Strawberry Pate De Fruit

[@mikecathy3875]

Great tips, thanks so much for explaining everything 👍🏻🌹

[@amnaj8210]

Thank you for the measurements and the easy explanation :)

[@How2Heroes]

you're welcome!

[@beezybeezhoney5048]

great video.. what would you use if you want this to be shelf stable maybe 6-12 months? any recommendations?

[@chefgabeepty]

Great tutorial! what kind of pectin was used?

[@How2Heroes]

you can use any commercially available pectin: Ball, Pomonas, etc.

[@jmcheff]

yeaaahh!!! i love this recipe

[@barbarafitzgerald737]

I have been trying to make these for weeks, I make and cook it exactly as directed. they turn out toooo soft. What am I doing wrong?

[@jennyfourtwenny5630]

Is there a typo regarding the amount of cream of tartar/water? 1/8 tsp seems like very little and what the chef pours in looks like way more. Mine didn't set overnight :(

[@How2Heroes]

Jenny Fourtwenny 1/8th is Forrest. Here’s a link to the full recipe: how2heroes.com/videos/dessert-and-baked-goods/strawberry-pte-de-fruit

[@davidfisher3773]

@@How2Heroes 1/8th is Forrest????? What does that mean? How does that answer Jenny's question?

[@stefanchase7188]

@@davidfisher3773 I bet forrest is a typo or autocorrect for correct.

[@onemorebitedelara6356]

What kind of pectin are you using?

[@binasomany3569]

1oz pectin means how much in cup or tbsp

[@samiatehsin9817]

What can I use instead of pectin?

[@nancyhoekman6706]

Can I use any fruit and use the same measurements? Thank you

[@jennyfourtwenny5630]

Different fruits have different amounts of pectin so I think finding a recipe for the exact fruit you want is the way to go

[@imnullandvoid1224]

I know this is an old video so I may not get a response, but can you substitute the strawberry puree for any fruit puree (ie mango, apricot, kiwi) in this recipe? Or is the recipe and the amount of sugar used relevant to the fruit you're using?

[@bruh-js7tz]

if it’s still useful, you can use any kind of fruit puree. i’ve seen many people do it before ^^

[@TheEpileptor]

How can you know when it reaches 107ºC? How does it look like?

[@MikkyTS]

use a candy thermometer

[@THEH0WLER87]

you serious? use a rectal thermometer

[@laricauruguay]

@@THEH0WLER87 mine burnet at 80.
i made this recipe 5 times. spend my money all in pectine.

[@pierrex3226]

If you use a French recipe it would be good etiquette to use the metric system...