Description
Harness pectin types (NH, HM, LM) and acidity control to create vibrant, set-just-right fruit fillings. You will learn maceration timing, sugar ratios, and calcium management for clean slices. A water activity primer shows how to keep pastry shells crisp after storage. We compare fresh vs. frozen fruit prep and how to preserve color and aroma. Texture tuning teaches suspended fruit vs. smooth jams with sieve and blender strategies. You will craft insert cubes for mousse cakes and domes with precise Brix targets. Stabilization options cover starch blends, agar, and citrus pectin alternatives. We include low-sugar paths that still feel luxurious on the palate. Troubleshooting solves weeping, syneresis, and dull flavor with practical fixes. Finish with bright, stable fillings that slice beautifully and taste like peak season.
Process videos + Brix/acid charts + stabilization decision trees
2.25 hours
Pectin selection, pH control, water activity, texture tuning, color preservation, low-sugar strategy.
Bakers wanting professional fruit layers for tarts, rolls, and entremets.
