Pâte de Fruit

Grapefruit-Campari Pate de Fruit

Pâte de fruit is boring.

Maybe I should qualify that by saying instead that there is a reason why it ends up on most restaurant petit four programs. It’s fairly easy to prepare in bulk, it has a long shelf life when stored properly, and it’s relatively inexpensive in terms of ingredients and labor. There is a reason why an assortment of petits fours usually represents a round-up of the usual…

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