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!
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