Ingredients 300 gr. sugar 150 gr. glucose 400 gr. heavy cream, warmed 400 gr. apricot puree 80 gr. PreGel 5-Star Chef Pastry Select Peach-Mango Compound 150 gr. butter, room temperature 200 gr. white chocolate couverture Method Combine the sugar and glucose and caramelize. Slowly add in the heavy cream to deglaze the caramel. Once all the cream is added, return to a full boil. Bring to a full boil the apricot puree and the 5-Star Chef Pastry Select Peach-Mango Compound and add to the cream mixture, bring to 106 °C. Leave to cool. Mix in the butter until combined, then add in the melted white chocolate. Pipe the ganache into moulded shells and allow to cool before closing. Source: http://www.pregelrecipes.com/
Ingredients 360 gr. PreGel Five Star Chef Pastry Gelatin Base 180 gr. water #1 100 gr. water #2 100 gr. sugar 40 gr. PreGel 5-Star Chef Pastry Select Passion Fruit Compound 500 gr. PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) Method Line a very flat sheet tray with a Silpat and a frame measuring 33x37x2.5cm. Combine the PreGel Five Star Chef Pastry Gelatin Base and water #1 in the bowl of a stand mixer. Whisk well to combine and set aside to hydrate. Combine water #2, sugar, PreGel 5-Star Chef Pastry Select Passion Fruit Compound and PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) in a saucepan and bring to a boil. Pour the boiling liquid over the hydrated PreGel Five Star Chef Pastry Gelatin Base and whisk by hand until the PreGel Five Star Chef Pastry Gelatin Base is dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually 33-35 °C. Pour the marshmallow out into the prepared frame and cover the top with a second Silpat. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours. Remove the marshmallow from the frame and cut and serve as desired. Source: http://www.pregelrecipes.com/
Ingredients Caribbean Rum Cake 241 gr. all-purpose flour 270 gr. sugar 113 gr. butter, softened 100 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) 7 gr. baking powder 7 gr. salt 113 gr. oil 113 gr. whole milk 200 gr. eggs 113 gr. white rum 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 40 gr. PreGel Malaga Traditional Paste (Rum Soaked Raisins) Glaze 170 gr. confectioner's sugar 30 gr. milk Rum Syrup 113 gr. butter 57 gr. water 198 gr. sugar 113 gr. white rum 5 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Method Caribbean Rum Cake Cream butter in an electric mixing bowl with the paddle attachment. Combine all dry ingredients. Combine oil, milk and eggs. Add dry ingredients to butter and mix to combine. Add oil/milk/egg mixture and mix for 2' on medium speed, scraping the bowl after one minute. Add rum, PreGel Vanilla Velvet Traditional Paste (American Vanilla) and PreGel Malaga Traditional Paste (Rum Soaked Raisins) with the raisins removed and mix for one more minute. Butter and flour a large bundt pan and pour batter into it. Bake at 160 °C for 50 - 55'. Glaze Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more milk to thin glaze. Use immediately. Rum Syrup Boil all ingredients for 5 - 8' until slightly thickened. Assembly Turn cake out of bundt pan and using a brush, apply Rum Syrup to the cake, soaking it evenly. Finish off with the Glaze. Source: http://www.pregelrecipes.com/
Ingredients Double Shot Espresso Cake 648 gr. sugar 260 gr. butter 454 gr. cake flour 454 gr. bread flour 41 gr. baking powder 20 gr. salt 214 gr. eggs 270 gr. milk 648 gr. sour cream 50 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) Cinnamon Crumble 210 gr. brown sugar 112 gr. sugar 4 gr. salt 10 gr. PreGel Cinnamon Traditional Paste - 58472 5 gr. cinnamon, ground 227 gr. butter, melted 350 gr. all-purpose flour Method Double Shot Espresso Cake Cream together butter and sugar. Sift dry ingredients together. Add eggs slowly to butter. Alternate adding dry ingredients and wet ingredients beginning with and ending with dry. Divide mix in half, and mix PreGel Coffee Costa d'Oro Traditional Paste (Espresso) with half. Put the plain batter into the pan first, then swirl the coffee batter into it. Cinnamon Crumble Mix sugar, brown sugar, salt, cinnamon and PreGel Cinnamon Traditional Paste. Add the melted butter and mix until combined. Add flour and mix until combined. Crumble onto top of cake and bake at 180 °C for about 30'. Source: http://www.pregelrecipes.com/
Ingredients 1/2 sheet LeCoq puff pastry sheet 453 gr. wheel of brie cheese 85 gr. PreGel Fig Arabeschi (Puréed Figs) 55 gr. chopped walnuts, toasted one egg 1 Tbsp water as needed PreGel Cristalberry Arabeschi (Cranberry) Method Slice the wheel of brie cheese in half horizontally and spread a generous amount of PreGel Fig Arabeschi (Puréed Figs) on both side and sprinkle a few toasted walnuts and place both pieces together. Using a rolling pin, roll out Lecoq Puff Pastry Sheet to an 1/8" thickness; place the wheel of brie cheese in center and fold in the corners, making sure that the cheese is not exposed. Combine egg and water for egg wash. Brush the top of the pastry with egg wash and bake at 180 °C for 20' until golden in color. Once cool slice the cheese and serve with a side of bread or crackers, PreGel Cristalberry Arabeschi (Cranberry) and Fig Arabeschi (Puréed Figs). Source: http://www.pregelrecipes.com/
