Suggested Receipes with: Semifreddo, Mousse & Desserts
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 Red Velvet Gelato 2500 gr. whole milk 1 bag PreGel Red Velvet Super Sprint Red Velvet Milkshake 125 gr. raw sugar 88 gr. whole milk 100 gr. heavy cream Vanilla Whipped Cream 60 gr. PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer) 1000 gr. heavy cream 30 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Method Red Velvet Gelato Combine all ingredients except candy bars in a large bucket. Mix well for 2 - 3' using an immersion blender. Place in gelato batch freezer and process according to manufacturer’s instructions. Vanilla Whipped Cream Place all ingredients into a metal cup and mix using a milkshake mixer until desired consistency is reached. Red Velvet Milkshake Mix together the heavy cream and PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer) until free of lumps. Continue to whip to medium to stiff peaks. Pipe as desired. Source: http://www.pregelrecipes.com/
Ingredients 600 gr. sweetened condensed milk 300 gr. heavy cream 120 gr. PreGel Chocolate-Hazelnut Traditional Paste as needed PreGel Cacao Togo (Cocoa Powder) Method Combine all ingredients, and bring to a simmer over medium heat. Continue to cook until the mixture thickens and begins to pull away from the pan. Pour onto a Silpat, cover with plastic wrap to prevent a skin from forming, and allow to cool. When cool, gently roll into small balls, and then toss in PreGel Cacao Togo (Cocoa Powder). 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 400 gr. warm water 300 gr. PreGel 5-Star Chef Pastry Select Chocolate Souffle as needed PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) Method Preheat oven to 196 °C. Butter and sugar desired ramekins for baking. Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 30" to dissolve the powder. Mix on high speed for 4'. Pipe mixture into ramekins and bake for 8 - 10'. Top with PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) and serve immediately. Source: http://www.pregelrecipes.com/
Ingredients Danish Dough 310 gr. whole milk 690 gr. bread flour 100 gr. whole eggs 80 gr. sugar 13 gr. salt 9 gr. instant yeast 28 gr. butter 37 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 330 gr. butter Pistachio Filling 250 gr. butter, softened 250 gr. sugar 250 gr. pistachio flour 200 gr. whole eggs 150 gr. flour 50 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) Method Danish Dough Two days before baking Bring the eggs and milk to 18°C. Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with a dough hook at low speed until the dough comes together, 3 - 4'. Increase the mixer speed to medium and continue to mix for an additional minute. Remove the dough from the mixer and place in a proofing container sprayed with non-stick cooking spray. Cover and let rise for about 2 hours. After about 2 hours, loosely shape the dough into a rectangle and place on a parchment lined half sheet pan. Cover with plastic wrap and refrigerate overnight. Make the butter block and also refrigerate overnight. Day before baking Remove the dough from the refrigerator and place in the freezer for about 30'. While the dough is in the freezer, remove the butter block from the refrigerator and soften by hammering it with a rolling pin to a pliable consistency. Remove the dough from the freezer and roll out to a 40x20 cm rectangle. Place the butter block in the center of the dough (short sides of butter touching long sides of dough) and fold the short edges of the dough toward each other to meet in the center. Press the edges together with your hands. Continue with lamination procedure to perform a total of 3 tri-folds to yield 27 layers. Place the dough onto a parchment lined sheet pan and cover with plastic wrap. Put the dough into the freezer for 1 hour to rest, the remove and put into the refrigerator overnight. Baking day Remove the dough from the refrigerator and place in the freezer for about 30'. Remove the dough from the freezer and sheet to 6mm. Spread the pistachio filling along the entire surface of the dough, leaving a one-inch lip at the bottom for the seal. Brush the bottom of the dough with a light egg wash. Roll the dough from top to bottom and seal the dough at the bottom. Cut into one-inch units and lay flat on a baking tray. Proof and bake at 180 °C until golden. Pistachio Filling Cream the soft butter, and then add the sugar and pistachio flour. Add the eggs one by one, cream well and then add in the flour. Add pistachio paste and mix until smooth. Use as needed to fill danish. Source: http://www.pregelrecipes.com/
Ingredients Caribbean Rum Cake 241 gr. all-purpose flour 270 gr. sugar 113 gr. butter, softened 100 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) 7 gr. baking powder 7 gr. salt 113 gr. oil 113 gr. whole milk 200 gr. eggs 113 gr. white rum 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 40 gr. PreGel Malaga Traditional Paste (Rum Soaked Raisins) Glaze 170 gr. confectioner's sugar 30 gr. milk Rum Syrup 113 gr. butter 57 gr. water 198 gr. sugar 113 gr. white rum 5 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Method Caribbean Rum Cake Cream butter in an electric mixing bowl with the paddle attachment. Combine all dry ingredients. Combine oil, milk and eggs. Add dry ingredients to butter and mix to combine. Add oil/milk/egg mixture and mix for 2' on medium speed, scraping the bowl after one minute. Add rum, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and PreGel Malaga Traditional Paste (Rum Soaked Raisins) with the raisins removed and mix for one more minute. Butter and flour a large bundt pan and pour batter into it. Bake at 160 °C for 50 - 55'. Glaze Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more milk to thin glaze. Use immediately. Rum Syrup Boil all ingredients for 5 - 8' until slightly thickened. Assembly Turn cake out of bundt pan and using a brush, apply Rum Syrup to the cake, soaking it evenly. Finish off with the Glaze. Source: http://www.pregelrecipes.com/
Ingredients Double Shot Espresso Cake 648 gr. sugar 260 gr. butter 454 gr. cake flour 454 gr. bread flour 41 gr. baking powder 20 gr. salt 214 gr. eggs 270 gr. milk 648 gr. sour cream 50 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) Cinnamon Crumble 210 gr. brown sugar 112 gr. sugar 4 gr. salt 10 gr. PreGel Cinnamon Traditional Paste - 58472 5 gr. cinnamon, ground 227 gr. butter, melted 350 gr. all-purpose flour Method Double Shot Espresso Cake Cream together butter and sugar. Sift dry ingredients together. Add eggs slowly to butter. Alternate adding dry ingredients and wet ingredients beginning with and ending with dry. Divide mix in half, and mix PreGel Coffee Costa d'Oro Traditional Paste (Espresso) with half. Put the plain batter into the pan first, then swirl the coffee batter into it. Cinnamon Crumble Mix sugar, brown sugar, salt, cinnamon and PreGel Cinnamon Traditional Paste. Add the melted butter and mix until combined. Add flour and mix until combined. Crumble onto top of cake and bake at 180 °C for about 30'. Source: http://www.pregelrecipes.com/
Ingredients Cold Process - Beginner 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) 150 gr. PreGel Ovissimo (Pasteurized Egg Yolks) 400 gr. pancakes as needed silver dollar pancakes as desired syrup Hot Process - Intermediate 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) 150 gr. PreGel Ovissimo (Pasteurized Egg Yolks) 400 gr. pancakes as needed silver dollar pancakes Method Cold Process - Beginner Combine all ingredients except the silver dollar pancakes and syrup 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. Garnish the extracted gelato with the silver dollar pancakes and syrup. Hot Process - Intermediate Combine all ingredients except the silver dollar pancakes 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. Garnish the extracted gelato with the silver dollar pancakes. Source: http://www.pregelrecipes.com/