Salut mes p’tits croissants!
Today we are making some delicious pâte de fruit, and you’ve spoken for the choice of flavour, so we’ll do mango!
Ok so that recipe might sound foreign to you, but what if I told you these are the ancestors of the Sour Patch..
The pâte de fruit was invented (at least we see traces of them) in the 10th century (Middle Age) back in France.
Although I did mine with 100% fresh mango they used to be made with dry stone fruit.
This recipe is quite simple and require few ingredients.
We’ll use pectin to set the jelly and citric acid to flavour the mix and the sugar coating.
This dish is also completely vegan.
Ok ok, I know I’m talking your ear off. Let’s get cooking shall we?
Oh and Bon Appetit!
Makes 18 candies
Acidic sugar
1 cup sugar
2 tbsp citric acid
Pâte de fruit
2 cups (500gr) fresh mango
3 cups (570gr) sugar
3/8 (100gr) maple syrup
1 tbsp (10 gr) pectin (powder)
1/2 tbsp (7gr) lemon juice
2 tsp (7gr) citric acid
Acidic sugar
- Mix the sugar with the citric acid and mix well.
- Set aside.
- Mix 1/4g of sugar with the pectin. Whisk them together really well. This helps keep your pâte de fruit from having pectin lumps. (No one likes that).
If using fresh fruits, cook them for 10 min with a bit of water and blitz them. - Pass them and weigh them to have the right amount.
- If using purée, heat it to 120 degrees. F.
- Whisk constantly, add the pectin/sugar mixture. Bring to a boil and let it cook one minute.
- Add the Maple syrup and the rest of the sugar. Cook to 223 degrees, F.
- One the mixture reaches 223F, stir in the citric acid/lemon juice mixture and cook one more minute.
- Pour the mixture into a 1/4 sheet pan lined with double heavy duty plastic wrap. Let set up at room temperature until cool and sliceable. This could take a few hours. Once firm, slice them into small squares or use pastry cutters. Roll them in your acidic granulated sugar.
- You can keep them in a dry place of your house. Bon Appetit.
