Ingredients Rose Sorbetto 480 gr. PreGel Base Allegra (Alcoholic Base - Hot/Cold Process) 450 gr. sugar 450 gr. strawberries 1500 gr. water 750 gr. Rose Wine 50 gr. PreGel Strawberry Fortefrutto Frose 480 gr. PreGel Base Allegra (Alcoholic Base - Hot/Cold Process) 450 gr. sugar 450 gr. strawberries 1750 gr. water 1000 gr. Rose Wine 50 gr. PreGel Strawberry Fortefrutto Method Rose Sorbetto Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Frose Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Source: http://www.pregelrecipes.com/
Ingredients Red Velvet Gelato 2500 gr. whole milk 1 bag PreGel Red Velvet Super Sprint Red Velvet Milkshake 125 gr. raw sugar 88 gr. whole milk 100 gr. heavy cream Vanilla Whipped Cream 60 gr. PreGel Five Star Chef Pannasú (Powdered Cream Stabilizer) 1000 gr. heavy cream 30 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Method Red Velvet Gelato Combine all ingredients except candy bars in a large bucket. Mix well for 2 - 3' using an immersion blender. Place in gelato batch freezer and process according to manufacturer’s instructions. Vanilla Whipped Cream Place all ingredients into a metal cup and mix using a milkshake mixer until desired consistency is reached. Red Velvet Milkshake 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. Pipe as desired. Source: http://www.pregelrecipes.com/
Ingredients Croustillant for Pate a Choux 100 gr. butter 125 gr. brown sugar 125 gr. all-purpose flour 2 gr. salt Pate a Choux 450 gr. milk 50 gr. cream 250 gr. butter 10 g sugar 3 gr. salt 125 gr. all-purpose flour 125 gr. bread flour 500 gr. eggs Hazelnut Diplomat 500 gr. milk 35 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) 100 gr. sugar 125 gr. PreGel 5-Star Chef Pastry Select Hazelnut Paste (Dark Roasted Hazelnut) 500 gr. heavy cream, whipped to soft peaks Lemon Cremeaux 500 gr. heavy cream 60 gr. sugar 30 gr. glucose 100 gr. egg yolks 50 gr. PreGel Five Star Chef Pastry Gelatin Base 2 gr. lemon zest Lemon Gelee 50 gr. PreGel Five Star Chef Pastry Gelatin Base 57 gr. hot water 113 gr. cold water 57 gr. lemon juice 2.5 gr. lemon zest Salted Caramel Sauce 140 gr. milk 140 gr. cream 80 gr. glucose 200 gr. sugar 200 gr. PreGel Magic Sugar (Isomalt) 10 gr. salt, ground finely 100 gr. butter 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Milk Chocolate Crunch 300 gr. tempered milk chocolate 300 gr. PreGel 5-Star Chef Pastry Select Milk Chocolate Crunch Filling Method Croustillant for Pate a Choux In a mixer, cream the butter, brown sugar and salt. Add the flour and mix until incorporated. Roll out between two nonstick mats to about 5mm. Store in freezer. Pate a Choux Bring to boil the milk, cream, sugar, salt and butter. Sift the flours and add to boiling milk off the stove. Continue to cook on low heat until a skin forms on the bottom of the pan. Transfer the panade to the mixer and cool slightly on low speed using the paddle. Slowly add the eggs to the panade. Pipe right away into desired shape. Cut a disc of croustillant that is slightly bigger than the choux, and place on top of the choux. Bake at 149 °C with the vent open for about 30' or until golden brown and dry on the inside. Hazelnut Diplomat Combine sugar and PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process). Mix in a small amount of the milk to dissolve