Suggested Receipes with: Sweeteners
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 Pastry 150 gr. plain flour 40 gr. cocoa 25 gr. icing sugar 120 gr. unsalted butter 1 large free-range egg yolk Filling 300 gr. caster sugar 60 ml runny honey 300 ml double cream 45 gr. unsalted butter Nut brittle 50 gr. blanched hazelnuts 100 gr. caster sugar Spun sugar 100 gr. caster sugar 1/2 tablespoon glucose syrup Method Pastry Sift the flour, cocoa and icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs and stir in a pinch of sea salt. Stir in the egg yolk and 45 ml water, then bring together into a dough, add more flour if necessary. Wrap in clingfilm and leave to rest in the fridge for 30'. Preheat the oven to 190 ºC. Line a 25 cm fluted tart tin with the pastry, pressing into the sides. Line with baking paper and fill with baking beads or rice. Set on a baking sheet and rest in the fridge for 30'. Transfer the tin to the oven on the baking sheet for 15'. Roast the nuts for the brittle at the same time, until they are a golden brown. Remove the baking paper and beads or rice. Return the pastry to the oven for 5', or until the base has cooked through. Filling Place the sugar and honey into a pan and set over a medium heat. Once the sugar begins to melt, swirl in circular motions to start the caramel until it’s golden. Remove from the heat, whisk in the cream and butter. Place back onto the heat and whisk until the caramel turns golden brown. Remove and pour into the tart case, then set aside. Nut brittle Line a baking tray with baking paper. Put the sugar in a pan with the thermometer and set over a medium heat. Have your roasted hazelnuts ready. When the sugar starts to gently bubble at the edges, tilt the pan to ensure the sugar melts evenly. Before long, about 3', all of it will be melted. When it gets to 150 ºC, remove the pan from the heat and swirl in the hazelnuts, do not stir with a spoon. Quickly pour it onto the tray and leave to aside. When the nut brittle is cool, chop or blitz in a processor to small pieces. Sprinkle the pieces of brittle over the top of the finished tart. To decorate with spun sugar, heat the sugar and glucose with 50ml water in the same pan, over a medium heat. Allow the sugar to melt, stir for even texture. Heat for 8 - 10', until 150 ºC, then remove and quickly place into an ice bath to stop the process and set aside. Take two forks and pull the sugar out, twirling the forks to make long strands into nests. Alternatively, place a piece of baking paper on your countertop. While holding a long metal spoon with one hand over the paper, pull the sugar from the pan and quickly flick it back and forth over the long spoon, allowing the sugar to form long thin strands, which you can gather. Use these to decorate the top of the tart. Source: https://www.jamieoliver.com/
Ingredients Pain Perdu 250 gr. milk 250 gr. cream 36% 125 gr. egg yolks 125 gr. sugar 15 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) as needed bread Sautéed Pineapple 50 gr. sugar 50 gr. cream 50 gr. butter 10 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 250 gr. pineapple, diced Cinnamon Gelato 1900 gr. milk 600 gr. cream 36% 400 gr. sugar 180 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 120 gr. inverted sugar 80 gr. glucose powder 10 gr. PreGel Neutro (Ice Cream Stabilizer) 6 gr. monosterate 100 gr. egg yolks 100 gr. PreGel Cinnamon Traditional Paste Method Pain Perdu Combine the milk, cream, sugar, yolks and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Cut bread into three inch lengths and submerge in liquid mixture for 24 hours in the refrigerator. Strain bread from liquid and pan sear both ends in butter, then finish in the oven at 120 °C for 20'. Sautéed Pineapple Cook the sugar as a dry caramel in a sauté pan and deglaze with cream and butter. Add pineapple and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Cook until pineapple is tender. Cinnamon Gelato Combine all ingredients and cook to 85 °C. Chill and allow to age in the refrigerator for 24 hours. Batch freeze. Assembly Place Pain Perdu on desired plate. Spoon sautéed pineapple around the bottom. Top with a quenelle of Cinnamon Gelato. Source: http://www.pregelrecipes.com/
