Fruit paste with dried fruit

Fruit paste with dried fruit

Level:
Medium
Makes:
Ingredients for half 36x36cm, 2cm high frame

BANANA, HAZELNUTS AND VANILLA

Used products: BANANA, HAZELNUTS AND VANILLA

  • 850 g
    Banana purée
  • 150 g
    lemon juice

Preparation: BANANA, HAZELNUTS AND VANILLA

Combine and heat

Used products: BANANA, HAZELNUTS AND VANILLA

  • 70 g
    sucrose
  • 18 g
    yellow pectin

Preparation: BANANA, HAZELNUTS AND VANILLA

Add and boil for a few minutes

Used products: BANANA, HAZELNUTS AND VANILLA

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

Preparation: BANANA, HAZELNUTS AND VANILLA

Gradually add

Used products: BANANA, HAZELNUTS AND VANILLA

  • 10 g
    citric acid solution

Preparation: BANANA, HAZELNUTS AND VANILLA

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

Used products: BANANA, HAZELNUTS AND VANILLA

Preparation: BANANA, HAZELNUTS AND 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

Used products: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

  • 1000 g
    apricot puree

Preparation: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

Heat the purée

Used products: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

  • 70 g
    sucrose
  • 24 g
    yellow pectin

Preparation: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

Add and bring to a boil for 5 minutes 

Used products: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

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

Preparation: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

Add and bring to a boil for 5 minutes 

Used products: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

  • 14 g
    citric acid solution

Preparation: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

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

Preparation: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

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

Used products: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

  • 18 g
    orange flower water

Preparation: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM

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

Used products: SOUR CHERRY AND BITTER ALMOND PASTE

  • 1000 g
    Sour cherry purée

Preparation: SOUR CHERRY AND BITTER ALMOND PASTE

Heat the purée

Used products: SOUR CHERRY AND BITTER ALMOND PASTE

  • 70 g
    sucrose
  • 24 g
    yellow pectin

Preparation: SOUR CHERRY AND BITTER ALMOND PASTE

Add, and boil for approx. 5 minutes

Used products: SOUR CHERRY AND BITTER ALMOND PASTE

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

Preparation: SOUR CHERRY AND BITTER ALMOND PASTE

Gradually add

Used products: SOUR CHERRY AND BITTER ALMOND PASTE

  • 14 g
    citric acid solution

Preparation: SOUR CHERRY AND BITTER ALMOND PASTE

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

Used products: SOUR CHERRY AND BITTER ALMOND PASTE

Preparation: SOUR CHERRY AND BITTER ALMOND PASTE

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