Strawberry fruit paste

By Muriel AUBLET-CUVELIER January 6, 2026

Muriel AUBLET-CUVELIER

Corporate chef

Created on

January 6, 2026

Recipe

Products used

Inulin, Tartaric acid, Yellow pectin, Dehydrated DE40 glucose syrup

Step1 Strawberry paste

The ingredients

480g	(45.5%)	100% strawberry purée
45g	(4,3%)	Inulin ()
13g	(1,2%)	Yellow Pectin ()
150g	(14,2%)	Dehydrated glucose syrup DE40 ()
360g	(34.2%)	Sugar
6g	(0,6%)	Tartaric acid ()
1054g	(100%)	TOTAL

Process

Weigh the inulin and pre-disperse the pectin in it. Weigh the sugar and dehydrated glucose in a separate container. Prepare the tartaric acid solution with 50% acid and 50% water by heating.
Weigh the strawberry purée in a saucepan.
Whisk the inulin/pectin mixture into the purée and start heating immediately.
Bring to a boil while whisking, add the sugars in two batches and cook at 108°C, stirring constantly. Cook quickly to prevent the sugars from inverting. (74°B on the refractometer).
Remove from the heat, add the acid solution, mix well with a whisk and immediately pour into a frame. Leave to crystallize for 12 hours at room temperature.
Cut, coat with sugar and store in an airtight container.

Assembly

Cut the cold, well-set fruit paste and coat with sugar.

Board

Ideal: acidic pH around 3.35, final dry extract: approximately 74/75°B
Inulin provides dry extract and a very slight sweet flavor, which reduces the amount of sugar and sweetness in the recipe. It also captures moisture, which helps the product hold its shape when cut.
The acid activates the pectin.