Fruit paste with dried fruit
- Level:
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Medium
- Makes:
-
Ingredients for half 36x36cm, 2cm high frame
BANANA, HAZELNUTS AND VANILLA
Used products: BANANA, HAZELNUTS AND VANILLA
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850 gBanana purée
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150 glemon juice
Preparation: BANANA, HAZELNUTS AND VANILLA
Combine and heat
Used products: BANANA, HAZELNUTS AND VANILLA
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70 gsucrose
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18 gyellow pectin
Preparation: BANANA, HAZELNUTS AND VANILLA
Add and boil for a few minutes
Used products: BANANA, HAZELNUTS AND VANILLA
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770 gsucrose
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140 gglucose syrup DE 44
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70 ginvert sugar dough
Preparation: BANANA, HAZELNUTS AND VANILLA
Gradually add
Used products: BANANA, HAZELNUTS AND VANILLA
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10 gcitric 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
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2 pod(s)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
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1000 gapricot puree
Preparation: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM
Heat the purée
Used products: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM
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70 gsucrose
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24 gyellow 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
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770 gsucrose
-
140 gglucose syrup DE 44
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70 ginverted 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
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14 gcitric 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
Used products: APRICOT, HAZELNUTS GIANDUJA AND ORANGE BLOSSOM
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
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18 gorange 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
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1000 gSour cherry purée
Preparation: SOUR CHERRY AND BITTER ALMOND PASTE
Heat the purée
Used products: SOUR CHERRY AND BITTER ALMOND PASTE
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70 gsucrose
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24 gyellow pectin
Preparation: SOUR CHERRY AND BITTER ALMOND PASTE
Add, and boil for approx. 5 minutes
Used products: SOUR CHERRY AND BITTER ALMOND PASTE
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770 gsucrose
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140 gglucose syrup DE 44
-
70 ginverted sugar syrup
Preparation: SOUR CHERRY AND BITTER ALMOND PASTE
Gradually add
Used products: SOUR CHERRY AND BITTER ALMOND PASTE
-
14 gcitric 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
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Q.S.bitter almond powder
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
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