You made your fruit paste by following our tutorial on the creation of fruit paste or not elsewhere and it will now be necessary to cut them.
Professionals use a guitar or mussels. These items are very effective but very expensive and not in our budget of enlightened amateurs.
So we will use a simple technique but gives more than honest results.
Prepare our utensils:
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- Your fruit paste is ready to be demolded. You have waited at least 24 hours since the end of cooking.
- Carefully unmold the fruit paste. If you followed my step by step creating fruit paste, it should be strong enough to be demolded by hand.
- Put your dough on the cutting board.
- Cut your fruit dough into strips of 2 cm on each side. Use a knife long enough to slice a strip at one time. Try to stay parallel to the edge of the dough.
- Once all your strips are cut, take them back and cross them in squares of 2 cm on the side. This should form cubes if the thickness of your dough was 2 cm.
- Here, your pasta is cut and the whole is already very appetizing. Restore your calm and we will begin the coating phase of the pasta.
- Pour a little crystal sugar in the bottom of a bowl. You can opt for a fine classic sugar that will give “more sweetness” in the mouth or a fine ground sugar that will give a little less. May be the fine sugar will give it a more delicate look on some fruits.
- Pour some fruit pasta in the bottom of the bowl and roll in the sugar with your fingers. If you are a bit more agile, you can do the same thing without touching the fruit pasta by giving movement to the bowl.
- Place them on the flask and let them air dry for another 72 hours then place them in an iron box to keep them at least 1 year without any problem.
Cutting fruit pastes is not trivial. She participates in the beauty of the whole. So apply yourself and do not neglect it.