Suggested Receipes with: Fruit Purees
Ingredients as needed flatbread as needed PreGel Fig Arabeschi (Puréed Figs) as needed caramelized onions as needed blue cheese crumbles as needed toasted hazelnuts Method Spread the PreGel Fig Arabeschi (Puréed Figs) on the flatbread and top with the remaining ingredients. Toast the flatbread in the oven just until the cheese melts and the flatbread is warm. Slice and serve as desired. Source: http://www.pregelrecipes.com/
Ingredients as needed PreGel Cacao Togo (Cocoa Powder) Tropical Fluid Gel 50 gr. PreGel Five Star Chef Pastry Gelatin Base 25 gr. water 550 gr. Boiron Citrus Cocktail Puree 30 gr. PreGel 5-Star Chef Pastry Select Passion Fruit Compound 40 gr. sugar 40 gr. PreGel Dextrose (Sweetening Agent) 18 gr. gellan gum Caramel Orange Cremeaux 25 gr. PreGel Five Star Chef Pastry Gelatin Base 13 gr. water 360 gr. heavy cream 20 gr. PreGel Caramelllatte Traditional Paste (Caramel & Milk) 75 gr. PreGel Caramelllatte Arabeschi® (Caramel & Milk) 10 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 3 gr. fleur de sel 3 gr. orange zest #1 120 gr. egg yolks 3 gr. orange zest #2 Hazelnut Dacquoise 50 gr. hazelnut flour 25 gr. chopped hazelnut pieces 60 gr. egg whites 5 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 60 gr. inverted sugar 15 gr. confectioner's sugar 15 gr. cake flour, sifted Dark Chocolate Mousse 15 gr. PreGel Five Star Chef Pastry Gelatin Base 8 gr. water 190 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 75 gr. milk 75 gr. heavy cream 30 gr. egg yolks 275 gr. semi-whipped cream as needed PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Biscuit Chocolate Moelleux 125 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 125 gr. butter, unsalted 125 gr. whole eggs 125 gr. egg yolks 69 gr. sugar 13 gr. cake flour, sifted 5 gr. PreGel Cacao Togo (Cocoa Powder) Chocolate Sauce 80 gr. water 160 gr. heavy cream 100 gr. sugar 60 gr. glucose syrup (DE 44) 40 gr. PreGel Cacao Togo (Cocoa Powder) 90 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Chocolate Crunchy Disks 100 gr. PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch) 100 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Yogurt Orange Gelato 246 gr. whole milk 37 gr. heavy cream (35% fat) 20 gr. inverted sugar 29 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 20 gr. PreGel Dextrose (Sweetening Agent) 140 gr. sugar 4 gr. orange zest 8 gr. PreGel Neutro (Ice Cream Stabilizer) 500 gr. full fat yogurt Method Combine the PreGel Five Star Chef Pastry Gelatin Base with the water. Whisk well to combine. Set aside to hydrate. Heat the Boiron Citrus Cocktail Puree and the PreGel 5-Star Chef Pastry Select Passion Fruit Compound to 40 °C in a small saucepan. Whisk together the sugar, PreGel Dextrose (Sweetening Agent) and the gellan gum. Add this mixture to the warmed puree in a very fine stream, whisking constantly to avoid lumps. Bring the puree mixture to a full boil. Melt the hydrated PreGel Five Star Chef Pastry Gelatin Base in the microwave. Add this to the boiling puree mixture. Remove the mixture from the heat and instantly strain the mixture onto a ¼ sheet tray lined with plastic wrap. Transfer the sheet tray to the refrigerator and allow the mixture to set completely. Once set, transfer the thickened puree mixture to a food processor and process until completely smooth. Stop to scrape the sides of the food processor frequently to ensure a uniform mixture. Transfer to a small squeeze bottle and reserve for later assembly. Tropical Fluid Gel Combine the PreGel Five Star Chef Pastry Gelatin Base with the water. Whisk well to combine. Set aside to hydrate. In a small saucepan, combine the heavy cream, PreGel Caramelllatte Traditional Paste (Caramel & Milk), PreGel Caramelllatte Arabeschi (Caramel & Milk), PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean), fleur de sel and the orange zest #1. Bring this mixture to a boil. Once boiling, remove from heat and allow the cream to