You’re here to learn to make pate de fruits, right? I will teach you how to make them using raspberry as the example flavor, but first, I really want you to read this whole post (I promise it’s not too long).
In it, I’ll share some tips and tricks I learned while making these in a commercial kitchen, how to store them long term, and how to make them low-sugar.
You can also download my “cheat sheet” of 25 pate de fruit formulas optimized for Boiron purees while you’re here.
Pastry Chef Online Participates in Affiliate Programs. If you make a purchase through one of my links, I may earn a small commission. For more information click to read my disclosure policy
Pate de Fruits, At a Glance
✅Skill Level: Intermediate
✅Skills: Cooking a sugar solution to temperature
✅Type: Jelly candies
✅Number of Ingredients: 5
✅Prep Time: 15 minutes
✅Cook Time: 30 minutes or until your mixture reaches 223F
✅Yield: One half-sheet pan of pate de fruits, or about 234 1″ square candies
Jump Straight to the Recipe
The Formula
The basic pate de fruit recipe is pretty straightforward.
The trick is in knowing the perfect amount of pectin to use for each kind of fruit. Since most fruit already contains pectin at different concentrations, the amount you must add differs for most types of fruit.
Professional pastry chefs have access to formulas that are specifically formulated for each type of fruit puree a particular manufacturer sells.
I have one of these formula sheets at my disposal, and I am going to share it with you now.
NOTE: Right click on the image below and choose “Open in a new tab.”
Tips and tricks for success
While pate de fruits are not hard to make, there are some tricks to being successful with them. And I want you to be successful!
They have a short list of ingredients, but the way you mix them together can have a big impact on your finished candies. Here are some of the points to keep in mind and what I will teach you:
- The correct proportions of puree, sugar, glucose, citric acid and pectin
- How to add the pectin so your guy stay nice and smooth
- What to expect when you’re heating the puree
- How to stay safe while making them
Stick with me, and when you make perfect “fruit paste,” you’ll be rewarded with simply beautiful
- texture
- flavor
- mouthfeel
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 boingy. We are not going for boingy.
Okay, we’re getting to the recipe. But first, to address some possible issues before they come up:
How Hard is it to Make Pate de Fruits?
While it’s not hard to make these little candies, it’s not really easy, either.
Or rather, it’s a fussy process.
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 a while–maybe up to 45 minutes or so of stirring.
The time isn’t as important as the temperature, and the magic temp we’re shooting for is 223F.
Can I use my own fruit puree?
Yes, you can, although if you do, I cannot guarantee that you will get perfect results with this particular formula since it is optimized for use with Boiron puree.
Having said that, I know of some folks who have used homemade puree with good results.
Just know that you may have to tweak the amount of pectin and/or citric acid to get the perfect set and balance.
Equipment
As I have said, the equipment list is not very long.
Would you like to save this post?
Enter your email address below, and don't forget to check the box!
You’ll need a heavy bottomed saucepan, an accurate instant read thermometer, a Silpat for pouring and a half sheet pan.
This LavaTools instant-read is a great choice. It reaches temperature in a matter of seconds, is easy to read, and more important, it's accurate. An excellent thermometer for most home uses, from deep frying to candy making to checking doneness in meat, bread, and other baked goods.
I also like a pizza wheel for cutting your candies once they’ve set up, but you could also go for one of those fancy multi-wheel cutters if you know you’ll use it a lot.
I recommend storing pâte de fruits in an airtight container with a couple of desiccant packs in it to keep them nice and dry. Note that the desiccant packs I link to are rechargeable, meaning you can dry them out for repeated use.
I love this feature because you’re not just throwing them away after one use.
How Much Citric Acid?
In the formulas, the citric acid needs to be dissolved in an equal amount of water. So, if the formula calls for 15 grams of citric acid called for in the formula, dissolve 7.5 grams citric acid in 7.5 grams of water.
If the formula calls for 20 grams of citric acid, dissolve 10 grams citric acid in 10 grams of water before adding it when the formula specifies.
My favorite Boiron purees
I really recommend purchasing Boiron puree to make your pates de fruit, especially since the formulas come from Boiron and were optimized for their puree formula.
The pureee is pretty pricey, but it is fantastic. Plus, your results are all but guaranteed, as long as you follow the formulas exactly.
To begin with, I recommend just purchasing one flavor and making 1 tray of candies. If you cut them into small squares, you can easily get 400 candies, plenty for hooking up everyone on your gift list!
Start with the raspberry and then try passion fruit, strawberry, or mango. Those are some of my favorites!
These formulas also work very well with Perfect Puree and CapFruit brands.
I’d caution you about using homemade puree, since it’s not standardized. You run the risk of your pate de fruits setting up either too firmly or not firmly enough.
What kind of pectin to use
We always used powdered pectin from the “regular grocery store,” and never had any problems.
Do not purchase the low- or no-sugar needed pectin, and you should be fine. Ball and Sure-Jell are two trusted brand names that provide consistently good results.
I don’t know how to change the formula to use liquid pectin, so please stick with powdered to make your pate de fruit recipe.
Other candy recipes to try
Here are some other candy recipes you might enjoy–either for eating yourself or for gifting. Enjoy!
- Butter Mints are on the opposite end of the candy spectrum from Pate de Fruit. No cooking at all. This easy version of butter mints is really just a stiff American buttercream that you can shape into mints
- Crunchy Butterfinger Candy Bars This is another pretty exacting recipe, but the result is a crispy, crunchy, layered candy bar, much like store-bought Butterfingers. But better because you can use better chocolate!
- Bourbon Honeycomb Candy Made using Bourbon honey, this is classic “sponge” candy.
- Old-Fashioned Creamy Cocoa Fudge About as old-fashioned as you can get, this cocoa fudge was from a reader’s grandmother. All she had was the ingredient list, so I worked with it to give her the instructions. Et voila!
- Chewy Butterscotch Candy Traditional butterscotch from a very, very old recipe, I cook this only high enough so it sets into a chewy candy. If you’re interested in crunchy butterscotch, this butterscotch hard candy is right up your alley.
Questions?
If you have any questions about this post or recipe, I am happy to help.
Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.
If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.
A Note About Measurements
My recipes are almost all written by weight, including liquids, unless otherwise specified.
For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.
I promise that baking and cleanup will be so much quicker and easier.
This is the scale that I recommend for home use. I have owned and used one for years.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
Love Pate de Fruits? Please Rate and Review the Recipe. Thanks!
It will help me and other readers so much if you take a moment to rate and leave a review for this recipe.
You can use the stars to rate 1-5 (5 is best), and leave a review in the comments. It helps me make adjustments if any are needed, and comments help others decide whether the recipe is worth making.
Other ways to share include pinning, and/or sharing on your favorite social media platform.
Thank you so much for taking the time!
NOTE: I have had good luck using these formulas with both Perfect Puree and Cap Fruit. Note that perfect puree comes in 30 oz containers, so you will need to Do Math to scale the recipe from 1000 grams of puree to 850 grams.
NOTE ABOUT CITRIC ACID: Either use lemon juice in the same amount as called for in citric acid (for example, 15 grams citric acid = 15 grams lemon juice). If using citric acid, dissolve it in an equal amount of water before adding it to your candy (for example, 15 grams citric acid = 7.5 grams citric acid dissolved in 7.5 grams of water).
