Raspberry Chocolate Pâte de FruitPastry recipe
Raspberry Chocolate Pâte de Fruit
- Frozen fruit purée, sugar added : Raspberry - 750g
- yellow pectin - 16g
- Sugar - 75g
- Sugar - 625g
- Glucose syrup - 300g
- Dark Chocolate 63% - 125g
- Acid solution - 6g
- raspberry liquor - 12g
Warm the Les vergers Boiron raspberry purée to 50°C.
Mix the pectin and 75 g of sugar. Sprinkle into the warm puree.
Boil for 1 min and whisk constantly.
Add the glusoce syrup and allow the solution to recover to a boil.
Add the sugar 1/4 at a time as not to drop the temperature in the pot.
Cook to 75/75 Brix measured on a refractometer.
Alternately, you can cook to 103°C.
Add the raspberry spirit and chocolate. Whisk it well.
Add the acid solution .
Frame, cool and cut before coating in acidified sugar.
In this step