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How to make pate de fruit, best candy ever! | Friandise special 

Jules Cooking
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Hey guys! Today we're making pate de fruit, a delicious soft candy that is packed with flavor! It's really a treat to make and eat. We're making a two layered one and the flavors are pomegranate and vanilla. A great recipe, so enjoy guys!
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19 апр 2022

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Комментарии : 44   
@stasvpavlov
@stasvpavlov 2 года назад
Man the hard work really shows Jules. You've grown substantially in your on screen presence and prestation skills. Keep up the hard work.
@chrissmart2425
@chrissmart2425 2 года назад
Is there anything you can’t do Jules? Another amazing instructional video. Thank you!!
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Glad you like it Chris! Appreciate the kind words
@nahum3557
@nahum3557 2 года назад
Looks awesome, Jules. Noma quality!
@sarakangas1873
@sarakangas1873 2 года назад
Jules, I love how calm and personable you are! Great video and I love your kitchen and your sleek pots, etc ...thanks so much!
@AS-hs4xk
@AS-hs4xk 2 года назад
Man, they really look delicious
@popcorn7657
@popcorn7657 7 месяцев назад
Oh c’est très joli. Belle recette. Merci.❤
@roelruler85
@roelruler85 2 года назад
Ik zat al de hele week op deze te wachten. Bedankt Jules.
@BrascoJohny
@BrascoJohny 2 года назад
This is very nice long waiting pate en croute yummy
@martintadilli
@martintadilli 2 года назад
the nice part is you enjoy it!
@Sattvikas
@Sattvikas 2 года назад
look delicious
@Chefkuivasniemi
@Chefkuivasniemi 2 года назад
Yes this was amazing 👍🏻
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Thank you chef!
@isairaramirez1141
@isairaramirez1141 2 года назад
Looks so pretty 😍
@Samme6969
@Samme6969 2 года назад
Topper 💯
@kunalbahl1985
@kunalbahl1985 2 года назад
Oye hoye, thumbs up
@ClihtYeastwood
@ClihtYeastwood Год назад
Love it Jules. I like to add a tiny bit of citric acid to the dusting sugar, gives the pate de fruit a slight tartness.
@JulesCookingGlobal
@JulesCookingGlobal Год назад
Awesome! I always do that as well with pear and apple, indeed gives it a beautiful little kick
@aahen5303
@aahen5303 2 года назад
can the vanilla layer be dyed white?
@andrewmcallum
@andrewmcallum 6 месяцев назад
Fantastic idea , I made similar but sadly because I’m a diabetic pastry chef …..that’s right it’s ironic I work with sugar but can’t eat it !! These sweet treats look great and so I’m told taste great too……
@peterslegers426
@peterslegers426 2 года назад
Yet again amazing work Jules! 👏🏻🔥2 questions 1. Can I let PDF cool down to 28°C and pipe it in a chocolate bonbon? 2. Is it suitable to make a fine PDF layer. Cut disks and add it as a base layer of a chocolate bonbon?
@mrblobberfish
@mrblobberfish 2 года назад
In my experience once PDF has reached 108C it begins to set quite firm and rapidly even before it cools, so if you were to attempt to pipe it would likely be very clumpy and undesirable. I set PDF (cooked to 107-108C) in silicon moulds and transfer them into bonbon shells as inserts once set. Or you could cook PDF to a lower temperature 104-105, and blitz once set and it will be fluid enough to pipe into moulds.
@ninacatt1426
@ninacatt1426 Год назад
What kind of vinegar do you use?
@nkosientle4472
@nkosientle4472 9 месяцев назад
Hi chef so can i substitute pectin powder to xanthan gum coz am struggling to find pectin in my country thank you
@shadowremorse
@shadowremorse 2 года назад
whats the reason for adding sugar and glucose after the liquid is heated up?
@sachiwachi4490
@sachiwachi4490 Год назад
Hi! Is it not a problem to add pectin powder beyond 40 degrees? Cause I was told that it can create lumps if you add it at a higher temperature
@neetajogi1880
@neetajogi1880 Год назад
Any substitute for pectin sugar
@vagolito
@vagolito 2 года назад
very interresting creation once again! Just one question, why are you using vinegar??
@rinse-esnir4010
@rinse-esnir4010 2 года назад
To break down the sugar molecules. It prevents the sugar from crystallising.
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
You need to add a touch of sour to help the pectin set into a nice and steady candy
@mrblobberfish
@mrblobberfish 2 года назад
Is pectin jaune used for the coconut milk PDF or is there a different pectin used?
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
I used pectine jaune for both
@lesgourmandisesabla440
@lesgourmandisesabla440 Год назад
جميييل،ممكن ترجمة عربي او فرنسي،franci
@adamchurvis1
@adamchurvis1 9 месяцев назад
Which TYPE of Pectin powder? HM? LM? NH? Apple?
@user-lm1ic3lw3g
@user-lm1ic3lw3g 2 года назад
So is it 106 or 108 degrees?
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
108 ✌🏼
@user-lm1ic3lw3g
@user-lm1ic3lw3g 2 года назад
@@JulesCookingGlobal I'm only asking because, at the chocolate bonbons, you boiled the jasmine tea syrup up to 106 degrees and I'm guessing we are looking for the same texture. You're doing an amazing job, I don't mean to be judgemental, but like you said, that 1 degree matters. Thank you for replying.
@WaterpoloSjoerd
@WaterpoloSjoerd 2 года назад
are you from the netherlands?
@AimaNideot
@AimaNideot 2 года назад
Ja, hij is Nederlands :)
@lebogangpilusa4543
@lebogangpilusa4543 2 года назад
What is the name of the powder
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
I think you mean pectin powder, find a full written recipe on my website www.julescooking.com
@praetorian0000
@praetorian0000 Год назад
I did this method to the letter with cranberry juice and orange juice and neither set firm enough to roll. They were more like firm jam. Has anyone else had this issue?
@grzegorzkrol770
@grzegorzkrol770 2 года назад
First 🙃
@JulesCookingGlobal
@JulesCookingGlobal 2 года назад
Legend!
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