am new to this. I had cut the sugar in half bc it seemed like to much but now I Am wondering if I doomed it. Is there anyway to re-set my unset pate de fruits???

  64. Maryna July 24, 2010 at 9:08 pm #

    You are awesome, and I love your blog. We use to make Black Pansy Gels at my last restaurant. They were great and fun to make. So, you can make Pate de Fruits with more than just fruit. Macerated black pansy with sugar to make a paste.

  65. thebrokenganache August 23, 2010 at 9:05 am #

    They look so yummy. I’m going to try the recipe this weekend. I hope they come out as lovely as yours.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: