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/
Ingredients 295 gr. milk, hot 50 gr. brewed espresso 20 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) Method Blend PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) with hot milk. Add brewed espresso. Sweeten as desired and serve. 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 135 gr. PreGel 5-Star Chef Pastry Select Pronto Crema Tiramisù (Italian Cake Base) 125 gr. milk 375 gr. heavy cream as desired PreGel Cacao Togo (Cocoa Powder) Method Whip together all ingredients in a mixer on medium-high speed to obtain a fluffy, aerated mixture. Pipe into desired molds, cake rings or cups and refrigerate. Dust with PreGel Cacao Togo (Cocoa Powder) as desired. Source: http://www.pregelrecipes.com/
Ingredients 450 gr. PreGel Magic Sugar (Isomalt) Method Spread PreGel Magic Sugar (Isomalt) between two silicone baking mats. Bake at 180 °C until completely melted, about 10 minutes. Remove from oven. Allow to cool enough to peel away from mats and shape into desired garnishes or allow to cool completely, peel away from mats and break into flat pieces. 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/
Ingredients Toasted Marshmallow Gelato 2500 gr. whole milk 1 bag PreGel Toasted Marshmallow Super Sprint Chocolate-Dipped Marshmallow Frozen Pops as needed (as needed) Toasted Marshmallow Gelato as needed (as needed) PreGel Coriandolina Coating - Chocolate desired (desired) PreGel Pavoni Frozen Pop Molds as needed (as needed) PreGel Disposable Piping Bag Method Toasted Marshmallow Gelato Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. Place in batch freezer and process according to manufacturer’s instructions. Chocolate-Dipped Marshmallow Frozen Pops Place desired selection of PreGel Pavoni Frozen Pop Molds into the blast freezer on a sheet tray and allow to freeze for fifteen minutes. Fill a PreGel Disposable Piping Bag - PBG021with the Toasted Marshmallow gelato. Remove the mold from the blast freezer. Fill the mold with the gelato. Insert the pop sticks into the mold, 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 pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper. Place the pops into a holding cabinet for one hour. Melt the PreGel Coriandolina Coating - Chocolate to 30 °C. Remove the pops from the holding cabinet and dip into the PreGel Coriandolina Coating - Chocolate. Return them to the frozen sheet tray. Return the pops to the holding cabinet for fifteen minutes to fully set. Place the pops in display case and serve. 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/