Sicilian Blood Orange Pâte de Fruit

Ingredients:
1 kg Les vergers Boiron Frozen Fruit Puree – 100% Sicilian Blood Orange PGI*
100 g Granulated Sugar
19 g Yellow Pectin (pectin jaune)
970 g Granulated Sugar
120 g Glucose Syrup 40 DE (Dextose Equivalent)
30 g Diluted Acid Solution (prepare in advance)
50% citric acid powder
50% water

*Protected Geographical Indication fruit

Recommended Tools:
• Refractometer
• High Heat Thermometer
• Confectionary cutter (guitar) – Kriss uses Dedy, sold by Bakon USA
• Leveling frame – 34 cm square x 1 cm deep
• Marble/stone surface
• Silpat non-stick baking mat
• Raplait
• Krissk whisk (order from Kriss @KrissHarv3y on Instagram)

Heat fruit puree to 50°C, slowly add pectin and sugar while stirring, bring to a full boil, whisking
vigorously. Boil for 1 minute, add glucose, gradually add sugar until temperature reaches 105°C
(about 20 minutes). Use refractometer to measure Brix at a 74°-75° level. Remove from heat, add
diluted acid solution and stir. Pour solution into frame, level with raplait. Cool overnight. Sand
with granulated sugar, put on guitar and cut into squares. Toss squares into granulated sugar and
place candies on a rack.

Yield: 250 pieces using a 20 mm guitar

FROZEN FRUITS & FRUIT PUREES

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BOIRONAMERICAS Inc.
(a fully owned subsidiary of BOIRONFRERES SAS, France)
One Gateway Center
Suite 2540
11-43 Raymond Plaza West
Newark, NJ 07102
Tel: +1 (862) 229 6770 / Fax: +1 (973) 718 9955

www.my-vb.com
Mango and Passion Fruit Salted Butter Caramels
Ingredients:
250 g Les vergers Boiron Frozen Fruit Puree – 100% Mango
500 g Les vergers Boiron Frozen Fruit Puree – 100% Passion Fruit
250 g Heavy Cream, infused with
1 g Vanilla Laie Hawaiian (warmed & strained)
750 g Sugar
150 g Atomized Glucose
200 g Glucose Syrup
300 g AOP Butter (from Normandy, France)

Recommended Tools:
• High Heat Thermometer
• High Heat Spatula
• Confectionary cutter (guitar) – Kriss uses Dedy, sold by Bakon USA
• Leveling frame – 34 cm square x 1 cm deep
• Marble/stone surface
• Silpat non-stick baking mat
• Krissk whisk (order from Kriss @KrissHarv3y on Instagram)

Combine and heat all ingredients except the butter. Stir constantly, in one direction, until water is
evaporated and the temperature reaches 124°C. Remove from heat, incorporate butter using both
the spatula and the whisk. Grease frame with pan primer, pour mixture into frame, smooth with
spatula. Cool to room temperature (20°-22°C) and remove from frame. Grease guitar lightly, cut
into squares. Wrap and store at 16°-20°C.

Yield: 175-250 pieces, depending on the size of the squares.