Ingredients Traditional Cake Donuts (Fried) 2 large eggs 227 gr. buttermilk 44 gr. PreGel Five Star Chef Pannacrema Pineapple 198 gr. sugar 113 gr. cake flour, sifted 418 gr. unbleached, all-purpose flour, sifted 3 gr. baking soda 4 gr. baking powder 4 gr. salt 28 gr. unsalted butter as needed vegetable oil, lard or vegetable shortening for frying Rum Glaze 142 gr. confectioner's sugar, sifted 21 gr. light corn syrup 14 gr. unsalted butter, melted 14 - 28 gr. whole milk or water 8 gr. PreGel Five Star Chef Pannacrema Rum Method Traditional Cake Donuts (Fried) While you prepare the dough, begin heating the lard (best flavor), shortening (less saturated fat but also less flavor), or vegetable oil (probably the healthiest alternative but if you're doing these for flavor, this is not the choice to make). An 8-quart stock pot is an appropriate size cooking co Slowly start to melt/heat the fat over medium heat. You want it to reach somewhere between 180 - 190 °C before you begin to cook. Beat together the eggs, buttermilk, PreGel Pannacrema Pineapple and sugar until light. In a separate bowl, blend together the dry ingredients. Melt the butter, but make sure it's not excessively hot. Quickly blend the dry ingredients with the wet and stir in the melted butter. The resulting dough will be quite soft, but if you keep your work surfaces well sprinkled with flour, you can deal with it. Turn the dough out onto a floured surface, and knead four or five times to make it cohesive. Then with a well-floured rolling pin, roll the dough out until it's about 1,25 cm thick. With a doughnut cutter dipped in flour (each time you cut), cut out doughnuts. Save the "holes" or re-roll them with leftover dough. Try to handle the dough as little as possible. When the fat is at the appropriate temperature 180 - 190 °C, lower three or four doughnuts into it. A slotted spoon is useful here. The doughnuts will initially sink to the bottom of the pot but will rise shortly. Give them a minute or so on one side, then flip them over and give them another Flip them a third time and cook for another 30". Drain on paper towels (or brown paper grocery bags). Store cooled doughnuts, well wrapped, at room temperature for a couple of days. Freeze for longer storage. Rum 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. Assembly When the donuts are cooled dip them in the rum glaze, sprinkle with coconut flakes and enjoy! Source: http://www.pregelrecipes.com/
Ingredients Chocolate Cake Doughnuts (Baked) 57 gr. unsalted butter 50 gr. vegetable oil 100 gr. sugar 71 gr. light brown sugar 38 gr. PreGel Five Star Chef Pannacrema Vanilla 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) 2 large eggs 6 gr. baking powder 1.5 gr. baking soda 1.5 gr. ground nutmeg 4 gr. salt 287 gr. unbleached, all-purpose flour, sifted 32 gr. PreGel Cacao Togo (Cocoa Powder) 227 gr. whole milk Chocolate Glaze 85 gr. PreGel Prontociocc Traditional Paste (Chocolate) 28 gr. unsalted butter 25 gr. light corn syrup 6 gr. PreGel Five Star Chef Pannacrema Vanilla Method Chocolate Cake Doughnuts (Baked) Preheat the oven to 220 °C. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, sugars, PreGel Pannacrema Vanilla & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth. Add the eggs, beating to combine. Stir in the sifted baking powder, baking soda, nutmeg and salt. Whisk together the flour and PreGel Cacao Togo. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the dry and making sure everything is thoroughly combined. Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 - 7' before turning them out of the pans onto a rack. Chocolate Glaze Combine together all ingredients in a microwave safe bowl. Heat in the microwave while stirring often. Add extra corn syrup if needed to smooth consistency and desired viscosity. Assembly When the donuts are cooled dip them in the chocolate glaze, add sprinkles and enjoy! Source: http://www.pregelrecipes.com/
