Dark-red plum, vanilla, pear & tonka bean fruit paste

- A recipe by Thibault MARCHAND

Making the recipe

For 2 frames 30×30 cm

Frozen puree without added sugar Dark red plum

Frozen puree without added sugar Pear

Ingrédients

Frozen puree without added sugar Dark red plum – 1000g
Sugar (1) – 100g
Louis François Yellow pectin – 25g
Sugar (2) – 1000g
Glucose – 200g
Citric acid solution – 30g
Vanilla pod – 2

Bring the dark-red plum puree with the vanilla to a boil in a large pan,
stirring continuously. While this is cooking, mix the sugar (1) with the
pectin.
Incorporate the sugar/pectin mix and boil for a further 2-3 minutes.
Gradually add the sugar (2) in 3 or 4 goes, then add the glucose.
Cook the dark-red plum and vanilla fruit paste until it reaches 75°C Brix.
Remove from the heat and add the citric acid solution.
Divide the mass in two.
Pour each mass into a 30×30 cm square mold.
Leave to set.
Ingrédients

Frozen puree without added sugar Pear – 1000g
Sugar (1) – 110g
Louis François Yellow pectin – 25g
Sugar (2) – 1015g
Glucose – 220g
Citric acid solution – 28g
Tonka bean – 1

Bring the pear puree with the grated tonka bean to a boil in a large pan, stirring continuously. While this is cooking, mix the sugar (1) with the pectin.
Incorporate the sugar/pectin mix and boil for a further 2-3 minutes.
Gradually add the sugar (2) in 3 or 4 goes, then add the glucose.
Cook the pear and tonka bean fruit paste until it reaches 75°C Brix.
Remove from the heat and add the citric acid solution.
Divide the mass in two.
Pour each mass over each dark-red plum fruit paste.
Leave to set.

Assembly

Cut as you wish.
Coat with crystallized sugar.
Leave to dry out for 24 hours before placing in boxes.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.