infuse for 10'. Temper the hot infused cream into the egg yolks. Return to the stove and cook to 82 °C. Remove from the heat and strain the mixture through a chinois. Whisk in the orange zest #2. Portion the cremeaux into desired molds and place in the blast freezer. Reserve for later assembly. Caramel Orange Cremeaux Toast the hazelnut flour and the chopped hazelnuts at 170 °C for 10'. Whip to firm peaks the egg whites combined with the invert sugar and PreGel Five Star Chef Albumissimo (Egg White Base). Sift the confectioner’s sugar along with the cake flour and combine with the toasted hazelnut flour and the chopped hazelnuts. Gently fold the dry ingredients into the meringue. Spread the batter into a ¼ sheet tray lined with a Silpat and bake at 170 °C until nicely browned, about 12'. Remove from the oven and allow the dacquoise to cool completely. Reserve for later assembly. Hazelnut Dacquoise Combine the PreGel Five Star Chef Pastry Gelatin Base with the water. Whisk well to combine. Set aside to hydrate. Melt the PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture). Combine the milk and heavy cream and bring to a boil. Temper the hot liquid into the egg yolks. Return the mixture to the stove and cook to 82 °C. Remove from the heat and strain the anglaise. Incorporate the strained anglaise into the chocolate in thirds, whisking well to emulsify. Fold the semi-whipped cream into the chocolate mixture. Pipe the mousse halfway into desired molds. Place the frozen Caramel Orange Cremeaux insert inside the molds, pressing lightly to ensure no air pockets. Cover the Caramel Orange Cremeaux with the remaining Dark Chocolate Mousse. Use an offset spatula to level the molds. Place the molds in the blast freezer until completely frozen. Remove the mousse from the molds and spray with PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) melted to 45 °C. Reserve for later assembly. Dark Chocolate Mousse Combine the PreGel Five Star Chef Pastry Gelatin Base with the water. Whisk well to combine. Set aside to hydrate. Melt the PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture). Combine the milk and heavy cream and bring to a boil. Temper the hot liquid into the egg yolks. Return the mixture to the stove and cook to 82 °C. Remove from the heat and strain the anglaise. Incorporate the strained anglaise into the chocolate in thirds, whisking well to emulsify. Fold the semi-whipped cream into the chocolate mixture. Pipe the mousse halfway into desired molds. Place the frozen Caramel Orange Cremeaux insert inside the molds, pressing lightly to ensure no air pockets. Cover the Caramel Orange Cremeaux with the remaining Dark Chocolate Mousse. Use an offset spatula to level the molds. Place the molds in the blast freezer until completely frozen. Remove the mousse from the molds and spray with PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) melted to 45 °C. Reserve for later assembly. Biscuit Chocolate Moelleux Melt together the PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) and the butter to 50 °C. Combine the whole eggs, egg yolks and sugar in the bowl of an electric mixer and whip on high speed to ribbon stage. Slowly incorporate the melted butter and chocolate mixture. Sift together the cake flour and PreGel Cacao Togo (Cocoa Powder). Remove the whipped egg and chocolate mixture from the mixer. Gently fold in the sifted dry ingredients by hand. Pour the batter onto a Silpat Entremet and bake at 160 °C until set, about 12'. Remove from the oven and allow the cake to cool completely. Reserve for later assembly. Chocolate Sauce Heat the water, cream, sugar and glucose. Add in previously sifted PreGel Cacao Togo (Cocoa Powder) - 70148 and bring to a brief boil. Pour over the couverture and emulsify with the aid of an immersion blender. Strain the sauce and reserve for later assembly. Chocolate Crunchy Disks Place the PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch) in a food processor and process