Ingredients Vanilla Cake Doughnuts (Baked) 57 gr. unsalted butter 50 gr. vegetable oil 100 gr. sugar 71 gr. light brown sugar 38 gr. PreGel Five Star Chef Pannacrema Vanilla 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) 2 large eggs 6 gr. baking powder 1.5 gr. baking soda 1.5 gr. ground nutmeg 4 gr. salt 319 gr. unbleached, all-purpose flour, sifted 227 gr. whole milk Violet 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 Five Star Chef Pannacrema Violet Meringue 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 250 gr. water 300 gr. sugar 24 gr. PreGel Five Star Chef Pannacrema Violet Method Vanilla Cake Doughnuts (Baked) Preheat the oven to 220 °C. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, sugars, PreGel Pannacrema Vanilla & PreGel SETAGEL-Vellutina (sorbitol paste) until smooth. Add the eggs, beating to combine. Stir in the sifted baking powder, baking soda, nutmeg and salt. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon or pipe the batter into the lightly greased doughnut pans, filling the wells to about 1/4" shy of the rim. Bake the doughnuts for 10 minutes. Remove them from the oven, and wait 5 - 7 ' before turning them out of the pans onto a rack. Violet 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. Meringue In a mixer with the whip attachment, combine the sugar and water. Whip together to dissolve sugar. Add PreGel Albumissimo to mixer and whisk by hand to dissolve powder. Whip on medium-high to high speed until mixture reaches full volume. Add in PreGel Pannacrema Violet and mix to incorporate. Pipe meringue on the bottom of a sprayed donut pan and dry out in the oven at 95 °C until completely dried out. Once cooled store in an air tight container with dry packs for up to one week Assembly When the donuts are cooled dip them in the Violet glaze. When ready to serve place dried meringue on top and enjoy! Source: http://www.pregelrecipes.com/
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 Mint Chocolate Chip Gelato - 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 Mint - White Traditional Paste as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Chocolate Semifreddo 1000 gr. cream 300 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 100 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Mint Chocolate Chip 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) 140 gr. PreGel Mint - White Traditional Paste as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) Method Mint Chocolate Chip Gelato - Cold Process Combine all ingredients except for the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) 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. extraction, fold in the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips). Chocolate Semifreddo Warm half the cream in the microwave and add the PreGel Cacaopat Traditional Paste (Chocolate - Unsweet), mixing until smooth. Add the remainder of the cream and PreGel Happy Torte (Neutral Frozen Mousse Base). Whip to full volume. Mint Chocolate Chip Gelato - Hot Process Combine all ingredients except for the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) 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. During extraction, fold in the PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips). Assembly Fill a pre-made chocolate cookie pie crust with Mint Chocolate Chip Gelato. Freeze until hard and pipe Chocolate Semifreddo on top using a star tip. Keep in freezer until you are ready to serve. Source: http://www.pregelrecipes.com/
Ingredients 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) as needed chocolate cookie crumbs as needed sugar cookie tombstones Method 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. Extract the gelato and flatten it into the pan. Sprinkle the chocolate cookie crumbs over the entire surface of the gelato. Insert the sugar cookie tombstones into the gelato in an attractive manner. Source: http://www.pregelrecipes.com/
Ingredients as desired any flavor of PreGel gelato or sorbetto 1 each PreGel Mold Method Pipe gelato into desired PreGel Mold (Turtle, Rose Leaf, Gerber Daisy Flower, Porcupine, Pino Pinguino, Spring Cake or Baby Dinosaur). Immediately place in blast freezer. For multi-layer mold, pipe next layer of gelato. Immediately place in blast freezer. Repeat as necessary.