Ingredients Traditional Yeast Raised Donuts 375 gr. bread flour, sifted 227 gr. pastry flour, sifted 19 gr. instant dried yeast 319 gr. water 75 gr. whole eggs 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 39 gr. sugar 39 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 10 gr. baking powder 10 gr. salt 114 gr. vegetable shortening Cinnamon Glaze 142 gr. confectioner's sugar 21 gr. light corn syrup 14 gr. unsalted butter, melted 14 - 28 gr. whole milk or water 7 gr. PreGel Cinnamon Traditional Paste Cinnamon Crumble 125 gr. unsalted butter, cubed and chilled 125 gr. sugar 220 gr. all-purpose flour, sifted 65 gr. almond flour 19 gr. PreGel Cinnamon Traditional Paste Pastry Cream (Cold Process) 175 gr. PreGel 5-Star Chef Pastry Select Pastry Cream (Cold Process) 400 gr. whole milk 100 gr. heavy cream Method Traditional Yeast Raised Donuts Combine together the flours and yeast in a mixing bowl fitted with the hook attachment. Add in the water, eggs, PreGel Vanilla Velvet Traditional Paste, sugar, Nonfat Dry Milk Solids (Grade A, Low Heat) baking powder and salt. Mix on low speed for 2'. Add in the shortening and mix on medium speed for 8' or until the dough has reached the intense stage of gluten development. Bulk ferment the dough until it has nearly doubled in size, about 30'. Fold the dough and ferment for another 30'. Roll the dough out on a floured surface until it is ½” thick. Let the dough rest, covered, until relaxed for about 10'. Cut the doughnuts with a ring cutter and place them on a parchment lined sheet tray that has been lightly brushed with vegetable oil. Proof the doughnuts until the dough springs back slowly to the touch of your finger but it does not collapse about 15' or so. Carefully transfer the proofed doughnuts to a deep fryer set at 175˚C and fry until golden brown on the first side, approximately 2'. Turn and fry until the second side is golden and the doughnuts are cooked through, approximately 2'. Lift the doughnuts from the hot oil with a spider, allowing the oil to drain away directly over the fryer. Drain on paper towels before coating or topping as desired. Cinnamon Glaze In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency. Cinnamon Crumble Place all of the ingredients into a mixing bowl fitted with the paddle attachment. Mix until well combined but still sandy. Crumble the mixture onto a Silpat lined sheet pan and bake at 175 ˚C for 12 - 15' or until done. Allow to cool before using. Pastry Cream (Cold Process) Whisk the PreGel 5-Star Pastry Cream Superior (Cold Process) into cold milk and cream until all powder is dissolved and mixture is uniform. Allow to set in refrigerator. Before use, whisk pastry cream gently until smooth and creamy. Assembly When your donuts are cooled make a ½” cut into the side and make a pocket for your filling. Fold in PreGel Peach Arabeschi into the pastry cream and fill the donuts. Dip the top of the donuts into the cinnamon glaze and top with cinnamon crumble and enjoy! Source: http://www.pregelrecipes.com/
Ingredients 450 gr. PreGel Magic Sugar (Isomalt) Method Spread PreGel Magic Sugar (Isomalt) between two silicone baking mats. Bake at 180 °C until completely melted, about 10 minutes. Remove from oven. Allow to cool enough to peel away from mats and shape into desired garnishes or allow to cool completely, peel away from mats and break into flat pieces. Source: http://www.pregelrecipes.com/
Ingredients Doughnuts 750 gr. bread flour, sifted 18 gr. instant yeast 85 gr. sugar 30 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 333 gr. whole milk 12 gr. salt 178 gr. egg yolks 50 gr. PreGel Cinnamon Traditional Paste 125 gr. unsalted butter, softened Coffee Caramel Pastry Cream 100 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) 200 gr. sugar 1000 gr. whole milk 98 gr. PreGel 5-Star Chef Pastry Select Coffee Compound 98 gr. PreGel Caramel Traditional Paste Coffee Caramel Pastry Cream Foam 250 gr. pre-made Coffee Caramel Pastry Cream 66 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 134 gr. skim milk 50 gr. heavy cream 37 gr. PreGel Five Star Chef Pastry Gelatin Base Dark Milk Chocolate Ganache Glaze 474 gr. heavy cream 48 gr. glucose syrup 245 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 105 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) Caramel Glaze as desired PreGel Evolution Glaze - Caramel Raspberry Vanilla Buttercream 250 gr. water 400 gr. sugar 100 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 907 gr. unsalted butter 20 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 150 gr. PreGel 5-Star Chef Pastry Select Raspberry Compound Method Doughnuts In a Kitchen Aid mixing bowl with a dough hook, combine together the bread flour, instant yeast, sugar and PreGel Nonfat Dry Milk (Grade A, Low Heat). Mix for approximately 1 minute on low speed to incorporate the ingredients. Add in the whole milk, salt, egg yolks and PreGel Cinnamon Traditional Paste. Mix the ingredients together on low speed until a soft dough forms. Continue to mix the dough on medium to high speed until the dough begins to pull away from the sides of the bowl. At this stage, stop the mixer and proceed with a gluten test to see if the dough has reached an intense gluten stage. Once the dough is at this stage, continue to mix the dough on medium to high speed while adding in small amounts of softened butter until the dough is uniform in consistency and all of the butter has been thoroughly mixed in. Remove the doughnut dough from the bowl and begin to roll out on a table that has