Let’s make French Halloween candy in my tiny Parisian kitchen#paris #candy #recipe #kitchen #pastry
Any guesses on what I’m dressed as ??
Even though Halloween isn’t celebrated much here in France, I still celebrate my favorite holiday any way I can, and pâte de fruit seems the most logical😂
P.S. My Linktree link in my bio has all the tools I used in this video – from my mixers and baking tools to my hanging baskets and vintage mixing bowls, & even my outfits!
Pâte de fruit is the original French “candy.” Long before chocolate bars or gummies, these lconfections were how people preserved the sweetness of summer fruit through the winter. They’re chewy, bright, and truly, my ultimate guilty pleasure…..these will last approximately 1 hour with me around😂
They’re also much simpler to make than you might expect.
All you need is fruit purée, pectin, sugar, and a good thermometer and then you can create any flavor you love.
Have you ever tried pâte de fruit before, or are you more of a chocolate person?
Recipe for Mango Passion Fruit
200 grams passion fruit juice
200 grams mango
24 grams sugar
5 grams yellow pectin
200 grams sugar
30 grams glucose
18 grams lemon juice
Combine mango and passion fruit in pan and blend till smooth. Heat over medium high heat, whisking frequently and cook till reduced to Reduce the passion fruit over medium high heat to 200 grams.
In a small bowl, combine 24 grams sugar with the pectin, then in a small bowl, slowly whisk in the sugar/pectin mix. Bring to a boil then slowly add the rest of the 200 grams of sugar.
Heat till 105 degrees Celsius.
Take off heat and add the lemon juice.
Put back on heat and bring to boil again then immediately remove.
Pour into a 6 inch square mold with film that covers the bottom. Leave to cool at room temperature for at least 4-6 hours (24 hours is best).
Cut into 2.5cm squares and coat in sugar.
Use this same recipe, just replace the fruit for blackberries, cassis, or whatever fruit you want (make sure to strain out the seeds first!)
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