SAVOUR Academy "Recipe" Classic "French Apple Gummies" (packaged and downloadable) Apple Pate de Fruit

<h1 class="pgc-h-arrow-right">Apple Fruit Paste</h1>

From the Savour Chocolate &amp; Patisserie School Bakery Academy in Australia, the precise formula combined with the school's instructional videos, master the production of this fruit gummy in one go! The headmaster is the famous chocolate queen Kirsten Tibballs

First look at the recipe, and then combine the video to see the detailed operation steps and techniques, uh, the video is English wood subtitles, but don't worry, even if you don't understand a little English can understand

This is the real "gold" signboard

French apple fudge

formulation:

1000 grams... Ravifruit

100 grams... Caster sugar (A)

25 grams... xanthan gum

200 grams... Glucose syrup

1015 g... Caster sugar (B)

20 grams... Apple puree

18 grams... Viny c (ascorbic acid)

Amount...... Caster sugar for dipping surfaces

make:

1: Heat the mushrooms in a thick bottom pan and stir continuously to 40 ° C, away from the heat, slowly and gradually add the fine granulated sugar A and xanthan gum powder mixed in a small pot in advance, and stir continuously until completely and thoroughly mixed, and then add the glucose syrup to mix well.

2, heat again and continue to stir until boiling, add sugar B three times and stir evenly, then, boil again and keep stirring until the temperature rises to 105 °C, add apple puree, and finally add vitamin C to stir evenly.

3. Lay a layer of OPP plastic paper at the bottom of the mold frame, then pour "Step 2" into the mold frame, cover the top with an OPP plastic paper, let it sit at room temperature until it naturally solidifies, and then put it into the refrigerator for refrigeration (overnight).

Remove the plastic paper on top, turn the mold upside down to remove the fruit fudge, and tear off another piece of plastic paper, cut into small squares, and dip the fine granulated sugar in a small basin of fine granulated sugar.

Combine the Chinese recipe above and watch the video again

Check out SOVOUR's other works by the way

The headmaster and her good friends

Don't go, continue to watch the bird's language version, otherwise it will make you click

Apple Fruit Paste

INGREDIENTS

1000g...... Ravifruit apple puree

100g…… caster (superfine) sugar(A)

25g…… jaune pectin

200g…… liquid glucose

1015g…… caster (superfine) sugar (B)

20g…… apple paste

18g…… ascorbic acid or neutralacid

qs…… Bowl of sugar forcoating

METHOD

Heat the puree to 40˚C in a saucepan while whisking continuously. Combine the sugar (A) and pectin in a bowl. Remove the pot from the heat whenit reaches temperature and slowly add the pectin mixture while whisking. Continue whisking until fully combined then add the glucose. Return the pot tothe heat and bring to a boil while whisking. Slowly add the sugar (B) in threeadditions while whisking. Bring the mixture back to a boil while whisking andheat to 105˚C. Add theapple paste and lastly add the acid while stirring. Pour the mixture into amould/tray with sides lined with a guitar sheet. Place another sheet on top andleave at room temperature to set. Once set, store in the fridge. Peel back theguitar sheet, cut the pâte de fruit into individual squares and coatin a bowl of caster sugar.

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