the powders. Bring the remaining milk to a boil. Whisk the hot milk into the cold milk mixture. Return this to the stove and cook until thickened, bringing the mixture to the boil. Remove from the heat and add PreGel 5-Star Chef Pastry Select™ Hazelnut Paste (Dark Roasted Hazelnut) , mix well. Transfer to a clean container, cover with plastic wrap and chill. Once the pastry cream has chilled, scale 500 grams and work it lightly with a spatula until smooth. Gently fold the whipped cream into the pastry cream. Set aside for assembly. Lemon Cremeaux Bring cream, glucose and lemon zest to a boil. Allow to infuse for 10'. Whisk egg yolks and sugar together, and add the hot cream mixture a little at a time, mixing well between each addition. Return to the stove, and cook to 85 °C, stirring constantly. Whisk in PreGel Five Star Chef Pastry Gelatin Base. Strain mix, pipe into molds and freeze. Keep remaining mix in refrigerator. Lemon Gelee Bring hot water and lemon zest to a boil, and allow to infuse for 10'. Pour onto PreGel Five Star Chef Pastry Gelatin Base and mix well. Add cold water and lemon juice. Line 4 quarter sheet pans with plastic wrap as smoothly as possible. Pour 70 grams of gelee into each pan and refrigerate. Salted Caramel Sauce Bring milk, cream, PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) and salt to a boil. Set aside. Melt PreGel Magic Sugar (Isomalt) in a saucepan. Add glucose and sugar and cook to a caramel. Deglaze the caramel with the milk mixture. Add butter and mix well. Set aside for assembly. Milk Chocolate Crunch Temper chocolate. Mix in PreGel 5-Star Chef Pastry Select Milk Chocolate Crunch Filling and roll between two Silpats. Store in refrigerator. Cut into desired shapes and use as needed in final assembly. Assembly Slice Pate A Choux in half. Pipe Salted Caramel Sauce into bottom half of Choux. Place Lemon Cremeaux on top of caramel sauce. Place a disc of Milk Chocolate Crunch on top of the cremeaux. Pipe the Hazelnut Diplomat onto the crunch layer, leaving the center hollow. Fill the center with some of the refrigerated Lemon Cremeaux. Cut a square of Lemon Gelee and lay it on top of the Hazelnut Diplomat. Top with the top half of the Choux. Source: http://www.pregelrecipes.com/
Ingredients 3000 gr. whole milk 125 gr. cream 420 gr. milk couverture, 38.2% 280 gr. sugar 46 gr. PreGel Dextrose (Sweetening Agent) 95 gr. PreGel Diamant 50 (Milk Base - Hot Process) 200 gr. malted milk powder 45 gr. egg yolks 400 gr. assorted candy bars, chopped Method Combine all ingredients except candy bars in a large bucket. Mix well for 2 - 3' using an immersion blender. Place in Hot Process machine and process according to manufacturer’s instructions. Upon extraction, fold in the candy bars. Source: http://www.pregelrecipes.com/
Ingredients as needed bacon as needed PreGel Five Star Chef Pineapple Pannacrema Pastry Compound Method Place the bacon strips on a rack and bake in an oven at 190 °C for seven minutes. Flip the bacon over, brush PreGel Five Star Chef Pineapple Pannacrema Pastry Compound generously over the bacon. Place bacon back in the oven for seven more minutes. Flip the bacon over and brush again with PreGel Five Star Chef Pineapple Pannacrema Pastry Compound. Place bacon back in the oven until desired crispness is achieved.
