What is confit

What is confit?

Confit is a pastry term from French cuisine. For confectioners, confit is a berry-fruit puree that is boiled with sugar and gelatin (or an analogue of gelatin) to fix it in jelly. In other words, according to French confectionery terminology, confit is a jam for assembling a cake, so that it is tasty, will look great, will not fall apart when cut and will have the desired strength.

How does confit in the confectionery industry differ from confit for cooking?

In French state cooking, confit most often refers to the process of slowly cooking meat and fish products in thick fat or broth at a low temperature (up to 100°C), called simmering. Because the cooking process requires a lot of time and good culinary knowledge and practice, dishes prepared using this technology are rightfully considered unique and deservedly expensive.

In addition, confit is also a method of long-term preservation of meat and meat products, which is also very popular in France, especially in the southern regions. Experts believe that this word comes from the abbreviation of the French words >confire', which means 'candied', 'pickled', but due to the long history there are no common views on this matter.

It is also assumed that the word confit for confectionery production came into use even earlier - since the Middle Ages and is an abbreviation for the word 'confiture' or 'candy', but no one doubts that it is of French origin.

How to create berry confit from strawberries for a cake without the help of others?

One of the not very complicated recipes for making confit from strawberries and using just a few additional ingredients can be described very simply.

Ingredients needed to make strawberry confit

200 grams of frozen strawberries.
50 grams of sugar (1/4 cup).
50 grams of water (1/4 cup).
5 grams of powdered gelatin or another thickener (natural thickeners such as agar-agar, xanthan (E415 - Natur Emul Sosa), pectin (E440), any of which can be purchased on this website at a good price!) .

Necessary tools and equipment for manufacturing

Blender.
A saucepan is a medium saucepan for cooking berry syrup.
Pastry ring with adjustable radius for forming jelly confit.

Making confit according to a recipe (using instant confectionery gelatin)

It should be noted that the taste will vary significantly depending on the properties of the gelling agent.

In addition, vegetable eaters try to avoid using gelatin because of its animal origin. One substitute for vegetable eaters is Natur Emul from the Spanish company Sosa, but other gelling agents available on the website are also suitable. (Agar-Agar, Pectin, ...)

Prepare gelatin. We dissolve or soak gelatin in water (30 g out of 50 g, which is allotted for the entire recipe, and since the soaking ratio is 1:6, then for 5 g of gelatin a completely sufficient amount of water will be 30 g), without bringing it to high temperatures so that it did not lose parameters (up to 60°C).
Defrost the berries. It is convenient for us to use a microwave for this purpose, but there is no need to drain the juice acquired as a result of defrosting, because it is tasty and will have to be cooked with it in the future.
Beat the berries with sugar in a blender, add the remaining water and start cooking in a small saucepan.
Cooking process. Continue cooking the berry mixture over low heat and bring to a boil evenly.
After the mixture has boiled, cool it to at least 60°C so that the gelatin can be added.
Add gelatin to the mixture and stir.
To properly form the confit, we use a pastry ring of the required radius. We cover the bottom of the ring with film, place it on a stand and pour the purchased thick solution into it. And put it in the refrigerator for 3-4 hours to stabilize.

We congratulate you! The strawberry confit for decorating the cake is ready.

Now all that remains is to separate it from the ring and film and place it correctly on the cake. The bottom film can be moistened with slightly warm water to make it easier to remove.

From the Confectioner Group company on this website you can make a purchase and order fast delivery of all confectionery accessories and necessary food ingredients from recognizable European brands at a good price!

Blog of Maria Snow White

Strawberry confit

Hi all. Now I will share with you a proven recipe for interiors for mousse and sponge cakes, which hold their shape perfectly and do not leak. This is especially important on the eve of the summer holidays, when the heat can ruin the shape of any cake.