until only small, uniform pieces remain. Combine the ground PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch) with the tempered chocolate and stir until well combined and homogeneous. Spread the mixture on an acetate sheet and then place a second acetate sheet on top. Use a rolling pin to evenly spread and flatten the mixture between the two acetate sheets. Transfer the preparation to the refrigerator to allow it to set completely. Cut out appropriately sized disks and reserve them in the refrigerator for later assembly. Yogurt Orange Gelato Combine the whole milk, heavy cream, invert sugar, PreGel Nonfat Dry Milk (Grade A, Low Heat) and Dextrose (Sweetening Agent) in a saucepan with the aid of an immersion blender and heat to 40 °C. Combine the sugar with the orange zest and PreGel Neutro (Ice Cream Stabilizer). Slowly add this to the warm milk mixture with the aid of an immersion blender. Cook the base to 85 °C. Remove the base from the heat and cool the base to 4 °C. Age the base for at least 6 hours. Strain the base to remove the orange zest. Combine together the aged base and the full fat yogurt with the aid of an immersion blender. Process in an ice cream machine according to the manufacturer’s directions. Reserve in a freezer for later assembly. Final Assembly Pipe a small amount of the Tropical Fluid Gel onto the plate. Place a Chocolate Crunchy Disk on top of the Tropical Fluid Gel. Pipe a small amount of the Tropical Fluid Gel on top of the Chocolate Crunchy Disk. Place a disk of the Hazelnut Dacquoise on top of the Chocolate Crunchy Disk. Pipe a small amount of the Tropical Fluid Gel on top of the Hazelnut Dacquoise. Place the Dark Chocolate Mousse on top of the Hazelnut Dacquoise. Pipe the Chocolate Sauce on top of the Dark Chocolate Mousse. Place a half disk of the Biscuit Chocolate Moelleux dusted with anti-humidity sugar on one side of the Dark Chocolate Mousse. Apply the chocolate garnish to the dessert. Place some caramelized hazelnut pieces on top of the Biscuit Chocolate Moelleux. Pipe some small dots of the Tropical Fluid Gel on top of the Biscuit Chocolate Moelleux. Place a quenelle of the Yogurt Orange Gelato on top of the caramelized hazelnut pieces. Garnish the gelato with a dehydrated and candied orange slice and a dusting of PreGel Cacao Togo (Cocoa Powder). Source: http://www.pregelrecipes.com/
Ingredients 300 gr. sugar 150 gr. glucose 400 gr. heavy cream, warmed 400 gr. apricot puree 80 gr. PreGel 5-Star Chef Pastry Select Peach-Mango Compound 150 gr. butter, room temperature 200 gr. white chocolate couverture Method Combine the sugar and glucose and caramelize. Slowly add in the heavy cream to deglaze the caramel. Once all the cream is added, return to a full boil. Bring to a full boil the apricot puree and the 5-Star Chef Pastry Select Peach-Mango Compound and add to the cream mixture, bring to 106 °C. Leave to cool. Mix in the butter until combined, then add in the melted white chocolate. Pipe the ganache into moulded shells and allow to cool before closing. Source: http://www.pregelrecipes.com/
Ingredients 1/2 sheet LeCoq puff pastry sheet 453 gr. wheel of brie cheese 85 gr. PreGel Fig Arabeschi (Puréed Figs) 55 gr. chopped walnuts, toasted one egg 1 Tbsp water as needed PreGel Cristalberry Arabeschi (Cranberry) Method Slice the wheel of brie cheese in half horizontally and spread a generous amount of PreGel Fig Arabeschi (Puréed Figs) on both side and sprinkle a few toasted walnuts and place both pieces together. Using a rolling pin, roll out Lecoq Puff Pastry Sheet to an 1/8" thickness; place the wheel of brie cheese in center and fold in the corners, making sure that the cheese is not exposed. Combine egg and water for egg wash. Brush the top of the pastry with egg wash and bake at 180 °C for 20' until golden in color. Once cool slice the cheese and serve with a side of bread or crackers, PreGel Cristalberry Arabeschi (Cranberry) and Fig Arabeschi (Puréed Figs). Source: http://www.pregelrecipes.com/
