Plums in Pastry: Pastry Chef Tips, Perfect Flavor Pairings and Inspiring Recipe Ideas for Your Creations
Plum, the fruity good idea
Canned plums in syrup, such as Mirabelle plums and quetsches 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 add summer notes into their preparations even out of season, offering a practical and quality solution.
They open up endless creative possibilities while making preparation quick and easy.
The Benefits of Plums in Syrup for Professionals
Our canned plums, Mirabelle plums and quetsches offer many advantages for bakers and pastry chefs. Ready to use, they save valuable preparation time while delivering consistent quality all year round.
Preserved in a light syrup, the fruit has just the right balance of sweetness and moisture, with a pleasant texture that holds up well during baking. Ideal for tarts, pastries and buns where the fruit needs to retain its shape, they bring a deliciously fruity, slightly tangy note that perfectly balances sweeter flavours.
Their long shelf life is another practical advantage, helping to reduce waste and giving you the freedom to create delicious recipes whenever inspiration strikes.
Directions for use and recipe ideas
Our plums in syrup can be easily incorporated into a wide variety of classic and creative recipes. For tarts and pies, simply drain the plums well and gently pat them dry to remove any excess syrup, helping to keep the pastry crisp. In bakery applications, they are ideal for filling brioches and pastries, adding a delicious fruity and slightly tangy note. They can also be incorporated into fruit breads or used as a topping for sweet focaccia.
For pastry chefs looking to create modern desserts, plums in syrup are ideal for verrines and individual creations. Layer a light mousse with pieces of plum for a delicious contrast of textures and flavours.
They are also perfect for crumbles or clafoutis, paired with almond or hazelnut cream. For a more creative twist, Mirabelle plums and quetsches pair beautifully with spices such as cinnamon, star anise or a hint of vanilla, enhancing their natural fruity aromas.
To go further
For professionals looking to innovate, plums in syrup offer endless creative possibilities. Plum compote makes an original filling for éclairs or choux, especially when paired with a light cardamom-flavoured cream. Mirabelle plums are also ideal for ice creams and sorbets, bringing a delicious taste of summer, or for adding a fruity contrast to financiers and dacquoises.
For more adventurous creations, pair plums with dark chocolate in a mousse-based dessert, or combine Mirabelle plum and pistachio in a marbled cake for an original contrast of flavours and colours.