Confit is a French word that I heard for the first time relatively recently and became terribly interested in. Strawberry confit, by the way, is the most common option, but, as you realize, the inside can be made from all berries and fruits. As usual, I will tell you the essence of production, and then everything depends only on your imagination.

So, confit is fruit and berry puree boiled with sugar, with the addition of a gelling agent - gelatin. As a result of this process, we get an indescribably strong structure that will not disturb the assembly of the cake. And, most importantly, it will look very beautiful when cut. If you are tired of watching fruits or berries practically fall out under the weight of the cakes, then this recipe is for you.

How to create berry (strawberry) confit at home, recipe with photos step by step.

170 gr. berries (I used frozen strawberries)
40−50 gr. sugar (depending on the acidity of the berries you choose)
25 gr. water + 30 gr. for soaking gelatin
5 gr. gelatin

First, a few words about gelatin. It is best to use either sheet or instant Dr. Oetker. At one time I experimented and took other companies, but I didn’t find the best option. The result depends on the properties of gelatin; if gelatin is cheap, then, firstly, this will affect the structure of the confit, and, secondly, on its taste, therefore, gelatin is a component of animal origin. If you don’t want to smell any foreign odors in your cake, then I advise you not to skimp on gelatin. This one is good, tested.

Sheet gelatin is the easiest to work with; it can be soaked in cool water without measuring grams, because it will absorb exactly the amount of water it needs. The most common version of this gelatin is this. You can buy it in confectionery stores.

We work with ordinary gelatin according to the instructions written on the packaging. There is only one rule here - gelatin must not be overheated. At temperatures above 60-70 degrees it loses its characteristics.

139 Explanations

Maria, it's a good day! Thank you so much for such a detailed recipe! I love that you share useful tips and your experiences! And absolutely thank you for your blog. I came across it by chance when I found a certain recipe on the Internet... And now you are in my bookmarks) I’m looking for your updates. Thank you for what you do.

Hello Marina. Thank you for such words, after such explanations I want to write even more)

Hello, is butter cream ok? (Butter + condensed milk)

Maria, please tell me, can this biscuit be baked in a slow cooker?

Maria, hello!
Is it possible to replace gelatin with agar? If yes, in what proportions? Thank you!

Hello Ekaterina. Naturally it is possible. For this size of berries you will need a little more than half a teaspoon. Only the scheme will be different. We need to immediately put everything together in a saucepan (berries, sugar, water, agar) and after boiling the mass given to us, hold it for a minute or two on the fire in order for the agar to work.

Hello Maria, I don’t quite understand the freezing process (((can I make it simpler? I need to decorate the confit cheesecake, will it be delicious and wonderful with currants?

Hello. For cheesecake, the sequence is as follows: prepare the cheesecake, cool it. Prepare the confit, put it on top of the cheesecake, you can put it in the freezer for 40 minutes so that the layer sets faster. Or you can just throw it in the refrigerator, but then it will take more time. After complete hardening, remove the mold and serve)

Hello! And if the confit is on agar, then it must be placed on the cheesecake while it’s still hot? Will it freeze at 40 degrees? Will the cheesecake melt with all this?

No, it won't melt)

It’s a nice day, tell me, how should I add sheet gelatin to the berries? Do I immediately remove it from the stove or wait until it cools down a bit?

Maria thank you for the recipes

For some reason I don’t understand that the composition states twice about gelatin, points 3 and 4. Didn’t realize?((

In point 3 the required amount of water is indicated, 25 g in the pan for the strawberries and 30 g for soaking the gelatin.

Maria, on the screensaver of this recipe there is a photo of a very beautiful, as I realized, cheesecake. Share the recipe. I searched through the blog but couldn’t find it))

Hello, this is just a photo for the screensaver. There is a recipe for New York cheesecake on the blog. Prepare it and top with confit.

Hello Maria! Is it possible to not freeze the confit, but put it in the refrigerator?

Are you cooking?

All about culinary art...

