Fruit comes up very regularly in pastries. They soften and provide a fresh taste to preparations. You can vary your desserts with a multitude of fruits in different forms: dried fruits, in syrup, candied, in coulis, creams ... Depending on the type of fruit you have chosen, you can make pretty, colourful, balanced and summery desserts such as: gourmet fruit cakes, fruit tarts, compotes, fruit salads... You can also create winter preparations with fruit inserts for example. You can even taste the fruit on its own, or add some as decoration. Using the fruit to add textural changes is a very good way to bring to light a pastry. The only advice I can give you in this article is: try to innovate! Many recipes can be implemented with the different products I list in this article..
Let's discover fruits, how to choose and consume them, and finally how to preserve them well.
FRUITS & BAKING
Fruit is enriching in so many ways :
It gives taste and enhances the flavor of a dessert. It used to add aromas and can change the whole balance of a cake.
It’s just as much aesthetic as it allows both to create an original decoration with a singular cut, but can also colour a cake due to the natural pigments.
Finally, it is also a texturizing agent. Whether the fruit is cooked, raw, ground or crushed, it can be soft, crunchy and melt-in-the-mouth at the same time.
The possibilities are endless with fruit, the only limit in baking is your ability to invent and find new combinations of flavours and textures.
In France, a professional pastry chef must know how to indicate the seasonality of the main fresh fruits and name the main forms of wrapping for a given production. Knowing how to justify storage conditions is as basic as knowing the use of each fruit in pastry making. Being a pastry chef also means being able to distinguish the allergic health risks associated with each fruit.
Did you think that knowing about fruit was just about general knowledge? In pastry making, the problem is quite different. Understanding the raw material means mastering the basic techniques.
TYPES OF FRUITS
Fresh fruits: Often described as the healthiest way to use fruit, using fresh fruit guarantees a totally controlled processing of the material. If you have the time to make your own preparations (compotes, syrups, dried fruits ...), I suggest you to buy your fruit in the rawest possible material.
Candied fruits: This type of fruits can be used first of all to decorate preparations, such as cakes, or desserts, cakes. They can also be used in buns for example. We find them in many recipes! Candied fruit for pastry can also be eaten as a dessert, or directly in sweets. This candied fruit based on water, sugar and a fruit of your choice is ideal to eat plain. The candied fruit cubes available in different colours can decorate pancakes, panettone… Decorate, incorporate, taste, everything is possible according to your tastes.
Coulis: A coulis is generally made to preserve as much fruit as possible. Composed of 80% fruit and 20% cane sugar, their texture must be semi-liquid, pulpy, and not gelled. Thus, you can decorate your plates or incorporate your fruit coulis into dairy desserts. For example, the coulis are perfect with cream desserts, cottage cheese or Pana Cotta. You can also make simple, effective and quick desserts, such as verrines, or as a sauce on your ice creams to enhance the freshness of a dessert.
Creams and purees: As a filling, these products will bring a naturally fruity et fresh touch to your recipes and a gourmet result. Depending on the fruit purees or creams you have chosen, you will have different flavours and compositions. You will be able to make various and varied recipes: mousses, ganaches, creams, confits...
Sweet fruits: These fruits, which are both dry and soft, give a very delicate and sweet fragrance, with a melting flesh and incomparable flavors in the mouth. The drying process intensifies the natural flavor of the fruit by removing a big part of the water from the fruit. You can use them in clafoutis or cakes to give texture to your cakes. It is also possible to consume them in a plain form , they will bring several nutritional benefits (energy, vitamins).
Dried fruits: Presented in several formats (peeled, chopped, sticks, whole, powder ...), they are used a lot to provide a crunchier texture. Dried fruits have important advantages, they are full of vitamins and help promote your good health. You can therefore use dried fruit in a preparation (crumble, cookies, verrines, snacks ...) as well as eat them plain to give you energy before efforts, or during snacks! You can use them raw or mix them to obtain a paste for example.
Fruits in syrups: You can make pastries with fresh notes during the summer season. Syrups are also used to make recipes such as: apricot pies, panna cotta or even as an inclusion in a yoghurt... Then, in winter, turn to fruits that will allow you to make generous recipes such as black forest for example. Anything is possible with fruit in syrup. You will also find fruit jars soaked in alcohol. It enhances the taste of the fruit and provides a texture that can be frozen. In general, these fruits are selected and packaged mainly in cans to guarantee the quality of the final preparations. You will be able to use these products as you wish by choosing to include them directly in recipes or by eating them plain. In thin slices or whole fruit, these fruits in syrup will sweeten your simple or more complex recipes.
Frozen fruits: Some fruits keep very well frozen when the season is over. However, be sure to test well before freezing as you may sometimes get less firm and soggy fruits (e.g. strawberries). If you want to use the fruits in their raw form, I do not recommend freezing them, however, if you want to blend or reduce them into puree or little pieces, then, this does not seem to be a problem.
