Ingredients 1 each premade tart shells Frangipane Cream 125 gr. almond flour 12 gr. all-purpose flour 125 gr. butter, room temperature 125 gr. confectioner's sugar 75 gr. whole eggs 25 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 50 gr. sugar 225 gr. milk 25 gr. cream 25 gr. PreGel Five Star Chef Almond Paste Cranberry Compote 320 gr. fresh cranberries 120 gr. PreGel Cristalberry Arabeschi (Cranberry) 200 gr. brown sugar 20 gr. PreGel Orange Fortefrutto 5 gr. PreGel Cinnamon Traditional Paste Method Frangipane Cream Combine the first four ingredients in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until sandy. Slowly add the eggs into the mixer bowl while it is running on low speed. Stop to scrape the bowl. Cream on medium high speed until light and fluffy and reserve for later use. Combine the PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) with the sugar in a small bowl. Hydrate the combined mixture will a small amount of the milk. Combine the remaining milk with the cream and bring to a full boil. Temper the hot liquid into the hydrated powders. Whisk to combine. Return the mixture to the stove and cook over medium heat until the mixture comes to a full boil. Remove from the heat and whisk in the PreGel Five Star Chef Almond Paste. Extend onto a sheet pan lined with a silpat. Cover with plastic wrap and allow the pastry cream to cool to room temperature. Combine the soft almond cream from the first part of the recipe with the room temperature pastry cream in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium-low speed until smooth and light. Use as needed in assembly. Cranberry Compote In a pot, place the fresh cranberries, brown sugar, PreGel Cinnamon Traditional Paste and PreGel Orange Fortefrutto. Cook until tender. Remove from heat and add the PreGel Cristalberry Arabeschi (Cranberry). Let it cool. Assembly Fill a premade tart shell about 2/3 full with Frangipane Cream. Bake at 177 °C for about 10 - 12'. When cool, top with Cranberry Compote. Source: http://www.pregelrecipes.com
Ingredients 3000 gr. hot water 920 gr. PreGel Brownie Batter Super Sprint Method Combine all ingredients. Mix well with an immersion blender for 2 - 3'. Process in soft serve machine per machine instructions. Source: http://www.pregelrecipes.com
Ingredients Cold Process - Beginner 2000 gr. whole milk 1000 gr. fresh bananas 150 gr. cream 540 gr. sugar 60 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 240 gr. PreGel Banana Fortefrutto Hot Process - Intermediate 2000 gr. whole milk 1000 gr. fresh bananas 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) 240 gr. PreGel Banana Fortefrutto Method Cold Process - Beginner Combine all ingredients 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. Hot Process - Intermediate 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. Source: http://www.pregelrecipes.com
Ingredients as needed PreGel Evolution Glaze - Orange Chocolate Sponge Cake 100 gr. PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake 50 gr. butter 1 each whole eggs Chocolate Gelato 2700 gr. milk 600 gr. sugar 270 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 350 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Peanut Semifreddo Mousse 300 gr. PreGel Happy Torte (Neutral Frozen Mousse Base) 1000 gr. heavy cream 70 gr. PreGel Peanut Traditional Paste Vanilla Semifreddo Mousse 300 gr. PreGel Happy Torte (Neutral Frozen Mousse Base) 1000 gr. heavy cream 40 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Method Chocolate Sponge Cake In mixer with the paddle attachment, cream butter. Incorporate eggs one at a time; scrape sides of the bowl in between incorporations; add some of the dry ingredients in between incorporation of eggs to prevent mixture from breaking. Incorporate remaining dry ingredients until mixture comes together. Spread onto a Silpat lined sheet pan. Bake at 350°F/177°C for about 7 to 8 minutes. Allow to cool and set aside for assembly. Chocolate Gelato Combine all ingredients and blend well with an immersion blender. Freeze in batch freezer. Extract and use as needed in final assembly. Peanut Semifreddo Mousse Combine all ingredients in a mixing bowl with the whip attachment. Whip to medium peaks. Pour into desired mold and allow to set in freezer. Vanilla Semifreddo Mousse Combine all ingredients in a mixing bowl with the whip attachment. Whip to medium peaks. Pour into desired mold and allow to set in freezer. Assembly Prepare the Chocolate Sponge Cake, Chocolate Gelato, and Peanut Semifreddo Mousse. In two same size dome molds, pipe the Peanut Semifreddo Mousse all around the dome to create a 1,3 cm thick shell in the shape of the dome. Place in the blast freezer and allow to set. Carefully spread Chocolate Gelato into the dome mold, about 2,5 cm thick. Immediately top with a layer of Chocolate Sponge