Duck confit - preparing the most delicious delicacy

Confit de canard is a traditional French dish. In fact, confit is one of the ancient methods of preserving meat and poultry. With the help of fat, such products are stored for months, but this is not its main advantage. The confit recipe is truly delicious and versatile. The real “brand” of French cuisine is usually called duck confit, which has become a delicacy and is recognized by thousands of people around the globe. Now we will figure out how to prepare a unique restaurant dish step by step at home.

Duck confit recipe

The duck confit recipe consists of fairly common ingredients:

Fat duck – 2 kg, only duck legs can be consumed;
Duck fat – 1 kg, obtained during the manufacturing process;
Vegetable oil (useful if there is a lack of fat);
Allspice – 1 tsp;
Shallots – 2 pcs.;
Salt (coarsely ground) – 3 tbsp;
Garlic – 2-4 cloves;
Thyme – 1 bunch;
Rosemary – 1 bunch.

Making a dish involves many steps and the cooking itself is quite labor-intensive. But our photos will help you create everything correctly and, as a result, a unique confit duck will become the favorite of your household.

{Instructions} for production:

Step 1 - preparing the duck

Since traditional duck confit is cooked in fat, the thighs and legs of the bird are best suited for it, but there are no serious restrictions. You can take the whole duck and start making it.

First, cut the duck, trim off excess fat, leaving the skin intact if possible.
After processing, wash the bird and dry it with a disposable cardboard towel.

Step 2 – marinating the duck

Now rub the duck well with spices, having previously mixed salt, pepper, rosemary and thyme.
Place the processed poultry in molds, cover them with lids (you can use cling film), and place them in the refrigerator. The duck must stay there for at least 12 hours.

Step 3 – fat preparation

Before preparing a whole bird, you need to cook the fat. If there is no melted material purchased in advance, then it will need to be heated independently. All the fat removed from the bird will do here, nothing if it includes the skin. Cook over low heat, draining excess fat from time to time. Do not touch the pieces of fat themselves, do not stir or turn over under any circumstances - you will get fried cracklings. The combustion process will take quite a long time, but the excess fat can be frozen and consumed more than once later. It is very useful and is suitable for the recipe of almost all dishes.

If you are going to prepare confit only from duck legs, then you can skip this step; you will only need sunflower oil for making it.

Step 4 – cooking duck confit

After marinating, wash off the remaining spices from the bird and place tightly in prepared baking dishes (it is best to use ceramics).
Add the other ingredients included in the recipe: place garlic cloves, pieces of shallots, thyme and rosemary sprigs inside between the duck parts, sprinkle with peppercorns.
Next, fill it all with fat (if it was not enough, add vegetable oil), covering all the ingredients one hundred percent with fat, and cover tightly with a lid. If you are preparing confit from duck legs, then forget about the fat and fill the contents of the mold one hundred percent with oil.
Place in an oven preheated to 150 degrees for 2-4 hours (depending on the number of birds and the thickness of the walls of the molds).
After baking, remove all the spices, garlic and onions, leave the dish for a few minutes on a cardboard towel to remove excess fat.

You can create all this in a frying pan, “on low heat.” Cook for several hours without letting the fat (or oil) boil.

Cooked confit duck acquires a golden crust and falls off the bone perfectly. The bird must be stored in the refrigerator; you can put it in jars, previously filling them with warm duck fat.

Step 5 – submission

Confit leg, then before serving it must be fried over medium heat on both sides.
If the bird has been in the refrigerator for a long time, before serving you can bake it along with fat, vegetables, fruits or even berries (apples are often used).
Duck leg confit is very tasty and goes well with mashed potatoes, barley, mushrooms, stewed cabbage and other side dishes. The dish is traditionally served on a bed of garlic and shallots, seasoned with spices and fresh herbs (arugula, lettuce, parsley, etc.).
Cool confit is perfect for sandwiches - just take the meat into pieces and spread it like pate on bread. Ready!

