Ingredients As needed flatbread As needed PreGel Biscotto Arabeschi (Chocolate & Cookie) Method Heat an oven to 176 °C. Lightly brush the flatbread with olive oil. Toast in the oven for approximately 15' or until the flatbread is golden brown and crispy. Once out of the oven and completely cool, spread the PreGel Biscotto Arabeschi (Chocolate & Cookie) on top and decorate with broken pieces of biscotti and chocolate. Source: http://www.pregelrecipes.com/
Ingredients 1500 gr. water 1500 gr. PreGel Montericco Natural Strawberry Purée 1000 gr. Boiron Rhubarb Pieces 687 gr. sugar 62 gr. dextrose 225 gr. PreGel Fruttosa (Water & Milk Base - Hot/Cold Process) 25 gr. lemon juice 62 gr. PreGel Strawberry Fortefrutto as needed PreGel Graham Cracker Arabeschi Method Combine together all of the ingredients in a large bucket. Mix well for 2 - 3' using an immersion blender. Allow the base to age for approximately 30' or preferably overnight. Place in a batch freezer and process according to the manufacturer’s instructions. Spread the extracted sorbetto into a pre-baked pie crust and freeze until slightly firm. Pour the PreGel Graham Cracker Arabeschi over the sorbetto and place back in the blast freezer to set slightly. Pipe a decorative border around the edge of the pie with the Vanilla Semifreddo Mousse. Source: http://www.pregelrecipes.com/
Ingredients 500 gr. milk 100 gr. PreGel Italian Hot Chocolate Method Combine all ingredients in a pot, mix with a whisk to dissolve powder into milk. While stirring constantly, cook over medium heat just until mixture reaches a simmer and becomes thick. Serve immediately. Source: http://www.pregelrecipes.com/
Ingredients 3000 gr. fat free milk 1 bag PreGel Cappuccino Splenda Super Sprint 260 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) As desired PreGel Coffee Crunch Arabeschi (Coffee & Nut Crunches) Method Combine the first three ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Place in the soft serve machine and process according to manufacturer's instructions. Decorate with PreGel Coffee Crunch Arabeschi (Coffee & Nut Crunches) as desired. Source: http://www.pregelrecipes.com/
Ingredients Choux Pastry 500 gr. milk 10 gr. sugar 6 gr. salt 250 gr. butter, unsalted 250 gr. pastry flour, sifted 500 gr. whole eggs as needed praline hazelnut grains as needed demerara sugar as needed ground coffee as needed powdered sugar, sifted Pipeable Mango Filling 1000 gr. PreGel Montericco Natural Mango Purée 15 gr. PreGel Mango Fortefrutto 80 gr. dextrose 80 gr. sugar 20 gr. gellan gum 4 each gelatin leaves, bloomed Praline and coffee emulsion 300 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) 15 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) 130 gr. espresso coffee, fresh brewed 2 each gelatin leaves, bloomed 3 gr. ground cardamom Pastry Cream 350 gr. PreGel Five Star Chef Pastry Cream Superior (cold process) 1000 gr. whole milk Paris Breast Cream 600 gr. butter, unsalted 300 gr. sugar 450 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) 900 gr. pastry cream (from above) Method Choux Pastry Combine the milk, sugar, salt and butter and bring to a boil. Pour in the flour and cook for a few minutes. Add to the food processor and add the approximate 500 grams of eggs at intervals. Dispense the desired shape with a 1,2cm serrated piping tip and sprinkle with hazelnut grains and demerara sugar combined with ground coffee. Bake in the oven at 180 °C. Pipeable Mango Filling Heat together all of the ingredients except the gelatin leaves in a small pot until boiling. Add the gelatin leaves and mix together until melted. Place in the refrigerator and allow to set. Puree the gel in a blender until smooth, place in a piping bag. Praline and coffee emulsion Dissolve the bloomed gelatin leaves into the freshly brewed espresso, stir until melted. Pour onto the hazelnut praline and at intervals and create a proper emulsion. Add ground cardamom. Reserve in the refrigerator. Pastry Cream In a medium sized bowl, add together the milk and PreGel Five Star Chef Pastry Cream Superior (cold process) and stir together with a whisk. Place plastic wrap on the surface and allow to set in the refrigerator. Once set, whisk the mixture together until smooth. Paris Breast Cream Beat the butter until fluffy, creamy and pale ivory in color. Add the hazelnut praline (sugar and PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) followed by the well-smoothed pastry cream. Mix the three ingredients at room temperature. Assembly Once the choux pastry is baked, cut it in half and fill with the Mango Filling, Paris-Brest Cream followed by the Praline Coffee Emulsion. Source: http://www.pregelrecipes.com/