Ingredients 600 gr. sweetened condensed milk 300 gr. heavy cream 120 gr. PreGel Chocolate-Hazelnut Traditional Paste as needed PreGel Cacao Togo (Cocoa Powder) Method Combine all ingredients, and bring to a simmer over medium heat. Continue to cook until the mixture thickens and begins to pull away from the pan. Pour onto a Silpat, cover with plastic wrap to prevent a skin from forming, and allow to cool. When cool, gently roll into small balls, and then toss in PreGel Cacao Togo (Cocoa Powder). Source: http://www.pregelrecipes.com/
Ingredients A gosto PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) A gosto PreGel Fragolissima Arabeschi (Whole Strawberries) A gosto powdered sugar A gosto fresh strawberries Vanilla Cake 213 gr. all-purpose flour 198 gr. sugar 7 gr. baking powder 4 gr. salt 113 gr. butter, room temperature 113 gr. sour cream, room temperature 50 gr. whole eggs 36 gr. egg yolks 20 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Strawberry Buttercream 125 gr. egg whites 250 gr. sugar 85 gr. water 375 gr. butter 80 gr. PreGel Strawberry Fortefrutto Method Vanilla Cake Preheat oven to 176 °C. Butter and flour a 15 cm cake pan. Sift all of the dry ingredients together. Combine all of the liquid ingredients. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30". Pour batter into prepared pan and bake for 25 - 30'. Allow cake to cool slightly and remove from pan. When cake is cool, trim the top and cut cake into 3 equal layers. Strawberry Buttercream In a mixing bowl fitted with a whip attachment, add egg whites. Place sugar and water in a pot on the stove and cook to 118 °C. Very slowly add hot sugar to egg whites while whipping on medium-high speed. In a separate bowl, soften butter in a mixer using a paddle. Add PreGel Strawberry Fortefrutto. Add butter to meringue in small additions while mixing on low speed. Mix until evenly incorporated; use as needed in final assembly. Assembly Pipe a small amount of Strawberry Buttercream on a cake board and place a layer of Vanilla Cake on top. Spread a thick layer of PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) on top of the cake. Pipe a layer of Strawberry Buttercream and cover with the second layer of Vanilla Cake. Spread a thick layer of PreGel Fragolissima Arabeschi (Whole Strawberries) on top of the cake. Pipe a layer of Strawberry Buttercream and cover with the final layer of Vanilla Cake. Dust the top of the cake with snow sugar or powdered sugar and garnish with fresh strawberries. Source: http://www.pregelrecipes.com/
Ingredients 150 gr. evaporated milk 10 gr. inverted sugar 20 gr. dextrose 100 gr. cream 305 gr. milk chocolate 45 gr. PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese) Method Combine evaporated milk, invert sugar, PreGel Dextrose (Sweetening Agent) and cream in a saucepot. Gently whisk together while heating over a burner. Bring to a simmer and immediately remove from heat. Whisk in PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese). Pour over milk chocolate and whisk together until it forms a smooth ganache. If needed, mix with a burr mixer until smooth. Cover with plastic wrap until ready to use. Use as a filling, icing, topping or decoration. Source: http://www.pregelrecipes.com/
Ingredients as needed pulled sugar ribbon as needed Borage flowers from The Chef's Garden Chocolate Fondant Cream 250 gr. water 100 gr. glucose DE40 400 gr. heavy cream, 38% fat 400 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) Milk Chocolate Gelato 3000 gr. whole milk 150 gr. heavy cream, 38% fat 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 200 gr. white chocolate, melted 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Crispy Chocolate Cake 130 gr. egg whites 80 gr. egg yolks 80 gr. sugar 20 gr. all-purpose flour 1.6 gr. baking powder 150 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) - CET720 25 gr. vegetable oil 50 gr. heavy cream, 38% fat 1 gr. salt Warm Chocolate Foam 500 gr. skim milk 4 gr. PreGel Five Star Chef Pastry Gelatin Base 24 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Chocolate Crumble 100 gr. butter 100 gr. granulated sugar 70 gr. all-purpose flour 30 gr. PreGel Cacao Togo (Cocoa Powder) 100 gr. almond flour 1.5 gr. fleur de sel Cocoa Nib Powder 120 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 80 gr. tapioca maltodextrin 50 gr. roasted cocoa nibs Milk Chocolate Pudding 50 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 150 gr. heavy cream, 38% fat 250 gr. whole milk 63 gr. sugar 25 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 25 gr. egg yolks Chocolate Sauce 200 gr. whole milk 50 gr. glucose DE40 190 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) Method Chocolate Fondant Cream In a medium saucepan, combine together the water, glucose and cream and bring to a boil. Pour over the chocolate pistols and homogenize with an immersion blender. Pour into a container and cool over an ice bath. Use as needed in final assembly. Milk Chocolate Gelato Combine all ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Allow to age overnight in a refrigerator or place immediately into batch freezer