📝 About This Recipe
A cornerstone of French confectionery, these 'fruit pastes' are the ultimate expression of pure fruit essence concentrated into a delicate, sugar-dusted morsel. Unlike gelatin-based gummies, authentic Pâte de Fruit relies on fruit pectin and precise temperature control to achieve its signature tender, melt-in-your-mouth texture. These vibrant squares are a staple of Parisian patisseries, offering a sophisticated balance of tart acidity and crystalline sweetness.
🥗 Ingredients
Fruit Base
- 250 grams Raspberry Puree (strained of seeds)
- 250 grams Passion Fruit Puree (unsweetened)
- 1 teaspoon Lemon Juice (freshly squeezed)
Pectin Mixture
- 15 grams Yellow Pectin (specifically 'Pectin Jaune' for slow-set)
- 50 grams Granulated Sugar (to be mixed with pectin)
Sugar Syrup
- 450 grams Granulated Sugar (divided)
- 100 grams Glucose Syrup (or light corn syrup)
- 5 grams Tartaric Acid Solution (equal parts tartaric acid powder and water)
Finishing
- 1 cup Extra-Fine Granulated Sugar (for coating)
- 1 teaspoon Neutral Oil (for greasing the mold)
👨🍳 Instructions
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1
Prepare an 8x8 inch square baking pan by lightly greasing it with neutral oil and lining it with high-quality parchment paper, leaving an overhang on two sides.
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2
In a small bowl, whisk together the 15g of yellow pectin and the 50g of granulated sugar until perfectly combined; this prevents the pectin from clumping when added to the liquid.
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3
Combine the raspberry and passion fruit purees in a heavy-bottomed medium saucepan (the mixture will bubble up, so ensure the pot is deep).
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4
Warm the purees over medium heat until they reach 40°C (104°F) on a digital candy thermometer.
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5
Rain the pectin-sugar mixture into the warm puree while whisking constantly. Bring the mixture to a boil, whisking to ensure no lumps form.
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6
Once boiling, add the remaining 450g of granulated sugar in two stages, whisking until dissolved after each addition.
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7
Stir in the glucose syrup. The glucose provides that beautiful sheen and prevents the sugar from recrystallizing.
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8
Cook the mixture over medium-high heat, stirring constantly with a heat-resistant spatula. Scrape the bottom and corners of the pan to prevent scorching.
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9
Continue cooking until the mixture reaches exactly 107°C (225°F). This is the 'gel point' where the pectin creates a firm structure.
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10
Immediately remove the pan from the heat and stir in the tartaric acid solution and lemon juice. This acid 'activates' the pectin set.
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11
Quickly pour the hot mixture into the prepared pan. Work fast as the pectin will begin to set as the temperature drops.
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12
Allow the paste to sit at room temperature in a cool, dry place for at least 4 hours, or preferably overnight. Do not refrigerate, as the humidity will cause weeping.
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13
Lift the slab out of the pan using the parchment paper. Using a sharp, slightly oiled knife or a guitar cutter, slice into 1-inch squares.
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14
Toss the individual squares in extra-fine sugar until fully coated. Let them rest on a wire rack for another 2 hours to develop a slight crust before storing.
💡 Chef's Tips
Always use a digital candy thermometer; even a 2-degree difference can result in a paste that is either too soft or too rubbery. Yellow Pectin (Pectin Jaune) is essential for this recipe; standard grocery store pectin meant for jams will not provide the same firm, clean cut. If your fruit is particularly sweet, increase the tartaric acid by a drop or two to maintain the bright, acidic profile. Avoid making these on a very humid or rainy day, as the sugar coating will absorb moisture from the air and become sticky. Store finished candies in an airtight container between sheets of parchment paper at room temperature for up to 3 weeks.
🍽️ Serving Suggestions
Serve as part of a traditional French 'Mignardises' platter alongside small macarons and chocolate truffles. Pair with a glass of crisp Champagne or a sweet Sauternes dessert wine to complement the fruit's acidity. Place a single square on top of a vanilla bean panna cotta for a concentrated burst of flavor and texture. Include them in a holiday gift box wrapped in individual cellophane wrappers for a professional touch. Offer them alongside a dark roast espresso to cut through the richness of the coffee.