Try this recipe at home www.escoffieronline.com/how-to... Watch our online pastry class with Chef Susie as she shows you how to make your own scrumptious little French candies.
hi, great recipe and i learned a lot. however, a bit frustrating when the camera is not always showing what you are doing (the food), but just a friendly comment :)
Hey in 2022 of August can you use that thermometer that you're using in that food in that pate for the outside can you when the sun is like barreling down onto the the cement in the yards and the highways and all of that could you like take that thermometer and test the heat of the straight sunlight that would be a tremendous help to me thank you and the recipe looks good
You should be ok experimenting with less sugar however, when replacing the sugar with turbinado sugar you will need to cut back on the moisture a bit because there is moisture in the sugar. I suggest searching for a recipe which has turninado in it.
+Alexandra Mendoza For our fundamental programs the pastry tool kit is currently $200. For the Pastry Certificate program the tool kit is bundled into the tuition. www.escoffieronline.com/programs/
Nectar may contain added sugars and will affect the setting of the pate de fruit, you can try reducing the sugar in the recipe if this is the case or I even suggest finding a recipe which calls for nectar specifically.
+Sabiya Khatoon When canning you can swap gelatin for pectin however, for these candies it may affect how they set. Since gelatin is less expensive than pectin I suggest trying a small batch, you may have to add a bit more gelatin.
Mary Lynn Hobby You can definitely try, they sound delicious. Keep in mind the amount of pectin you add differs for most fruits. When altering a recipe be sure to take notes for what works and does not work for next time.
David Vice I have seen blackberry. I do suggest looking for a recipe for the particular fruit which you would like to use, you may have better success than trying modifications.
It should boil in low or medium heat to reach the mentioned temperature & what should be the consistency of fruit puree
hi, great recipe and i learned a lot. however, a bit frustrating when the camera is not always showing what you are doing (the food), but just a friendly comment :)
This looks like something I would really like to try. Is it possible to cover these candies with a chocolate coating. Thank you
Very nice! Is it possible to post the recipe for preparing orange puree to make orange jellies?
What is the shelf life of these? And how can they be stored?
Is the heat turned on at all times during the process? If not, at what point do you turn it off and on?
Hey in 2022 of August can you use that thermometer that you're using in that food in that pate for the outside can you when the sun is like barreling down onto the the cement in the yards and the highways and all of that could you like take that thermometer and test the heat of the straight sunlight that would be a tremendous help to me thank you and the recipe looks good
Can you please specify what kind of pectin you are using?
How much liquid pectin do you have to use.
If you add a little less sugar, say 10-20% less, will the candy still turn out fine? Can you use turbinado sugar?
You should be ok experimenting with less sugar however, when replacing the sugar with turbinado sugar you will need to cut back on the moisture a bit because there is moisture in the sugar. I suggest searching for a recipe which has turninado in it.
Can v make this with fruit n alcohol
I know this is not about the video but I have been wondering for a few days how much is the pastry tool kit?
+Alexandra Mendoza For our fundamental programs the pastry tool kit is currently $200. For the Pastry Certificate program the tool kit is bundled into the tuition. www.escoffieronline.com/programs/
I tried this recipe with Concord Grapes. The pate came out more like a jelly. It would not hold form. Can I re heat the jelly and ad more pectin ?
Yes you can try adding more pectin, the grapes may have had more sugar in them- next time I recommend cutting back on the sugar.
Can I roll it in a chocolate powder ibstead of granulated sugar ?
Yes, these can be rolled in cocoa powder
Mmm that would be delicious, especially with raspberry jelly.
Can you use mago nectar instead of puree
Nectar may contain added sugars and will affect the setting of the pate de fruit, you can try reducing the sugar in the recipe if this is the case or I even suggest finding a recipe which calls for nectar specifically.
Plz ingredients list
Can I use gelatin instead of pectin
+Sabiya Khatoon When canning you can swap gelatin for pectin however, for these candies it may affect how they set. Since gelatin is less expensive than pectin I suggest trying a small batch, you may have to add a bit more gelatin.
Can I use gelatin instead of pectin plz reply
Sabiya Khatoon Nope
I was wondering if u can make a pumkin ad chesnut flavor
Mary Lynn Hobby You can definitely try, they sound delicious. Keep in mind the amount of pectin you add differs for most fruits. When altering a recipe be sure to take notes for what works and does not work for next time.
The table is not on screen most of the time, we're just looking at the chef and not what she's doing.
Your camera needs to show the plate of fruit and how you are cutting the fruit jellies. Camera work not good. Escoffier should be better.
Where is the hell recipe.
The grape recipe was a complete fail :( Have you ever seen a blueberry Pate ?
David Vice I have seen blackberry. I do suggest looking for a recipe for the particular fruit which you would like to use, you may have better success than trying modifications.
I've seen blueberry! They're good! Pomegranate is my favorite
Ma’am you have to show what you are making it’s but captured in the camera and your video is too long
I want to see what you are cooking not how you look. So next time try to point camera on food more less on yourself.