and process according to machine instructions. Use as needed in final assembly. Crispy Chocolate Cake Combine all of the ingredients in a blender and puree until smooth. Strain the mix through a chinois. Place into an iSi foam canister and charge with three N2O cartridges. Expel the mixture into a Styrofoam cup punched with holes filling it only about half way. Microwave for approximately 55". Remove from microwave and place directly into a freezer to cool slightly. Unmold from the cup once cooled and tear into random sized pieces. Place the pieces into a dehydrator and dehydrate until crispy. Use as needed in final assembly. Warm Chocolate Foam In a small saucepan, bring the milk to a boil while stirring constantly. Pour over the chocolate and blend with an immersion blender until homogenized and smooth. Place the ganache into a blender and shear the PreGel Five Star Chef Pastry Gelatin Base and PreGel Five Star Chef Albumissimo (Egg White Base) into the mixture until just blended. Pour the warm liquid directly into an iSi Thermo Whip and charge with two N2O cartridges. Reserve in a warm water bath until ready to expel. Use as needed in final assembly. Chocolate Crumble Place butter, sugar, flour, sifted PreGel Cacao Togo (Cocoa Powder), almond flour and fleur de sel in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix. Finish mixing by hand creating a smooth dough. Place in the refrigerator until firm. Using a cheese grater crumble the dough and bake on a parchment lined sheet tray at 163 °C. Once cool, reserve in an airtight container. Use as needed in final assembly. Cocoa Nib Powder Place all of the ingredients in a food processor and blend until a powder consistency is reached. Reserve in an airtight container with desiccant packs. Use as needed in final assembly. Milk Chocolate Pudding In a small saucepan, combine together the PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture), cream, milk and sugar, whisking constantly. Bring to a boil over medium-high heat. In a medium sized bowl, whisk together the PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) and egg yolks. While whisking, pour the boiling liquid over the mixture in the bowl and mix until completely homogenous. Pour the mixture back into the pot and whisk constantly over medium-high heat and bring to a boil. Once at a boil, immediately pour the pastry cream out onto a plastic wrap lined sheet tray. Cover with plastic wrap and cool immediately in the refrigerator. Once the pastry cream has completely cooled, place into a bowl and stir until smooth. Place in a squeeze bottle and reserve under refrigeration. Use as needed in final assembly. Chocolate Sauce In a small saucepan, combine the milk and glucose and bring to a boil. Remove from heat and gradually pour over PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture), stirring to combine. Place into a container and cool over an ice bath. Reserve in the refrigerator and use as needed in final assembly. Assembly Using a small brush, paint a line with the Chocolate Sauce on the desired plate. In a piping bag with a St. Honore Tip, pipe an organic shaped line across the plate with the Chocolate Fondant Cream. Place a few small mounds of Chocolate Crumble and the Cocoa Nib Powder around the plate. Place a few small pieces of the Crispy Chocolate Cake on the dessert. In a squeeze bottle, squeeze the Milk Chocolate Pudding into small dots around the plate. Using a quenelle spoon, place a quenelle of the Milk Chocolate Gelato on a small mound of the Chocolate Crumble. Using an iSi® gun filled with the Warm Chocolate Foam, expel a large mound in the center of the plate. Place a very thin, pulled sugar ribbon on the dessert. Garnish with Borage Flowers from The Chef’s Garden and serve immediately. Source: http://www.pregelrecipes.com/
Ingredients 120 gr. granulated sugar 20 gr. all-purpose flour, sifted 60 gr. almond flour 20 gr. PreGel Cacao Togo (Cocoa Powder) 100 gr. egg whites 100 gr. brown butter 20 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 10 gr. 100% chocolate liqueur, chopped Method Preheat the oven to 220 °C (standard oven). Brush metal mold with softened butter and place on a sheet pan. If using a silicone mold, the mold does not require to be brushed with butter. Refrigerate or freeze the molds if using metal to harden the butter. Sift all of the dry ingredients together into a mixing bowl and add the egg whites. Mix together with the whip attachment to combine. Combine the brown butter with the chocolates in a small saucepan and heat gently to melt the chocolates until smooth. When it is very hot, just below a simmer, whisk in the brown butter and chocolate mixture in two additions. Transfer the batter to a piping bag and pipe the batter into desired molds. Tap the bottom of each mold against the work surface to smooth the top of the batter. Arrange the molds on a sheet tray. Place the sheet tray in the oven. Lower the temperature to 180 °C and bake for 20', or until the tops are golden brown and a skewer inserted comes out clean. Immediately unmold and cool on a cooling rack. Source: http://www.pregelrecipes.com/