Raspberry Pate de Fruits
Would you like to save this post?
Enter your email address below, and don’t forget to check the box!
Equipment
Ingredients
- 1000 grams Boiron raspberry puree (1 container)
- 1140 grams sugar
- 200 grams corn syrup
- 7.5 grams citric acid diluted in 7.5 g. water (or 15 g. lemon juice)
- 20 grams powdered pectin
Instructions
- 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.
- Once the mixture reaches 223F, stir in the citric acid/water mixture or the lemon juice. Cook one more minute.
- Pour the molten pate de fruits mixture into a half-sheet pan which you have lined with heavy duty plastic wrap or Silpat. 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.
Did You Make Any Changes?
Notes
General Notes
Generalizable to 25 formulas in the downloadable list. To be clear, each formula requires slightly different amounts of sugar, citric acid, and pectin, so please refer to the chart. All formulas are based on 1 kg or 1000 grams of Boiron puree.Storing
Make sure to store your pate de fruits in airtight containers. For storage of more than a day or two, I recommend getting some disposable or rechargeable desiccant packs. DO NOT USE A SHARP KNIFE TO CUT THESE IF YOU POURED YOUR MIXTURE ONTO SILPAT. You will end up with 1″ squares of Silpat which are good for absolutely nothing.Clarification on Citric Acid
If the formula calls for 15 grams citric acid, you can use EITHER 7.5 grams citric acid dissolved in 7.5 grams water OR 15 grams of lemon juice. If the formula calls for 25 grams citric acid, you’ll need 12.5 citric acid dissolved in 12.5 grams water OR 25 grams lemon juice.Nutrition
Hi, y’all! I hope you’ve enjoyed this post and hopefully also learned a thing or two.
If you like my style, I invite you to sign up for my occasional newsletter, The Inbox Pastry Chef.
Expect updates on new and tasty recipes as well as a bit of behind-the-scenes action. I hope to see you there!
Thank you so much for stopping in. Take care, and have a lovely day.
Join in Today!
I harvest and make my own prickly pear juice. The recipe to make the candy calls for fruit puree. How can I adapt this recipe to use juice instead of puree? (It is not possible to get prickly pear puree because the ‘thick’ part after juicing contains too much skin (and maybe some glochids) which is bitter. Strained juice takes out all of this. So I want to use the pure, strained juice. Perhaps using unsweetened applesauce? Help, please? Thanks!
Hey, Carlin! If I recall, the prickly pear puree was very liquidy, much more so than say raspberry or passion fruit. I think I’d go for it with a small batch and see what tweaks, if any, you’ll need to make to the formula before making a large batch.
Could these be used in baking, like King Arthur Baking jammy bits? Thank you!
Hey, Linda! Honestly, I think they will melt away in the even. And pate de fruit is pretty expensive to make, so I wouldn’t want you to experiment and then have it fail. You could potentially use pate de fruit to fill thumbprint cookies after they’re baked and cooled. That might be worth experimenting with!
Hi Jenni,
I made a batch yesterday with a homemade lemon puree. Your recipe is detailed and incredibly easy to follow. Everything set up beautifully in minutes. I left it out overnight to cool and got a little impatient this morning so I started cutting. It’s still a little soft and gooey but a few more hours of rest should resolve that. The flavour is INTENSE!! I’m wondering if it was my puree. I used almost a kilogram, peel and all, of organic lemons to get 250ml/g of puree (I did the math and adjusted everything else for a 1/4 batch). It was very thick, like pasty mashed potatoes. Should I have added some water to the mix to thin it out and lower the intensity?
Hey, Richard! I think part of it may have to do with the high concentration of pectin in the lemons. You could potentially cut down on the pectin you have to add. I imagine it was very intense indeed! My vote is a bit more sugar and a bit less pectin. You can probably reduce or maybe even eliminate the citric acid since you already are working with lemons, also.
I tried making the strawberry using the Bourin puree and following this recipe. It didn’t set even after a full night. I read to try to reheat and add more pectin. Tried that and still didn’t set. Thoughts on where I went wrong and what I might try differently? In super excited to figure these out and use your recipes!
My first guess would be your thermometer. 223F is the magic number, and even a degree too low will mess it up. But, if you melted it back down, that should have taken care of it because if evaporation if nothing else. These are Boiron formulas and not my own. They’re also probably 18-20 years old. I will have to retest the raspberry, because it’s possible they’ve changed the formula for the puree and that’s what’s throwing you off.
Appreciate your prompt response! We used a new digital thermometer and got it to the magic number but it’s possible it was off. I’ll keep experimenting!
If you’re on reddit, there are some good forum discussions. You my find some more help there. Sorry I couldn’t help more!
Thank you for posting this recipe as well at the formulas. I have been purchasing pate des fruits from a local French market but to be able to make them at home has been a game changer.
Is it possible to do a low-sugar version without compromising the final product?
Thank you for sharing this recipe (and the chart). I have been a fan of pate des fruits since I first had them in Paris. To be able to make them at home is a game changer.
Question: is it possible to do a version with less sugar without compromising the final product?
Hey Liz! So glad you’re enjoying the PdFs! I wouldn’t tinker with this recipe, but I know a friend of mine had come up with a lower-sugar version. https://bakeschool.com/reduced-sugar-blood-orange-pate-de-fruit/ Her version is for blood orange. It may generalize to other purees. Worth a try!
Hello, I have a question, the temperatures listed are at sea level? I live in Mexico City, we are pretty high up (2500meters) would you know the adjustment to these temps?
Thankyou
Hey Lourdes. The temp assumes boiling at 212F/100C at sea level. For every degree F below 212F your water boils, subtract 1°F from the stated target temp. In the case of pate de fruits, the target is 223F. If your water boils at 210F,then you’ll cook your mixture to 221F. I have a section about the conversion here in this post: https://pastrychefonline.com/butterscotch-hard-candy/
I made this recipe at least 15 times. It is perfection! The raspberry is great and also the passion fruit! I would love the ratios for their watermelon puree!
I am so thrilled that you love the pate de fruits! They are definitely worth the time they take to make! Unfortunately, I don’t have a watermelon formula. I’d suggest starting with the melon formula as a good starting point.
Hey Jenni,
Absolutely loving your recipe, have made these so many times.
Thinking of selling small batches, is this the nutritional information for each square as outlined above?
Serving: 41″ pieces
Calories: 56kcal
Carbohydrates: 15g
Sugar: 13.7g
Hey, Dee! The nutritional information is for 4 1″ squares of pate de fruit. You will probably want to run your own nutritional calculation if planning on selling these. I use a database through my recipe card, but here’s a good one that I have used also: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Hey Jenni! Thanks for this recipe. Ran my first batch today. New induction burner makes these go so fast! Can’t wait for my tasters group to try!
My pleasure, Amy! I do love a good induction burner. 🙂 Is there anything I can do to this recipe or directions to earn 5 stars from you? Just wondering why 4. I’d appreciate the feedback!
Technical question here–What is the role of the corn syrup/glucose in determining the final consistency of the pâte de fruits?
Hey, Alison. The corn syrup, or glucose if you have it, is mainly there to inhibit crystallization so you end up with a nice, smooth jelly
great recipe.
but I have a small question for the sugar in the formula. It is white table sugar (granulated sugar) or caster sugar?
