Plum pastry: tips, tricks and recipes from pastry chefs to perfectly master their combination and how to incorporate them into your creations and desserts.
Plum, the fruity asset
Canned plums in syrup, such as the plums and plums from BROVER, are gourmet fruits that bring a sweet and tangy touch to pastry creations. They are prepared from ripe and carefully selected fruits and retain their unique flavors and juicy texture. These canned fruits, available all year round, allow bakery and pastry professionals to integrate summer notes into their preparations even out of season, offering a practical and quality solution.
They expand creative possibilities while simplifying preparation.
The Benefits of Plums in Syrup for Professionals
Our canned plums, mirabelle plums and plums, have many advantages for bakers. They are ready-to-use, saving time in the kitchen and offer consistent quality and consistent features. Preserved in a light syrup, the plums are sweetened and hydrated just right, ensuring a pleasant texture that holds up well when cooked. Perfect for recipes that require a fruit that keeps its shape, such as pies or buns, they provide a soft, tangy touch that balances the sweet flavors. Finally, their prolonged shelf life makes them a practical asset, limiting waste and allowing you to plan gourmet creations at any time.
Directions for use and recipe ideas
Our plums in syrup can be easily integrated into many classic or original recipes. For pies or pies, use drained plums or plums slightly dried on the surface to avoid excess juice, thus guaranteeing a crispy dough. In bakery, plums are perfect for filling brioches or pastries; Their fruity taste adds a note of freshness and greed. They can also be incorporated into fruit breads or sweet focaccia, ideal for snacks.
For pastry chefs wishing to offer modern desserts, plums in syrup are perfect for creating verrines or desserts. For example, layer a layer of light foam with chunks of plums, for a contrasting texture and flavor. You can also prepare crumbles or express clafoutis using the plums in syrup as a filling, accompanied by almond or hazelnut cream. To surprise customers, mirabelle plums and plums can be combined with spices such as cinnamon, star anise, or a hint of vanilla to enhance their aromas.
To go further
For professionals looking to innovate, plums in syrup offer great versatility. For example, plums in compote can become an amazing garnish for éclairs or choux, combined with a light cream flavored with cardamom. Mirabelle plums, on the other hand, are perfect for making ice creams or sorbets that are reminiscent of summer flavors; They can also be used to decorate financiers or dacquoises to add a contrast between mellow and fruity. Finally, for more daring creations, why not combine plums and dark chocolate in a mousse-based dessert, or a mirabelle plum-pistachio marble cake for a touch of color and originality?
