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 Almond Pate Sable 600 gr. flour 360 gr. butter 240 gr. icing sugar 90 gr. almond flour 6 gr. salt 120 gr. whole eggs Praline Croustillant 60 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) 210 gr. smooth hazelnut praline 105 gr. paillete feuilletine Light Vanilla Pecan Cream 100 gr. 30 Beaumé syrup 160 gr. egg yolks 225 gr. sugar 67 gr. water 115 gr. egg whites 11 gr. gelatin 675 gr. whipped cream 5 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 275 gr. caramelized pecans Chocolate Coffee Cremeux 150 gr. whole milk 150 gr. heavy cream 55 gr. sugar 115 gr. egg yolks 15 gr. PreGel 5-Star Chef Pastry Select Coffee Compound 450 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) 150 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) 500 gr. heavy cream Method Almond Pate Sable Mix butter and dry ingredients. Incorporate the eggs. Put aside in a refrigerator for a few hours. Spread the paste to 3mm thickness in a sheeter. Place in the tart molds. Set aside in refrigerator. Bake at a 160 ˚C for about 20'. Praline Croustillant Melt the couverture chocolate, add to the praline and incorporate the feuilletine in between two 3mm thick sheets. Light Vanilla Pecan Cream Coat the pecans with 10% 30° baume syrup. Caramelize in the oven at 160 °C , mixing from time to time. Bring the syrup to boil and pour onto the yolks. Cook over a water-bath to 82 °C . Whip with an electric mixer. Create an Italian meringue with the second cooked sugar to 121 °C. Pour on the whipping egg whites. Once the meringue is lukewarm, incorporate the melted gelatin. Fold the pate a bombe into the meringue. Fold in the whipped cream, then the cold pecans. Pour into the bottom of the tart molds. Chocolate Coffee Cremeux Make a custard with the liquids, coffee, egg yolks and sugar. Pass through a chinois and pour on the melted chocolate couverture. Let it cool down to 35 °C . Incorporate the whipped cream. Pour into the tart molds in a smaller size than the bottom tart. Assembly Put Almond Pate Sable on the bottom. Then add a layer of Light Vanilla Pecan Cream. Then add a layer of Praline Croutillant. Then add a layer of Chocolate Coffee Cremeux. Source: http://www.pregelrecipes.com/
Ingredients 400 gr. warm water 300 gr. PreGel 5-Star Chef Pastry Select Chocolate Souffle as needed PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) Method Preheat oven to 196 °C. Butter and sugar desired ramekins for baking. Place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed for 30" to dissolve the powder. Mix on high speed for 4'. Pipe mixture into ramekins and bake for 8 - 10'. Top with PreGel Forest Berries Topping (Bilberries, Raspberries & Black Currants) and serve immediately. Source: http://www.pregelrecipes.com/
Ingredients as desired PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) as desired chopped hazelnut pieces Cold Process 3000 gr. whole milk 150 gr. cream 540 gr. sugar 60 gr. dextrose 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 350 gr. PreGel Chocolate-Hazelnut Traditional Paste as desired PreGel Chocolate-Hazelnut Rock Arabeschi Hot Process 3000 gr. whole milk 150 gr. cream 540 gr. sugar 150 gr. nonfat dry milk 60 gr. dextrose 150 gr. PreGel Diamant 50 (Milk Base - Hot Process) 350 gr. PreGel Chocolate-Hazelnut Traditional Paste as desired PreGel Chocolate-Hazelnut Rock Arabeschi Method Cold Process Combine all ingredients except PreGel Chocolate-Hazelnut Rock Arabeschi in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Place in batch freezer and process according to machine instructions. Fold PreGel Chocolate-Hazelnut Rock Arabeschi into gelato when extracting from the batch freezer. Hot Process Combine all ingredients except PreGel Chocolate-Hazelnut Rock Arabeschi in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Place in Hot Process machine and process according to machine instructions. Fold PreGel Chocolate-Hazelnut Rock Arabeschi into gelato when extracting from the batch freezer. Assembly Scoop Chocolate Hazelnut Gelato into desired size balls and store in freezer until ready to dip. Melt PreGel Gran Stracciatella Reale Arabeschi (Chocolate Chips) to about 30 - 35 ˚C. Dip gelato balls into PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) and allow excess to drip off. Immediately coat in chopped hazelnut pieces and allow to set. Coat a second time in PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) and allow excess to drip off. Store frozen until ready to serve. Source: http://www.pregelrecipes.com/
