bakery book:Pâte de fruit: two flavors

 

Fruit Pate is a sophisticated gift of pure fruit puree . Translation means sorbet , but more like a jelly candy bakery book. The process is a bit like jam, but with a strong gelling agent. Most high-end confectionery on this sweet chocolate bakery book, it can be very expensive. They relish immediately bouchon bakery recipes, which is not usually a problem, but swallowed immediately.

They can be made with any flavor of fruits bakery book, berries, but tend to be popular, both for their distinctive flavors and bright colors bouchon bakery cookbook. Although some of the ingredients in this recipe are difficult to find, it 's worth watching to get good results bakery book.

Tania

Flavors bouchon bakery recipes: acacia berry and cherry

Much as I love eating these delicious snacks bakery book, I did not really want to do . In fact I was shocked bouchon bakery recipes , and I almost convince me otherwise bouchon bakery cookbook. Here is why. This recipe requires many special ingredients bakery book, many of which could not buy in the shops and do not have time to order online .

Apple pectin bouchon bakery recipes, fruit puree Boron bakery book, tartaric acid, to name a few . Usually , I have confidence in my ability to make substitutions , but this time it was different. Since apple pectin is impossible to find bouchon bakery cookbook, I bought Pomona pectin instead. After an extensive search on the Internet bakery book, I could guess the quantities required. It turns out that apple pectin and gel citrus pectin differently .

Depending on the site of Pomona bakery book, a water solution of calcium is also necessary to gel the fruit properly bouchon bakery cookbook. I spent some time trying to convert the recipe cap using citrus pectin , trying to translate cups grams and ounces . I wanted to pull my hair out ! Another thing that this difficult process bakery book, I had no brand or flavor of the fruit puree recommended .

Instead bakery book, I found Acacia Berry puree and mashed cherries. However , each result has a different sugar content bouchon bakery cookbook, and therefore different abilities to gelatin. In addition , purees , I bought wine in 400 gram packages and the recipe for 500 grams. Ugh! So now I had to cut all the other ingredients of the recipe, in addition to calculating the right amount of pectin solution and calcium bakery book. I have not done much math since grad school !

Once I finished all my calculations , I threw my hands in the air and I thought bakery book, let's go for it. If this does not work, I'll start bouchon bakery cookbook. So I prepared all my ingredients, I lined the pan with plastic , crossed my fingers and I started. The funny thing is , the actual process of making the recipe is easy. Only fruits and whole boiling mainly sugars bakery book. Quick and easy.

All that leads to complain prior to such a simple act bakery book. I added the calcium solution with fruit puree , then continues with the remaining ingredients. Although the recipe says to let the mixture reaches 225 degrees bouchon bakery cookbook, I realized that never got over 200 degrees , no matter how long I cooked . I tested it on a suitable cold gel plate , so do not worry about the temperature. I Acacia First, it was super dark and Cherry bakery book, who was a rich red color.

One thing that struck me two lots , pectin was very difficult to dissolve , such as cream of tartar in the end. I used a whip most of the cooking process , and I 'eve never had all the powder is dissolved.

After standing for about an hour each, jelly covered sugar and cut into pieces. Sticky and messy! But so pretty, were coated once all seats bouchon bakery cookbook. I looked on the plate sugar leaf, and it looked like they were sitting on the freshly fallen snow. The frozen acacia are not as translucent as I expected them to be very dark, but the icing was more enjoyable. Appear almost raw tuna sushi bakery book.

Cherry flavor was really good, but the acacia is not as nice . I think it needs more sugar , believe it or not. They were also difficult to photograph bakery book, being so dark . I doubt I 'al do it again , but I certainly enjoy it more when they buy from a specialty store bouchon bakery cookbook, knowing all the work that went into them.