Pastry Gems: Pate de Fruits

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 Marky’s, 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:

5.0 from 1 reviews
Raspberry Pates de Fruit
Author: 
Recipe type: Confection
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
What You Need
  • 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
What To Do
  1. 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.
  2. Heat the puree to 120 degrees. F.
  3. Whisk and whisk, and add the pectin/sugar mixture. Bring to a boil and let boil one minute.
  4. 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.
  5. Stir in the citric acid/water mixture or the lemon juice. Cook one more minute.
  6. 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.

 

 If you purchase from this widget, know that these are affiliate links. It won’t cost you any more, but I’ll get a few cents on the dollar to help feed our cats. Thanks!  PS Those dessicant packs will allow you to store your lovely pates de fruit without their getting all soggy. We used to use them at the restaurant, and they work like a charm.

 

 

 

 

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Comments

  1. says

    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..

  2. says

    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 says

    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. says

    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!

        • Kyle says

          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.

  5. says

    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. says

    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! :)

  7. says

    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!

  8. says

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

  9. Hitomi says

    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?

  10. says

    @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 :)

  11. says

    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.

  12. Brian says

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

  13. Larry Brainard says

    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.

  14. sandra says

    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?

    • says

      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.

  15. Jewel says

    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!

  16. Mariette says

    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!!

  17. Jimmy says

    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.

  18. Barbara Price says

    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.

  19. HelenFey says

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

  20. Carolyn says

    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!

  21. Mary says

    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!

          • says

            Shanda, I have a blood orange formula. I guess you can experiment for subbing in some rum for a part of the puree. Per 1kg blood orange puree, you need 1100g sugar, 200g glucose or corn syrup, 12g citric acid and 25g pectin. Follow the rules in the post, and you should be fine!

          • says

            Hi Jennifer,
            Thank you again for the recipe! I made a test batch (1/4 of a regular batch). The flavor is great but the texture is off. It’s a sticky firmer chew almost like an orange slice candy but it isn’t holding its shape. Do you have suggestions of what I might try? I’ve only ever used pectin for jams before, so I’m not sure if I cooked it to long, not long enough or if I need to adjust my ingredients. Thank you!

          • says

            If it’s too thick, I think I’d cut back on the pectin a bit Shanda. I’m glad you have a good starting point. As long as the flavor is great, you must be on the right track! I think your main variable now is the amount of pectin. Yay!

            Oh, and I just thought of something else. Since you’re using alcohol for a part of the liquid, there is a percentage that is boiling away really quickly. You will probably have to compensate for that slight difference in water by either adding an equal amount of water or upping the puree. For example, if you’re using 100g of liquor (just for ease of math) and it’s 70 proof, that means that 35g of the total amount is alcohol. Just over an ounce which doesn’t seem like a ton but pectin is pretty particular.

  22. says

    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

  23. says

    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?

  24. Amber says

    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

  25. Jamie says

    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!

  26. Jan says

    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.

  27. Mike Carrie says

    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

  28. Gremlin Distefano says

    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!

  29. says

    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

    • says

      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!

  30. linda c. says

    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?

  31. camille glenn says

    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

  32. camille glenn says

    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

  33. Liza says

    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.

  34. Colin Gascoyne says

    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 says

      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 ( ^ _ ^ )

  35. Kerry says

    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

    • says

      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 says

        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.

  36. Kristen says

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

  37. Ji-Hwa says

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

  38. says

    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!

  39. chris says

    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

  40. says

    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!

  41. says

    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

  42. Jim Williams says

    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!

  43. jonathan says

    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…

  44. Rachael says

    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!

  45. Leora says

    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!

  46. HollyTee says

    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

  47. Gail says

    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!

  48. Erika says

    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

  49. says

    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.

  50. says

    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.

  51. Elizabeth says

    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!

  52. says

    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!

  53. says

    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.

  54. Colville Street says

    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.

  55. Erzsebet says

    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???

  56. says

    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.

  57. Ld says

    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!

  58. Katherine says

    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!

  59. Juju says

    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

  60. judy kavanagh says

    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.

  61. jake says

    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

  62. Zoe Doyle says

    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

  63. says

    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.

  64. Scott says

    Hi I am going to try your recipe i would love that list if you would part with it?

    Kind Regards
    Scott

    • says

      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!

  65. Julie says

    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

    • says

      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! :)

      • Nicole says

        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 !

  66. Heidi Miller says

    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

  67. says

    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!

    • says

      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!

  68. Susanne Schimanszky says

    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

  69. aranza says

    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.

    • says

       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:)

  70. Mark says

    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

    • says

       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.

      • Mark says

        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!

  71. Si says

    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 !

    • says

       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!

    • says

      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.

    • says

      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. :)

    • says

      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. :)

  72. Jeremy says

    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?

  73. Hfarrell81 says

    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?

    • says

      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.

  74. Hfarrell81 says

    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?

  75. Jaida says

    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!:)

  76. cathy p says

    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

  77. Lynne nicolai says

    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

  78. Melanie says

    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

    • says

      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.

  79. Melanie says

    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!

  80. Jennifer A says

    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!

  81. Erin says

    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! :)

    • says

      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.

  82. Stephanie says

    Hello, I am going to try these for Christmas. Would you still be willing to email me a recipe using pear? Please!!

      • Stephanie says

        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.

        • says

          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. =)

  83. karen says

    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.

    • says

      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.

    • says

      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!

  84. Doreen Nordstrom says

    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

  85. Kerrie says

    Thanks for your generous offer; if possible pls would you send orange recipe and grape or black currant recipe. (Planning for Halloween).

    Many thanks

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