Lyophilized, vacuum-packed fruits: These special techniques allow the fruits to be keeped for a longer period of time. Lyophilized fruit gives an interesting and unusual structure, and vacuum-packed fruits save time.
FAMILIES OF FRUITS
FLESHY FRUITS : fresh, juicy and often colourful
DRUPES:
APRICOT
Main growers & choosing: Turkey, Iran, Uzbekistan, Algeria, Italy, Pakistan, Ukraine, France, Spain, Japan, China ...
Rather than its color, which hardly reflects its ripeness, trust its very fragrant smell and its softness when you touch the fruit peel. A picked apricot does not ripen any more.
Use: the flesh of the apricot absorbs water and swells. Avoid placing the flesh of the apricot on biscuits or puff pastry as they may soften. Prefer to place your apricots on the skin side. Cut them in half, apricots can be cooked nicely when pan-fried or browned. Its pectin is perfect for making compotes and jams.
Match: almond, caramel, honey, orange, pistachio, peach, praline, verbena, lemon, orange blossom, mint, speculoos, vanilla, cinnamon, star anise, mint, basil.
Tip: Keep a few pits, crush them and add them, slipped into a muslin, in the sauce pan. They will perfume the jam with a subtle scent of almonds.
The sweeter version in syrup is not as good as the fresh fruit, but can be used instead when the season is still far away. Reduce the amount of sugar in your preparations.
AVOCADO
Main growers & choosing: Produced mainly in Mexico, Peru, USA, Dominican Republic, Kenya, Rwanda, Brazil, Colombia, Guatemala, Israel, Greece, Spain, Mayotte ...
By removing the stalk of the avocado (the part that normally connects the avocado and the branch), you will glimpse the inside, and see the colour of your avocado: it must be green. To check, press lightly on the stalk to see the texture of the avocado. If it is slightly soft, it is ripe. When the whole avocado is soft to the touch, it is ready to be eaten. Moreover, the skin and the stone are easily detached.
Use: It makes cakes melt and serves as a binder to give volume and texture to mousses and soufflés. Often associated with chocolate, it is a very good texturizer. Whether in brownie, ice-cream, cream, mousse or cupcake, its mild flavour and particularly creamy texture sublimates a cake perfectly.
Match: dark chocolate, banana, raspberry, lemon, pistachio, pear, vanilla, coconut milk.
Tip: In many recipes, it replaces key baking ingredients such as eggs or butter.
CHERRY:
Main growers & choosing: Turkey, USA, Iran, Chile, Italy, Spain, Uzbekistan ...
Choose firm and fleshy cherries, with green, well-attached stems and a brilliant colour. They can be more or less dark depending on the variety. Store them for one day in a fruit basket away from the heat, or no more than two days in the vegetable compartment of the refrigerator. Cherries freeze very well: washed, drained, hulled and stoned; plain or covered with sugar syrup.
Use: Cherries in liqueur blend very well with chocolate, as in Black Forest cake. Cherries are also used a lot for liqueurs and alcohol (kirsch,ratafia from Provence, Heering cherry and maraschino). Finally, cherry stems and dried cherry blossoms are used in infusions. In clafoutis, in pie or in a cake, the cherry is soaked in water and swells slightly when cooked. Be careful, its taste changes radically when it is candied or dried, it develops much more powerful aromas. So use it sparingly.
Match: thyme, mango, mint, coriander, balsamic vinegar, lemon, cinnamon, orange, ginger, almond,
Tip: To stone cherries easily, soak the cherries for an hour in ice water after removing the stalks.
CRANBERRY:
Main growers & choosing: It grows mainly in mountain areas: Canada, United States, Sweden, Latvia, Poland ...
The harvest must be when the fruit has a pale or dark red color. The ripe cranberry must be small and red, and may be slightly floury. The stalk must be green and the fruit should be swollen like a gooseberry. They keep for a very long time in a cool place after harvesting.
Use: They can be enjoyed as delicious jams, compotes or juice. Their taste is both slightly bitter and tart-sweet. This bitterness comes from the tannins contained in the fruit, which also have astringent properties.
Match: lemon, rum, pecan, white chocolate, appl
Tip: It is also possible to dry them (this is the most common technique when baking cranberries) or to put them in brandy or make jams from them.
DATE:
Main growers & choosing: Egypt, Jordan, Israel, Iran, Tunisia, Saudi Arabia, United Arab Emirates, Pakistan, Algeria, China, Spain ...
In general, it is difficult to find fresh dates because of their fragility and shelf life. When dried, dates keep easily thanks to their sugar content and their very low water content. I advise you to store them away from humidity to avoid mould.