Ingredients 1500 gr. water 1500 gr. PreGel Montericco Natural Strawberry Purée 1000 gr. Boiron Rhubarb Pieces 687 gr. sugar 62 gr. dextrose 225 gr. PreGel Fruttosa (Water & Milk Base - Hot/Cold Process) 25 gr. lemon juice 62 gr. PreGel Strawberry Fortefrutto as needed PreGel Graham Cracker Arabeschi Method Combine together all of the ingredients in a large bucket. Mix well for 2 - 3' using an immersion blender. Allow the base to age for approximately 30' or preferably overnight. Place in a batch freezer and process according to the manufacturer’s instructions. Spread the extracted sorbetto into a pre-baked pie crust and freeze until slightly firm. Pour the PreGel Graham Cracker Arabeschi over the sorbetto and place back in the blast freezer to set slightly. Pipe a decorative border around the edge of the pie with the Vanilla Semifreddo Mousse. Source: http://www.pregelrecipes.com/
Ingredients 800 gr. cream 35% 520 gr. granulated sugar 200 gr. glucose 370 gr. Boiron Raspberry Puree 45 gr. PreGel 5-Star Chef Pastry Select™ Raspberry Compound 60 gr. creamery butter 85% 50 gr. mycryo cocoa butter 4 gr. citric acid Method Combine cream, granulated sugar, and glucose; cook to 110 °C. Add puree and butter; cook to 118 °C. Remove from heat. Add citric acid, cocoa butter, and 5-Star Chef Pastry Select Raspberry Compound. Whisk to combine well. Pour into desired frame and allow to cool. Source: http://www.pregelrecipes.com
Ingredients Strawberry Icing for Doughnuts 500 gr. confectioner's sugar, sifted 170 gr. simple syrup (50/50) 50 gr. PreGel Strawberry Fortefrutto as needed PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) as needed strawberry pastry cream (cold process) Strawberry Pastry Cream Cold Process 175 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process) 500 gr. whole milk 50 gr. PreGel 5-Star Chef Pastry Select™ Strawberry Compound Method Strawberry Icing for Doughnuts In the bowl of a mixer with the paddle attachment, combine together all of the ingredients and mix until homogenous and smooth. Glaze the doughnut as desired. Pipe the Strawberry Pastry Cream into the bottom of the doughnut similar to how you would fill an éclair. Pipe stripes of PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) (finely ground) and garnish accordingly. Strawberry Pastry Cream Cold Process Whisk the PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process) powder into cold milk with PreGel 5-Star Chef Pastry Select™ Strawberry Compound - 82006 until all powder is dissolved and mixture is uniform. Allow to set in refrigerator, at least 1 hour. Before use, hand whisk pastry cream to result in a smooth texture. Source: http://www.pregelrecipes.com
Ingredients Dashi 1000 ml water 12 gr. kombu 25 gr. bonito flakes Wakamé Soup 1000 ml Debic Culinaire Végétop 1000 ml dashi 200 gr. wakamé 100 ml mirin 10 ml soy sauce Sushi rice croutons 100 gr. sushi rice 10 ml rice vinegar 20 ml mirin 200 ml water Taré 125 ml sake 250 ml soy sauce 125 ml mirin Tuna yakitori 30 gr. panko breadcrumbs 400 gr. tuna fillet Finish 3 gr. purple shiso 10 gr. wakamé Method Dashi Make the dashi by infusing water with kombu for 1 hour at 65 °C. Remove the kombu and then add the Bonito flakes. Leave to infuse briefly and then pour through a sieve. Wakamé soup Bring the Debic Végétop to the boil with the dashi and wakamé. Leave to simmer for 30'. Pass through a fine sieve and remove the wakamé. Reduce to the desired thickness. Sushi rice croutons Boil the sushi rice in water. Season with mirin and rice vinegar. Spoon the warm rice into rectangle silicon moulds immediately and leave to cool. Cut the rice into cubes. Flash fry the cubes in olive oil. Coat the rice with the taré. Taré Bring the ingredients to the boil and reduce to two-thirds. Tuna yakitori Cut the tuna into equal-sized pieces. Put them on a skewer. Roll the skewered tuna in the breadcrumbs. Briefly fry the tuna on all sides in a dry pan. Cover in a generous amount of the taré and then sprinkle with panko. Assembly Assemble the yakitori and croutons in deep dishes. Pour the soup on top. Finishing touch Finish with the wakamé and purple shiso. Source: https://www.debic.com
