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recipe

Fig-quince bites

Frédéric Hawecker

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Recipe in 2 steps

Fig-quince

1
Fresh quince 431g 17.2 %
Dried figs 431g 17.2 %
Water 471g 18.8 %
Sucrose 314g 12.5 %
Sucrose 94g 3.7 %
Pectin NH 19g 0.7 %
Sucrose 506g 20.2 %
60 DE glucose syrup 188g 7.5 %
Citric acid solution (50/50) 44g 1.7 %
Total 2498g 100%

Make a syrup with the water and sugar.

Place the dried figs in the syrup and let them swell for 30 min.

Add the quince.

Heat to 60°C, then add the sugar and pectin.

Bring to the boil and add the final sugar and the glucose.

Heat to 78 Brix, then add the citric acid solution.

Mix well, then pour into the moulds.

Lemon praliné

2
PROVENCE ALMONDS PRALINE 60% 817g 81.6 %
Milk chocolate TANNEA 43% 82g 8.1 %
COCOA BUTTER 82g 8.1 %
Magic temper cocoa butter 9g 0.8 %
Lemon zest 11g 1.0 %
Total 1001g 100%

Mix the praliné with the zest.

Add the melted Tannea® milk chocolate and cocoa butter mixture.

Add the Magic Temper cocoa butter.

Check the temperature is 24°C.

Once the praliné has cooled, pour it over the fig-quince jelly.

Turn it over, leave to dry for 24h, then divide into portions.

Leave to dry another 24h, then coat.