Ingredients 100 gr. eggs 240 gr. milk 56 gr. sugar 384 gr. all-purpose flour 4 gr. salt 10 gr. baking powder 80 gr. PreGel Cinnamon Traditional Paste as desired PreGel Arabeschi Method Combine all ingredients in a bowl and blend with an immersion blender. Heat oil to 190 °C. Pipe batter into hot oil and cook until golden brown. Remove from oil. Dust with powdered sugar. Top with desired PreGel Arabeschi and a scoop of gelato. Source: http://www.pregelrecipes.com/
Ingredients as desired mini marshmallows as desired PreGel Pino Pinguino Original Arabeschi® (Chocolate Hazelnut) Chocolate Pizza Dough 214 gr. warm water 14 gr. active dry yeast 8 gr. honey 12 gr. vegetable oil 360 gr. all-purpose flour 40 gr. PreGel Cacao Togo (Cocoa Powder) 6 gr. salt Vanilla Cream 550 gr. heavy cream 60 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Method Chocolate Pizza Dough In a bowl, combine water, yeast, honey and oil and stir to combine. Let sit about 5' until it becomes foamy. Mix flour and PreGel Cacao Togo (Cocoa Powder) well. Add 200 grams of flour mix and all of the salt, mixing by hand until smooth. Continue adding the flour mix 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 mix. 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. Vanilla Cream Combine in a pot, bring to a boil, and continue to cook until reduced by half. 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 180 °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 vanilla cream. Return to oven and continue baking. When pizza is almost done, take it out of the oven and top with some mini marshmallows. Continue baking until pizza is done. As soon as the pizza comes out of the oven, top it with the PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut). Source: http://www.pregelrecipes.com/
Ingredients Strawberry Filling 705 gr. milk 125 gr. egg yolks 115 gr. sugar 55 gr. cornstarch 20 gr. PreGel Strawberry Fortefrutto 300 gr. PreGel Wild Strawberry Light Arabeschi Method Strawberry Filling Pour the milk into a pan and heat it on the stove until it starts boiling. Mix the sugar with the cornstarch. Add the egg yolks and mix until they start to lighten in color. Slowly add the milk to the egg mixture and continue to mix it. Once the milk has been incorporated fully, continuously mixing it pour the mixture back into the pan and heat it until it starts boiling. Continue to heat the mixture until viscosity is created. Remove it promptly from the stove and refrigerate it so it cools down. Once the cream has cooled, pour it into another recipient and mix it until it creates a smooth texture. Add the PreGel Strawberry Fortefrutto and PreGel Wild Strawberry Light Arabeschi, and mix until incorporated. Assembly Make circles with the dough for empanadas, and place them on a baking sheet. Using a pipping bag, squeeze the strawberry filling onto the circles. Fold the dough in half and seal the edges. Give the surface of the dough an egg brush and bake it on 177 °C for 20'. Source: http://www.pregelrecipes.com/
Ingredients 160 gr. PreGel 5-Star Chef Pastry Select Pronto Crème Caramel (Flan) 1000 gr. milk as needed PreGel Caramel Topping Method Pour a thin layer of PreGel Caramel Topping into the bottom of desired mold. Place in the freezer, and allow to freeze. Heat milk to a simmer. Add PreGel 5-Star Chef Pastry Select™ Pronto Crème Caramel (Flan) and mix well. Pour into mold with PreGel Caramel Topping , refrigerate and allow to set. When ready to serve, gently run a paring knife around the top edge of the Flan. Invert onto serving plate, and allow Flan to unmold. Top with more PreGel Caramel Topping if desired. Source: http://www.pregelrecipes.com/
Ingredients 454 gr. cream cheese, room temperature 150 gr. confectioner's sugar 70 gr. PreGel Five Star Chef Pastry Gelatin Base 454 gr. heavy cream as needed PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) as needed graham cracker crumbs Method Meanwhile combine the PreGel Textura (Mousse Base - Gelatin Replacement) with the heavy cream and whip to medium peaks. Fold the whipped cream into the cheese mixture in stages. Pipe into desired pop mold and place in the refrigertor. Allow the mixture to firm up for several hours in the refrigerator. Once they have set, place the pop sticks inside the cheesecake filling. Transfer the pops to the freezer and freeze solid before attempting to remove the pops from the mold. Remove the pops from the mold and dip into PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut). Allow the excess PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) to drip off of the pops and then return the pops directly to the freezer to harden completely. Once the glaze has hardened, the pops can be removed from the freezer and rolled in the graham cracker crumbs. Source: http://www.pregelrecipes.com