We used regular granulated sugar to make these. Enjoy!
Jennifer,
I have a quick question regarding adding glucose to this recipe to reduce crystalization. Your recipe calls for corn or glucose syrup, I only have powdered glucose on hand. As I am unsure of the water-to-glucose ratio in corn or glucose syrup, Is there a simple method to determine the amount of powdered glucose that could be used in place of corn or glucose syrup?
Regards,
John
That is a great question, and I didn’t know the answer. I found this at Modernist Pantry, though: https://blog.modernistpantry.com/advice/glucose-powder-but-i-need-syrup/#:~:text=Now%20for%20a%20simple%20example,liquid%20when%20it%20is%20heated. So if you need 100 grams glucose syrup, you’ll need 70 grams powder and 30 grams water. Enjoy the pate de fruits!
Jennifer,
Thanks for the quick response. I can’t wait to try this recipe this afternoon. Do you know if I can directly substitute home-pressed 100% Concord grape juice that was hot processed for canning for the puree using the recipe and table you provided? I don’t see a ratio for grape puree, so I’m curious about what proportions I should use. To make a pseudo-grape puree, should I add unsweetened applesauce as a base puree to the grape juice?
I’m also interested in making PdF from Knudsen 100% Just Cranberry and Knudsen 100% Just Sour Cherry juices, and wouldn’t mind knowing your thoughts.
Regards,
John
Hey, John. The best I can say to your questions is to give it a try. I think your idea of adding some applesauce is a good one. Since the formulas were all developed and optimized by Boiron to feature their puree, with homemade puree, it’s at least a starting point that may need further tweaking. And adding some applesauce to the 100% juice will probably work, but again, you’ll have to do some guesswork. I wish I could be more helpful, but I don’t make pate de fruits anymore since I don’t work at the restaurant, so I’m a bit out of practice.
This is a great post! I’ve never made pate de fruits before, but I’m definitely going to try it!
Great–I hope you enjoy them!
Hi. Quick question. The citric acid amount on your formulas page, for example apricot is 14, would that mean 14gr citric acid powder and 14 water as on your recipe online or is the correct way as on the instructions on the formula page where you write 14 citric acid = 7 citric acid + 7 water? Many thanks. Steve
Good question, and I need to clarify this in the post as well. It’s the first: 14 g citric acid dissolved in 14 g water. Thanks for asking, and enjoy your pdfs!
Hello there. I just received some
Boiron fruit purée and would like to try these. Will apple pectin work?
Thanks
Hey, Karen. Homemade apple pectin, or a commercially available product?
Commercial
If it’s powdered, I expect it will work just fine. Maybe start with a 1/4 or 1/2 batch as a rest run.
Thanks for posting this! I am hoping to make these – I was hoping you might have a formula for lime? Might it be close to lemon?
Thanks!
Hey there! I provided all the formulas I have, so I don’t have lime. But I think starting with the lemon formula is a good plan. Let me know how they turn out!
Two questions:
* Would it be possible to work the formula at 500g Boiron purée? (I.e., store/freeze 1/2 of the package.)
* Have you ever made a 50/50 blend of two purées? I assume that the other ingredients (sugar, etc) would also need to be reformulated based upon the 50/50 ratio. Are there any hidden ‘got-yas’?
Thanks!
Hey, Wendy! Those are both really good questions. I’ve not tried half and half with different purees but I think you’re on the money as far as doing the math. I would just cut each in half and then add those different amounts of sugar Etc. As for scaling the recipe down no problem there. just cut it in half, and all will be well. Enjoy!
Thanks. Have you ever played with adding herbs or spices (example: Strawberry, Orange, & Cardamom. or maybe something w/mint)? Or liqueurs (mango.rum or something like fig & ruby port)?
So many ideas to play with.
My vote is to play away. I think infusions are a great idea. Maybe read up if alcohol needs different/more amount of pectin, but otherwise, full steam ahead!
I have read that the addition of locust bean gum can reduce the “sweating” in pate de fruits. Do you have any specific recipes incorporating this gum? I appreciate the help. Thank you.
Hey, Jim. I’m sorry, but I don’t have any experience with locust bean gum. I will ask some pastry chef friends if they might know, and I’ll either comment here again or shoot you an email. Stay tuned!
HI!
Also curious about this. 😉
Trying to make harder gummy like candies & curious if this helps.
Thanks in advance!
Hi, Jan. I never did hear about the locust bean gum,unfortunately. But I did find this post about how to make a former gummy-like candy using pectin rather than gelatin. This may be helpful: https://blog.modernistpantry.com/advice/pectin-candies/
Mine set up,ok, but got weepy in the Florida humidity after a day. I put two or three in a smoothie blender cup with ice and it turned into the most delicious sorbet I’ve ever eaten!
Oh wow, good save! I bet that *is* delicious! You could also melt it into a sauce and pour over ice cream! The restaurants I worked in were in Florida. We bought desiccant packs to put in closed containers with them so they wouldn’t get gooey. Works really well, and you can get a bag of 50 or so for not much money. I’d probably add 5-6 for a full recipe. Thank you so much for the sorbet idea–fantastic!
I’m so excited to try these!!! My kids and I just made these and the are setting right now. I was just curious how long these will last. Thanks
As long as it’s not humid, they will keep, well wrapped, for a week or so at room temperature. After awhile, they start to get sticky on the outsides as the sugar you roll them in pulls in more moisture. I have had good luck keeping them for longer by putting a few desiccant packs (like for vitamin bottles) in an airtight container with them. I hope you guys enjoy them, and I love that it was a family project!
How can you keep them to having a longer shell life ??
Since they don’t contain preservatives, you can’t extend the shelf life by much. Plus the sugar coating can get gummy over time, especially if it’s humid. My best advice is to get food safe desiccant packs like in vitamin bottles and store your pdf’s, tightly sealed, with several of those in there. The packs should keep your candies dry so you can get maybe 2-3 weeks. Hope that helps.
Hi Jennifer. Just curious before attempting, have you made this using a guitar frame? I would love to pour this into my 15×15″ guitar frame so they can be cut. If you have, do you know what thickness frame you might need? Thank you!
Hey, Peter! If you have a guitar frame, you are set! You would probably have to scale the recipe down somewhat, doing some math between the area of a half sheet and a 15 x 15 square, but yes, I think this kind of candy becomes way easier to consider making if you are set up with a guitar. I wish we’d had one at the restaurant! The ones we made were about 1/4″ or so thick if that helps with your math.
Hi Jennifer,
Is there a recipe that requires less sugar for the raspberry pate de fruits? Thank you
I’m afraid not. All my PdF formulas have a lot of sugar in them. It’s the nature of the candy. Please check out my friend’s low-sugar pdfs in the post. Hopefully that will work better for you.