been lightly covered with flour. Roll the dough to thickness of a 1.3 cm. Using a 3” round cutter, cut the dough to create the large circle. Using a 1” round cutter, cut out the center of the circle to create the doughnut shape. Place the cut doughnuts on a lightly sprayed piece of parchment or a Silpat. Place the doughnuts in a proofer set at a temperature between 26-29 °C and final proof the doughnuts just to the point where the dough slightly bounces back. Heat at least 3” of vegetable oil in a large pot to a temperature of 175 °C. Fry the doughnuts for approximately two minutes on each side until thoroughly golden brown and fully cooked. Once the doughnuts have been properly fried, take them out of the oil and place onto a glazing rack that has been lined with paper towels or some sort of absorbent paper. Allow the doughnuts to cool to room temperature before proceeding to the finishing steps. Coffee Caramel Pastry Cream Combine the PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) and sugar in a bowl. Whisk in a small amount of milk to dissolve the dry ingredients. Heat together the milk with the PreGel Caramel Traditional Paste and PreGel 5-Star Chef Pastry Select Coffee Compound 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'. Cover and allow to cool under refrigeration. Coffee Caramel Pastry Cream Foam Combine the PreGel Albumissimo (Egg White Base), PreGel 5-Star Chef Pastry Select Pastry Gelatin Base and skim milk. Mix in pastry cream and heavy cream. Pour into foam gun and charge. Store cold. When ready to consume, fill the doughnut with the desired amount of Coffee Caramel Pastry Cream Foam. Dark Milk Chocolate Ganache Glaze Combine the heavy cream and glucose syrup in a small pot and bring to a boil. Put the PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) and PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) into a food processor and pour the hot liquid over the chocolate. Process the mixture completely until it is smooth and homogenous. Dip the desired doughnut top into the glaze and allow any excess to drip off before inverting the doughnut. Allow the product to set slightly at room temperature. Caramel Glaze Warm the PreGel Evolution Glaze – Carmel to 32 °C, stirring gentle so as not to introduce air bubbles into the glaze. Raspberry Vanilla Buttercream In a mixing bowl fitted with a whip attachment, add the sugar and water and mix to dissolve. Add the PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained. Add the softened butter to the meringue in small additions while mixing on low speed. Add the PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) to the mixture. Add the PreGel 5-Star Chef Pastry Select™ Raspberry Compound to the mixture. Mix until evenly incorporated. Assembly Place the Raspberry Vanilla Buttercream into a piping bag with a Sultan piping tip. Pipe the desired design onto the doughnut that has been glazed with the Dark Milk Chocolate Glaze. Using the iSi Gourmet Whip with the injector tip, fill the mini doughnut hole with the Coffee Caramel Pastry Cream Foam. Dip the top of the filled doughnut hole into the PreGel Evolution Glaze – Caramel and allow any excess to drip off before inverting the doughnut. Garnish the doughnut with PreGel Chocolate Accents chocolate décor. Place the glazed and filled doughnut hole onto the piped design, making sure that it rest securely on the Raspberry Vanilla Buttercream. Garnish the finished doughnut with Pink Citrus Begonias from The Chef’s Garden. Source: http://www.pregelrecipes.com/
Ingredients Suzette Butter 120 gr. butter #1 240 gr. sugar 480 gr. orange juice 48 gr. lemon juice 60 gr. orange liquor 60 gr. PreGel Orange Fortefrutto 120 gr. butter #2 Orange Sorbetto 2100 gr. orange juice 1000 gr. water 550 gr. sugar 100 gr. PreGel Dextrose (Sweetening Agent) 140 gr. PreGel Fruttosa (Water & Milk Base - Hot/Cold Process) 100 gr. PreGel Orange Fortefrutto 20 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) 10 gr. lemon juice 40 gr. PreGel Fibraplus (Fiber Base Texturizer) Method Suzette Butter In a saucepan, cook butter #1 and sugar until it turns a light caramel color. Deglaze with orange and lemon juice, then bring to a simmer, and reduce to 1/3 of its volume. Add the orange liquor and the PreGel Orange Fortefrutto. Whisk in butter #2. Use immediately, or store in refrigerator. Orange Sorbetto Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. If using Hot Process, cook to 85 °C. Place in batch freezer and process according to machine instructions. Assembly Place some Suzette Butter in a frying pan, and melt until hot. Fold crepes into triangles (quarters or eighths, depending on desired size). Place folded crepes in hot Suzette Butter and sauté until warmed through; and completely coated with the butter. Place on desired serving platter and serve immediately with a scoop of Orange Sorbetto. Source: http://www.pregelrecipes.com/