Cake, then a layer of Vanilla Semifreddo Mousse, about 1 inch thick. Please in the blast freezer to set. Carefully spread a layer of Chocolate Gelato into the mold, filling to the top. Place in the blast freezer to set completely. Once set, carefully unmold the dome by gently heating with a blow torch. Place the two domes together, using extra Semifreddo Mousse to help the two pieces stick together. Place the bottom on a 7,6 cm cake circle as the base of the basketball; store in the freezer until ready to glaze. Carefully glaze the basketball using PreGel Evolution Glaze - Orange Use a spatula to help the glaze run down the bottom of the basketball. Using tempered chocolate, or coating chocolate, pipe lines on the cake in the style of a basketball. Source: http://www.pregelrecipes.com
Ingredients Chocolate-Hazelnut Pastry Cream 100 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) 200 gr. sugar 1000 gr. milk 1300 gr. PreGel Chocolate-Hazelnut Traditional Paste Mixed Berry Gelee 227 gr. fresh raspberries 454 gr. fresh strawberries 200 gr. simple syrup 90 gr. PreGel Five Star Chef Pastry Gelatin Base 20 gr. PreGel Mint - White Traditional Paste Beignet Batter 250 gr. all-purpose flour 4.5 gr. dry yeast 200 gr. beer 3 each egg yolks 50 gr. oil 100 gr. sugar 3 each egg whites a pinch salt 20 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 1000 gr. oil for frying Method Chocolate-Hazelnut Pastry Cream Combine sugar and PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) in a bowl Whisk in a small amount of milk to dissolve the dry ingredients. Heat remaining 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. Once cool incorporate with the PreGel Chocolate-Hazelnut Traditional Paste until the pastry cream is well combined. Mixed Berry Gelee Remove the stems of the strawberries and cut in half, place the fresh strawberries, raspberries, PreGel Mint - White Traditional Paste and simple syrup in a bowl over a double boiler. Cover with plastic wrap and let the juices from the strawberries release. Pour the mix through a superbag. Reserve 500 grams of the liquid and cool. After cooling the liquid slightly, add PreGel Five Star Chef Pastry Gelatin Base, mix well until all powder is dissolved with a whisk. Pour into desired mold and freeze until set. Beignet Batter In a 5 quart mixer, blend all dry ingredients. Continue by adding all the wet ingredients. Whip the egg whites and sugar to stiff peaks, and fold into the batter. Pipe into mold half way up and freeze. Place Chocolate-Hazelnut Pastry Cream in a piping bag and pipe a small even amount on top of the frozen beignet batter. Return to freezer until set. Finish with another layer of beignet batter and return to freezer until the beignet is fully frozen or until needed. Heat up the frying oil and fry until a nice golden color is achieved. Source: http://www.pregelrecipes.com
Ingredients Tart Filling 6 each tart baking apples peeled, cored and thinly sliced 100 gr. brown sugar 20 gr. PreGel Cinnamon Traditional Paste 1 gr. ground nutmeg 1.4 gr. salt 14.3 gr. fresh lemon juice 57 gr. butter 12 - 15 each fresh sage leaves (rolled/thinly sliced) 1 each premade tart shells Crumb Topping 160 gr. all-purpose flour 120 gr. brown sugar 19 gr. PreGel Cinnamon Traditional Paste 0.6 gr. salt 115 gr. butter 0.6 gr. baking powder Method Tart Filling Heat the butter in a small saucepan over medium heat. Add about half the sage, and cook until the butter just stops fizzing with bubbles and turns a light caramel hue. Remove from heat, the butter will continue to brown after removed from heat. Let cool. Mix the apples, brown sugar, Cinnamon Traditional Paste, nutmeg, salt, lemon juice and the rest of the sage in a large bowl until well combined. Add the cooled brown butter and toss to mix throughout. Pour filling into a premade tart shell and top with crumb topping. Bake in a 190 °C oven for about 30'. Crumb Topping Place all ingredients in a mixer fitted with the paddle attachment. Mix together until the mixture forms small crumbs, do not over mix into a paste. Place in the refrigerator until ready to use. Source: http://www.pregelrecipes.com
Ingredients 115 gr. butter 200 gr. sugar 2 each whole eggs 10 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) 30 gr. PreGel Cacao Togo (Cocoa Powder) 60 gr. all-purpose flour 2 gr. salt 1 gr. baking powder 40 gr. PreGel Amarena Arabeschi® (Whole Sour Cherries) Method Melt the butter and stir in the whole eggs, sugar, and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Beat in the PreGel Cacao Togo (Cocoa Powder), all-purpose flour, salt, and baking powder. Fold in the PreGel Amarena Arabeschi (Whole Sour Cherries). Spread the batter into a greased pan and bake at 180 °C for 25 - 30'. Source: http://www.pregelrecipes.com