Hi Jenni- feedback as requested. I made a batch using passion fruit “pulp” sold out of Restaurant Depot. It’s basically juice concentrate in appearance. The package contained 363 g so I scaled down your recipe from the Boiron handout. Had brand new pectin purchased last week from “The Head Nut” in Philly area. I cooked to 225 on the candy thermometer- there was no apparent problem with measuring the temperature of the boiling mix. I cast the mixture in a quarter sheet pan with some pastry bars (homemade) and it mostly stayed put. I let it set overnight and this morning it’s a somewhat firm gel but not pate des fruits. Do you recommend scaling up the pectin for the next batch and if so by how much? For this batch I’m considering freezing and using as a filling for chocolates. The rest may be jam for my croissants! I poured some of the mix in a silicone mold and also going to play with that. The mix is tasty, just not candy! So, to review, the variables I could play with are the amount of pectin and the cook temperature. Will value your insight.
Hey, Joe. Thanks for all that info. I wonder if maybe your puree has slightly less sugar in it than other commercial purees? I hate to have you experiment with Not Inexpensive ingredients. Consider bumping the sugar and pectin by about 10% and see what that does. You could do it variable by variable, but then you’re getting into a lot of trials, so I’d just do 10% for both in one trial unless your gut really is leaning more toward it being a pectin issue. Also make sure your thermometer is properly calibrated, just on the off chance that’s the issue. At least it’s tasty–that’s one good thing about pdfs. Even the failures make excellent ice cream sauces. 🙂
Got it; Will go with a 10% bump on both. FWIW freezing did not appreciably change the texture. Not stiff enough to dip in chocolate. Might be able to pipe it at room temp and may try that just to see. Fun with food in any case. In other news a supplier of gums and gel blends has volunteered to send me some samples (in support of a bit of research on heat-stable gels), and without asking said they would toss in some of their pectin. So I may have another variable soon. Cheers Jenni-
partial update- I used the not quite set gel to fill molded chocolates. Excellent. Will get back for a second try at PDF soon.
Hooray for repurposing the gel! Glad it worked out, Joe!
Hi Jenni- update as promised. I bumped the sugar and the pectin up by 10% and adjusted further for a bit of variance in how much fruit was in the package. The result was noticeably more set- held its shape nicely after cooling- but still not candy. Need more gelling so I’m guessing another 10% on the pectin at least. I’d prefer not making it any more sweet so rather not put any more sugar. The pectin is at 9 g now and I’m tempted to increase it by a third and take a chance on too far. Thoughts?
I would go for it, Joseph. You are obviously approaching the mark, so keep on going. I’m surprised it’s taking so much pectin, but it is what it is. I think you should be fine to increase the pectin by an additional 10% without adding more sugar. Thanks for the update–I hope you get the lovely pdf set you’re looking for with your next round!
HI!
I am making pate de fruit for a practical in my specialty/artistic techniques class. We have a time limit on the exam. I was wondering if putting the pate de fruit in the refrigerator would help expedite the setting process or if it would ruin it?
Thanks!
I would not advise refrigerating them as it could make them gummy and weepy. How much time do you have for your practical?
Hi Jenni!
I have made your recipe in the past with much success. I attempt to make another yesterday, and it didn’t set. Checking everything, I realized the pectin best used by date was 12/30/2018! So will it did setup somewhat, not enough for pate des fruit. Any way to salvage what I have or use for something else? I was using Boiron Mango, I hate to waste such lovely mango.
Thanks!
Hey, Lorne! Yeah, you don’t want to waste that–too expensive and too delicious! How firm is it? You could always serve it as jam or use it to fill a cake or maybe even donuts. Or maybe even fold together with whipped cream and serve it as a fool. Or if it’s sort of firm-ish, you could warm it and use it as ice cream sauce. Or layer it with ice cream base for a mango swirl ice cream. Or jam bars. Spread it over an oatmeal cookie-type base and then dot on more of the cookie dough and bake. Cool, slice and serve as bars. Hope some of those ideas are helpful! Take care, and be well. xo
Hello, I’ve been trying to make pate de fruit but I having problems with the pectin so I’m excited to try your recipe. The pectin in the market (sure jell fruit pectin) has other added ingredients, do I have to use more than 20g or is this accounted for in the recipe. can you share the name of the pectin you used? Thank you very much for the chart.
Hey there! I’m pretty sure we used Sure Jell, and it worked just fine for us. It has been a very long time, now, but I know we never bought any “fancy pastry chef pectin” and just relied on what we could get from the grocery store. If you’re using a standardized puree like Boiron, CapFruit, etc, it should work out fine. I’m leery of saying all will be well if starting with homemade fruit puree, because I wouldn’t know how to do the math based on the sugar content. Let me know how they turn out!
Hi Jennifer,
I have some leftover current and cherry juice I am trying to use up. Could I use that in place of the puree? Or if you have any other suggestions on ways I can use up the leftover juice, I am all ears. Thank you.
Hey, Allison. I wouldn’t advise it just because the formulas are perfected for a particular kind of puree with a known percentage of sugar. And homemade is an unknown. How much juice do you have? You can boil it down to make it syrupy–or add some sugar and then reduce it. Use it to flavor whipped cream, drizzle over cake or ice cream, use it as one of the components of a trifle. Add some to sparkling water to make a homemade cherry currant soda. I feel like it’d make a really excellent sauce for pork too. Cook the pork in a pan and then deglaze with some of your juice. Finish it off with a touch of butter and maybe some minced rosemary. Hope that helps–enjoy!
Thank you so much! It came out fantastic-I cut the passion fruit recipe in half and it was perfect for my 1/4” frame. I am topping the slab with passion fruit dark chocolate ganache for one of my bonbon flavors. My question is, once cut into pieces for dipping, can I freeze them without them breaking down or getting sticky?
Thanks!
This is a great question which I unfortunately don’t have the answer to. At the restaurant, we never tried to freeze them, and they stayed nice and fresh in their container with a desiccant pack or two for a good while. My best advice is to try it with 2-3 centers–a very small sample–just to see how they defrost, if they weep, etc. My gut feeling is that they will weep some, but it’s probably worth an experiment to see what happens. I hope your chocolate turn out well–passion fruit and chocolate is such an incredible flavor combination! Please let me know if you have the time. Thanks, Wendy!
Hi Jennifer,
Yes, worked great-no weeping. I do have a very cold freezer, which helps maybe. If you tell me how and are interested, I’ll send you a pic.
Thanks again for your help!
Oh that is great, Wendy! Thank you for the update! I’d love to see a photo/photos. You can email to [email protected] And if you don’t mind, I’d love to add them to the post with credit to you. Let me know, and again, I’m so happy they turned out well!
Thank so much for sharing your recipe and knowledge on making pdf. I just started making them. I had some failures and successes. I made a tamarind-orange and hibiscus-ginger with great results. I am planning to experiment with a variety of different flavors. The pdf’s froze really well and did not weep after defrosting them. I would like to start making them as a Christmas present. How many weeks in advance I can start making them? Thank you
Hey, Inda! You’re very welcome! Your flavors sound amazing, and you taught me something: it never even occurred to me to freeze them!
That being the case, you should be able to start them weeks before you need them. If you want to store them at room temperature, and depending on the humidity where you are, you could start a couple of weeks in advance if you have some desiccant packs and air-tight storage containers.
Good evening and thank you for this information!
I have a question: Can you use this reciped and instead of sugar coating the pate de fruit, cover (dip) it in chocolate? Thank you!
