Suggested Receipes with: Chocolate Pralines
Ingredients 200 gr. dairy-free dark chocolate, at least 75% cocoa solids 700 gr. silken tofu 160 gr. maple syrup zest of 1 lime 1 tablespoon vanilla bean paste 1 tablespoon dark rum 1 large pinch of dried chilli flakes 1 large pinch of sea salt Method Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally. Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl. Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 - 2', or until smooth. Add the melted chocolate and pulse until silky and combined. Divide the mixture between little bowls, to make it extra special, I like to use a mixture of espresso cups and cute little glasses. Pop in the fridge for 15' to chill, then serve. Source: https://www.jamieoliver.com/
Ingredients 150 gr. pecan nuts 150 gr. hazelnuts 400 gr. icing sugar 100 gr. cocoa powder ½ a teaspoon fine sea salt 1 tablespoon vanilla paste 4 large free-range eggs Method Preheat the oven to 160 °C. Line two large baking trays with greaseproof paper. Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop. Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste. In another bowl, separate the egg whites, save the yolks for another day, then whisk for 3 - 5', or until soft peaks form. Fold the egg whites into the dry mixture until combined. Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough). Place in the hot oven for 10 - 15', or until crisp on the outside, but still slightly gooey in the middle. Leave to cool for 5' before transferring to a wire rack to cool completely. Source: https://www.jamieoliver.com/
Ingredients 120 gr. granulated sugar 20 gr. all-purpose flour, sifted 60 gr. almond flour 20 gr. PreGel Cacao Togo (Cocoa Powder) 100 gr. egg whites 100 gr. brown butter 20 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 10 gr. 100% chocolate liqueur, chopped Method Preheat the oven to 220 °C (standard oven). Brush metal mold with softened butter and place on a sheet pan. If using a silicone mold, the mold does not require to be brushed with butter. Refrigerate or freeze the molds if using metal to harden the butter. Sift all of the dry ingredients together into a mixing bowl and add the egg whites. Mix together with the whip attachment to combine. Combine the brown butter with the chocolates in a small saucepan and heat gently to melt the chocolates until smooth. When it is very hot, just below a simmer, whisk in the brown butter and chocolate mixture in two additions. Transfer the batter to a piping bag and pipe the batter into desired molds. Tap the bottom of each mold against the work surface to smooth the top of the batter. Arrange the molds on a sheet tray. Place the sheet tray in the oven. Lower the temperature to 180 °C and bake for 20', or until the tops are golden brown and a skewer inserted comes out clean. Immediately unmold and cool on a cooling rack. Source: http://www.pregelrecipes.com/
Ingredients Almond Pate Sable 600 gr. flour 360 gr. butter 240 gr. icing sugar 90 gr. almond flour 6 gr. salt 120 gr. whole eggs Praline Croustillant 60 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) 210 gr. smooth hazelnut praline 105 gr. paillete feuilletine Light Vanilla Pecan Cream 100 gr. 30 Beaumé syrup 160 gr. egg yolks 225 gr. sugar 67 gr. water 115 gr. egg whites 11 gr. gelatin 675 gr. whipped cream 5 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 275 gr. caramelized pecans Chocolate Coffee Cremeux 150 gr. whole milk 150 gr. heavy cream 55 gr. sugar 115 gr. egg yolks 15 gr. PreGel 5-Star Chef Pastry Select Coffee Compound 450 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 150 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 500 gr. heavy cream Method Almond Pate Sable Mix butter and dry ingredients. Incorporate the eggs. Put aside in a refrigerator for a few hours. Spread the paste to 3mm thickness in a sheeter. Place in the tart molds. Set aside in refrigerator. Bake at a 160 ˚C for about 20'. Praline Croustillant Melt the couverture chocolate, add to the praline and incorporate the feuilletine in between two 3mm thick sheets. Light Vanilla Pecan Cream Coat the pecans with 10% 30° baume syrup. Caramelize in the oven at 160 °C , mixing from time to time. Bring the syrup to boil and pour onto the yolks. Cook over a water-bath to 82 °C . Whip with an electric mixer. Create an Italian meringue with the second cooked sugar to 121 °C. Pour on the whipping egg whites. Once the meringue is lukewarm, incorporate the melted gelatin. Fold the pate a bombe into the meringue. Fold in the whipped cream, then the cold pecans. Pour into the bottom of the tart molds. Chocolate Coffee Cremeux Make a custard with the liquids, coffee, egg yolks and sugar. Pass through a chinois and pour on the melted chocolate couverture. Let it cool down to 35 °C . Incorporate the whipped cream. Pour into the tart molds in a smaller size than the bottom tart. Assembly Put Almond Pate Sable on the bottom. Then add a layer of Light Vanilla Pecan Cream. Then add a layer of Praline Croutillant. Then add a layer of Chocolate Coffee Cremeux. Source: http://www.pregelrecipes.com/
