Pâte de Fruit

Pâte de fruit is not difficult to make. It does require attention to detail and common pastry tools, but it’s not technically as difficult to make as a macaroon. The single most important thing when making pâte de fruit is to have a calibrated thermometer, as a few degrees here or there will make or break it. These jelly-like confections remind me of gummy bears, and I always make them when we offer petit fours during lunch or dinner. The base recipe is great for any puree, just adjust the yellow pectin to whichever flavor you are using. I like stronger, acidic flavors like passion fruit for a bit of power in each bite.