Ingredients Cracker Jack Ice Cream 1 bag PreGel Popcorn Super Sprint 2000 gr. milk 500 gr. heavy cream as needed PreGel Caramelllatte Arabeschi (Caramel & Milk) as needed PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch) Gluten-free Peanut Butter Cookies 400 gr. PreGel Peanut Traditional Paste 210 gr. brown sugar 160 gr. sugar 225 gr. butter 100 gr. eggs 7 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 47 gr. PreGel Five Star Chef Frollis (Shortcrust Dough Base) 3 gr. baking powder 15 gr. salt Method Cracker Jack Ice Cream Combine all ingredients. Mix well with an immersion blender for 2 - 3'. Place in a Cold Process machine and follow the machine instructions. Upon extraction, mix in PreGel Caramelllatte Arabeschi (Caramel & Milk) and PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch). Gluten-free Peanut Butter Cookies Begin creaming the butter. Add to this the sugars, salt, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and baking powder. Scrape well. Add PreGel Salted Peanut Traditional Paste. After this has been creamed well, add the eggs. Scrape well. Add PreGel Five Star Chef Frollis (Shortcrust Dough Base) to mixer in 3 batches, scraping after each addition. Scoop dough into balls, place on a sheet pan. Bake at 176 °C for about 10', pressing cookies down flat halfway through cooking. Asssembly Sandwich 2 peanut butter cookies around a large scoop of Cracker Jack Ice Cream. Refreeze in storage freezer until point of sale. Source: http://www.pregelrecipes.com/
Ingredients Pancakes and Maple Syrup Fried Ice Cream Rounded scoop PreGel Pancakes & Maple Syrup Super Sprint 3 eggs 50 gr. milk as needed bread crumbs 6 very thin slices PreGel Five Star Chef Pronto Flamenco (Sponge Cake) Gluten-free Sponge 500 gr. PreGel Five Star Chef Pronto Flamenco (Sponge Cake) 50 gr. water 320 gr. eggs Pancakes and Maple Syrup Ice Cream 2000 gr. whole milk 500 gr. cream 920 gr. PreGel Pancakes & Maple Syrup Super Sprint Method Pancakes and Maple Syrup Fried Ice Cream Blast freeze scoop of Pancakes and Maple Syrup Ice Cream until frozen solid. Wrap slices of cake around ice cream pressing firmly to seal. Freeze solid again in blast freezer. Dip in egg wash mad of eggs and milk then roll in bread crumbs, pressing firmly. Refreeze until ready to fry. Heat oil in fryer or in a pot to 204 °C. Drop ice cream into oil and continuously move until all sides are golden brown. This should not take more than 1 - 2'. Serve immediately. Gluten-free Sponge Mix all ingredients in stand mixer with paddle attachment on high speed for 2 - 3'. Spread into cake mold. Bake at 220 °C for 15 - 20' or until done. Allow to cool completely at room temperature. Freeze. Pancakes and Maple Syrup Ice Cream Combine all ingredients and mix well with an immersion blender. Use as needed in soft serve machine. Source: http://www.pregelrecipes.com/
Ingredients 150 gr. vegetable oil 338 gr. brown sugar 20 gr. PreGel SETAGEL Vellutina (Sorbitol Paste) 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 2 gr. lemon zest 225 gr. whole eggs 720 gr. all-purpose flour 32 gr. baking powder 6 gr. salt 450 gr. milk 341 gr. blueberries Method Combine the vegetable oil, brown sugar, PreGel SETAGELVellutina® (Sorbitol Paste), PreGel Vanilla Velvet Traditional Paste (American Vanilla) and the lemon zest in the bowl of an electric mixer and combine using the paddle. Slowly add the eggs to the above mixture. Combine the all-purpose flour, baking powder, and the salt. Sift well. Add the dry ingredients to the creamed mixture, alternating with the milk, until a smooth batter is formed. Do not over mix. Small lumps in the batter are desired. Gently fold the fresh blueberries into the batter. Scoop into prepared muffin tins and bake at 160 °C for 18 - 20', or until golden brown. Remove from the oven and allow the muffins to cool slightly before removing from the tins Source: http://www.pregelrecipes.com/
Ingredients Danish Dough 310 gr. whole milk 690 gr. bread flour 100 gr. whole eggs 80 gr. sugar 13 gr. salt 9 gr. instant yeast 28 gr. butter 37 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 330 gr. butter Pistachio Filling 250 gr. butter, softened 250 gr. sugar 250 gr. pistachio flour 200 gr. whole eggs 150 gr. flour 50 gr. PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) Method Danish Dough Two days before baking Bring the eggs and milk to 18°C. Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with a dough hook at low speed until the dough comes together, 3 - 4'. Increase the mixer speed to medium and continue to mix for an additional minute. Remove the dough from the mixer and place in a proofing container sprayed with non-stick cooking spray. Cover and let rise for about 2 hours. After about 2 hours, loosely shape the dough into a rectangle and place on a parchment lined half sheet pan. Cover with plastic wrap and refrigerate overnight. Make the butter block and also refrigerate overnight. Day before baking Remove the dough from the refrigerator and place in the freezer for about 30'. While the dough is in the freezer, remove the butter block from the refrigerator and soften by hammering it with a rolling pin to a pliable consistency. Remove the dough from the freezer and roll out to a 40x20 cm rectangle. Place the butter block in the center of the dough (short sides of butter touching long sides of dough) and fold the short edges of the dough toward each other to meet in the center. Press the edges together with your hands. Continue with lamination procedure to perform a total of 3 tri-folds to yield 27 layers. Place the dough onto a parchment lined sheet pan and cover with plastic wrap. Put the dough into the freezer for 1 hour to rest, the remove and put into the refrigerator overnight. Baking day Remove the dough from the refrigerator and place in the freezer for about 30'. Remove the dough from the freezer and sheet to 6mm. Spread the pistachio filling along the entire surface of the dough, leaving a one-inch lip at the bottom for the seal. Brush the bottom of the dough with a light egg wash. Roll the dough from top to bottom and seal the dough at the bottom. Cut into one-inch units and lay flat on a baking tray. Proof and bake at 180 °C until golden. Pistachio Filling Cream the soft butter, and then add the sugar and pistachio flour. Add the eggs one by one, cream well and then add in the flour. Add pistachio paste and mix until smooth. Use as needed to fill danish. Source: http://www.pregelrecipes.com/
Ingredients Danish Dough 310 gr. whole milk 690 gr. bread flour 100 gr. whole eggs 80 gr. sugar 13 gr. salt 9 gr. instant yeast 28 gr. butter 37 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 330 gr. butter (for the butter block) Chocolate Chip Filling 100 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 200 gr. sugar 900 gr. milk 100 gr. cream as needed mini chocolate chips Method Danish Dough Two days before baking, bring the eggs and milk to 18 °C. Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with a dough hook at low speed until the dough comes together, 3 - 4'. Increase the mixer speed to medium and continue to mix for an additional minute. Remove the dough from the mixer and place in a proofing container sprayed with non-stick cooking spray. Cover and let rise for about 2 hours. After about 2 hours, loosely shape the dough into a rectangle and place on a parchment lined half sheet pan. Cover with plastic wrap and refrigerate overnight. Make the butter block and also refrigerate overnight. Next day On the day before baking, remove the dough from the refrigerator and place in the freezer for about 30'. While the dough is in the freezer, remove the butter block from the refrigerator and soften by hammering it with a rolling pin to a pliable consistency. Remove the dough from the freezer and roll out to a 40x20 cm rectangle. Place the butter block in the center of the dough (short sides of butter touching long sides of dough) and fold the short edges of the dough toward each other to meet in the center. Press the edges together with your hands. Continue with lamination procedure to perform a total of 3 tri-folds to yield 27 layers. Place the dough onto a parchment lined sheet pan and cover with plastic wrap. Put the dough into the freezer for 1 hour to rest, the remove and put into the refrigerator overnight. On the baking day, remove the dough from the refrigerator and place in the freezer for about 30'. Remove the dough from the freezer and sheet to 6mm. Spread pastry cream over half of the dough and sprinkle with mini chocolate chips (see below). Fold the remaining half of the dough over top of the pastry cream and seal well at the bottom edge. Cut one-inch wide strips down the width of the dough and separate the strips. Grasp an individual strip at both ends and twist in opposing directions to create a twist in the dough. Lay the twists flat on a baking tray lined with parchment paper. Proof and bake at 180 °C until golden. Chocolate Chip Filling Combine sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) in a bowl Whisk in cream to dissolve the dry ingredients; whisk in some milk if needed, to completely dissolve dry ingredients. Heat milk 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'. Remove from heat; transfer to a storage container, cover, and refrigerate. Spread the cooled pastry cream over the Danish dough and sprinkle with the mini chocolate chips before finishing the make-up of the Danish. Source: http://www.pregelrecipes.com/
Ingredients 35 gr. PreGel Cherry Bon Arabeschi (Sweet Cherry Pieces) 1 each pre-made donut Method Using a piping bag, pipe about 35 gr. of PreGel Cherry Bon Arabeschi into each donut. Source: http://www.pregelrecipes.com/