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The holiday season brings with it many traditions, from wearing festive sweaters to counting down with Advent calendars. Homemade goodies are also a big part of the celebration. If you're looking for a unique treat to make, look no further: This pâte de fruit recipe from the Institute of Culinary Education is just what you need.
Pâte de fruit are essentially gourmet French gumdrops. The apple pectin in this recipe serves as a natural thickener, giving it a chewy, jam-like consistency that's reminiscent of gelatin.
“Pectin is a complex polysaccharide naturally found in the cell walls of fruit. It's commonly used in baking for its gelling properties,” says Chelsea Burgess, chef-instructor of pastry and baking arts at the Institute of Culinary Education’s New York City campus, in an interview with Mytour. “Traditionally, pâte de fruit is made with pectin to achieve its signature jelly-like texture. Other binding agents such as gelatin, cornstarch, or agar agar could be used to hold its form, but the texture would differ in mouthfeel.”
When it comes to vegan alternatives to store-bought gummy candies (which often contain animal products), this is a refined and delicious choice.
Begin by placing the strawberry purée in a medium saucepan and warming it to 104˚F. Add 25 grams of sugar and the apple pectin to the purée, then bring it to a boil while stirring constantly. Gradually pour in the remaining sugar and glucose syrup in three stages, continuing to mix the mixture as it cooks. Allow it to reach 223˚F over low heat, then remove from the heat and stir in the dissolved citric acid. Pour the mixture into the silicone mold, smoothing it with a bench scraper. Allow it to set at room temperature for two hours or more, then unmold the gumdrops and coat them in granulated sugar.
If you're eager to enhance your culinary expertise, consider gaining hands-on experience at ICE’s campuses in New York and Los Angeles. The school offers a variety of programs in pastry and baking arts, health-conscious cooking, restaurant and culinary management, and more. Visit the school’s website to enroll and start your culinary journey.
Strawberry Pâte de Fruit (Gumdrops)
Ingredients
250g strawberry purée (1 cup plus 1 tbsp and ¾ tsp) 25g sugar (1) (⅛ cup) 7g apple pectin (1 tsp) 250g sugar (2) (1 ¼ cups) 50g glucose syrup (2 tbsp) 4g citric acid (⅛ tsp) 4g water (1 tsp)
- Place the strawberry purée in a medium, heavy-bottomed saucepan and heat it to 104˚F.
- Whisk the first portion of sugar (1) and pectin into the purée, stirring constantly as it comes to a boil.
- Add the remaining sugar (2) and glucose syrup in three stages, stirring the mixture while cooking it to 223˚F over low heat.
- Remove from heat and stir in the citric acid.
- Quickly pour the mixture into the silicone mold.
- Use a bench scraper to smooth out the surface and evenly distribute the mixture in each cavity.
- Let the mixture set at room temperature for a minimum of two hours.
- Once set, unmold the gumdrops and coat them in extra granulated sugar.
