Week 9 - Marshmallows and Pate de Fruits
Week 9 - Marshmallows and Pate de Fruits
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We've left chocolate behind in our pastry class and entered into the confections section. My partner and I made coffee flavored marshmallows and pate de fruits in two flavors - passion fruit and raspberry.
We've left chocolate behind in our pastry class and entered into the confections section. My partner and I made coffee flavored marshmallows and pate de fruits in two flavors - passion fruit and raspberry.
Pate de fruits is a thickened fruit puree that is solidified with gelatin and coated with sugar. They look like little gems and taste like them too. These were our favorites although the raspberry was just a tad too sweet with the sugar coating.
For the marshmallows, we were given a wide array of flavorings to choose from. So my partner and I tried coffee extract as something different. The coffee flavor was meh-ok. Next time, I'll increase the coffee extract, add a little vanilla and a little brown food coloring so the marshmallow matches the flavor more, and maybe pair it with a biscuit.
What do you think? Do you have any suggestions for the coffee marshmallow?
Recipe: Raspberry Pate de Fruits
Recipe: Raspberry Pate de Fruits
Adapted from On Baking book
Quarter Recipe:
67g glucose
195g puree
262g sugar
5g pectin
2 g citric acid
3.75g water
Mise en Place:
Spray the mold you'll be pouring the pate de fruit into with pan spray.
Weigh out your glucose first into the pan so all that goopy stickiness doesn't interfere with anything else.
Weigh your puree over the glucose in the pan.
Weigh your sugar in a bowl.
Weigh your pectin in a small bowl and add some of the sugar, about 90g, to the pectin and mix together.
Weigh your citric acid, then weigh your water in the same bowl, and mix.
Instructions:
Bring the puree mixture to a boil, then whisk in the pectin and sugar mix to the puree, then add the sugar slowly, 1/3 at a time.
Cook the puree mixture to 223F, whisking all the time.
Put the bottom of the pot in water to stop cooking, then add the citric acid and the water.
The citric acid will thicken up the puree.
Quickly pour the puree into the prepared mold and let it set. If the puree is uneven, quickly level it with an oiled heat-resistant spatula.
When the pate de fruits is set, cut it with an oiled knife. Then toss the pieces in granulated sugar which will help with the humidity and moisture.
Different flavors of pate de fruits can be stacked on top of each other.
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