Cooking with freeze-dried fruit powders

Learn to cooking with freeze-dried fruit powders Cosmo Lyo concentrates flavor, naturally colors your preparations, and reduces water usage. This page includes dosage guidelines, fresh fruit equivalents, and four recipes designed as starting points for your own experiments.

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Guidelines for cooking with freeze-dried fruit powders

Fruit powders can be incorporated into several types of preparations. These ranges provide a starting point based on the recipe's structure, then are adjusted according to the fruit, texture, and desired intensity.

Pasta and cooked dishes

10 to 20 g of powder
per 100g of flour
For biscuits, cakes, muffins and other doughs. Start with a lower setting for a light crumb and gradually increase.

Creams, ganaches and glazes

4 to 8 %
of the final weight
For ganaches, buttercreams, whipped creams and icings. Add the sifted powder while the mixture is still soft.

Meringues and macarons

2 to 5 %
of the final weight
Start with a low dosage to preserve the structure. Incorporate the fine powder at the very end, with as little mixing as possible.

Yogurts and cold desserts

2 to 6 %
of the final weight
For yogurts, smoothies, ice creams and verrines. Let it sit for a few minutes to allow the powder to hydrate before the final adjustment.

These guidelines are not absolute rules. Acidity, fiber, natural sugars, and the fineness of each powder can influence a formulation differently. Always test a small batch before production.

RECIPE 1

Strawberry and haskap marbled cookies

Two fruit-flavored pastes are combined without being fully blended to create a true pink and purple marbled effect. This recipe uses approximately 18g of powder per 100g of flour, a balanced starting point to maintain a tender texture.

YIELD
20 to 22 biscuits

PORTION
45 to 50 g

POWDERS
50 g total

FRESH FRUIT EQUIVALENT
≈ 23 strawberries, 156 haskap berries

Biscuits marbrés fraise et camerise, exemple pour cuisiner avec les poudres de fruits lyophilisés
Préparation de pâtes à biscuits à la fraise et à la camerise avec leurs poudres de fruits
Biscuit marbré fraise et camerise coupé pour montrer sa mie rose et violette

Ingredients

  • 225g of unsalted butter, softened
  • 200 g of granulated sugar
  • 90g of lightly packed brown sugar
  • 1 large egg, at room temperature
  • 5 ml — 1 tsp — of vanilla extract
  • 275g of all-purpose flour
  • 2.5 ml — ½ tsp — of baking powder
  • 1.25 ml — ¼ tsp — of baking soda
  • 2.5 ml — ½ tsp — of salt
  • 25g of Cosmo Lyo freeze-dried strawberry powder
  • 25g of Cosmo Lyo freeze-dried haskap berry powder

Preparation

  1. Preheat the oven to 170°C — 340°F. Line two baking sheets with parchment paper.
  2. Cream the butter, sugar and brown sugar for two to three minutes, until the mixture is smooth and slightly aerated.
  3. Add the egg and vanilla. Mix until fully incorporated.
  4. In another bowl, combine the flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the butter mixture. Mix at low speed only until a dough forms.
  6. Divide the dough into two equal portions using a scale.
  7. Incorporate 25g of strawberry powder into the first portion and 25g of haskap berry powder into the second.
  8. Take a piece of each dough, combine them, and toss them once between your hands. Avoid overmixing to preserve the marbling.
  9. Form into balls of 45 to 50 g and refrigerate for 20 minutes.
  10. Cook for 11 to 13 minutes. The edges should be set while the center remains soft.
  11. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack.

Cosmo Lyo tip: A lightly marbled texture creates more concentrated flavor zones. The contrast between the strawberry and haskap berry also enhances the fruity perception with each bite.

RECIPE 2

Whipped white chocolate, blueberry and lemon ganache

Blueberry powder provides a concentrated fruity flavor and a naturally purple hue without the added water of fruit puree. Lemon adds a fresh note that helps the blueberry flavor stand out.