Hey Chip. That’s a really good question. I have never done it before, but I did some poking around online and I found some. It doesn’t look like they added any extra weird ingredients to the pates de fruits, and they’re enrobed in tempered chocolate, so I think you’d be fine to dip them after they cure for 24 hours or so. And to err on the side of caution, if you’re going to store them for any length of time, add a couple of desiccant packs to the container. Let me know how they turn out! Here’s the link I found for reference: https://www.burdickchocolate.com/Confections/chocolate-covered-pates-de-fruits.aspx
Hello Jennifer
In one part of the page you say to use a full sheet pan, but down in the recipe section, you call for a half sheet pan, which is it? Also, if I want to pour this directly into shapes, do you recommend spaying with oil first?
Thank you
Oops, thanks for catching that. We used to use a full sheet at the restaurant and would double it, so the recipe as written will make a half sheet. I will update the recipe to avoid confusion for anyone else.
I don’t know how a 1/2 sheet translates into individual shapes or what kind of molds you are using. If they’re flexible molds, I don’t think you will need to spray. I will say I have never made them in molds of any sort, so I don’t have experience with that. A spray could mar the finish, but since you’ll be rolling them in sugar anyway, I think it would be fine to use some nonstick spray for some insurance.
Enjoy, Morag.
Hi I read a few other people are having issues with the link, as am I. Could I get it emailed also? Thanks! Sarah
Hi, Sarah. If you right click on the image of the formula sheet, you can choose “open in a new tab,” and it should pop right up for you. This was my workaround since my optin popup wasn’t working. Still, if it’s not working for you, I’ll email you the link too. Thanks!
sound delicious, I can’t get the link to work either….thanks for sharing
Sorry! Emailing you now.
Hello there,
I am wondering when you cut and roll them in sugar if they sweat at all creating a sticky syrup sugar instead of a nice dry sugar coating.
thank you
That can happen if you have to hold them for a long period of time, and especially in humid weather. For storage longer than just a day or so, I recommend buying food safe desiccant packs and tucking a few into the container. Separate layers of cut PdFs with wax paper or parchment and use 1-2 packs per layer.
On the Boiron charts, it has apple juice as one of the ingredients. It’s quite a large amount (about 25%) to the weight of the puree. Your recipe doesn’t include that. What should I do? Thanks.
I have an old chart that doesn’t use any apple puree for any of the recipes but the apple kind. If the download isn’t working (and I really do need to look into that), I’ll email you the chart I have that doesn’t require any apple, Stephen.
Hi Jennifer. I have no idea what I’m doing wrong… I’ve followed the instructions so very carefully but my pate de fruit is coming out mushy. It sets up and keeps it shape somewhat but its not firm… Its like a very very thick jam… Also, the link for the chart isn’t working… can you send me a chart please!? Help please!! haha I have no idea what I’m doing wrong. I’ve made sure to bring it to 223. I don’t know what else I could be screwing up…
It could be that you are making candy on a humid day, which is a recipe for gooey candy. Or maybe your thermometer is off. It’s hard to know for sure. Are you making the raspberry? I’d calibrate my thermometer and then melt it down and recook it, just to save ingredient cost and to see if the thermometer is the issue. Happy to send you the page for the formulas. I’ll email it to you, William.
Thank you. I used 3 different thermometers because I thought that’s what it might be so I don’t think it’s that. Humidity is also not an issue for sure. I was doing the blood orange one. (I had a very blurry copy of the chart from an image search on google.) I’m going to attempt the white peach right now and I’ll let you know how it goes. Thank you so much!
Man, I’m hoping it’s just the blurry numbers, because it’s a pretty reliable formula, especially if your thermometer is accurate and the humidity is low. Keep me posted, and enjoy the white peach! I emailed you the page, so let me know if you have any issues with downloading, William. 🙂
Hi Jennifer! This post was so helpful! I’m going to make the raspberry ones today for Valentine’s. I looked all over the boiron site and couldn’t find the formula sheet. Are you able to email it to me? The “click here” link didn’t work for me.
I emailed you, Saloni. So sorry the link wasn’t working. Enjoy!
Ohh I tried to click to getthe Pate de fruit formula for the different fruits with no avail. 🙁 Is there a way that I can get it, probably thru my email. I am interesting and making some of the those for my friend. Thanks in advance!
Oh no! Sorry it didn’t work for you. I will check those links and then email it directly to you. Stand by! 🙂
I’ve downloaded the various recipes, but looking at Boiron’s site, many of the purees are available either with or without sugar. Based on one of your other comments, I’m assuming you’re using the ‘with sugar’ version. Can you verify? Thanks!
Hi there! Yes, these formulas are based on Boiron purees that already has a certain percentage of sugar in them. The no sugar ones must be newer!
I’m very sorry if you’ve already answered this, I did try to skim the comments but didn’t specifically see it..
May I please have formulas for fresh fruit puree? I haven’t seen the brand you listed here in Texas (though I got the formula sheet you provided just in case I can find them), and I really try to make things home made, when it’s possible. Any berry flavor (raspberry, blueberry, stawberry…), or citrus (orange, lemon, lime, grapefruit), would be a wonderful treat for my kids.
Thanks in advance, and thank you for posting!
My email.is ctfsquirrel at gmail.
Hey, Mandi! I’m so sorry, but all of these formulas are based on standardized purees produced by Boiron. You can certainly try with fresh purees. At the very least, do half-batches and then tweak if you don’t get the results you are looking for. I cannot be more specific than that because fresh purees are not standardized. You may have to adjust the formula slightly from batch to batch, even if using the same kind of fresh puree.
Have you tried using rosehips? I didn’t see them on your ratio list. I currently have an abundance of rosehip puree, I may wing it and see how it goes.
I haven’t tried it, sorry. Maybe run a small test, see how it goes, and then scale up from there. Good luck, and let me know how it goes!
These are the best instructions I have found. This will be my first holiday making these and I’m so excited to try this out! Can you please email me a lemon, cherry, and kiwi recipe? Thanks so much!!
Hi, Heather! I tried to make it as detailed as possible to minimize problems. Did you see the place to download the entire chart? If I’m not mistaken, all three of those flavors are included. Let me know if you have issues, and if so, I’ll just email it directly to you.
Thank you chef for posting this great recipe! I wanted to ask you if you know how I can pipe the pate de fruit into chocolate shells? Would i be able to wait for the to cool enough before it solidifies or do I let it set then break it up in a food processor and pipe it then?
Thanks so much for your help!
That’s a toughie. By the time they’re cool enough to not ruin the temper of the shells, you wouldn’t be able to pipe them. Conversely, piping them while liquid would absolutely melt the chocolate and you’d end up with a mess. I suggest you pipe them into flexible molds, let them cool, pop them out, and then dip them in tempered or high-quality coating chocolate. If you don’t have molds you trust to release them, cool and cut with small cutters and then dip in chocolate. Hope this helps.
Thanks I will try one of those and see 🙂
Hi, Jennifer.
I”m so excited to see that you have a table for Pate de Fruits. These are among my favorite candies. Simply adore them! It’s so wonderful of you to share the table. Sadly for me, though, when I click on the link to download, I just get sent to the top of the page.
Any chance you would please email it to me directly? I would be so grateful.
Thank you!
I bet there is an issue with the redirect. I’m so sorry. It sometimes happens. Will email them to you tomorrow!
What’s the best “working temperature” to cook these? Cooking on high will cook faster but I wonder if it’s better. You’ll still be stirring anyway so you should prevent burning.
