Suggested Receipes with: Sugarcoats & Colorants
Ingredients as desiredchopped pretzels Macaron Shell 300 gr. icing sugar 300 gr. white almond flour 90 gr. water #1 40 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 90 gr. water #2 40 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 300 gr. granulated sugar 75 gr. water #3 as needed powdered color Chocolate Caramel Ganache 150 gr. heavy cream 15 gr. glucose syrup 150 gr. dark couverture 50% 24 gr. PreGel Caramelllatte Traditional Paste (Caramel & Milk) 25 gr. butter, softened Method Macaron Shell In a bowl, combine water #1 with the first amount of PreGel Five Star Chef Albumissimo (Egg White Base) and whisk well to combine. In a bowl with an electric mixer, combine water #2 and the second amount of PreGel Five Star Chef Albumissimo (Egg White Base) and whisk well to combine. Place on the electric mixer with the whisk attachment. Sift icing sugar and almond flour together. Add powdered color and the first PreGel Five Star Chef Albumissimo (Egg White Base) mix and mix until a paste forms. Combine the granulated sugar and water #3 and cook to 118 °C Pour over whipping PreGel Five Star Chef Albumissimo (Egg White Base) mix #2. Whip until meringue cools to 40 °C Gently add meringue to the almond mixture. Mix until smooth and shiny. Pipe macarons on a sheet tray. Bake in a convection oven on the lowest fan speed at 150 °C for about 12'. Chocolate Caramel Ganache Combine the heavy cream and the glucose syrup and bring to a boil. Put the chocolate and PreGel Caramelllatte Traditional Paste (Caramel & Milk) into a food processor and pour the hot liquid over the chocolate. Process until completely smooth and homogeneous. Add soft butter and process until incorporated. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap. Allow to cool completely. Use as desired for piping. Assembly Pipe Chocolate Caramel Ganache onto the flat side of one Macaron Shell. Sandwich it with another Macaron Shell and press so that the Chocolate Caramel Ganache goes to the edge of the macarons. Roll the macaron edges in chopped pretzel pieces Source: http://www.pregelrecipes.com/
Ingredients as needed pulled sugar ribbon as needed Borage flowers from The Chef's Garden Chocolate Fondant Cream 250 gr. water 100 gr. glucose DE40 400 gr. heavy cream, 38% fat 400 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) Milk Chocolate Gelato 3000 gr. whole milk 150 gr. heavy cream, 38% fat 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 200 gr. white chocolate, melted 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Crispy Chocolate Cake 130 gr. egg whites 80 gr. egg yolks 80 gr. sugar 20 gr. all-purpose flour 1.6 gr. baking powder 150 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) - CET720 25 gr. vegetable oil 50 gr. heavy cream, 38% fat 1 gr. salt Warm Chocolate Foam 500 gr. skim milk 4 gr. PreGel Five Star Chef Pastry Gelatin Base 24 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Chocolate Crumble 100 gr. butter 100 gr. granulated sugar 70 gr. all-purpose flour 30 gr. PreGel Cacao Togo (Cocoa Powder) 100 gr. almond flour 1.5 gr. fleur de sel Cocoa Nib Powder 120 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 80 gr. tapioca maltodextrin 50 gr. roasted cocoa nibs Milk Chocolate Pudding 50 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 150 gr. heavy cream, 38% fat 250 gr. whole milk 63 gr. sugar 25 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 25 gr. egg yolks Chocolate Sauce 200 gr. whole milk 50 gr. glucose DE40 190 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Method Chocolate Fondant Cream In a medium saucepan, combine together the water, glucose and cream and bring to a boil. Pour over the chocolate pistols and homogenize with an immersion blender. Pour into a container and cool over an ice bath. Use as needed in final assembly. Milk Chocolate Gelato Combine all ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Allow to age overnight in a refrigerator or place immediately into batch freezer and process according to machine instructions. Use as needed in final assembly. Crispy Chocolate Cake Combine all of the ingredients in a blender and puree until smooth. Strain the mix through a chinois. Place into an iSi foam canister and charge with three N2O cartridges. Expel the mixture into a Styrofoam cup punched with holes filling it only about half way. Microwave for approximately 55". Remove from microwave and place directly into a freezer to cool slightly. Unmold from the cup once cooled and tear into random sized pieces. Place the