Method Golden vanilla parfait 1000 ml Debic Parfait 150 ml full-cream milk 2 vanilla pods 400 gr. sugar French toast 500 ml Debic Crème Brûlée Bourbon 1 brioche 200 gr. cane sugar Mocha pear 12 small pears in syrup 12 short espresso shots (cold) Red fruit foam bath 500 gr. raspberry coulis 2 gr. xanthan gum (Xantana - Texturas) Method Golden vanilla parfait Grate the vanilla pulp into hot milk and leave to infuse overnight. Mix with Debic Parfait and whip. Pour into small silicone moulds and freeze. Brown the sugar to a caramel colour in a frying pan and pour onto a silicone sheet. Crush and set aside. French toast Warm the Debic Crème Brûlée Bourbon to no more than 45 °C so the cream does not curdle. Soak the slices of brioche in the crème brûlée. Mocha pear Core the small pears and heat the syrup with the espresso coffee. Marinate the pears in this syrup for at least 12 hours. Red fruit foam bath Carefully mix the xanthan gum with the raspberry coulis. Insert an electric froth maker into the coulis to make it bubble. Finishing touch Place a slice of freshly cooked brioche French toast at the bottom of a deep plate. Place the mocha pear beside it and garnish with the red fruit and sparkling raspberry coulis. Roll the vanilla parfait in caster sugar just before serving. Source: https://www.debic.com
Ingredients Crust 500 gr. biscuit slices Wild lemon crème brûlée 1000 ml Debic Crème Brûlée Bourbon 20 gr. wild lemon zest Panna Cotta 500 ml Debic Panna Cotta 100 gr. sour cream Mandarin jelly 400 gr. puree, mandarin 100 ml sugar water 5 gr. leaf gelatin Bergamot meringue 130 gr. bergamot purée 25 gr. protein powder 30 gr. sugar 30 gr. icing sugar Goat's cheese ice cream 550 gr. milk, whole 100 ml Debic Cream 35% 200 gr. soft goat's cheese 160 gr. granulated sugar 25 gr. milk powder, skimmed 150 gr. maltodextrin 5 gr. ice cream stabilizer Pistachio couscous 100 gr. pistachio nuts 10 ml sugar water Finish Blood orange Punnet lime cress Method Crust Use rings with a diameter of 12cm to cut 10 biscuit slices and leave the crust inside the ring. Make another, 8cm diameter ring inside and leave there. Store in the freezer to allow the crusts and rings to cool down. Wild lemon crème brûlée Bring the Debic Crème Brûlée and wild lemon zest to a boil and allow to infuse over low heat for 10'. Pass through a fine sieve and divide the crème brûlée among the biscuit crusts. Set aside in the refrigerator. Panna Cotta Melt the Debic Panna Cotta, mix with the sour cream and cool to room temperature. Arrange on top of the crème brûlée once this has fully set, and then place back in the refrigerator. Mandarin jelly Heat the mandarin purée together with the sugar water and add the pre-soaked gelatin. Bring back to room temperature and arrange on top of the firmed panna cotta. Place back in the refrigerator. Bergamot meringue Whisk the bergamot purée and protein powder together until foamy. Add the sugar and the confectioner's sugar and continue beating for another few minutes. Squirt into small caps and dry in the oven or airing cabinet at 60 °C for 6 hours. Goat's cheese ice cream Mix the stabilizer with the maltodextrin and add sugar. Heat the milk, the Debic Cream 35% and dry ingredients to 60 °C until all ingredients have dissolved. Add the goat's cheese last and combine into an even mixture. Churn the ice cream for 10' and freeze at -21 °C. Pistachio couscous Crush the pistachios and mix with the sugar water until you have a couscous texture. Finishing touch Release the cake by briefly heating the cake rings with the gas jet and arrange on the plates. Top off the dish with the bergamot meringue, fresh blood orange, pistachio couscous and lime cress. Make a quenelle of goat's cream ice cream to accompany the dish. Source: https://www.debic.com