Use: In France, they are mainly used as sweets, filled or iced, however, we find more and more pastry chefs using it in their creations (pies, desserts ...) In addition to the fruit, which is harvested at 3 different stages of its growth (fresh, semi-dry and dry), we consume the date "honey" (the juice of the pressed fruit), date sugar and sap sugar as well as the terminal bud of the palm tree and the heart of the tree. An alcohol is also made from the sap and a coffee substitute is made from the roasted and ground stones.
Match: almond, caramel, orange blossom, orange, walnut, saffron.
Tip: Date honey is a very good substitute for sugar in a dessert and provides an extra fermentation flavour.
NECTARINE:
Main growers & choosing: China, Italy, Spain, Greece, Iran, France, Turkey ...
The intensity of nectarine skin colour is not a sign of ripeness. Depending on the variety, the hues evolve from rosy to dark red. A good fruit should be supple under the fingertips, well scented, with a smooth and spotless skin.
Use: The firmness of the yellow nectarine is an asset in cooking, for example if you pan-fry it with honey or when you simmer it. You can taste the nectarine raw and plain but it will be even more delicious served with granola and cottage cheese, or as an accompaniment to ice cream for example. It is also very tasty once cooked: roasted or caramelized in crumble, tart, crème brûlée, papillote ... It can also be very easily incorporated into preparations such as cakes, flan or clafoutis.... As nectarine makes a lot of juice, it is recommended to bake the dough of your pies first.
Match: strawberry, basil, almond, plum, peach, thyme, rosemary, mint, lavender...
Tip: Ripe nectarines are seldom found in supermarkets. It is necessary to keep them in fruit basket at room temperature and to wait a few days: they will ripen. Nectarines can’t resist of extreme heat: if you do not consume them immediately, keep them in a cool or ambient air place.
PEACH:
Main growers & choosing: China, Italy, Spain, USA, Greece, Turkey ...
As the peach is picked just ripe, but still firm, it needs to ripen for a few days at room temperature before being eaten. You can place them in a paper bag (never plastic) to speed up ripening. Check the condition of the fruit daily and use them as soon as they have softened. Served at room temperature, they are tastier.
Use: Its fluffy skin with juicy and sweet flesh makes desserts soften when it’s a little too acidic or bitter. In the oven, grilled for about ten minutes and topped with a caramel sauce.
Most often, peaches are eaten raw and plain as a dessert or afternoon snack. This fruit can also be eaten in a fruit salad, ice cream or sorbet. When cooked, you can put it into charlottes, pies and crumbles. Moreover, tatin pies and strudels are often revisited by replacing the apple by peach. Finally, poached, whole or stuffed, peaches can be fried, cooked in foil or accompanied by melon skewers for a barbecue.
Juicy, tasty and refreshing, peaches are ideal for quenching thirst. Eat it on hot days, in ice creams, granita, sorbets and sundaes.
Match: raspberry, honey, apricot, thyme, rosemary, lemon, mint, guava, blackberry.
Tip: Delicate and fragrant, white-fleshed peaches are generally more fragile than others and must therefore be handled with care so as not to damage them.
PLUM:
Main growers & choosing: China, Romania, Serbia, USA, Turkey, Chile, Iran ...
Choose it soft on touch but not limp. Its skin should be smooth, neither wrinkled nor stained. No need to worry about the white coating: this is the bloom, a natural wax shield to protect itself from the sun. Therefore, his coating is a sign of ripeness and proves that the fruit has not undergone too much handling. However, they can be kept for one week in the refrigerator or in brandy. Prune (dried plum) can be kept for a few months in an airtight box.
Use: Whether in pies, clafoutis or crumble, the plum is easy to cook because it is not peeled. They are as good raw as cooked. In desserts, compotes or also in juice! You can also add pieces of fresh plums in your morning cereal or to still your pancakes.
Match: peach, apricot, red fruits, honey, almond, fig, greengage, speculoos, nougat, etc.
Tip: does the plums make your pastry soaking wet? Don't panic, to avoid this, just arrange the half-plums facing upwards or sprinkle almond powder or crushed dry cakes over your tart dough. They will absorb the cooking juices! Some cooks in Lorraine, bake it three-quarters of the way before freezing it. This is the perfect trick to serve a good crispy pie at any time.
BERRIES:
STRAWBERRY:
Main growers & choosing : Although strawberries can grow in a large majority of countries, China, Spain, the United States, Mexico and Egypt remain the world's leading producers. Did you know there are more than 600 varieties of strawberries? Depending on the country, the variety and the farming method, your harvest could differ : strawberries with a very high sugar content, sour strawberries, very aromatic strawberries, fleshy strawberries, elongated strawberries, small strawberries (such as raspberries). Even if in the collective unconscious a strawberry is red, you can also find white, green or even yellow strawberries (Alpine Yellow). I advise you to rely on your sense of smell when choosing your strawberries. The color of a strawberry is less significant.