Ingredients Cold Process - Beginner 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) 150 gr. PreGel Ovissimo (Pasteurized Egg Yolks) 400 gr. pancakes as needed silver dollar pancakes as desired syrup Hot Process - Intermediate 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) 150 gr. PreGel Ovissimo (Pasteurized Egg Yolks) 400 gr. pancakes as needed silver dollar pancakes Method Cold Process - Beginner Combine all ingredients except the silver dollar pancakes and syrup 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. Garnish the extracted gelato with the silver dollar pancakes and syrup. Hot Process - Intermediate Combine all ingredients except the silver dollar pancakes 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. Garnish the extracted gelato with the silver dollar pancakes. Source: http://www.pregelrecipes.com/
Ingredients as desired PreGel Mou Topping (Creamy Caramel) as needed brown sugar as needed butter Pizza Dough 214 gr. warm water 14 gr. active dry yeast 8 gr. honey 12 gr. vegetable oil 400 gr. all-purpose flour 6 gr. salt Cinnamon Cream 550 gr. heavy cream 60 gr. PreGel Cinnamon Traditional Paste Candied Pecans 200 gr. chopped pecans 20 gr. sugar 20 gr. water Method Pizza Dough In a bowl, combine water, yeast, honey and oil, stirring to combine. Let sit about 5' until it becomes foamy. Add 200 grams of flour and all of the salt, mixing by hand until smooth. Continue adding the flour, a little at a time, until the dough is smooth, but still slightly sticky. Depending on your conditions, you may not use all of the flour. Knead the dough for 3 - 5'. Place the dough in a bowl and allow to rise until it has doubled in size, about an hour. Cinnamon Cream Combine ingredients in a pot, bring to a boil and continue to cook until reduced by half. Candied Pecans Boil water and sugar. Add pecans and toss lightly. Spread on a sheetpan and bake in a 160 °C oven for about 8 - 10' Final Assembly Shape pizza dough into desired shape and size. Once dough is shaped, allow it to rise again for about an hour. Top dough with some small pieces of butter, and sprinkle with brown sugar. Bake in an oven at 190 °C for a few minutes until the dough starts to rise. Remove from the oven and press down the dough in the middle of the pizza to create the outer "crust". Cover the top of the pizza with a thin layer of the Cinnamon Cream. Return to oven and finish baking. As soon as the pizza comes out of the oven, top it with the Candied Pecans and the PreGel Mou Topping (Creamy Caramel). Source: http://www.pregelrecipes.com/
Ingredients as needed PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) as needed PreGel Coriandolina Coatings Waffle Cone 1 whole egg 1 egg white 115 gr. sugar 28 gr. butter 100 gr. all-purpose flour 1 gr. salt 15 - 30 gr. PreGel Traditional Paste or Fortefrutto Fior di Latte Gelato 3000 gr. whole milk 150 gr. heavy cream 60 gr. PreGel Piucremoso (Cream Base Texturizer) 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) Method Waffle Cone Preheat waffle cone maker. Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved and egg mixture is frothy-about 1 minute. Add flour and whisk until completely incorporated and no lumps remain. Add butter and stir until incorporated. Stir in desired flavoring. Spoon about 2 tablespoons of batter onto waffle cone maker, and cook according to directions of waffle cone maker. Remove from the iron and form into the shape of a taco shell. Allow to cool. Fior di Latte Gelato Mix all ingredients together. Blend with immersion blender. Pasteurize the mix at 85 °C. Pour in batch freezer and freeze. Assembly Fill the waffle cone half full with the Fior di Latte gelato with the help of a piping bag fitted with a star tip. Drizzle PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) into the center of the gelato. Pipe more Fior di Latte gelato to fill the waffle cone completely, piping a decorative border along the outside. Place in the blast freezer for 10' to harden. Transfer to the holding cabinet for 10 minutes. Melt desired PreGel Coriandolina Coatings in the microwave to 30 °C. Dip the frozen ice cream into desired PreGel Coriandolina Coatings. Allow excess to drip off, then immediately garnish with desired toppings before the coating hardens. Place in the holding cabinet for at least 10'. Use as desired. Source: http://www.pregelrecipes.com/
Ingredients as desired croissants as desired PreGel Chocolate-Hazelnut Rock Arabeschi Pastry Cream 350 gr. PreGel 5-Star Chef Pastry Select Crema Ca d'Oro 800 gr. milk 200 gr. cream Method Pastry Cream Whisk PreGel 5-Star Chef Pastry Select Crema Ca d'Oro into cold milk and cream until all powder is dissolved and mixture is uniform. Allow to set in refrigerator, at least 5'. Before use, hand whisk pastry cream to result in a smooth texture. Assembly Cut a croissant in half. Spread or pipe Pastry Cream and PreGel Chocolate-Hazelnut Rock Arabeschi onto bottom half of croissant. Top with the top half of the croissant. Source: http://www.pregelrecipes.com/
Ingredients as needed PreGel Hazelnut Gelato 1 bun sweet bun as needed PreGel Coffee Crunch Arabeschi (Coffee & Nut Crunches) 1 PreGel Gelato Panini Press Method Slice sweet bun in half. Spread PreGel Coffee Crunch Arabeschi® (Coffee & Nut Crunches) on the top and bottom of the inside of the sweet bun. Place a scoop of PreGel Hazelnut Gelato onto the bottom half of the sweet bun. Cover with top of sweet bun. Place in Gelato Panini Press and warm for 8". Remove from machine, slice and serve immediately. Source: http://www.pregelrecipes.com/