Thank you
Good question. Because of the high sugar content, they need a bit of babying–I would stick with a medium to medium-high at the outside, Ed.
there are a shameful amount of ads on this site. what a turn off.
Thanks for the feedback. It’s hard to gauge how good/bad the user experience is. It’s a delicate balance–I don’t love ads as a user, but they do help me keep the lights on here. Could you tell me which ad/s in particular were most annoying and whether you were on mobile or desktop? Thank you!
Hello!
Thank you for the :
Pate de Fruits Formulas !!!☺
Regaards
Kent
Norway
You are most welcome, Kent! Enjoy!
Read through your blog and appreciate how helpful you are; thanks! I then went to the Boiron site and bought raspberry and blood orange purees to ship to the U.S. to make Pates De Fruits this upcoming weekend. I tried hunting the Boiron site for the recipe for Blood Orange, but didn’t find one even after registering as a user and utilizing the link you supplied a couple of years ago. I plan to use the raspberry recipe you posted here; could you possibly share the blood orange version directly? Thank you most kindly.
I will email it to you tomorrow, Roxanne!
Hi Jenni!
I have some experience making pate de fruits but the other day I tried to make a coconut one and it didn’t set. This is because there is no natural pectin in coconuts? have you tried i? if so I would really appreciate any advise you might have. thank you so much!!
all the best,
esther
Hey, Esther! Do you add pectin to your formula already? All my formulas, even the ones for flavors with high-pectin fruits like raspberry and apple, have list pectin as an integral part of the recipe since they have to set up relatively firmly (compared to jam/jelly). I don’t think I have a coconut formula, either. Wish I could be of more help.
Hey,
I’ve been trying already several times making Mango Pate de fruit (using fresh mango puree) but it doesn’t really set enough…
Can you help me with a recipe? I am able to use Boiron so if you only have this recipe i will use that, if you also have a recipe using fresh mango i would be happy to receive this one as well! Thank you!
Kind regards
I do have a mango formula using Boiron and will email it to you when I find it. It’s way harder to standardize a recipe with fresh since water content and sugar content can vary so much from fruit to fruit. You could try the Boiron formula with your fresh puree. At the very least, it can give you a good starting point and you can tweak amounts from there.
I was hoping to get the conversion for peach, blackberry and lemon. Please and thank you.
I am pretty sure I have those. Let me look them up and I’ll email them to you, Travis. Give me a day or two. Thanks!
Can you substitute the puree with any other Boiron puree and have the same results?
Can I substitute any Boron puree and have the same result or would I need to adjust ingredients?
The formulas are all just a bit different owing to the sugar content in each particular puree, Christina. Let me know which you’re looking for, and if I have them, I’ll email them to you.
I would love to have a recipe for apple pate de fruits. Can you help.
Regards
Martha
I made Raspberry Pate de Fruits with your recipe two years ago and they were a huge hit! This is the only way to truly make true Pate de Fruits. I’d love to obtain your list of the other pectin ratios for the other fruits as I’m looking to make a variety this Christmas for gifts. Thanks in advance!!!
Great! I have probably 25 formulas, and they’re just in my notebook. One day I’ll put them online, but for now, if you could give me a few flavors you’re really interested in, I’d be happy to send you the ones I have, Allie. Thanks!
Thank you! I just picked up Boiron’s fig, white peach, and pomegranate purees. I’m hoping to make them this weekend. Thanks so much, Jennifer!
I am pretty sure I have all three. I will email you tomorrow, Allie!
Hey – any chance you could send me the recipes for orange, passionfruit, mango, strawberry, blackberry and raspberry? Much appreciated!
You have caught me out of town without my notebook, but I’ll be happy to send you some formulas when I get home Linda.
Can you pretty please email me the formula for apple? Thanks so much. I did make raspberry and its very good and tart, but mine didn’t set up very good. Its okay, but they spread when they sit.
Sounds like you maybe didn’t get it quite up to temperature or maybe your measurements were a titch off. Or maybe you didn’t use Boiron puree. Candies can be tricky, especially if you try to make them on a humid day. I will email you apple if I have it. I’ll have to check my notebook. Glad you like the raspberry ones–I love that sweet-tart thing, too!
Hi,can I use frozen blueberries and make it into puree?Then use the same recipe as you have here?Thank you!
I give a qualified “yes,” Leyla. The Boiron purees are standardized as to sugar and water content, so your proportions might have to be a bit different if you use puree made from frozen berries.
I had some Rose pate de fruit a few years ago. Ever since I been looking to buy them or get a recipe for them
(had tried experimenting with gelatin and pectin but did not come right).
Do you have a recipe for that? or where could I purchase them? (think it will be fun to know how to make them).
thanks!
I really wish I could help you, Tande, but I really don’t know. I know that there are rose jellies called Turkish delight, so you may want to do a search for them. I don’t think the consistency will be the same–perhaps more chewy. I did find this great article just now that references a rose-geranium pdf that they made using a base recipe that they share. Probably well worth the read! https://butterbadge.wordpress.com/category/candy/pate-de-fruit-candy/
Thanks for your generous offer; if possible pls would you send orange recipe and grape or black currant recipe. (Planning for Halloween).
Many thanks
Hello, and thanks so very much for this most useful information! I just happened to purchase a Turkish delight candy yesterday – in rose flavor- and it occurred to me this is pate de fruits! I’ve made fruit pate de fruits in the past, but after reading what you wrote about the need for different levels of pectin, etc. per each fruit, that I wonder how I can lower the amount of sugar (these candies are VERY sweet), and how rose water would be adaptable?
So exciting! and thanks for any help you can offer
regards
DN
My little kumquat tree yield a lot of fruit this year. Would like to know if I can use this recipe and substitute pureed kumquats. Many of the citrus pate defruit recipes call for zest & juice but I would like to use the whole fruit (without seeds) since zesting or juicing would be rather labor intensive, if not impossible for such a little fruit. I believe the Vitamix can puree the fruit to a fine consistency. Please let me know if there are any adjustments that I need to make to the ingredients or cook the fruit first. Thank you.
I do know that most kumquat recipes call for the entire fruit, because you’re right–that would be crazy labor-intensive to try and do! Let me look around and see if I have an orange recipe, and I can give you that formula. It will give you a good place to start.
Okay, Karen, here’s the formula for orange. Per 1000g of puree, so scale accordingly:
1100g sugar, 200g glucose/corn syrup, 12g citric acid and 26g pectin. I don’t believe you’ll need to cook the fruit first since you’ll be cooking the candy. Just strain through a fine mesh strainer before beginning. Good luck!
Hello, I am going to try these for Christmas. Would you still be willing to email me a recipe using pear? Please!!
Done, Stephanie! Enjoy!
Thank you! I also found the formulas on the Boiron site, they are a bit different then yours. Do you know that theirs work for the other flavors? Otherwise can you email me strawberry and mango please? I checked with my supplier and I can only get pear by the case.
