WHITE PEACH-LYCHEE PÂTE DE FRUIT

Making the recipe

For 50 pieces pâte de fruit 

  • Ingrédients

    Les vergers Boiron White Peach purée 150g 

    Les vergers Boiron Lychee purée 100g 

    Sucrose (1) 50g 

    Yellow pectin 7g 

    Sucrose (2) 250g 

    Glucose syrup 50g 

    Citric acid 5g 

    1. Place the purées into a heavy saucepan and heat to 40°C/104°F.
    2. Combine the first measurement of sucrose (1) and pectin and whisk into the purée.  Bring to a boil over medium heat, stirring continually.
    3. Add the remaining sucrose (2) and glucose in multiple additions; continue to cook to a final temperature of 106°C/223°F.
    4. Remove from heat and stir in the citric acid.
    5. Immediately pour into prepared frames or deposit into silicon molds and allow to cool and set at room temperature.
    6. To serve, toss the cut or unmolded candies in the Rose-Verbena Sugar.

Michael LAISKONIS

Michael Laiskonis is a world-renowned pastry chef, widely recognized for his innovative approach to modern patisserie.
His taste for art and science have established him as one of America’s most renowned pastry chefs.

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