Ingredients Crunchy Feuillentine 320 gr. PreGel 5-Star Chef Pastry Select™ Hazelnut Superior Paste (Premium Light Roasted Hazelnut) 180 gr. dark chocolate, 64% 340 gr. feuilletine Joconde Sponge Cake 810 gr. icing sugar 810 gr. white almond flour 215 gr. flour 1080 gr. eggs 720 gr. egg whites 110 gr. caster sugar 160 gr. butter Vanilla Punch 225 gr. 30 Beaumé syrup 75 gr. water 9 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla) Bombe Mixture 420 gr. sugar 150 gr. water 280 gr. eggs 280 gr. egg yolks Dark Chocolate Mousse 350 gr. bomb mixture 300 gr. dark chocolate, 70% 8 gr. leaf gelatin, gold 550 gr. whipped cream, White Chocolate Mousse 350 gr. bomb mixture 300 gr. white chocolate 10 gr. leaf gelatin, gold 550 gr. whipped cream 300 gr. dark chocolate, 64% Milk Chocolate Mousse 350 gr. bomb mixture 300 gr. white chocolate 10 gr. leaf gelatin, gold 550 gr. whipped cream Chocolate Glaze 500 gr. heavy cream 400 gr. 30 Beaumé syrup 100 gr. glucose 200 gr. dark chocolate, 55% 1000 gr. dark chocolate coating Method Crunchy Feuillentine Melt the couverture; add the praline, then feuilletine. Spread mixture in the bottom of the frame on a sheet pan. Joconde Sponge Cake Whisk icing sugar, almond flour, and flour together with the eggs. Whisk the egg whites with the sugar; add this to the first mixture. Add lukewarm, melted butter. Pipe 650 grams sponge cake per 400mm x 600mm sheet. Bake at 200 °C in a convection oven for approximately 9 - 10'. Vanilla Punch Mix all ingredients together cold. Bombe Mixture Combine sugar and water; cook to 118 °C. Combine eggs and egg yolks; lightly whip. Pour over lightly whipped egg mixture. Whip until completely cold. Dark Chocolate Mousse Bloom gelatin in cold water; strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture; mix in remaining bombe mixture Mix in remaining whipped cream. White Chocolate Mousse Bloom gelatin in cold water Strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture Mix in remaining bombe mixture Mix in remaining whipped cream. Milk Chocolate Mousse Bloom gelatin in cold water Strain excess water Melt in microwave Combine with a small amount of the bombe mixture. Melt the chocolate to 45 °C Mix in a small amount of whipped cream Mix in gelatin mixture Mix in remaining bombe mixture Mix in remaining whipped cream. Chocolate Glaze Combine cream, syrup, and glucose; bring to a boil. Pour over chopped couverture and coating chocolate; mix for 30". Strain through a fine sieve and use at 40 °C. Assembly Spread 250 grams Dark Chocolate Mousse on top of the Crunchy Feuilletine layer in the frame. Top with Joconde Sponge Cake sheet Soak with 150 grams Vanilla Punch Top with remaining Dark Chocolate Mousse, spread evenly Freeze for about 20'. Top with White Chocolate Mousse, spread evenly Freeze for about 20' Top with chopped dark chocolate couverture. Spread 1000 grams Milk Chocolate Mousse Top with a layer of Jaconde Sponge Cake, soaked with remaining Vanilla Punch. Top with remaining Milk Chocolate Mousse, spread evenly, freeze. Top with Dark Chocolate Glaze. Unmold, cut as desired; decorate with macaroons and chocolate ribbons. Source: http://www.pregelrecipes.com
Ingredients 20 gr. PreGel Fruttafix (Fruit Stabilizer) 100 gr. sugar 500 gr. fruit Method Combine sugar and PreGel Fruttafix (Fruit Stabilizer) until well mixed. Cut the fruit to the appropriate size and toss in the sugar mixture until well coated. Fill blind baked tart or pie shell, and bake at 176 °C until bubbling. Source: http://www.pregelrecipes.com
Ingredients as desired pretzel sticks as desired PreGel Coriandolina Coatings Method Place pretzel sticks on a parchment paper-lined tray and freeze for 30 - 45'. Microwave the PreGel Coriandolina Coatings of your choice in a medium bowl, stirring every 20 - 30", until completely smooth, 1 - 2'. Remove pretzel sticks from freezer. Working with one stick at a time, dip pretzel multiple times into the melted coating covering the entire surface. If you like, try sprinkling the now coated pretzel stick with coconut, sprinkles and/or chocolate flakes. Return pretzel(s) to baking sheet and freeze until coating is set, about 10'. Refrigerate until ready to serve. Source: http://www.pregelrecipes.com
Ingredients heavy cream 15 gr. PreGel Caffe Barista Traditional Paste (Cappuccino) 130 gr. butter 80 gr. inverted sugar 500 gr. dark chocolate PreGel Cacao Togo (Cocoa Powder) Method Bring the heavy cream with PreGel Cappuccino Traditional Paste, invert sugar and butter to the boil; remove from heat. Let it infuse till the cream becomes cold. Pour the cream through a sieve on the pre-crystallized chocolate from about 30 °C, mix well and pipe ganache by using a flat piping tip into long equal ribbons. Let it well crystallize before cutting the ribbons into desired shape. Dip into melted tempered dark chocolate. To finish off, roll them into the decoration PreGel Cacao Togo (Cocoa Powder). Source: http://www.pregelrecipes.com
