bake - July/August 2023 - 42

pastries
Fruit Purées
Bakers will love Lime Zest in recipes such as key lime bars; lime
shortbread cookies; and milk chocolate almond & lime cookies
from Toni Roberts, pastry chef at the Ritz-Carlton Chicago. The
Perfect Purée of Napa Valley, the leading US producer of premium
fruit purées for culinary and beverage professionals, recently
introduced Lime Zest,
joining Lemon Zest and
Orange Zest to round out
The Perfect Purée's family
of zests.
The Perfect Purée is
celebrating the start of
its
35th year. Zesting
fruit by hand can be a
labor-intensive process
(not to mention hard on
the knuckles!) which is
why Orange Zest and
Lemon Zest are especially
revered by bakers
who rely heavily on zests.
With the addition of Lime
Zest, The Perfect Purée
encompasses 41 products
that help busy chefs
maintain quality and consistency
and save time in
the kitchen. Their zests
have crossed into the bar
as well, adding a special zing to craft cocktails and zero-proof
creations.
Lime Zest brings texture, mouthfeel and natural lime flavor
from oil found in the rind to desserts, sauces and more. In cocktails,
it lends more intense lime flavor than juice. The Perfect
Purée of Napa Valley's co-president and chief marketing officer,
Michele Lex, says its creation was the logical next step in the
company's collection of zests.
" Lime Zest will be a valuable time-saver without compromising
flavor, " Lex says. " Lime Zest has been requested by our end
42 < JUL-AUG 2023 | bakemag.com
users for many years and we are happy to finally make it for
them. The flavor will help us broaden our ability to provide premium
and convenient flavor for culinary and beverage innovation
at thousands of establishments nationwide. "
International favors
With their surprising taste and intense flavor, two endemic fruits
- introduced to the international market at the end of the 20th
century - will stimulate the creativity of restaurateurs, pastry
chefs and mixologists all over the world, surprising their customers
by disrupting their taste experience.
For nearly 80 years, Les vergers Boiron has concentrated all its
energy and experience on developing fruit solutions to release
the creative talent of chefs, pastry chefs and mixologists all over
the world. In 1970, Les vergers Boiron invented the first frozen
fruit puree using its unique know-how: rigorous selection of the
best varieties and terroirs, mastery of the art of blending, guaranteeing
a constant flavor season after season, and preservation of
organoleptic qualities with a specific process for each fruit.
Acai: a wild berry from the Amazon delta
Acai was originally used by the Amazon peoples as an alternative
to rice, eaten in the form of a bread to which cassava and
sugar were added. This highly fragile fruit degrades quickly after
being picked, so must be eaten fresh, close to where it is grown.
Now enjoyed all over the world, this " superfruit " is appreciated
for its antioxidant powers and high fiber content.
For their frozen acai puree, Les vergers Boiron use fruit from
the banks of the Amazon delta, in northeast Brazil. This tropical,
humid, marshy region offers all the conditions needed to grow
the trees, which fill up with the nutrients present in the flood water.
A cooperative of 19 producers picks the fruit by hand, over a
period of four months, from mid-August to mid-December.
" Acai is a trendy, healthy fruit with an exotic touch that is
very interesting to work with. I've been impatiently waiting
for it to join the Les vergers Boiron frozen fruit purees without
added sugar range, " comments Thibault Marchand, corporate
chef at Les vergers Boiron. " The purple-coloured puree and
relatively liquid texture reveal notes of black olive, red fruit
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bake - July/August 2023

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