Fruit Ration

Discussion in 'Professional Pastry Chefs' started by iridium12, Jun 21, 2018.

  1. Under 5%

    0 vote(s)
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  2. Under 10%

    1 vote(s)
    100.0%
  3. Under 15%

    0 vote(s)
    0.0%
  4. Always substitute with cream volume

    0 vote(s)
    0.0%
  5. More then 15%

    0 vote(s)
    0.0%
  1. iridium12

    iridium12

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    Hi Everyone,

    This is more a fun fact finding mission.
    Background is, that earlier this week a bunch of pastry chefs got together for a joint workshop
    During this workshop (hosted by CapFruit) they discussed the ratio of fruit puree (their brand of course) to the cream used in a creme brulee.

    They did not substitute the cream with fruit puree - they added to the total volume

    According to them, they can add up to 10% without altering the texture of the creme brulee

    This of course sparked a massive debate on the other side - and here I am
    Would just be interested to know what the community has to say in regards to the ratio :)

    Thanks a lot in advance for casting a vote

    Cheers
     
  2. Pat Pat

    Pat Pat

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    They're right. Just under 10% is what I was taught and have always been using; with a few exceptions with especially acidic fruits
     
  3. iceman

    iceman

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    egg.jpg know.jpg
    You can go 50/50 fruit puree/cream with judicial use of other ingredients.
     
    iridium12 likes this.
  4. iridium12

    iridium12

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    Thanks for the replies
    Thanks ;)
    Sorry - did not make it clearer in the intro - was intended without the addition of any thickening agents such as gelatin - but yeah, more egg yolks also work hehe