Strawberry Pate De Fruit

Executive Pastry Chef Christina Kaelberer demonstrates how to make Pâte de Fruit confections. A strawberry purée is cooked to a soft velvety texture.The candies are cut into lovely little squares of heaven and tossed in sugar for a sparkly finish, reminiscent of the work of the finest Parisian pâtisserie. Makes approximately 48 candy squares INGREDIENTS 2½ cups strawberry purée, strained of seeds ½ oz pectin 2¾ cups granulated sugar - divided as ¼ cup & 2½ cups 2 tbsp glucose (or corn syrup) ¹⁄₈ tsp tartaric acid or cream of tartar ⅛ tsp water nonstick cooking spray Coating 1 cup sugar Special Equipment medium, thick-bottomed, non-reactive saucepan candy thermometer plastic wrap baking pan or straight-edged tray paring knife HOW-TO Bring fruit purée to a gentle boil in a medium, thick-bottomed, non-reactive saucepan over medium-high heat Mix together pectin and ¼ cup of sugar (this helps prevent pectin from clumping in the hot liquid when added) Sprinkle pectin mixture evenly over the boiling fruit in 2 stages, whisking to incorporate. Boil 2-3 minutes, reduce heat to medium-low and whisk in the glucose Sprinkle 2½ cups of sugar over the fruit mixture in 3 or 4 successive stages, whisking to fully incorporate Cook mixture over medium heat until it reaches 225º F (107º C), stirring every 5-10 minutes. This will take about 20 minutes, but watch the mixture closely and use a candy thermometer to achieve the exact temperature Meanwhile, line a baking pan or straight-edged tray with plastic wrap and coat lightly with nonstick cooking spray Mix ⅛ tsp tartaric acid solution with ⅛ tsp water and set aside Remove mixture from the heat when it reaches the correct temperature, and whisk in the tartaric acid and water solution. Immediately pour onto one-quarter of the prepared baking pan. Pull one end of the plastic wrap up and over the mixture to keep it on the quarter of the baking pan so that it sets and hardens into an even rectangle Allow to set and harden at room temperature a few hours to overnight (do not refrigerate!) With a paring knife, cut into ¾” wide strips (while inside the pan). Remove strips from pan and cut into squares and transfer to a bowl containing 1 cup of sugar. Toss to coat. Store in an airtight container at room temperature for 1-2 weeks