pieces into a dehydrator and dehydrate until crispy. Use as needed in final assembly. Warm Chocolate Foam In a small saucepan, bring the milk to a boil while stirring constantly. Pour over the chocolate and blend with an immersion blender until homogenized and smooth. Place the ganache into a blender and shear the PreGel Five Star Chef Pastry Gelatin Base and PreGel Five Star Chef Albumissimo (Egg White Base) into the mixture until just blended. Pour the warm liquid directly into an iSi Thermo Whip and charge with two N2O cartridges. Reserve in a warm water bath until ready to expel. Use as needed in final assembly. Chocolate Crumble Place butter, sugar, flour, sifted PreGel Cacao Togo (Cocoa Powder), almond flour and fleur de sel in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix. Finish mixing by hand creating a smooth dough. Place in the refrigerator until firm. Using a cheese grater crumble the dough and bake on a parchment lined sheet tray at 163 °C. Once cool, reserve in an airtight container. Use as needed in final assembly. Cocoa Nib Powder Place all of the ingredients in a food processor and blend until a powder consistency is reached. Reserve in an airtight container with desiccant packs. Use as needed in final assembly. Milk Chocolate Pudding In a small saucepan, combine together the PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture), cream, milk and sugar, whisking constantly. Bring to a boil over medium-high heat. In a medium sized bowl, whisk together the PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) and egg yolks. While whisking, pour the boiling liquid over the mixture in the bowl and mix until completely homogenous. Pour the mixture back into the pot and whisk constantly over medium-high heat and bring to a boil. Once at a boil, immediately pour the pastry cream out onto a plastic wrap lined sheet tray. Cover with plastic wrap and cool immediately in the refrigerator. Once the pastry cream has completely cooled, place into a bowl and stir until smooth. Place in a squeeze bottle and reserve under refrigeration. Use as needed in final assembly. Chocolate Sauce In a small saucepan, combine the milk and glucose and bring to a boil. Remove from heat and gradually pour over PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture), stirring to combine. Place into a container and cool over an ice bath. Reserve in the refrigerator and use as needed in final assembly. Assembly Using a small brush, paint a line with the Chocolate Sauce on the desired plate. In a piping bag with a St. Honore Tip, pipe an organic shaped line across the plate with the Chocolate Fondant Cream. Place a few small mounds of Chocolate Crumble and the Cocoa Nib Powder around the plate. Place a few small pieces of the Crispy Chocolate Cake on the dessert. In a squeeze bottle, squeeze the Milk Chocolate Pudding into small dots around the plate. Using a quenelle spoon, place a quenelle of the Milk Chocolate Gelato on a small mound of the Chocolate Crumble. Using an iSi® gun filled with the Warm Chocolate Foam, expel a large mound in the center of the plate. Place a very thin, pulled sugar ribbon on the dessert. Garnish with Borage Flowers from The Chef’s Garden and serve immediately. Source: http://www.pregelrecipes.com/
Ingredients Japanese roll 90 ml Milk 1 70 gr. Debic Dairy Butter Constant 140 gr. Flour 240 gr. Egg yolk 80 gr. Eggs 120 ml Milk 2 180 gr. Egg whites 125 gr. Sugar Water-soluble yellow colouring Exotic fruit jam 500 gr. Exotic fruit purée 1 Stalk lemon grass 4 gr. Pectin Vanilla cream 1000 ml Debic Stand & Overrun 80 gr. Sugar 2 Vanilla pods Method Japanese roll Boil the milk (1) and the Debic Butter. Remove from the heat and add the flour. Let it dry slowly over a low heat. Gradually mix in the egg yolks and eggs. Add the milk (2) last. Beat the egg whites with the sugar until stiff. Add the first mixture to the whipped egg whites and spread on a baking sheet. Bake at 180 °C for 20'. Exotic fruit jam Heat the exotic fruit purée to 60 °C together with the lemon grass. Add the pectin, mixed with the sugar (1). Bring to the boil and add the sugar (2). Heat to 103 °C. Pass through a fine sieve and remove the lemon grass. Put to one side. Vanilla cream Whip the Debic Stand & Overrun with the sugar and vanilla pulp. Assembly Spread the exotic fruit jam, followed by the vanilla cream, onto the sponge cake. Roll the sponge and leave to set in the freezer. Cut into the desired shape. Garnish with vanilla cream, using a St. Honoré piping nozzle. Decorate as you wish. Source: https://www.debic.com