Pâte de fruit

What it is

The Pâte de fruit family (fruit jelly) groups together the fillings based on fruit gelling: fruit purée set with HM pectin (high methoxyl) and citric acid, with the firm, elastic texture characteristic of the classic pâte de fruit. It is one of the formulator's five active families and has its own engine and canonical recipes.

What it covers

• 60 canonical recipes reviewed by a chef (Sonia 2026-Q2 batch).
• Base technique of pâte de fruit with HM pectin, citric acid and fruit purée.
• Accepts fruit, vegetables and blends as the flavor base.
• An engine with a prompt specific to this family, distinct from the ganache and caramel ones: it never mixes techniques.

How to invoke it

Sidebar → Filling formulator → the What filling do you want to create? scene: click the Pâte de fruit card. Since it's a single-type family (Pâte de fruit), the wizard selects the type and advances on its own to the next scene (flavor structure). Continue with flavors, weight and constraints as in Generate a filling.

What's guaranteed

• The result meets the physicochemical ranges signed off by a chef for the Pâte de fruit family. Broadly: sugars around 45–60% and a low content of fats other than cocoa butter (0–8%).
• The formula uses controlled vocabulary and the ingredients specific to the technique (purée, HM pectin, citric acid).
• If it can't reach a valid score, the 12 credits are refunded.

Compatible flavors

Pâtes de fruit work especially well with acidic, aromatic fruits: raspberry, strawberry, mango, passion fruit, apricot, quince, lemon, orange, red berries. It also accepts vegetables as a flavor base.

Practical differences vs. ganache and caramel

Related terms

• Flavors: primary, secondary and accent
• Validation score
• Physicochemical balance