Fruit purees
There are 22 products.
Fruit purees are the easiest way to bring intense fruit flavour to tarts, mousses, ice cream and macarons, whatever the season. In this category you will find purees of raspberry, passion fruit, mango, strawberry, pear, red berries, apricot, blueberry, blackcurrant, sour cherry, coconut, mandarin, pineapple and blackberry plus the Exotique blend, in 500 g or 1 kg depending on the flavour.
Fruit purees for tarts, mousses and entremets
The best sellers are raspberry, passion fruit and mango puree. They work in many classic patisserie recipes:
- Fruit curd for tarts: puree thickened with eggs, sugar and butter, for example passion fruit or mandarin
- Fruit mousse: puree set with gelatine and folded into whipped cream
- Inserts and jellies for entremets with pectin or agar-agar, see Gelling agent
- Coulis and sauces for panna cotta, meringues or ice cream
- Glazes and nappage for fruit tarts and tartlets
For a tart, line the pastry in a Tart ring, fill it with curd or crémeux and decorate with fresh fruit. For tartlets and entremets, the moulds in Dessert silicone mould are ideal. A tip: raspberry pairs beautifully with white chocolate, passion fruit with milk or dark chocolate. Suitable chocolate is available in Couverture chocolate.
Fruit purees for ice cream, sorbet and macarons
For a sorbet, mix the puree with sugar syrup and a little lemon juice, then churn. For fruit ice cream, stir the puree into a milk and cream base. More purees for ice cream making in Fruit purées for ice cream & sorbet.
In macarons, puree flavours the filling: warm it and pour it over white chocolate as you would cream to make a fruity ganache. Raspberry, passion fruit, mango and blackcurrant are favourites. Everything for shells and fillings in Macarons material.
The 500 g pack suits home bakers, while the 1 kg pack pays off for regular use or larger batches.
Frequently asked questions about fruit purees
How should I store fruit puree?
Follow the storage instructions on the packaging. Once opened, portion it and use it promptly.
Can I use puree instead of fresh fruit?
Yes, the puree is already sieved and consistent in flavour. Adjust the sugar in the recipe.
Which puree is best for beginners?
Raspberry and mango are versatile and work equally well in mousse, sorbet and ganache.
See also: Other tart ingredient · Fruit purées for ice cream & sorbet · Tart