Ingredients as needed PreGel Coriandolina Coatings, PreGel Arabeschi or PreGel Pino Pinguino Method Place cones in freezer to cool. If using PreGel Coriandolina Coatings, melt desired coating in microwave. Using a ladle, pour desired PreGel product in cone, swirl cone around to coat entire inner surface of cone, then turn upside down and allow excess to drain. Dip edge of cone in PreGel product, to create a surface for sprinkles or nuts to stick to; allow the excess to drain. Dip edge of cone in desired sprinkles or crushed nuts. Place back in the freezer to allow PreGel product to set. Serve as desired with gelato, sorbetto, ice cream, frozen yogurt or soft serve. Source: http://www.pregelrecipes.com
Ingredients 90 gr. flour 90 gr. butter, softened 360 gr. whole milk 30 gr. PreGel 5-Star Chef Pastry Select™ Peach-Mango Compound 120 gr. egg yolks 90 gr. sugar 180 gr. egg whites Method In the bowl of an electric mixer, paddle together the flour and soft butter until smooth and homogeneous. Heat the milk to a simmer. Whisk in the smooth butter and flour mixture. Whisk constantly on medium heat until the mixture boils and thickens. Cook an additional 2 - 3' to cook out any raw flour taste. Remove from the heat and add in PreGel 5-Star Chef Pastry Select™ Peach-Mango Compound. Transfer this mixture to the bowl of an electric mixer and using the paddle, mix on medium-low speed until cooled. Add in the egg yolks slowly until well incorporated. Add half of the sugar to the egg whites to the bowl of an electric mixer and, using the whip, beat on medium speed until soft peaks form. Slowly add in the remaining sugar to stiffen the meringue. Fold the meringue into the thickened milk mixture in thirds, being careful not to deflate the meringue. Portion into buttered and sugared ramekins and bake at 188 °C for about 12 - 15', or until the soufflé is well risen and the tops are lightly golden brown. Dust the tops with confectioner's sugar and serve immediately. Source: http://www.pregelrecipes.com
Ingredients 30 gr. PreGel Pear Fortefrutto 200 gr. cream 40 gr. glucose 20 gr. sorbitol 400 gr. white chocolate couverture 20 gr. mycryo Method Bring the cream, sorbitol liquid, glucose and PreGel Pear Fortefrutto to a boil. Pour over the white chocolate and mycryo. Blend well with an immersion blender. Source: http://www.pregelrecipes.com
Ingredients 250 gr. water 400 gr. sugar 100 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 907 gr. butter 20 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 150 gr. PreGel 5-Star Chef Pastry Select™ Strawberry Compound Method In a mixing bowl fitted with a whip attachment, add sugar and water. Whip until sugar is dissolved. Add PreGel Five Star Chef Albumissimo (Egg White Base) and whip until stiff peaks are obtained. Soften butter in a mixer using a paddle. Add butter to Meringue in small additions while mixing on low speed. Add PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) to mixture. Add PreGel 5-Star Chef Pastry Select™ Strawberry Compound to mixture in additions while scraping down between additions. Mix until evenly incorporated. Source: http://www.pregelrecipes.com
Ingredients 500 gr. water 2 gr. salt 167 gr. Arborio rice 10 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 80 gr. PreGel 5-Star Chef Pastry Select™ Coconut Compound 20 gr. PreGel Cinnamon Traditional Paste 667 gr. milk 200 gr. cream #1 100 gr. cream #2 67 gr. brown sugar 4 gr. lemon zest 1 gr. ground clove 1 gr. ground ginger 200 gr. PreGel Malaga Traditional Paste (Rum-Soaked Raisins) - raisins only as needed PreGel Caramelllatte Arabeschi® (Caramel & Milk) Method Bring water and salt to a boil. Add rice and boil for 5'. Strain rice and rinse with water. In another pot bring milk, PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) - 23502, PreGel 5- Star Chef Pastry Select™ Coconut Compound - 89846 and PreGel Cinnamon Traditional Paste - 58472 to a boil. Add rice and return to a boil. Reduce heat and simmer for 10 minutes. Remove from the stove and add the brown sugar, lemon zest, ground clove, ginger, the raisins from PreGel Malaga Traditional Paste (Rum- Soaked Raisins) - raisins only and the cream #1. Cool in refrigerator. Whip cream #2 to soft peaks, and fold into cold rice pudding. Portion into desired glasses and garnish with PreGel Caramelllatte Arabeschi® (Caramel & Milk) - 17206.
Ingredients 500 gr. heavy cream 100 gr. coffee beans, warmed and crushed 75 gr. glucose 25 gr. PreGel 5-Star Chef Pastry Select™ Coffee Compound 900 gr. milk couverture, 38.2% as needed for molding milk couverture, 38.2% Method Line chocolate molds with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%. Combine the heavy cream and the crushed coffee beans. Bring to a boil. Remove from the heat and allow this to infuse for 5'. Strain through cheesecloth. Rescale the infusion to 400 grams. To the rescaled infusion, add the glucose and the PreGel 5-Star Chef Pastry Select™ Coffee Compound. Warm this mixture to 70 °C. Pour the warmed infusion over the 900 grams Cacao Barry Lactée Supérieure Milk Couverture, 38.2% in a food processor. Mix to emulsion. Let cool to 28 °C and pipe into small chocolate shells molded with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%. Allow to crystallize at room temperature for at least 18 hours. Close the shells with tempered Cacao Barry Lactée Supérieure Milk Couverture, 38.2%. Source: http://www.pregelrecipes.com