Archive for pate de fruit

Enough chocolates to open a shop

Posted in chocolates, confections with tags , , , , on September 12, 2010 by thebrokenganache

The morning started out great. We went to a really cute  farmers market and they had a wonderful selection of produce, fresh eggs, and an assortment of other goodies from local farmers. After that we went for a quick bite and then back home to start on the chocolates. I had some extra raspberry puree so I made a raspberry pate de fruit which I layered with a dark chocolate ganache. It was my first layered chocolate, and I was thrilled with the way they came out. I tempered some  dark chocolate  and we dipped them and the orange and Cointreau ganache that was drying overnight. Then I decided to re-make the Pina-Colada ganache that I made last week since I didn’t feel it had enough rum. Andy tempered some white chocolate and did a fantastic job of it. I’m quite pleased with the outcome – just the right blend of chocolate and rum!

After that I decided to make a salted pecan caramel (the pecans were Andy’s idea). As they were boiling away in the pot I decided to check my email. I noticed all these emails: Emergency! Emergency! I said to myself really? What *#$*!*@ Emergency could there be? Since I work at a magazine! So I went  into the office to take care of a few things.  Maybe it’s time to make a few changes. But what about my caramels? I couldn’t stop in mid process so I turned up the heat a little. Unfortunately I think thats what caused them to become a little too hard they cooked to fast . The taste is great  sweet and salty, At the last minute we decided to dip a few into dark chocolate which are quite tasty.

Thats it for now.

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All of today confections

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Raspberry Pate de fruit with a dark chocolate ganache

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Pate de fruit and a bunch of Cupcakes

Posted in buttercream, confections, cupcakes with tags , , , , , on September 11, 2010 by thebrokenganache

Today was a great day! The morning started off making pineapple pate de fruit. It’s really quite simple here’s the recipe:

Adapted from Chocolates and Confections by Peter P. Greweling another great book no home should be without.

Pineapple Pate de Fruit

1 cup of puree pineapple

1+1/2 cup sugar

1 envelope of liquid pectin

1+1/2 tsp lemon juice

1/4 cup sugar for coating

I used a ganache mold to get the perfect little squares, but you can use a 8″ square pan which will need to be lined in plastic wrap and lightly oiled. Place the sugar and the pineapple puree in a pot stirring constantly brining to 238F. Add liquid pectin and return to boil for 1 min (stirring constantly). Stir in lemon juice and pour into molds (or pan). Sprinkle a thin layer of sugar on top than let sit for at least 2 hours to cool. Invert molds (or pan) if your using a pan cut into little squares than dip into sugar to coat so all sides are covered.

Pineapple Pate de Fruit

Then Andy started on a new batch of cupcakes. This time he found a recipe at Martha Stewarts.com, Irish Coffee cupcakes. They came out amazing, so much better than last nights. He did an excellent job and I am so impressed for his second go in the kitchen.

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Andy's perfect cupcakes

Then we decided to try another one of Martha’s recipes Yellow buttermilk cupcakes. We had a huge amount of batter from the recipe so  we didived into three portions. One we left as the standard recipe another portion we added coconut extract, lime zest and shredded coconut and the last portion of batter we added orange zest and orange oil to the batter. The recipe was amazing! Light and fluffy and quite moist. So to compliment the cupcakes I created a keylime lemon curd to add to the leftover unflavored buttercream from last night to make a keylime buttercream to go with the coconut cupcakes.  And  I also added orange oil and Cointreau to last night Vanilla Buttercream To go with the orange cupcakes.

Keylime Curd

Adapted from The Cake Bible by Rose Levy Beranbaum

2 egg yolks

1/4 cup sugar

1.5oz keylime juice

2 tbsp softened un-salted butter

1 tsp lime zest

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Coconut and Orange cupcakes

Place egg yolks in a saucepan mix extremely well. Cook over a medium/low heat stirring constantly up to 196F (but not to the point of boiling or it will curdle) the mixture will thicken and should coat the back of a spoon. Strain into a bowl and add softened butter. Blend completely add lime zest and your done.

Then if that wasn’t enough I had to start my orange and Grand Marnier ganache tonight so that it will dry out by tomorrow for dipping.

I’m beat so that’s it for now!

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Day 5 / Mango Pate de fruit

Posted in confections, how to videos with tags , , , , , on July 21, 2010 by thebrokenganache

Great day today! The liquid pectin, Agar powder and citric acid all arrived!

So as soon as I got home from work, the apron went on and I began to make those Mango jellied candies that I have been writing about for the last two days. I suppose I should call them by their formal name “Pate de  fruit”.  They were quite easy to make just pureed mangos, sugar, that elusive liquid pectin and lemon juice. Bring all to a boil until 238F, (I am still getting 2 different temp readings from my thermometers – need to make a trip to Surlatable and have a chat with someone) and pour into a pan, and sprinkle sugar on top! The only problem was I shouldn’t have hesitated in pouring it into the pan as I did since it thickened quite quickly. So the top isn’t smooth as glass like its supposed to be. Other than that there great I think, but I will bring some to work to get my daily feedback. The taste and texture remind me of a squishy mango sweet tart with a crunchy sugared coating. I think next time I will try two different flavors and layer them, and if I feel adventurous that day I will dip them in tempered chocolate (Photos and video to follow).

Mango Pate de fruit

Mango Pate de fruit

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