Ingredients Black Currant Sorbetto 2500 gr. water 250 gr. PreGel Black Currant Fortefrutto 10 gr. fresh lemon juice 650 gr. sugar 100 gr. PreGel Dextrose (Sweetening Agent) 140 gr. PreGel Fruttosa Milk Free (Water Base) 15 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) Frozen Pops as needed PreGel White Chocolate smART Glaze as needed Chef Rubber Food Color Method Black Currant Sorbetto Mix all ingredients together. Blend with immersion blender. Let the mix age and hydrate for 30', or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process. Let the mix age and hydrate for 30', or pour the mix in the pasteurizer and cook to 65 °C, optional for Hot Process. Pour in batch freezer and freeze. Frozen Pops Pipe Black Currant Sorbetto into desired pop mold, insert stick, freeze completely. Remove pop from mold and store frozen until ready to glaze. Divide PreGel White Chocolate smART Glaze into different bowls and color as desired with Chef Rubber - Powdered Color Black (stir well). Pour different color glazes over. Source: http://www.pregelrecipes.com/
Ingredients Chocolate Lavender Gelato 2500 gr. whole milk 20 gr. dry lavender flowers 1 bag PreGel Chocolate Super Sprint 10 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) Frozen Pops as desired Chocolate Lavender Gelato as desired PreGel Coriandolina Coating - White Chocolate 1 each PreGel Frozen Pop Mold - Tango Method Chocolate Lavender Gelato Combine the milk and the lavender flowers and bring to a simmer. Cover the pot and steep for 30'. Strain out the lavender flower and discard. Mix the infused milk with the remaining ingredients and mix well for 2 - 3' using an immersion blender. Place in a batch freezer and process according to the manufacturer's instructions. Frozen Pops Place PreGel Frozen Pop Mold - Tango into the blast freezer on a pan and allow to freeze for 15 minutes. Fill a piping bag with the Chocolate Lavender Gelato. Remove the mold from the blast freezer. Fill the mold with the Chocolate Lavender Gelato. Insert the wooden sticks into the mold, and 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 frozen pops have hardened, remove them from the mold and place onto a previously frozen sheet tray lined with parchment paper. Melt the PreGel Coriandolina Coating - White Chocolate to 30 °C. Remove the frozen pops from the holding cabinet and dip into the PreGel Coriandolina Coating - White Chocolate. Return them to the frozen sheet tray. Return the pops to the holding cabinet for 15' to fully set. Place the frozen pops in display case and serve.
Ingredients as desiredchopped pretzels Macaron Shell 300 gr. icing sugar 300 gr. white almond flour 90 gr. water #1 40 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 90 gr. water #2 40 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 300 gr. granulated sugar 75 gr. water #3 as needed powdered color Chocolate Caramel Ganache 150 gr. heavy cream 15 gr. glucose syrup 150 gr. dark couverture 50% 24 gr. PreGel Caramelllatte Traditional Paste (Caramel & Milk) 25 gr. butter, softened Method Macaron Shell In a bowl, combine water #1 with the first amount of PreGel Five Star Chef Albumissimo (Egg White Base) and whisk well to combine. In a bowl with an electric mixer, combine water #2 and the second amount of PreGel Five Star Chef Albumissimo (Egg White Base) and whisk well to combine. Place on the electric mixer with the whisk attachment. Sift icing sugar and almond flour together. Add powdered color and the first PreGel Five Star Chef Albumissimo (Egg White Base) mix and mix until a paste forms. Combine the granulated sugar and water #3 and cook to 118 °C Pour over whipping PreGel Five Star Chef Albumissimo (Egg White Base) mix #2. Whip until meringue cools to 40 °C Gently add meringue to the almond mixture. Mix until smooth and shiny. Pipe macarons on a sheet tray. Bake in a convection oven on the lowest fan speed at 150 °C for about 12'. Chocolate Caramel Ganache Combine the heavy cream and the glucose syrup and bring to a boil. Put the chocolate and PreGel Caramelllatte Traditional Paste (Caramel & Milk) into a food processor and pour the hot liquid over the chocolate. Process until completely smooth and homogeneous. Add soft butter and process until incorporated. Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap. Allow to cool completely. Use as desired for piping. Assembly Pipe Chocolate Caramel Ganache onto the flat side of one Macaron Shell. Sandwich it with another Macaron Shell and press so that the Chocolate Caramel Ganache goes to the edge of the macarons. Roll the macaron edges in chopped pretzel pieces Source: http://www.pregelrecipes.com/