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Fruit-Shaped Pastry Delights with Colorful Cocoa Butter Sprays Recipe

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4.5 from 106 reviews

These exquisite Fruit Shaped Pastries are delicate mousse desserts crafted to resemble real fruits. Combining pureed fresh fruits, creamy white chocolate mousse, and fine gelatin, these pastries feature vibrant colors and textures enhanced by cocoa butter sprays and artistic decoration. Perfect for elegant gatherings or special occasions, each fruit mousse is prepared in silicone molds with a frozen fruit purée core for an authentic and delightful experience.

Ingredients

Scale

Mango Pastry

  • 1 cup mango purée
  • 1/2 cup diced mango
  • 1 tsp lime juice
  • 1/4 cup sugar
  • 1 tsp pectin
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Yellow/orange cocoa butter spray

Peach Pastry

  • 2 cups peeled peaches
  • 1 tsp lemon juice
  • 1 tsp lime juice
  • 1/4 cup sugar
  • 1 tsp pectin
  • 1 tbsp crème de pêche
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 1 tbsp lemon verbena or lemon zest
  • 2 tsp gelatin
  • Peach tone cocoa butter spray

Lemon Pastry

  • 3/4 cup lemon curd
  • 1 tsp lemon zest
  • 1/4 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Yellow cocoa butter spray

Strawberry Pastry

  • 1 cup strawberry purée
  • 1/2 cup diced strawberries
  • 1/4 cup sugar
  • 1 tsp pectin
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Red cocoa butter spray

Coconut Pastry

  • 1/2 cup coconut milk
  • 1/4 cup toasted coconut
  • 1/2 cup coconut purée
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Chocolate shell or brown cocoa butter spray

Grape Pastry

  • 1 cup grape juice or purée
  • 1/4 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Purple cocoa butter spray

Blueberry Pastry

  • 1 cup blueberry purée
  • 1 tsp lemon zest
  • 1/4 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Blue/violet cocoa butter spray

Orange Pastry

  • 1/2 cup orange juice plus zest
  • 1/2 cup orange marmalade
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Orange cocoa butter spray

Banana Pastry

  • 1 cup banana purée
  • 1/4 cup crushed banana chips
  • 1/4 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Yellow cocoa butter spray

Pear Pastry

  • 1 cup pear purée
  • 1 tsp lemon juice
  • 1/4 cup sugar
  • 1 1/2 cups heavy cream
  • 1 cup white chocolate
  • 2 tsp gelatin
  • Green cocoa butter spray

Instructions

  1. Prepare Fruit Purée: Start by making a smooth purée for each fruit. Reduce fresh fruit purée with sugar and pectin as required to thicken and intensify flavor, creating a fruit insert for the pastries.
  2. Create Frozen Inserts: Pour each prepared purée into small silicone molds designed for the fruit shapes. Freeze completely to form solid cores that will go inside the mousse.
  3. Melt White Chocolate with Cream and Flavoring: Heat half of the heavy cream gently with added zest or flavoring when desired, then pour this warm cream over the white chocolate to melt it smoothly.
  4. Add Gelatin and Chill: Bloom gelatin in a small amount of water, then stir into the melted chocolate and cream mixture. Add the remaining chilled cream and any extra purée or liqueur to the mix. Blend thoroughly until smooth, then chill the mousse mixture overnight for proper set and texture.
  5. Whip the Mousse: The following day, whip the chilled mousse until soft peaks form to create a light and airy texture ideal for molding.
  6. Assemble the Pastries: Fill silicone fruit molds halfway with the whipped mousse. Insert the frozen fruit purée core into the center, then fill the rest of the mold with mousse to encase the frozen insert fully.
  7. Freeze the Pastries: Freeze the filled molds for at least 6 hours or until the mousse is fully solidified, ensuring they hold their shape upon unmolding.
  8. Unmold and Decorate: Carefully remove each fruit-shaped dessert from the silicone molds. Spray them with matching velvet cocoa butter or glaze in the corresponding fruit color to enhance realism and texture.
  9. Final Touches and Storage: Add edible stems or leaves to complete the fruit appearance if desired. Store the finished pastries in the freezer until ready to serve, maintaining their structure and freshness.

Notes

  • Ensure gelatin is fully bloomed before adding to the mixture to avoid lumps.
  • Pectin is used only for fresh fruit purées to help achieve the right consistency in inserts.
  • Using silicone molds specifically shaped like fruits is essential for the signature look of these pastries.
  • Chilling the mousse overnight is key to proper setting and easier whipping.
  • Handle unmolding gently to maintain the delicate shape of the pastries.
  • Match the cocoa butter spray color carefully to mimic natural fruit tones for best visual appeal.
  • Allow sufficient freezing time to ensure inserts and mousse are fully firm before assembly and serving.

Keywords: fruit mousse pastries, fruit shaped desserts, white chocolate mousse, gelatin mousse, cocoa butter spray, elegant fruit desserts, frozen mousse desserts

Find it online: https://amayaharis.com/fruit-shaped-pastry-delights-with-colorful-cocoa-butter-sprays-recipe/