How to Make Your Own Viral Fruit Pastries

Have you also seen the viral fruit pastries that have completely exploded on social media? The fruit-shaped pastries, called trompe l’œil, really do look like real fruit but hide a luxurious filling of mousse, cream, and compote.

At trendy patisseries, people have queued for hours to get a taste, but you don’t have to do that. With the right molds and a little patience, you can bake equally impressive fruit pastries at home all by yourself. Here you’ll find three recipes for viral fruit pastries you just have to try!

Molds for fruit pastries

With the right molds, it’s easy to succeed with your fruit pastries. Here you’ll find molds that are a perfect fit for the recipes below:

Buy the product online: Beck Baking Mold Lemon, Beck Baking Mold Raspberry, Beck Baking Mold Heart, Beck Baking Mold Pear.

Tip! Always freeze the pastries completely before dipping them in chocolate for an even finish.

3 recipes for viral fruit pastries

Raspberry pastry with white chocolate and raspberry compote

Ingredients:

• 250 g raspberries
• 1 tbsp granulated sugar
• 5 dl whipping cream
• 400 g white chocolate
• 180 g cream cheese
• 2 gelatin sheets
• Red food coloring

Here's how:

1. Cook the raspberries and sugar in a saucepan into a compote and let cool.

2. Soak the gelatin sheets in a bowl of water and, at the same time, melt 200 g white chocolate in a double boiler.

3. Heat the cream in a saucepan, but do not let it boil. Add the gelatin sheets and let them dissolve. Stir in the melted chocolate and whisk lightly with an electric mixer. Fold in the cream cheese with a spatula and whisk lightly again.

4. Fill the raspberry molds with the chocolate mousse, leaving a little room at the top. Add the raspberry compote and finish with a little more mousse.

5. Place the molds in the freezer for at least 4–5 hours.

6. Carefully remove the pastries from the molds and set aside.

7. Melt the remaining chocolate and add food coloring until you get a pink color.

8. Insert a toothpick or skewer into the bottom and dip the pastries in the chocolate so they are completely coated.

9. Let the excess chocolate drip off, place the pastries on baking paper, and let set before serving.

Lemon pastry with white chocolate and lemon curd

Ingredients:

• 1 lemon, zest and juice
• 300 g white chocolate
• 1.5 dl lemon curd
• 2 gelatin sheets
• 2 ½ dl whipping cream
• Yellow food coloring
• Mint
  

Here's how:

1. Place the gelatin sheets in cold water for about 5 minutes.

2. Melt 100 g white chocolate in a double boiler and, meanwhile, heat ½ dl cream in a saucepan. Add the gelatin sheets to the warm cream and let them melt.

3. Fold the cream mixture into the white chocolate.

4. Finely grate the lemon zest and squeeze in the lemon juice. Add about 2 tbsp lemon curd and mix.

5. Whip the remaining cream until soft peaks form and gently fold it in. Let cool.

6. Fill the lemon molds with the mousse and 1–1 ½ tbsp lemon curd. Top with a little more mousse and freeze for at least 4–5 hours.

7. Carefully remove the pastries from the molds and set aside.

8. Melt 200 g chocolate and add food coloring until you’re happy with the yellow shade.

9. Insert a toothpick or skewer into the bottom and dip the pastries in the chocolate so they are completely coated.

10. Let the excess chocolate drip off. Place the pastries on baking paper and let set before serving. Top with a mint leaf at the top of the lemon.

Pear pastry with crème brûlée mousse and pear compote

Ingredients:

• 2 ripe pears
• 1 dl granulated sugar
• 1 tsp lemon juice
• 5 dl whipping cream
• 1 dl milk
• 1 vanilla bean (or 2 tsp vanilla paste)
• 3 egg yolks
• 2 gelatin sheets
• 300 g white chocolate
• Green food coloring
  

Here's how:

1. Peel the pears, core them, and cut them into small cubes. Place them in a saucepan with 2 tbsp granulated sugar and lemon juice.

2. Cook over low heat for about 10–15 minutes until the pears are soft. Remove the saucepan from the heat and let the compote cool.

3. Place the gelatin sheets in a bowl of cold water for about 5 minutes.

4. Pour 3 dl of the cream and all the milk into a saucepan. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the saucepan. Bring to a boil and immediately remove from the heat.

5. Whisk the egg yolks with the remaining sugar until smooth. Add the cream mixture while whisking.

6. Pour everything back into the saucepan and gently heat, stirring constantly, until the custard reaches 82–84 °C and thickens slightly. The custard must not boil.

7. Remove the saucepan from the heat, squeeze out the gelatin, and stir it in until completely dissolved. Strain and let cool to room temperature.

8. Whip the remaining cream lightly with an electric mixer. Gently fold it into the custard and mix into a smooth, airy mousse.

9. Fill the pear molds halfway with the mousse. Add about 1 tbsp pear compote to each mold and top with more mousse. Freeze for at least 6 hours, preferably overnight.

10. Carefully melt the white chocolate and add food coloring until you get a nice green color. If needed, add a drop of yellow food coloring for a natural pear tone.

11. Remove the frozen pastries from the molds.

12. Insert a toothpick or skewer into the bottom and quickly dip each pastry in the chocolate.

13. Let the excess chocolate drip off and place the pastries on baking paper. Let set before serving.

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