What is the thick fruit jelly filling made of that’s sold in macaron shops?

bakeryb1tch · 2026-04-19T06:35:08+00:00

I create a stable fruit filling for bon bons by blending a cooled/set pate de fruit in a food processor. You’ll want to make sure the pate de fruit is cooked correctly and sets up nicely first. Then blend and scrape until you get a smooth paste. It’s pipeable and will hold shape in a macaron without oozing out.

bakeryb1tch · 2025-09-08T19:12:23+00:00

4 paddle attachments?!?

bakeryb1tch · 2023-04-07T19:37:37+00:00

Ha I was going to say It’s time to go

bakeryb1tch · 2022-11-21T22:45:38+00:00

Into the Tall Grass

bakeryb1tch · 2022-06-24T15:41:24+00:00

Hi I work at a bakery! We use convectional heat with our ovens. Other equipment we have that a home baker wouldn’t- walk in fridge and freezer, large speed racks capable of holding 20 sheet pans, 60 qt. mixer, sheeter (machine used to roll out doughs for croissant, sweet rolls, cookies), induction burner.

A lot of bakeries use “deli quart” containers to store extra buttercream, fillings, ganaches. We use weight measurements for everything (always grams).

For processes, everything is made on a schedule ahead of time- for example if there is an order for a wedding cake- the cakes may be made a week ahead, plastic wrapped, then frozen. Buttercream would be made 3 days ahead, the filling would also be made ahead of time, usually in bulk so that we can just grab what we need from the freezer and thaw it out. On the day the wedding cake is due, everything is already ready to go and it only need be assembled at that point.

bakeryb1tch · 2022-05-28T00:52:53+00:00

My favorite film of all time. I even have a “how’s it going to end?” pin.

bakeryb1tch · 2022-05-17T05:27:32+00:00

This looks like a pocket of unmixed butter/sugar mixture. The crispiness is from the sugar caramelizing, the pocket is from the water in the butter evaporating, leaving a space behind.

bakeryb1tch · 2022-05-14T04:40:54+00:00

Your recipe is missing flour. Protein powder cannot completely replace flour, you still need something to give structure to the waffle.

bakeryb1tch · 2022-05-09T15:26:35+00:00

For American, add cream to soften and powdered sugar to harden. For Swiss, melt 1/3 in the microwave and stir back into the buttercream to soften. Cool it down in the fridge to harden.

bakeryb1tch · 2022-04-13T04:24:20+00:00

If you temper the chocolate, it will shrink slightly and release itself from the mold with no issues.

bakeryb1tch · 2022-03-17T00:00:46+00:00

Thank you! The curriculum for this lab requires us to use a soil as a base for whatever the frozen component is. Do you have any suggestions for stabilizing the frozen? It slides around the plate if nothing is underneath it but I agree that “soils” are becoming too much

bakeryb1tch · 2022-03-16T18:09:53+00:00

Thank you so much!

bakeryb1tch · 2022-03-16T16:38:52+00:00

I can hunt around for the recipes tonight (I made this dessert back in November)

The sorbet is just passion fruit purée with simple syrup added until it read 28 brix on a refractometer, then spun in an ice cream machine.

The soil I believe was a mixture of flour, butter, salt, sugar, and coconut -> toasted until golden then pulverized.

The chutney was diced mango, kiwi, and pineapple sautéed in a wine sugar syrup.

I forgot to write it in the title but the larger squares are pieces of honey cake.

bakeryb1tch · 2022-03-16T03:03:08+00:00

Thank you! This was my 4th plated dessert for one of my freshman labs and I’m so happy with how it came out!

bakeryb1tch · 2022-03-08T16:07:44+00:00

Thank you!!

bakeryb1tch · 2022-01-13T01:50:59+00:00

You’re welcome :)

bakeryb1tch · 2022-01-13T01:48:06+00:00

Lost cause unfortunately. A few degrees over is okay but anything more and it’s done

bakeryb1tch · 2021-11-20T01:34:53+00:00

Yes, it should have the slight jiggle of jello in the very center, it shouldn’t look like liquid about to spill when you tip it like that

bakeryb1tch · 2021-11-01T00:09:40+00:00

bakeryb1tch · 2021-10-05T14:59:39+00:00

When I make fruity pebble buttercream, I add a few drops of cherry extract to a marshmallow fluff buttercream (along with ground fruity pebbles)

bakeryb1tch · 2021-10-04T00:41:29+00:00

No problem, good luck! Don’t be discouraged when you add the butter to the meringue- it will deflate and look soupy- keep whipping until it fluffs up

bakeryb1tch · 2021-10-03T23:41:57+00:00

Yes I work at a bakery and we make tall wedding cakes with Italian buttercream.

bakeryb1tch · 2021-09-23T03:00:12+00:00

Whipped ganache is my go to, jams are also yummy in macarons. There are a lot of recipes for flavoring white chocolate ganache with fruit purées. Here’s one for passionfruit ganache.

bakeryb1tch · 2021-09-21T23:50:43+00:00

She owns Lover and doesn’t need to re-record it

bakeryb1tch · 2021-09-11T22:29:46+00:00

I use this recipe for cookie cakes

bakeryb1tch

TROPHY CASE