Ingredients El Sabor Nacho Chips Chilli Flavor El Sabor Original Wraps cut in quarters shredded cheese black beans cooked spicy breakfast sausage cooked chopped bacon chopped tomatoes sliced fresh avocado El Sabor Jalapeno Cheese Sauce sliced radishes sliced scallions chopped fresh cilantro 3-5 large eggs scrambled and/or sunny side up serve with: salsa or additional chopped tomatoes, sour cream, lime wedges. Method Turn on broiler in oven to high. Line an ovenproof baking sheet with parchment paper for easier cleanup. Spread out a layer of nacho chips mixed with the cut wraps. Top chips and waffle quarters with black beans and shredded cheese. Place sheet under broiler, about 15 - 20 cm from the heat. Watch carefully, and remove once the cheese has almost completely melted. While the chips and cheese are broiling, cook the eggs. Remove the baking sheet from the oven. If you are using a separate serving plate, slide the chips/cut wraps/melted cheese onto it. Top with cooked breakfast sausage and cooked bacon. Place the eggs on top. Add tomatoes, sliced avocado, jalapeños, radishes, scallions (and cilantro if you want to taint your plate of nachos with that stuff). Source: https://www.elsabor.gr/
Ingredients 6 to 8 graham crackers 6 large flour tortillas Vegetable oil for frying 8 225 gr. cream cheese softened 1 teaspoon lemon juice 1 teaspoon pure vanilla extract 1 cup heavy cream ¼ cup powdered sugar 1 can pie filling any flavor (optional) Method Place the graham crackers in a food processor, and pulse until they are crumbled into fine crumbs. Set aside. Use a 9 cm circle cutter and cut out four to five circles from each of the flour tortillas. Heat 4 inches of the vegetable oil in a pan over medium heat. Make sure the oil is good and hot by testing with a scrap of tortilla. If it bubbles right away, the oil is ready. Using tongs, hold a tortilla circle in the hot oil for 5". Flip the tortilla over and fold in half with the tongs. Hold it folded for 5", or until browned. Flip and fry the other side until crispy. Remove the fried and folded tortilla from the oil. Shake off any excess oil, and dredge the tortilla in the graham cracker crumbs. Set on a pan to cool. Repeat steps 3 and 4 until each tortilla circle is fried, folded, and dredged in graham cracker crumbs. In a medium bowl, cream the cream cheese, lemon juice and vanilla extract together. Add the heavy cream to the cream cheese mixture and beat until fully incorporated. Add the powdered sugar to the cream mixture and beat until stiff and fluffy. Place the cheesecake mix in a gallon-sized resealable plastic bag and refrigerate for 20 - 30'. Cut the tip of one corner off the plastic bag, and pipe the creamy cheesecake filling into each prepared taco. Spoon the pie filling over the top, if desired, and serve. Source: https://www.elsabor.gr/
Ingredients 1 pound ground beef 1 package El Sabor Taco Spice Mix 3/4 cup water 18 ounces El Sabor Nacho Chips Chili 1 cup shredded sharp Cheddar cheese, or more to taste 1 can refried beans 1 cup El Sabor Picante Sauce 1 cup sour cream 1 can pitted black olives drained and chopped 4 green onions diced 1 can sliced jalapeno peppers drained Method Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 - 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 - 10'. Set the oven rack about 15 cm from the heat source and preheat the broiler. Line a baking sheet with aluminium foil. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 - 5'. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers. Source: https://www.elsabor.gr
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 1 pan PreGel Vanilla Gelato 1 box waffle cookies as desired rainbow sprinkles Method Scoop PreGel Vanilla Gelato in between two waffle cookies. Roll the sides in rainbow sprinkles. Freeze until firm. Serve when ready. 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 350 gr. white couverture, 34% 250 gr. PreGel Cocco Snack Arabeschi (White Chocolate Coconut Crunch) 100 gr. dry cranberries 100 gr. dry blueberries 80 gr. crispy rice cereal as needed PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Method Temper white chocolate. Combine all ingredients and mix well. Press into desired mold. Refrigerate for at least 30' to allow to set Remove from mold Place in freezer before dipping. Dip bar in melted PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Allow to set.