Suggested Receipes with: Cream Mixes
Ingredients 320 gr. PreGel 5-Star Chef Pastry Select Fig Filling 90 gr. dark rum 70 gr. cognac 80 gr. raisins 45 gr. water 190 gr. all-purpose flour 8 gr. baking powder 5 gr. ground cinnamon 3 gr. ground ginger 2 gr. ground nutmeg 1 gr. ground clove 1.5 gr. salt 150 gr. eggs 200 gr. brown sugar 230 gr. bread crumbs 114 gr. unsalted butter, melted 140 gr. dried cherries 115 gr. dried cranberries 15 gr. PreGel Cinnamon Traditional Paste Method Bring cognac, rum, water and raisins to a boil. Remove from heat and set it aflame, letting the alcohol burn off for about 2'. Place a lid on the pot to extinguish the flame. Add the PreGel 5-Star Chef Pastry Select Fig Filling and Cinnamon Traditional Paste to the liquids and stir. Whisk together flour, baking powder, cinnamon, nutmeg, ginger, clove and salt. Whisk together eggs and brown sugar until well combined. Fold bread crumbs into the egg-sugar mixture followed by the melted butter. Fold in fig mixture followed by the dry ingredients. Fold in dried cherries and cranberries. Place batter into greased, single-serving baking vessels and cover each tightly with aluminum foil. Place the vessels into a stock pot and fill the pot with hot water until the baking vessels are about ½ submerged. Bring the water to a boil, then cover the pot and reduce heat to a simmer. Allow to cook for about 35'. The puddings are done when a knife inserted in the center comes out clean. Remove the vessels from the water and allow to cool slightly. Loosen the edges of the pudding with a knife, then invert to remove the pudding. Source: http://www.pregelrecipes.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 1125 gr. whole milk 150 gr. butter 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 375 gr. whole milk 6 egg yolks 750 gr. sugar 563 gr. all-purpose flour 150 gr. rum Method Heat milk (#1), butter and PreGel Vanilla Velvet Traditional Paste (American Vanilla) almost to a boil. Temper in milk (#2), yolks and sugar. Whisk in all purpose flour. Add rum when cool. Rest mixture over night. Bake at 190 °C for 45'. 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 Chocolate Mousse 150 gr. whole milk 75 gr. cream 180 gr. egg yolks 113 gr. sugar 150 gr. egg whites 338 gr. extra-bitter guayaquil dark chocolate couverture, 64% 600 gr. whipped cream Chocolate Sponge 875 gr. egg whites 14 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 438 gr. sugar #1 11 gr. salt 700 gr. egg yolks 350 gr. whole eggs 175 gr. inverted sugar 175 gr. sugar #2 350 gr. cake flour 175 gr. PreGel Cacao Togo (Cocoa Powder) 175 gr. butter, melted 175 gr. dark couverture, 70% Pastry Cream 1500 gr. milk 450 gr. cream 25 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 163 gr. pastry cream stabilizer (recipe below) 300 gr. egg yolks 150 gr. sugar 125 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) Pastry Cream Stabilizer 179 gr. sugar 9 gr. carrageenan 6 gr. locust bean gum 6 gr. monosterate Pistachio Cream 281 gr. pastry cream (recipe above) 94 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) 31 gr. PreGel Crema Pistachio Traditional Paste (Pistachio & Almond) 219 gr. whipped cream Pistachio Crusty 75 gr. milk couverture, 38.2% 150 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) 150 gr. paillete feuilletine Method Chocolate Mousse Combine milk and cream. Bring to a boil. Temper into the egg yolks, and then cool the mixture on an ice bath. Melt couverture to 55 ˚C. Stir into yolk mixture. Use immediately to fold into mixtures below. Combine sugar and egg whites; whip to medium peaks. Fold ganache mixture into whipped cream. Pour into meringue and fold together. Place in piping bag and set aside for assembly. Chocolate Sponge Make a meringue with the egg whites, PreGel Five Star Chef Albumissimo (Egg White Base), sugar #1 and salt. In a separate mixer, combine egg yolks, whole eggs, invert sugar, and sugar #2. Whip to ribbon stage. Sift together cake flour and PreGel Cacao Togo (Cocoa Powder). Melt butter and