Blood Orange Pate de Fruit

Pastry recipe
Gael Etrillard

Gael Etrillard

Pastry Chef
Area Pastry Chef at les vergers Boiron. From 2009 to 2013, was executive pastry chef at Raffles Hotel Singapore and have been working in Asia for more than 13 years. Gael is also involved in training ...
  1. Blood Orange Pate de Fruit


    • Frozen fruit purée 100% : Blood orange - 270g
    • Frozen fruit purée 100% : Mango - 30g
    • Frozen fruit purée 100% : Bergamot - 15g
    • Frozen concentrated preparation: Blood orange - 5g
    • Sugar - 160g
    • yellow pectin - 10g
    • Sugar - 70g
    • Glucose - 70g

    Combine 160g of sugar with pectin and pour over 270g of blood orange puree.

    Add 30g of bergamot puree and mango puree.

    Start to cook this mixture and, when the sugar is melted, add the second part of sugar.

    When the sugar is melted, add the glucose and cook until 105°C.

    Remove from the stove, add remaining bergamot puree and blood orange concentrate.

    Pour the mixture in flexipan and let it set overnight.

    Roll in sugar.

    In this step

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