Fruit paste with dried fruit

BANANA, HAZELNUTS AND VANILLA

Ingredients Preparation
  • 850g
    Banana purée
  • 150g
    lemon juice

Combine and heat

  • 70g
    sucrose
  • 18g
    yellow pectin

Add and boil for a few minutes

  • 770g
    sucrose
  • 140g
    glucose syrup DE 44
  • 70g
    invert sugar dough

Gradually add

  • 10g
    citric acid solution

Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add citric acid

  • 130g
    Pure Paste 100% Hazelnuts
  • 2pod(s)
    vanilla

Pour a part of the mixture over hazelnuts paste mixed with vanilla, emulsify and mix

Pour straight away into the frames and cover in cling film
Cut 22x22mm squares and sprinkle with sugar

APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

Ingredients Preparation
  • 1000g
    apricot puree

Heat the purée

  • 70g
    sucrose
  • 24g
    yellow pectin

Add and bring to a boil for 5 minutes 

  • 770g
    sucrose
  • 140g
    glucose syrup DE 44
  • 70g
    inverted sugar syrup

Add and bring to a boil for 5 minutes 

  • 14g
    citric acid solution

Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add

  • 50g
    Pure paste 100% Almonds
  • 70g
    Lactée Barry

Pour a part of the mixture over hazelnut paste mixed with vanilla, emulsify and mix

  • 18g
    orange flower water

Finally

Pour into frames and once cooled down cover in cling film
Cut 22x22mm squares and sprinkle with sugar, crushed hazelnuts and orange sugar, leave aside

SOUR CHERRY AND BITTER ALMOND PASTE

Ingredients Preparation
  • 1000g
    Sour cherry purée

Heat the purée

  • 70g
    sucrose
  • 24g
    yellow pectin

Add, and boil for approx. 5 minutes

  • 770g
    sucrose
  • 140g
    glucose syrup DE 44
  • 70g
    inverted sugar syrup

Gradually add

  • 14g
    citric acid solution

Once the temperature reaches approx. 105/107°C or 75°C Bx, take off the heat and add

  • 100g
    Pure paste 100% Almonds
  • Q.S.
    bitter almond powder

Pour a part of the mixture over almond paste, emulsify and mix

Pour into frames and once cooled down cover in cling film
Cut 22x22mm squares and sprinkle with sugar, laminated almonds and lemon sugar, leave aside

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