Confit leg with honey

Duck leg confit with honey receives ecstatic responses from tasters around the world. So why not try this delicacy for you too? The manufacturing process itself remains the same, but before serving, the duck will need to be basted with honey glaze. It will be useful for you:

70 ml. honey;
10 gr. cinnamon;
2 gr. saffron;
5 gr. ground pepper.

Method for preparing honey leg confit:

To make honey glaze, mix honey and 2 tbsp in a saucepan. l. water, add spices and bring the mixture to a boil.
Then reduce the heat and cook until the honey slightly darkens (it will also become denser), then turn off the heat.
The hot glaze should be poured over the duck just before serving, and the remainder should be used as a sauce, having previously been mixed with water to taste.

One way or another, the leg of confit is a unique French delicacy that decorates any table. We recommend you try it!

Video: Duck confit from chef Ilya Lazerson

Factory Confit

In 1944, to expand production, the food processing plant was allocated a building in the center of the town that is now familiar to all Yekaterinburg residents. But this building required so many renovations that the move into it took place only in 1946. By this time, the confectionery creation had become decisive, although the enterprise began to be called a confectionery factory in the dawn of 1949. Starting this year, a modern branch of production is gradually being created in our town with industrial technologies and machines that have finally replaced manual labor. The confectionery factory developed as a versatile enterprise producing a wide range of caramels, sweets, cookies and waffles. Having surprisingly quickly mastered the latest technology, the confectionery factory team began to work rhythmically, not only increasing production volume, but also improving technology and developing their own new varieties of candies. Thus, with the hands of trained workers, professionals - technologists, mechanics, economists, the glory of the products of Sverdlovsk confectioners was created. The factory received a wave of various awards, and in 1964 it was awarded the then significant title: “Communist Labor Team”.

But, even having increased production in 20 years from 2 thousand to 10 thousand tons per year, the ancient factory could not meet the needs of the region. Therefore, a brand new factory was built - the future confectionery factory No. 1, the modern company CONFI. The decision to build it was made back in 1950. In 1951, a plot of land was allocated for the new building on the outskirts of Sverdlovsk along the first kilometer of the Siberian Highway. This construction lasted fifteen years, from 1952 to 1967, for an incredibly long time, then stopping, then resuming construction. And only on September 27, 1967, by the decision of the state acceptance committee, the Sverdlovsk confectionery factory No. 1 with a production capacity of about 23,000 tons of confectionery products and over 3,000 tons of semi-finished products was put into operation.

Read also: Turkish baklava

At the time the factory was put into operation, its staff consisted of only 50 people, but in just three months of its own work in 1967, just in time for the New Year holidays, 432 tons of sweet products were produced. In that distant year, the factory produced caramel and dragees, sweets and cookies, waffles and marmalade, and, of course, chocolate.

The new creation was created as universally suitable, capable of providing the region of the Urals and Western Siberia with a wide range of confectionery products: chocolate, candies, caramel, cookies, waffles, marmalade. The planned production volume was 24 thousand tons per year. But with the commissioning of the factory, which received the name Sverdlovsk Confectionery Factory No. 1, new problems arose that hampered the upcoming development of production. Almost all the equipment had not yet been installed, there were no warehouses or utility rooms. But the most important thing was that there were not enough people, both simply workers on the assembly line and trained professionals. They reluctantly went to the factory because of low wages and lack of housing. Obstacles clung to one another and it was difficult to find a way out. But over the course of two years, the equipment of the factory was completed; from the old factory, which became confectionery factory No. 2, tens of well-trained professionals and trained workers came to the new establishment. They taught technological subtleties to yesterday's graduates of the food industry technical school, and began to train workers in their vocational school.

To set up the technological equipment, specialists from Moscow and Leningrad were invited to Yekaterinburg, who not only worked out all the technological processes on the new confectionery equipment, but also helped in training the factory staff specifically at the workplace.