They’ve updated their formulas since I got mine–it has been several years. Using the ones that I have now, I’ve had just as good luck w/CapFruit and Perfect Puree. Give me a bit, and I’ll email you strawberry and mango; I do have both. =)
Great recipe, I am making this today. I’ll post how it went.
you’re just missing the “r” in the way it’s pronounced…
Pat de frwee
Since I said “more or less” about the pronunciation, I will leave it as is! I hope you enjoy them. The raspberry ones are lovely–very intense. =)
Any chance of getting info for: cranberry, pomegranate, quince, lime, kumquat, or apple, please? 🙂
I have quince, per 1kg puree: 1100g sugar, 100g glucose/corn syrup, 16g citric acid, 25g pectin. I’m afraid that’s the only one I have of the ones you’ve asked for. Try checking the Boiron (or other puree manufacturer) site for a newer list of formulas. They may include more of what you’re looking for.
Hi onlinepastrychef!
I have done about 7 batches just from ‘winging it’…..wish I’d found this blog first 🙂 I’ve been attempting a Moscato wine and pear PDF and the best texture I have found so far has been with using gelatine. However, I know this is not a true PDF and almost feels like cheating!
Can you please send me the ratios for pear? I know I will have to potentially adjust it to work with my own pear puree. I think I have found that if you reduce the wine by 3/4 to a syrup, it takes away too much acidity so it shouldn’t effect the final gel. I think. I hope!
Thank you for your help! 🙂
Hi I came across your website looking at “How to know if your sorbet is ready to use using an egg” since I don’t have a refractor tool yet. Then I saw that you had a formula for “pate de fruit”. I tried making it once with a recipe and failed miserably. I could of been the amount of pectin or not getting it up to temp? It just didn’t set like it supposed to. I want to try it again using your formula. If your still accepting requests.
Could I please request the formula for the passion fruit, mango, guava, coconut, banana? Maybe prickly pear? I would appreciate it very much!
Hi. Thanks for the advice earlier. I hung in there and found that ‘tweaking’ is the key word. I slightly reduced the amount of pectin and hey presto, delicious Pate de Fruits!
Fantastic! Great news, and I”m glad they turned out so well for you!
Hi. Is it possible to make Pate de Fruits using mixed summer berries including redcurrants or does the variability in the level of pectin for each type of fruit make it too complicated? Thanks
I think that you need to make sure you get the balance of sugar to pectin correct, but this formula is certainly a good place to start. While this recipe is optimized for Boiron purees, I think you could certainly start with say a quarter-to-half batch using homemade puree and then tweak from there. Hope that helps.
Thank you. I’ll start experimenting.
Can you give me the recipe for pâté de fruit for apricot and peach I really want to make it is this the candy called apricot shoe leather
Hi, trying to do membrillo aka quince paste, mine hasn’t set in three days! Back to the pot and trying again … any advise please? NZ Cathy
Hi! i had some of these while we were in France a few years ago and i have been looking for a recipe for strawberry and blueberry ones! If you could email the recipes for those that would be wonderful! And also, because you seem to have a lot of experience with this kind of stuff, do you know of any good uses for root beer extract? i tried to bake cupcakes from scratch with them but all the flavor just concentrated at the bottom. Thanks and sorry about going off on that little tangent but i have a small delicious smelling bottle of it that’s about to expire!:)
Hi… I was wondering if you could make these with fresh rose petals. I’m not sure how I would get them to be the right consistency. Thoughts?
Hello… Do you think you could make these out of fresh rose petals? I’m not sure how I would get them to the right consistency. Thoughts?
Hmmm–I’m not very familiar with using botanicals in desserts, but I’ll take a stab at it. Maybe infuse them in a light-flavored puree such as apple and then make the pdfs. Or, maybe add some rose water to your mix before pouring out on Silpat? I’m sorry, I wish I could be of more help.
Hi there! I have made various pate de fruits and have had a problem with storage. The sugar pulls the moisture out of the candy and it sweats into the bottom of the storage container. Am I putting to much sugar, or are they not firm enough?
Because they contain so much sugar, that’s kind of what they do when stored for any length of time. When we used to make them at the restaurant, we stored them in sealed containers with a “rechargeable” desiccant pack inside like these: http://www.adorama.com/AM53001.html?gclid=CKSMiO_U3bMCFYp_QgodXFwA3w They worked great–just put a piece of parchment between the pack and the PdFs. You should be good to go for several days, Jeremy:)
Can I substitute corn syrup for something else?
You can use glucose which is readily available online. I’ve also heard of folks using Golden Syrup or maple syrup–really any liquid sugar. Still, if you use one of those alternatives, it will affect the pure fruit flavor. Your choice entirely. And I do understand the aversion to corn syrup. There is relatively little in it, especially when divided over about 100 little PdFs. That’s what I tell myself anyway. 🙂
You can use glucose which is readily available online. I’ve also heard of folks using Golden Syrup or maple syrup–really any liquid sugar. Still, if you use one of those alternatives, it will affect the pure fruit flavor. Your choice entirely. And I do understand the aversion to corn syrup. There is relatively little in it, especially when divided over about 100 little PdFs. That’s what I tell myself anyway. 🙂
Hi I need some help opc. I want to make a liquid centred (honey) pate de fruit, but I dont want to over heat/de nature the honey inside, any ideas
Hmmm–very good question @facebook-682430345:disqus . I guess another concern I would have would be the honey pulling in more and more moisture and turning the whole thing into goo. I’m almost wondering if you could mold them like chocolates: pour in the pdf mixture. Let sit a few minutes. Knock out the excess. Fill to w/in 1/4″ of top of mold–just a few drops, I’m sure–then cap off with more PdF mixture. Honestly, that’s just a guess because I’ve never tried it, and a quick Internet search yielded zilch. I hope that at least gives you a place to start though, Andy.
Hello,
Can you please tell me when to stir in the citric acid/water mixture. Do I add it after the thermometer reads 218 ? I’m so excited to try this, thank you for sharing !
Hi! Yes, you stir it in once you reach 223F (I was trying to explain that it takes a really long time for the temp to rise from 218 to 223). Once you hit, 223F, you stir in the citric acid mixture and cook an additional minute before panning. Hope that makes it more clear. Enjoy!
HI, I am excited to experiment with pate de fruits this summer, using some of my fruit. Is there a conversion chart or table necessary if using the Boiron recipe, or do I just start with 1000g like their recipes do? And what if I want to use some of my Concord grape juice? What do I add to that recipe to give it some thickness and body? Thanks for all your help!
Mark
I’m sorry if I haven’t responded to you before now, Mark–I just saw this comment! Since the formulas are based specifically on Boiron purees, I cannot promise that they will work for your homemade puree, although the formulas will at least give you a place to start. The body will come from the pectin, and that will be the key–figuring out how much you’ll need for your own purees. I wish I could be more helpful, but Boiron purees are manufactured to be consistent as to amount of sugar, and homemade purees aren’t.
Hi! I am going to wing it and see. I’ll let you know how it turns out. Almost berry season here and I have plenty of rhubarb!
Hello! I was wondering… once made and rolled in sugar are they ok to ship. I wanted to ship some to a friend as a surprise, but I’m afraid they’ll turn to mush on the way.
It depends on how humid it’ll be and how long they’ll be in transit. If I were you, I’d get some of those dessicant packs (just take a few from your vitamin bottles) and put them under some waxed paper w/the PdFs on top. Should help keep moisture down and the sugar from getting gummy:)
Thank you for your lovely description and recipes! It was fun to read it because I had all of this experiences, too.