couverture; keep warm until ready to use. Fold flour mixture into whipped yolk mixer. Then add the melted chocolate mixture. Then fold in the meringue in two stages. Mix well. Pour into a full sheet pan frame and bake in a deck oven at 180 ˚C. Cut into desired size pieces for verrines. Pastry Cream Combine egg yolks, sugar, and PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process). Set aside. Combine milk, cream, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and pastry cream stabilizer, and bring to a boil. Temper into egg yolk mixture. Return mixture to the pot and carefully bring to boil to cook starch. Remove from heat, pour into sheet pan and cover with plastic wrap. Store refrigerated for later use. Pastry Cream Stabilizer Combine all ingredients together; use as needed in pastry cream. Pistachio Cream Whisk together pastry cream, PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) and PreGel Crema Pistachio Traditional Paste (Pistachio & Almond). Fold into whipped cream. Place in piping bag and set aside for assembly. Pistachio Crusty Melt couverture; combine with PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio). Mix in Feuilletine. Set aside for assembly. Assembly Spoon 10 grams of Pistachio Crusty into bottom of verrine cup. Pipe 15 grams of Chocolate Mousse into verrine cup. Add layer of Chocolate Sponge. Pipe 20 grams of Pistachio Cream into verrine cup. Add layer of Chocolate Sponge. Top with 15 grams of Chocolate Mousse. Garnish with crushed pistachios. Source: http://www.pregelrecipes.com/
Ingredients as desired sliced almonds as desired PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) 1 premade tart shells Frangipane Cream 125 gr. powdered sugar 125 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) 100 gr. PreGel Five Star Chef Almond Paste 250 gr. butter 250 gr. eggs 250 gr. almond flour Meringue 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 250 gr. water 300 gr. sugar Method Frangipane Cream In a 5 quarter mixer with a paddle, cream the butter, PreGel Five Star Chef Almond Paste, and powdered sugar. Slowly continue to add the eggs one by one until completely homogenized. Add the rest of the dry ingredients; beat until light and fluffy. Set aside for assembly. Meringue In a mixer with the whip attachment, combine the sugar and water. Whip together to dissolve sugar. Add PreGel Five Star Chef Albumissimo (Egg White Base) to mixer and whisk by hand to dissolve powder. Whip on medium-high to high speed until mixture reaches full volume. Set aside for assembly. Assembly Fill a premade tart shell with an even layer of Frangipane Cream Top with sliced almonds. Bake at 177 °C until golden brown. Allow to cool completely. Spread PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) on top of the tart. Using the Meringue, pipe a decorative border around the edge of the tart and garnish as desired. Source: http://www.pregelrecipes.com/
Ingredietns as desired Chocolate Accents Chocolate Crust 113 gr. chocolate cookie crumbs Peanut Pie Filling 300 gr. heavy cream 75 gr. butter 151 gr. sugar 358 gr. cream cheese 358 gr. PreGel Peanut Traditional Paste Whipped Cream 60 gr. PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer) 1000 gr. heavy cream Method Chocolate Crust Line a pie tin with the crumbs by pushing them against the bottoms and sides of the tin. Bake at 160 °C for 10 - 12'. Peanut Pie Filling Whip the cream to medium peaks. Using a mix with a paddle attachment cream the butter, sugar and cream cheese. Once cream cheese mixture is smooth add the PreGel Peanut Traditional Paste and mix until incorporated. Fold in the whipped cream. Whipped Cream 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. Use as desired in final assembly. Assembly Pour the premade Peanut Pie Filling into the already room temperature pie crust. Allow to firm in the refrigerator. Pipe as desired on the top of the pie. Garnish with Chocolate Accents by PreGel and toasted peanuts. 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/