FRUIT FILLING AND JELLIES

In pastry making, jelly is used to glaze and add shine to the surface of many desserts, particularly tarts.

Fruit fillings, however, has a different meaning in professional pastry terminology compared to common language. It refers to a sweet, soft, and spreadable preparation made with whole fruits in the case of small-sized fruits (such as strawberries or raspberries) or chopped pieces for larger fruits. The fruit is gently cooked (often steamed) and suspended in a soft jelly. Typically, the fruit content is around 70%.

In everyday language, however, a fruit compote refers to a preparation made from non-citrus fruits, cooked in pieces with a sugar and water syrup and variously flavored. According to legal definitions, citrus fruit compote is called "marmalade"!