Ingredients Choux Pastry 500 gr. milk 10 gr. sugar 6 gr. salt 250 gr. butter, unsalted 250 gr. pastry flour, sifted 500 gr. whole eggs as needed praline hazelnut grains as needed demerara sugar as needed ground coffee as needed powdered sugar, sifted Pipeable Mango Filling 1000 gr. PreGel Montericco Natural Mango Purée 15 gr. PreGel Mango Fortefrutto 80 gr. dextrose 80 gr. sugar 20 gr. gellan gum 4 each gelatin leaves, bloomed Praline and coffee emulsion 300 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) 15 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) 130 gr. espresso coffee, fresh brewed 2 each gelatin leaves, bloomed 3 gr. ground cardamom Pastry Cream 350 gr. PreGel Five Star Chef Pastry Cream Superior (cold process) 1000 gr. whole milk Paris Breast Cream 600 gr. butter, unsalted 300 gr. sugar 450 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) 900 gr. pastry cream (from above) Method Choux Pastry Combine the milk, sugar, salt and butter and bring to a boil. Pour in the flour and cook for a few minutes. Add to the food processor and add the approximate 500 grams of eggs at intervals. Dispense the desired shape with a 1,2cm serrated piping tip and sprinkle with hazelnut grains and demerara sugar combined with ground coffee. Bake in the oven at 180 °C. Pipeable Mango Filling Heat together all of the ingredients except the gelatin leaves in a small pot until boiling. Add the gelatin leaves and mix together until melted. Place in the refrigerator and allow to set. Puree the gel in a blender until smooth, place in a piping bag. Praline and coffee emulsion Dissolve the bloomed gelatin leaves into the freshly brewed espresso, stir until melted. Pour onto the hazelnut praline and at intervals and create a proper emulsion. Add ground cardamom. Reserve in the refrigerator. Pastry Cream In a medium sized bowl, add together the milk and PreGel Five Star Chef Pastry Cream Superior (cold process) and stir together with a whisk. Place plastic wrap on the surface and allow to set in the refrigerator. Once set, whisk the mixture together until smooth. Paris Breast Cream Beat the butter until fluffy, creamy and pale ivory in color. Add the hazelnut praline (sugar and PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) followed by the well-smoothed pastry cream. Mix the three ingredients at room temperature. Assembly Once the choux pastry is baked, cut it in half and fill with the Mango Filling, Paris-Brest Cream followed by the Praline Coffee Emulsion. Source: http://www.pregelrecipes.com/
Ingredients Crunchy Feuillentine 320 gr. PreGel 5-Star Chef Pastry Select™ Hazelnut Superior Paste (Premium Light Roasted Hazelnut) 180 gr. dark chocolate, 64% 340 gr. feuilletine Joconde Sponge Cake 810 gr. icing sugar 810 gr. white almond flour 215 gr. flour 1080 gr. eggs 720 gr. egg whites 110 gr. caster sugar 160 gr. butter Vanilla Punch 225 gr. 30 Beaumé syrup 75 gr. water 9 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Bombe Mixture 420 gr. sugar 150 gr. water 280 gr. eggs 280 gr. egg yolks Dark Chocolate Mousse 350 gr. bomb mixture 300 gr. dark chocolate, 70% 8 gr. leaf gelatin, gold 550 gr. whipped cream, White Chocolate Mousse 350 gr. bomb mixture 300 gr. white chocolate 10 gr. leaf gelatin, gold 550 gr. whipped cream 300 gr. dark chocolate, 64% Milk Chocolate Mousse 350 gr. bomb mixture 300 gr. white chocolate 10 gr. leaf gelatin, gold 550 gr. whipped cream Chocolate Glaze 500 gr. heavy cream 400 gr. 30 Beaumé syrup 100 gr. glucose 200 gr. dark chocolate, 55% 1000 gr. dark chocolate coating Method Crunchy Feuillentine Melt the couverture; add the praline, then feuilletine. Spread mixture in the bottom of the frame on a sheet pan. Joconde Sponge Cake Whisk icing sugar, almond flour, and flour together with the eggs. Whisk the egg whites with the sugar; add this to the first mixture. Add lukewarm, melted butter. Pipe 650 grams sponge cake per 400mm x 600mm sheet. Bake at 200 °C in a convection oven for approximately 9 - 10'. Vanilla Punch Mix all ingredients together cold. Bombe Mixture Combine sugar and water; cook to 118 °C. Combine eggs and egg yolks; lightly whip. Pour over lightly whipped egg mixture. Whip until completely cold. Dark Chocolate Mousse Bloom gelatin in cold water; strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture; mix in remaining bombe mixture Mix in remaining whipped cream. White Chocolate Mousse Bloom gelatin in cold water Strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture Mix in remaining bombe mixture Mix in remaining whipped cream. Milk Chocolate Mousse Bloom gelatin in cold water Strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture Mix in remaining bombe mixture Mix in remaining whipped cream. Chocolate Glaze Combine cream, syrup, and glucose; bring to a boil. Pour over chopped couverture and coating chocolate; mix for 30". Strain through a fine sieve and use at 40 °C. Assembly Spread 250 grams Dark Chocolate Mousse on top of the Crunchy Feuilletine layer in the frame. Top with Joconde Sponge Cake sheet Soak with 150 grams Vanilla Punch Top with remaining Dark Chocolate Mousse, spread evenly Freeze for about 20'. Top with White Chocolate Mousse, spread evenly Freeze for about 20' Top with chopped dark chocolate couverture. Spread 1000 grams Milk Chocolate Mousse Top with a layer of Jaconde Sponge Cake, soaked with remaining Vanilla Punch. Top with remaining Milk Chocolate Mousse, spread evenly, freeze. Top with Dark Chocolate Glaze. Unmold, cut as desired; decorate with macaroons and chocolate ribbons. Source: http://www.pregelrecipes.com