The results were not expected; in 1974, Sverdlovsk Confectionery Factory No. 1 reached its planned capacity and began to rhythmically increase production, not only fulfilling the plan for production volume but also constantly delighting customers with various news. It seems that in a planned economy, when every confectionery factory was guaranteed sales of its products, there was no particular interest in improving the properties of products or developing new recipes. But already from the beginning of the 70s, the factory began to intensively introduce the latest types of products into production, including its own developments. And for the first time, the factory received the “Property Symbol”, the highest product rating at that time, in 1972. for “Lux” chocolate and “Meteor” candies. In 1976, the factory became the head (located at the head) enterprise of the Sverdlovsk production association of the confectionery industry, which also included factory No. 2, Nizhny Tagil and Kamensk-Ural factories. With the commissioning of an extension to the main building in 1981, the factory immediately increased its production capacity by 3 thousand tons per year. The rhythmic work of the company allowed it to invest funds not only in the development of production, but also in the social sphere: two residential buildings, a dormitory were built, and its own kindergarten was established.

In 1980, Sverdlovsk Confectionery Factory No. 1 received the right to produce products with Olympic symbols, becoming the official supplier of sweets for the Moscow Olympics, and thus left another noticeable mark in the history of the development of the Russian confectionery industry.

The factory staff took an active role in all-Union competitions, shows and competitions. Almost all employees were awarded orders and medals. And the title “Best Team of the Ministry of Food Industry” was awarded to several teams of the factory once a year.

The challenge banners of the Ministry of Food Industry and the Central Committee of the CPSU were left for eternal storage at the factory.

Since 1990 A new period begins in the development of the confectionery factory. It becomes a rental enterprise (the modern name is the CONFI company, recorded in 1991). And although, due to sudden changes in the political and economic life of the country, the lease lasted only until 1993, the factory gained experience of independent work without the tutelage of the Ministry. This experience helped the company survive the economic recession, when the fall in production in the Russian confectionery industry reached 60%.

Privatization was carried out in 1993. A closed joint stock company “Company CONFI” was created. The company maintained its production level, established its own distribution network and significantly expanded the markets for its own products, including the Zharky Chocolate restaurant. Thus, the factory became one of the pioneers in creating a network of branded trade in the town of Yekaterinburg.

It was then that a unique product was developed and launched on the market - instant cookies “Malyshok” for baby food.

A lot of money was invested in the development of production. A major reconstruction was carried out in the biscuit and marmalade workshop, where the latest production lines for crackers, baby food, and baked goods were installed. With the construction of the new building, the opportunity arose to transfer the production from a branch of the office (former No2 factory) to the main building. The corrugated packaging workshop received new premises and new equipment.

The company’s work has been marked by international merits: “Torch of Birmingham” and “Golden Mercury” (USA (United States of America - a state in North America) ), Prize “For Property” (England) and other merits. The company's products have been awarded diplomas at Russian exhibitions more than once. Twice (based on the results of 1996 and 1997) JSC "Company CONFI" was awarded as a leader in business in our Sverdlovsk region.

In August 2002, the Confi factory became the flagship of the SladCo Confectionery Association, which also included the Volzhanka (Ulyanovsk) and Zarya (Kazan) confectionery factories. And in 2006, our factory continued its own glorious path in history under new sails, becoming part of the Norwegian concern ORKLA. In December 2011, as a result of a new investor merging the confectionery companies he had acquired in Russia into a single company, the SladCo Confectionery Factory in Yekaterinburg continued to operate as a branch of the Orkla Brands Our Homeland Open Joint Stock Company.

During this period of time, the factory in Yekaterinburg was repurposed to a greater extent for the production of biscuit products. With the arrival of the newest investor in 2015, the factory returned to its historical name - Confidy Confectionery Factory, becoming part of one of the largest holdings of the Russian confectionery market - the Slavyanka Confectionery Association.