YIELD
Approximately 630 g

USE
Approximately 12 cupcakes

DOSAGE
Approximately 5.5 %

FRESH FRUIT EQUIVALENT
≈ 654 wild blueberries

Ingredients

  • 200g white couverture chocolate, chopped
  • 120 g of cream 35 %, to heat
  • 280g of very cold 35 % cream
  • 35g of Cosmo Lyo freeze-dried blueberry powder
  • The fine zest of a lemon
  • A small pinch of salt

Preparation

  1. Place the chopped white chocolate in a tall, heat-resistant container.
  2. Heat 120g of cream with the lemon zest until it begins to steam, without boiling vigorously.
  3. Pour the hot cream over the chocolate. Wait a minute, then mix from the center outwards to create a smooth emulsion.
  4. Add the blueberry powder and a pinch of salt. Mix thoroughly, ideally using an immersion blender, without incorporating air.
  5. Add the 280g of cold cream and mix again until homogeneous.
  6. Cover directly onto the surface of the ganache and refrigerate for 8 to 12 hours.
  7. Whisk at medium speed until soft peaks form and the texture is firm enough to be poached.
  8. Use immediately to garnish cupcakes, macarons, cream puffs, verrines or small cakes.

Cosmo Lyo tip: Use approximately 25g of powder for a milder result or 35g for a more pronounced flavor. Whip only until it reaches the desired consistency to avoid curdling the ganache.

Cupcakes garnis de ganache montée au bleuet et au citron
Préparation d’une ganache montée au bleuet avec poudre de bleuet et zeste de citron
Gros plan d’un cupcake garni de ganache montée au bleuet et de zestes de citron

RECIPE 3

Two-tone raspberry and pineapple meringues

This recipe illustrates the use of powders in a very light and low-moisture preparation. The powders are added at the end, in small quantities, to create two colors and two fruity notes without significantly weakening the meringue's structure.

YIELD
28 to 32 meringues

COOKING
95 °C — 200 °F

POWDERS
14 g total

FRESH FRUIT EQUIVALENT
≈ 21 raspberries, 1/12 of a pineapple

Meringues bicolores framboise et ananas préparées avec des poudres de fruits lyophilisés
Préparation de meringues bicolores framboise et ananas avec les deux bases fruitées et une poche à douille
Meringue bicolore framboise et ananas cassée montrant son intérieur sec et croustillant

Ingredients

  • 100g of egg whites, at room temperature
  • 200 g of fine granulated sugar
  • 1.25 ml — ¼ tsp — of cream of tartar
  • A small pinch of salt
  • 2.5 ml — ½ tsp — of vanilla extract, optional
  • 6g of Cosmo Lyo freeze-dried raspberry powder
  • 8g of Cosmo Lyo freeze-dried pineapple powder

Preparation

  1. Preheat the oven to 95°C — 200°F. Line two baking sheets with parchment paper.
  2. Place the egg whites, sugar, cream of tartar and salt in a heatproof bowl.
  3. Place the bowl over a simmering water bath and whisk constantly until the sugar is completely dissolved and the mixture reaches approximately 70°C.
  4. Transfer to a stand mixer. Whisk at high speed until stiff, glossy peaks form and the meringue has cooled to near room temperature.
  5. Add the vanilla, if desired, then divide the meringue into two equal portions.
  6. Sift 6g of raspberry powder onto the first portion and 8g of pineapple powder onto the second. Gently fold only until evenly distributed.
  7. Place the two meringues alternately in a piping bag fitted with a star nozzle, without mixing them completely.
  8. Pipe small meringues of 3 to 4 cm, then bake for 1 hour 30 minutes to 1 hour 45 minutes.
  9. Turn off the oven, slightly open the door and let the meringues dry completely before removing them.

Cosmo Lyo tip: Fruit powders easily absorb moisture. Incorporate them at the very end, avoid overworking the meringue, and store cooled meringues in a perfectly airtight container.

RECIPE 4

Mini Basque cheesecakes marbled with cherry and vanilla

This recipe demonstrates how to incorporate freeze-dried fruit powder into a baked cheese preparation while maintaining a rich and creamy texture. A portion of the mixture is flavored with cherry powder and then marbled into the vanilla base. A light dusting at the end adds a refined visual finish.

