Pastry Team USA

Representing the US in the World Pastry Cup

Mara des Bois Strawberry Glaze

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Sugar (1) 142.5 grams
Yellow Pectin 9 grams
Mara des Bois, Strained- Ravifruit 660 grams
Raspberry Puree, Strained- Ravifruit 247.5 grams
Glucose 510 grams
Sugar (2) 142.5 grams
Lemon Juice 60 grams
Total: 1771.5 grams


  1. Bring purees and glucose to 50C. Add the 1st sugar mixed with pectin.  Let sit for 30 minutes.
  2. Add the 2nd sugar and bring to a boil. Bring the mixture to 55B.  Take off heat and add lemon juice.
  3. Glaze at 24C.

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