Use : Whether in jam, pie, clafoutis or charlotte, strawberries are quite simple to cook. They are as good raw as they are cooked. I suggest you to use fleshy strawberries for your salads and tarts. Avoid using strawberries that are too ripe for your pies, as they can easily get damaged and sag. Strawberries that are both aromatic and acid are perfect for jams because they provide balance and offset the sugar. My ultimate advice would be to avoid denaturing the fruit as much as possible, because if it’s well chosen, it can bring a lot of texture and taste in its natural form.
Match : dark chocolate, basil, mint, bergamot, szechuan pepper, pineapple, peach, apricot, red berries, honey, almond, fig, greengage, speculoos, whipped cream,crème fraîche, lemon, pistachio, balsamic vinegar.
Tip : Avoid putting your fresh strawberries in the freezer as this will only spoil them. They will gorge themselves with water and lose all their flavour and natural texture.
Strawberries do not ripen after picking, you have to buy them at the right time. Strawberries can be kept in the refrigerator but not more than one day if you want to enjoy their flavor. Don’t forget to take them out of your fridge at least one hour before serving them, otherwise the cold traps their aromas.
RASPBERRY:
Main growers & choosing : The biggest raspberries producers are : Russia, USA, Poland, Mexico and Serbia . Usually red, it can also be black, yellow, orange, amber or white. As strawberries, I advise you to rely on your smell, but also on its texture. If it is too firm, it means that it is not ripe enough.
Use : Placed whole or reduced in coulis/purée, the raspberry brings a lot of perfume to a cake. (thanks to its ‘woody’ and slightly acidic taste). It’s surely the simplest red berry to cook. Beware, this fruit, which is soft and sweet, does not fit with every fruit.
Match : dark chocolate, pineapple, peach, melon, red fruits, almond, fig, speculoos, white cheese, lemon, pistachio, balsamic vinegar, apple.
Tip : You can freeze your raspberries if you plan to use it as a coulis or puree. However it will be very difficult to put them on a tart after freezing (because of their texture). Be careful, the taste of a raspberry differs when it is cooked. If you cook your raspberries, make sure to taste your preparations after your raspberry has cooled down. The sugar content and acidity will not be the same when you taste it while it is still warm.
BLACKPBERRY:
Main growers & choosing : Iran, China, Turkey and Mediterranean countries are the main producers of blackberries. The taste of wild blackberry is very aromatic. In the mouth, the blackberry has a sweet and tangy flavor. Sweeter than raspberry, the blackberry also brings a wide range of flavors.
Use : Rarely used in pastry making in general, this fruit is nevertheless very sweet flavour to a dessert. Its ‘woody’ flavour is very appreciable in a pie. Like raspberries, it can be used for jams, coulis, cakes ...
Match : apple, vanilla, lemon, red fruits, peach, melon, red fruits, mascarpone, almond, fig, pistachio, Reims cookies.
Tip : You can freeze your blackberries if you intend to use it as a coulis or puree. However, their properties are the same as raspberries. Do not put them in the freezer if you want to use them on top of a tart.
BLUEBERRY:
Main growers & choosing : USA, Canada, Mexico, Poland, Germany, France. Its juicy and sweet flesh brings a particular flavour to desserts. It is difficult to choose good blueberries at a glance. However, we can note that it is a fragile fruit. Blueberries must be chosen intact and without bruises on the skin, otherwise they can quickly become mouldy.
Use : Usually cooked in pies and muffins, this is the best way to express all its aromas. Its fresh, floral and woody flavours enable us to test a wide range of culinary possibilities.
Match : apple, vanilla, lemon, red berries, peach, apricot, red fruits, mascarpone, almond, fig.
Tip : Well sheltered and cool, blueberries can be kept for up to a week in your fridge.
BLACKCURRANT:
Main growers & choosing : Russia, Great Britain, Poland, France . Its tangy taste and juicy fruit can be eaten plain or cooked as a dessert or transformed into liqueur and cream.
Use : Usually cooked, blackcurrant is rarely baked alone. It is often mixed with other ingredients, fruits or spices. It is very pleasant to associate it with soft and sweet textures and flavors (like creams) because it helps to counterbalance desserts that are much too sweet and brings it onto another level.
Match : apple, chestnut, vanilla, red berries, peach, red fruits, mascarpone, almond, hazelnut.
Tip : The blackcurrant is a summer fruit whose season is short. You can keep it 1 week in the refrigerator.
DRIED FRUITS : fruit protected by a top layer
PODS:
Coming soon
CAPSULES:
Coming soon
AKENES:
Coming soon
EXOTIC FRUITS:
Coming soon
CITRUS FRUITS:
Coming soon
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