I was wondering if it’s possible to change Pektin into agar agar?!?
I’ve a lot of agar at home and I would like to use it! It’s hard to find good recipes with agar agar! Maybe you have any pates des fruits recipes with agar?
Kind regards, Susi
At the risk of being another greedy child, can I have those recipies as well?
Emailing you now, Jennifer. 🙂
Would you please email me your quantities/formulas for mango if you have them?
Thanks so much!
I’ll do that right now:)
Thank you! This has been very helpful. I was able to find the Boiron fruit puree at a local market. Do you happen to have any recipes for pate de fruits with wine or sparkling wine? I’d really appreciate it. Thank you!
I don’t off the top of my head, but you might do a search to see what’s out there. 🙂 Glad you found puree at the market–I was surprised; we’d never have it in any local groceries around here!
ooohhhh so excited I found your site online! What wonderful information you are sharing! Thank you! Now…do you think you could use wine for these treats? If so, what do you suggest the amount of pectin to use? Thank you so much! Heidi
Do you happen to have a blackberry version? Please and thank you 🙂
Hello
I have tried to make pate de fruit using fresh fruit puree. The result varies based on the type of fruit. Kiwi turns out really nice, however; raspberry, blackberry and passion fruit are “wet” and sticky to the touch. Could you please advise and/or share your recipes?
Thanks,
Julie
As you state, when using fresh fruit, your results will change based on the fruit, but more importantly, based on the sugar content of the fruit. Boiron standardized their puree for a constant %of sugar, no matter how much sugar in each individual batch of fruit. That’s how they can come up w/precise formulas that work every time. When using fresh fruit, I’m afraid you’re going to have to do some trial and error. You can hedge your bets a bit by using a pectin that works w/low sugar–a quick Google search should find you what you’re looking for.
Since my formulas are all from Boiron, most likely all will need tweaking to be used w/fresh fruit puree. If you re-read the last couple of paragraphs of the post, you’ll find out how to get all the formulas straight from the Boiron website. They’ll give you a good place to start. Good luck w/it! 🙂
Hi
Thanks for your reply – I would love to use the chart recipes published by Boiron, but I cannot find Boiron frozen fruit puree. If I use fresh fruit puree, how to adjust the level of sugar in Boiron’s recipes?
Thank you !
Hi I am going to try your recipe i would love that list if you would part with it?
Kind Regards
Scott
There is a link to the entire list towards the end of the post. When I wrote this, I couldn’t find a list. Boiron has since added one, so you should be able to go straight to their site and find the list. Happy to share 1 or 2 formulas at a time in an email, but if you want the whole shebang, it’s available from Boiron. 🙂 Here’s the link if you don’t feel like plowing through the post again: http://www.boironfreres.com/uk/uk_tableaux.htm Once there, click on “confectioners” to find the list. Thanks!
Hi there, thanks for these great instructions and information. I made an apple pate de fruits once but I thought I’d done it wrong, not realising what the texture was supposed to be like. Looks like I’d succeeded after all (all this while thinking I’d failed!). Thanks again, will definitely attempt this sweet again now.
Glad to be of help. And it’s hard to know what the texture should be like if you’ve never had/made them before. Congratulations on your un-knowing success! 😆
Hi
I was wondering if I could get the recipes for more of the pate de fruits. I like the sound of kiwi and white peach. We used to make cassis and passionfuit pate at work but unfortunatly I didn’t copy down the recipes before I left.
Thank you so much
I will, thank you so much!
Hi There,
I really want to try making a mint pate de fruit. If you have a recipe, I would be very grateful if you shared it with me. Is there a formula that works better with a runny liquid? Also, the pectin gives it too much tartness, any pectins with less flavor?
Thanks so much!
Jake
My first thought was to use a fruit puree as a base–maybe apple mint or pineapple mint would be amazing. But then, I found this blog post w/a formula for Vanilla-Mint: http://butterbadge.wordpress.com/category/candy/pate-de-fruit-candy/ Maybe you can use this as a starting point for your PdFs.
I found your website through a google search. Thank you for you info on pate de fruit. I went to the website for Boiron Fruit purees, but their recipe didn’t work for me. I tried it with passion fruit. I was wondering if you had a formula with passion fruit and guava and would please be willing to share it. Thank you so much for your time. Look forward to hearing from you. Judy.
Hi I have tried making pate de fruit with liquid pectin but they are not chewy enough so would like to try your recipe. Can I have your passionfruit version? Many thanks, juju
Hi,
Im a pastry student, and for our class we are doing a unit of modern desserts and contemporary plating. In this unit we are doing friandise. I came across this recipe and would like to do it for my final. I would greatly appreciate it, if you could please let me know the amount of pectin you’d place in for a green apple puree?
I realize its been a long time since you had posted this blog.
Thank you soo much!
Hi, I was wondering if you have a recipe for quince pate de fruit? I would imaging there would be less pectin than usual because quince contain a lot naturally but not sure how much to reduce the amount of pectin. I was also wondering if you recommend any particular brand of pectin?
Thanks!
These look great, thanks for the beautiful picture. I’ll try to make them sometime.
My daughter came back from France and got me these: http://www.histoiresucree.com/product_pages/pates_de_fruits.html
I’ve never tasted anything like this before! There were so good! They call them “pate de fruit a l’ancienne”. Any idea why?
They look so yummy. I’m going to try the recipe this weekend. I hope they come out as lovely as yours.
Enjoy!
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.
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???
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.
Good to know–I’ll find and post the link. It’ll save me a lot of typing! 😆
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.
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!
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!
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.
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.
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
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!
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
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!
I would LOVE the recipe for mango & pomegranate Pate de fruit.
Thanks
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!
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…
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!
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
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!
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
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!
Would you mind sending me the recipes for strawberry, white peach, and pineapple and lemon? Thanks you.
I love this idea and have wonderful lemon and grapefruit trees. Would you mind sending the recipes for these? Thank you!
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
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
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
Hello, Would you share your recipes for apricot, pear, and fig? Thank you so much!
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
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!
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.
Hello,
Could you share Pate de Fruit recipes for Passion Fruit, Mango, Guava & Tamarind.
Thanks in advance.
These sound great. I’m looking forward to making some. Could you send me the recipes for strawberry, blueberry, kiwi and cherry? Thanks!
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.
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.
@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 🙂
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?
These are like such perfect jewels, they make me smile just looking at them. Kiwi, blackberry, currant … such lovely flavor possibilities.
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!
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~!!
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! 🙂
Wow. These look and sound delicious. Thanks for posting!
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!
I had the privilege of serving lychee pate de fruit to Thomas Keller about a week and a half ago!
A rare privilege, indeed, Kyle! I trust he adored them. 🙂
The best part was that we were using oval plates for an amuse, and the server placed it upside down infront of him! Without a word, he righted the plate, smiled, and began to eat. Epic.
We have a standardized tour for our kitchen, and he decided to create his own tour (through the hot line) shaking everyone’s hand and asking very genuine questions… I was in the pastry kitchen so I missed that 🙁 but it was still a very memorable experience.
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.
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.
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..
HI, Thank you so much for posting this recipe. I would love some other formulas… Passion fruit, Peach, blood orange, prickly pear. This has simplified all the other recipes I have tried 🙂