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 the third active family of the formulator, alongside Ganache and Soft caramel, 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 fruits, 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 → Step 1: tap the Pâte de fruit card. Since it is the only visible option in its category, the wizard auto-selects the Fruit jelly subtype and jumps straight to Step 2 (flavors). Continue with flavor, weight and constraints as in Generate a filling.

What is guaranteed

• The result meets the physicochemical ranges signed off by a chef for the fruit jelly family. Broadly: sugars around 45–70% and a low content of fats other than cocoa butter (0–5%).
• The formula uses controlled vocabulary and the ingredients specific to the technique (purée, HM pectin, citric acid).
• If it can't converge to 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