Ingredients Chocolate Pate Sucree 150 gr. butter 95 gr. granulated sugar 30 gr. almond flour 50 gr. whole eggs 1.5 gr. sea salt 200 gr. cake flour 4 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) - 48902 40 gr. extra brut cocoa powder, 100% Active: Chocolate Roulade Sponge 180 gr. egg yolks 168 gr. eggs 168 gr. sugar 101 gr. egg whites 19 gr. sugar 70 gr. all-purpose flour 30 gr. PreGel Cacao Togo (Cocoa Powder) Milk Chocolate Peanut Mousse 206 gr. milk chocolate, 36% 150 gr. PreGel Peanut Traditional Paste 37 gr. PreGel Five Star Chef Pastry Gelatin Base 173 gr. milk 105 gr. egg yolks 450 gr. soft whipped cream Meringue 125 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 250 gr. water 300 gr. sugar Method Chocolate Pate Sucree Combine all ingredients in food processor. Mix just to combine. Roll out to 2.5 mm. Bake at 160 °C. Chocolate Roulade Sponge In a mixer with a whip attachment, whip the egg yolks, eggs and first sugar to full volume. At the same time, whip the egg whites and second sugar to full volume. Fold the whipped eggs and whipped egg whites together. Sift the all-purpose flour and the PreGel Cacao Togo (Cocoa Powder). Add the sifted ingredients to the whipped eggs and combine everything, trying not to overmix. Spread onto a parchment lined sheet pan and bake at 160 °C for 12 - 15'. Once out of the oven, place another sheet of parchment paper on top of the sponge cake and roll up. Allow to cool to room temperature. Milk Chocolate Peanut Mousse Melt the chocolate and the PreGel Peanut Traditional Paste together at 45 °C. Make an anglaise with the milk and egg yolks. Whisk the PreGel Five Star Chef Pastry Gelatin Base into the hot anglaise. Strain the anglaise over the melted chocolate and peanut paste. Whisk together to form a smooth ganache. Fold in the soft whipped cream. Meringue In a mixer with the whip attachment, combine the sugar and water. Whip together to dissolve sugar. Add PreGel Five Star Chef Albumissimo (Egg White Base) to mixer and whisk by hand to dissolve powder. Whip on medium-high to high speed until mixture reaches full volume. Assembly With the Chocolate Roulade Sponge cool and the Milk Chocolate Peanut Mousse already made, spread a layer of mousse on top of the sponge cake. Allow this to rest in the refrigerator for a few minutes to allow the mousse time to set before rolling. Once the mousse is firm to the touch, remove from refrigerator and roll the cake to create the yule log. Wrap tightly with food grade plastic wrap and allow to freeze. Cut strips of Chocolate Pate Sucree to the width of the yule log, about 10 inches long. Remove yule log from freezer and cut into 25 cm lengths and place atop the Chocolate Pate Sucree. With the meringue finished, spread a layer on the outside of the yule log. Using a blow torch, torch the outside of the meringue until dark brown. Garnish as desired. Source: http://www.pregelrecipes.com
Ingredients Cold Process 3000 gr. whole milk 300 gr. cream 510 gr. sugar 90 gr. PreGel Dextrose (Sweetening Agent) 300 gr. PreGel Totalbase (Water & Milk Base - Cold Process) 120 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) 135 gr. PreGel Biscotto Traditional Paste (Cookie) as needed PreGel Biscotto Arabeschi (Chocolate & Cookie) Hot Process 3000 gr. whole milk 300 gr. cream 510 gr. sugar 90 gr. PreGel Dextrose (Sweetening Agent) 90 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat) 150 gr. PreGel Diamant 50 (Milk Base - Hot Process) 120 gr. PreGel Coffee Costa d'Oro Traditional Paste (Espresso) 135 gr. PreGel Biscotto Traditional Paste (Cookie) as needed PreGel Biscotto Arabeschi (Chocolate & Cookie) Method Cold Process In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste Cookie and Coffee Costa d'Oro Traditional Paste Espresso. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well. Process in an ice cream machine according to machine instructions. Fold in PreGel Biscotto Arabeschi (Chocolate & Cookie). Hot Process In a large mixing container place the milk, cream, PreGel Biscotto Traditional Paste Cookie and Coffee Costa d'Oro Traditional Paste Espresso. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients and mix well. Heat to 30 °C. Process in an ice cream machine according to machine instructions. Fold in PreGel Biscotto Arabeschi (Chocolate & Cookie) as needed. Source: http://www.pregelrecipes.com
Ingredients 800 gr. cream 35% 520 gr. granulated sugar 200 gr. glucose 370 gr. Boiron Raspberry Puree 45 gr. PreGel 5-Star Chef Pastry Select™ Raspberry Compound 60 gr. creamery butter 85% 50 gr. mycryo cocoa butter 4 gr. citric acid Method Combine cream, granulated sugar, and glucose; cook to 110 °C. Add puree and butter; cook to 118 °C. Remove from heat. Add citric acid, cocoa butter, and 5-Star Chef Pastry Select Raspberry Compound. Whisk to combine well. Pour into desired frame and allow to cool. Source: http://www.pregelrecipes.com