Suggested Receipes with: Cold Fillings
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 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/
Ingredients Chocolate Cake Doughnuts (Baked) 57 gr. unsalted butter 50 gr. vegetable oil 100 gr. sugar 71 gr. light brown sugar 38 gr. PreGel Five Star Chef Pannacrema Vanilla 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) 2 large eggs 6 gr. baking powder 1.5 gr. baking soda 1.5 gr. ground nutmeg 4 gr. salt 287 gr. unbleached, all-purpose flour, sifted 32 gr. PreGel Cacao Togo (Cocoa Powder) 227 gr. whole milk Chocolate Glaze 85 gr. PreGel Prontociocc Traditional Paste (Chocolate) 28 gr. unsalted butter 25 gr. light corn syrup 6 gr. PreGel Five Star Chef Pannacrema Vanilla Method Chocolate Cake Doughnuts (Baked) Preheat the oven to 220 °C. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, sugars, PreGel Pannacrema Vanilla & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth. Add the eggs, beating to combine. Stir in the sifted baking powder, baking soda, nutmeg and salt. Whisk together the flour and PreGel Cacao Togo. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the dry and making sure everything is thoroughly combined. Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 - 7' before turning them out of the pans onto a rack. Chocolate Glaze Combine together all ingredients in a microwave safe bowl. Heat in the microwave while stirring often. Add extra corn syrup if needed to smooth consistency and desired viscosity. Assembly When the donuts are cooled dip them in the chocolate glaze, add sprinkles and enjoy! Source: http://www.pregelrecipes.com/
Ingredients Vanilla Cake Doughnuts (Baked) 57 gr. unsalted butter 50 gr. vegetable oil 100 gr. sugar 71 gr. light brown sugar 38 gr. PreGel Five Star Chef Pannacrema Vanilla 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) 2 large eggs 6 gr. baking powder 1.5 gr. baking soda 1.5 gr. ground nutmeg 4 gr. salt 319 gr. unbleached, all-purpose flour, sifted 227 gr. whole milk Violet 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 Five Star Chef Pannacrema Violet Meringue 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 250 gr. water 300 gr. sugar 24 gr. PreGel Five Star Chef Pannacrema Violet Method Vanilla Cake Doughnuts (Baked) Preheat the oven to 220 °C. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, sugars, PreGel Pannacrema Vanilla & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth. Add the eggs, beating to combine. Stir in the sifted baking powder, baking soda, nutmeg and salt. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 - 7 ' before turning them out of the pans onto a rack. Violet 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. Meringue In a mixer with the whip attachment, combine the sugar and water. Whip together to dissolve sugar. Add PreGel Albumissimo to mixer and whisk by hand to dissolve powder. Whip on medium-high to high speed until mixture reaches full volume. Add in PreGel Pannacrema Violet and mix to incorporate. Pipe meringue on the bottom of a sprayed donut pan and dry out in the oven at 95 °C until completely dried out. Once cooled store in an air tight container with dry packs for up to one week Assembly When the donuts are cooled dip them in the Violet glaze. When ready to serve place dried meringue on top and enjoy! Source: http://www.pregelrecipes.com/
Ingredients Mint Chocolate Chip Gelato - 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 Mint - White Traditional Paste as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Chocolate Semifreddo 1000 gr. cream 300 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 100 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Mint Chocolate Chip 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) 140 gr. PreGel Mint - White Traditional Paste as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Method Mint Chocolate Chip Gelato - Cold Process Combine all ingredients except for the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) 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. extraction, fold in the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips). Chocolate Semifreddo Warm half the cream in the microwave and add the PreGel Cacaopat Traditional Paste (Chocolate - Unsweet), mixing until smooth. Add the remainder of the cream and PreGel Happy Torte (Neutral Frozen Mousse Base). Whip to full volume. Mint Chocolate Chip Gelato - Hot Process Combine all ingredients except for the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) 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. During extraction, fold in the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips). Assembly Fill a pre-made chocolate cookie pie crust with Mint Chocolate Chip Gelato. Freeze until hard and pipe Chocolate Semifreddo on top using a star tip. Keep in freezer until you are ready to serve. Source: http://www.pregelrecipes.com/
Ingredients 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) as needed chocolate cookie crumbs as needed sugar cookie tombstones Method 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. Extract the gelato and flatten it into the pan. Sprinkle the chocolate cookie crumbs over the entire surface of the gelato. Insert the sugar cookie tombstones into the gelato in an attractive manner. Source: http://www.pregelrecipes.com/
Ingredients Black Currant Sorbetto 2500 gr. water 250 gr. PreGel Black Currant Fortefrutto 10 gr. fresh lemon juice 650 gr. sugar 100 gr. PreGel Dextrose (Sweetening Agent) 140 gr. PreGel Fruttosa Milk Free (Water Base) 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) Frozen Pops as needed PreGel White Chocolate smART Glaze as needed Chef Rubber Food Color Method Black Currant Sorbetto Mix all ingredients together. Blend with immersion blender. Let the mix age and hydrate for 30', or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process. Let the mix age and hydrate for 30', or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process. Pour in batch freezer and freeze. Frozen Pops Pipe Black Currant Sorbetto into desired pop mold, insert stick, freeze completely. Remove pop from mold and store frozen until ready to glaze. Divide PreGel White Chocolate smART Glaze into different bowls and color as desired with Chef Rubber - Powdered Color Black (stir well). Pour different color glazes over. Source: http://www.pregelrecipes.com/
Ingredients Chocolate Lavender Gelato 2500 gr. whole milk 20 gr. dry lavender flowers 1 bag PreGel Chocolate Super Sprint 10 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) Frozen Pops as desired Chocolate Lavender Gelato as desired PreGel Coriandolina Coating - White Chocolate 1 each PreGel Frozen Pop Mold - Tango Method Chocolate Lavender Gelato Combine the milk and the lavender flowers and bring to a simmer. Cover the pot and steep for 30'. Strain out the lavender flower and discard. Mix the infused milk with the remaining ingredients and mix well for 2 - 3' using an immersion blender. Place in a batch freezer and process according to the manufacturer's instructions. Frozen Pops Place PreGel Frozen Pop Mold - Tango into the blast freezer on a pan and allow to freeze for 15 minutes. Fill a piping bag with the Chocolate Lavender Gelato. Remove the mold from the blast freezer. Fill the mold with the Chocolate Lavender Gelato. Insert the wooden sticks into the mold, and then clean the mold with an offset spatula. Return the mold to the blast freezer and allow the pops to harden for at least one hour. Once the frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper. Melt the PreGel Coriandolina Coating - White Chocolate to 30 °C. Remove the frozen pops from the holding cabinet and dip into the PreGel Coriandolina Coating - White Chocolate. Return them to the frozen sheet tray. Return the pops to the holding cabinet for 15' to fully set. Place the frozen pops in display case and serve.