Beignet

Combine sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) in a bowl
Whisk in a small amount of milk to dissolve the dry ingredients.
Heat remaining milk on the stove.
Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
Bring to a simmer, stirring constantly; cook for about 1′.
Remove from heat; transfer to a storage container, cover and refrigerate.
Once cool incorporate with the PreGel Chocolate-Hazelnut Traditional Paste until the pastry cream is well combined.

Remove the stems of the strawberries and cut in half, place the fresh strawberries, raspberries, PreGel Mint – White Traditional Paste and simple syrup in a bowl over a double boiler.
Cover with plastic wrap and let the juices from the strawberries release.
Pour the mix through a superbag.
Reserve 500 grams of the liquid and cool.
After cooling the liquid slightly, add PreGel Five Star Chef Pastry Gelatin Base, mix well until all powder is dissolved with a whisk.
Pour into desired mold and freeze until set.

In a 5 quart mixer, blend all dry ingredients.
Continue by adding all the wet ingredients.
Whip the egg whites and sugar to stiff peaks, and fold into the batter.
Pipe into mold half way up and freeze.
Place Chocolate-Hazelnut Pastry Cream in a piping bag and pipe a small even amount on top of the frozen beignet batter.
Return to freezer until set.
Finish with another layer of beignet batter and return to freezer until the beignet is fully frozen or until needed.
Heat up the frying oil and fry until a nice golden color is achieved.