YIELD
6 mini cakes

COOKING
230 °C — 450 °F

POWDER
20g of cherry in total

FRESH FRUIT EQUIVALENT
≈ 22 cherries

Ingredients

  • 450g of cream cheese, at room temperature
  • 120 g of sugar
  • 2 eggs
  • 160 g of cream 35 %
  • 8 g of cornstarch
  • 5 ml — 1 tsp — of vanilla extract
  • A small pinch of salt
  • 18g of Cosmo Lyo freeze-dried cherry powder
  • 2g of extra cherry powder for the final sprinkling, optional

Preparation

  1. Preheat oven to 230°C — 450°F. Line 6 muffin tins or 6 individual rings with parchment paper.
  2. In a large bowl, whisk together the cream cheese and sugar until smooth.
  3. Add the eggs one at a time, then stir in the cream, vanilla, cornflour and salt. Mix just until combined.
  4. Take about a quarter of the mixture into a second bowl. Sift the 18g of cherry powder over this portion and mix until the color and taste are uniform.
  5. Divide the vanilla mixture among the molds, then place spoonfuls of the cherry mixture on top.
  6. Gently marble with the tip of a knife or a skewer, without mixing too much, to keep the ribbons visible.
  7. Bake for 15 to 18 minutes, until the top is nicely browned and the center remains slightly wobbly.
  8. Allow to cool slightly, then refrigerate for a few hours before unmolding to stabilize the texture.
  9. Just before serving, sprinkle very lightly with a little cherry powder on top if desired.

Cosmo Lyo tip: To maintain a clean marbling effect, avoid overworking the cherry portion within the vanilla base. The final dusting should be very light to highlight the flavor without drying out the surface.

Mini gâteaux au fromage basques marbrés à la cerise et à la vanille, décorés d’un léger saupoudrage de poudre de cerise lyophilisée
Préparation de mini gâteaux au fromage basques avec appareil à la vanille, appareil à la cerise et poudre de cerise lyophilisée
Mini gâteau au fromage basque coupé montrant son intérieur crémeux marbré à la poudre de cerise lyophilisée

Successfully complete your experiments with powders

Fruit powders are concentrated ingredients. A few simple precautions will help you achieve more consistent measurements and preserve the texture of your preparations.

01

Weigh the powder

A scale allows for a much more reproducible dosage than a measurement by volume, particularly with very fine powders.

02

Sift as needed

Sifting breaks up small clumps and promotes a more uniform color in pastes, creams and chocolates.

03

Increase gradually

Start at the bottom of the suggested range. Add a few grams at a time, checking the taste and texture simultaneously.

04

Make a micro-batch

Before full production, validate a small batch and observe the color, spread, hold and texture after 24 hours.

Frequently Asked Questions

Each formulation reacts differently. These answers will help you choose an initial dosage and adjust your own recipes.

Does fruit powder replace some of the flour?

Not directly. The powder provides fiber, sugars, acids, and fruit solids, but it doesn't have the same structuring properties as flour. Add it first as an additional ingredient and monitor the texture before reducing the flour.

Should I add more liquid to cookie dough?

Not automatically. At moderate dosages, the recipe can remain balanced. If the dough becomes crumbly or doesn't spread well, slightly reduce the powder before modifying the liquids in the formula.

When should you add the powder to a cream or ganache?

In a ganache, it's generally incorporated while the mixture is still fluid to ensure it's well dispersed. In buttercream or stabilized whipped cream, sift it and add it gradually at low speed.

Why do the dosages vary depending on the fruit?

Some fruits, like raspberries or haskaps, have a very pronounced acidity and aromatic signature. Others, like blueberries, may require a higher dosage or a complementary ingredient, such as lemon, to stand out more.

How should the powder be stored after opening?

Carefully reseal the bag after each use and store it in a cool, dry place away from light. Avoid leaving the bag open in a humid kitchen, as fruit powders quickly absorb ambient moisture.

It's up to you to create

Explore Cosmo Lyo fruit powders and transform your signature cookies, cakes, ganaches, icings, meringues, macarons, yogurts and desserts.

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