Ingredients Belgian Waffle 180 gr. sparkling water 210 gr. whole milk heated to 60 °C 3 gr. instant dried yeast 2 large eggs, separated 15 gr. sugar 7.5 gr. pastry flour, sifted 90 gr. unsalted butter, melted as needed PreGel Apple Pie Arabeschi as needed PreGel Caramel Topping as needed cinnamon gelato Cinnamon Gelato (Cold Process) 3000 gr. whole milk 150 gr. heavy cream 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 142 gr. PreGel Cinnamon Traditional Paste Cinnamon Gelato (Hot Process) 3000 gr. whole milk 150 gr. cream 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 150 gr. PreGel Diamant 50 (Milk Base - Hot Process) 150 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 142 gr. PreGel Cinnamon Traditional Paste Method Belgian Waffle In a large bowl combine together the sparkling water, milk, yeast, yolks and sugar. Sift all of the remaining dry ingredients and whisk them into the wet ingredients until smooth and homogenous. Add the melted butter. Whip the egg whites to medium firm peaks and fold into the batter. Cover and let it rise until doubled, about 40'. Cook in a pre-heated waffle iron when ready to consume. Garnish the waffle with PreGel Apple Pie Arabeschi, PreGel Caramel Topping and a scoop of cinnamon gelato. Cinnamon Gelato (Cold Process) Combine all ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Place in batch freezer and process according to machine’s instructions. Cinnamon Gelato (Hot Process) Combine all ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Place in Hot Process machine and process according to machine’s instructions. Source: http://www.pregelrecipes.com/
Ingredients Hot Process 3000 gr. whole milk 150 gr. cream 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 150 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 150 gr. PreGel Diamant 50 (Milk Base - Hot Process) 140 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) as needed PreGel Brownie Brittle Arabeschi Cold Process 3000 gr. whole milk 150 gr. cream 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 140 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) as needed PreGel Brownie Brittle Arabeschi Method Hot Process In a large bucket Mix all ingredients. Heat mix to 85 °C. Place mix in batch freezer and process according to manufacturer’s instructions. Upon extraction, fold in PreGel Brownie Brittle Arabeschi Cold Process In a large bucket, mix all ingredients. Place mix in batch freezer and process according to manufacturer’s instructions. Upon extraction, fold in PreGel Brownie Brittle Arabeschi. Source: http://www.pregelrecipes.com/
Ingredients Traditional Cake Donuts (Fried) 2 large eggs 227 gr. buttermilk 44 gr. PreGel Five Star Chef Pannacrema Pineapple 198 gr. sugar 113 gr. cake flour, sifted 418 gr. unbleached, all-purpose flour, sifted 3 gr. baking soda 4 gr. baking powder 4 gr. salt 28 gr. unsalted butter as needed vegetable oil, lard or vegetable shortening for frying Rum Glaze 142 gr. confectioner's sugar, sifted 21 gr. light corn syrup 14 gr. unsalted butter, melted 14 - 28 gr. whole milk or water 8 gr. PreGel Five Star Chef Pannacrema Rum Method Traditional Cake Donuts (Fried) While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you're doing these for flavor, this is not the choice to make). An 8-quart stock pot is an appropriate size cooking co Slowly start to melt/heat the fat over medium heat. You want it to reach somewhere between 180 - 190 °C before you begin to cook. Beat together the eggs, buttermilk, PreGel Pannacrema Pineapple and sugar until light. In a separate bowl, blend together the dry ingredients. Melt the butter, but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter. The resulting dough will be quite soft, but if you keep your work surfaces well sprinkled with flour, you can deal with it. Turn the dough out onto a floured surface, and knead four or five times to make it cohesive. Then with a well-floured rolling pin, roll the dough out until it's about 1,25 cm thick. With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible. When the fat is at the appropriate temperature 180 - 190 °C, lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially sink to the bottom of the pot but will rise shortly. Give them a minute or so on one side, then flip them over and give them another Flip them a third time and cook for another 30". Drain on paper towels (or brown paper grocery bags). Store cooled doughnuts, well wrapped, at room temperature for a couple of days. Freeze for longer storage. Rum Glaze In the bowl of a mixer fitted with the whip attachment, combine together all of the ingredients, adding additional liquid or confectioner’s sugar as needed to adjust the desired consistency. Assembly When the donuts are cooled dip them in the rum glaze, sprinkle with coconut flakes and enjoy! Source: http://www.pregelrecipes.com/