Ingredients as desired PreGel Chocolate Topping as desired PreGel Caramel Topping as desired PreGel Pino Pinguino Salted Peanut Arabeschi Chocolate Banana Gelato (Cold Process) 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) 120 gr. PreGel Banana Fortefrutto 120 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Chocolate Banana Gelato (Hot Process) 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) 120 gr. PreGel Banana Fortefrutto 120 gr. PreGel Cacaopat Traditional Paste (Chocolate - Unsweet) Whipped Cream 300 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 1000 gr. heavy cream Crepe Chips as desired frozen crepes, thawed as desired cinnamon sugar as desired butter, unsalted Caramelized Bananas as desired fresh banana (sliced) as desired demerara sugar Method Chocolate Banana Gelato (Cold Process) 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 instructions. Use as needed in final assembly. Chocolate Banana Gelato (Hot Process) Combine all ingredients in a large plastic bucket. Mix well for 2 - 3' using an immersion blender. Place in a Hot Process machine and process according to machine's instructions. Use as needed in final assembly. Whipped Cream Combine both ingredients in a Kitchen Aid mixer with a whip attachment and whip to desired peaks. Use as needed in final assembly. Crepe Chips In a small saucepan, melt the butter. Cut the thawed crepes into triangles to resemble tortilla chips. Lightly brush with butter and sprinkle with cinnamon sugar. Bake on a parchment lined sheet tray in a 148 °C oven until crispy. Reserve in an airtight container until final assembly. Caramelized Bananas Sprinkle a small amount of the sugar on slices of fresh bananas. Caramelize the sugar using a blow torch until the sugar turns a golden caramel color. Use as needed in final assembly. Assembly Place a pile of Crepe Chips on the desired plate. Place a few scoops of Chocolate Banana Gelato on top of the chips. Squeeze a small amount of PreGel Chocolate Topping, PreGel Caramel Topping and PreGel Pino Pinguino Salted Peanut Arabeschi over the scoops of gelato. Pipe a few small rosettes of Whipped Cream on top of the chips. Garnish the nachos with a few pieces of Caramelized Banana. Source: http://www.pregelrecipes.com
Ingredients 150 gr. evaporated milk 10 gr. inverted sugar 20 gr. PreGel Dextrose (Sweetening Agent) 100 gr. cream 305 gr. PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) 45 gr. PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese) as needed PreGel Cacao Togo (Cocoa Powder) as needed pre-crystallized milk chocolate truffle shells Method Combine evaporated milk, inverted sugar, PreGel Dextrose (Sweetening Agent) and cream in a saucepot. Gently whisk together while heating over a burner. Bring to a simmer and immediately remove from heat. Whisk in PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese). Pour over PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) and whisk together until it forms a smooth ganache. If needed, mix with a burr mixer until smooth. Cover with plastic wrap until ready to use. Pipe the ganache into pre-crystallized truffle shells. Cap the truffle shell with tempered milk chocolate. Roll the filled truffle in tempered PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture). While still tacky, place the coated truffle shell in a bowl of PreGel Cacao Togo (Cocoa Powder) and coat fully with the cocoa powder. Source: http://www.pregelrecipes.com
Ingredients 227 gr. unsalted butter 110 gr. light brown sugar 110 gr. dark brown sugar 3 each whole eggs 1 each orange juice 1 each lemon zest 1 each orange zest 20 gr. brandy 65 gr. almonds, chopped 100 gr. chopped hazelnut pieces 880 gr. dried fruits 140 gr. raisins 200 gr. PreGel Malaga Traditional Paste (Rum Soaked Raisins) 260 gr. all-purpose flour 5 gr. baking powder 3 gr. salt Method Preheat oven to 160 C. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the chopped nuts and all of the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter. Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place. If desired, use coating fondant to glaze the cake, making sure it drips down on the sides. Source: http://www.pregelrecipes.com
Ingredients 150 gr. water 30 gr. sugar #1 60 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 160 gr. pasteurized egg yolks 160 gr. sugar #2 105 gr. PreGel Cacao Togo (Cocoa Powder) Method In a mixing bowl fitted with a whip attachment, add water and sugar #1. Whip until sugar is dissolved. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained. Whip pasteurized egg yolks and sugar #2 to ribbon stage. Fold the whipped egg yolk mixture into the meringue. Gently fold in PreGel Cacao Togo (Cacao Powder). Spread into mold. Bake at 150 °C. Source: http://www.pregelrecipes.com
Ingredients 60 gr. PreGel Five Star Chef Pannasú® (Powdered Cream Stabilizer) 1000 gr. heavy cream Method Mix together the heavy cream of PreGel Pannasu® (Powdered Cream Stabilizer) until free of lumps. Continue to whip to desired peaks. Pipe as desired. Source: http://www.pregelrecipes.com
Ingredients Vanilla Semifreddo 670 gr. heavy cream 200 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Chocolate Cookie Fudge Pie 1 each chocolate cookie pie crust 50 gr. PreGel Pino Pinguino Nero Arabeschi (Dark Chocolate) as needed Vanilla Semifreddo Method Vanilla Semifreddo Place all ingredients into the bowl of a stand mixer fitted with the whisk attachment. Whip to desired consistency. Chocolate Cookie Fudge Pie Pour into pie crust and place in freezer until set. Fill PreGel Pino Pinguino® Nero Arabeschi® (Dark Chocolate) remaining pie crust and decorate with the Vanilla Semifreddo. Source: http://www.pregelrecipes.com
Ingredients Strawberry Icing for Doughnuts 500 gr. confectioner's sugar, sifted 170 gr. simple syrup (50/50) 50 gr. PreGel Strawberry Fortefrutto as needed PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) as needed strawberry pastry cream (cold process) Strawberry Pastry Cream Cold Process 175 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process) 500 gr. whole milk 50 gr. PreGel 5-Star Chef Pastry Select™ Strawberry Compound Method Strawberry Icing for Doughnuts In the bowl of a mixer with the paddle attachment, combine together all of the ingredients and mix until homogenous and smooth. Glaze the doughnut as desired. Pipe the Strawberry Pastry Cream into the bottom of the doughnut similar to how you would fill an éclair. Pipe stripes of PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) (finely ground) and garnish accordingly. Strawberry Pastry Cream Cold Process Whisk the PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process) powder into cold milk with PreGel 5-Star Chef Pastry Select™ Strawberry Compound - 82006 until all powder is dissolved and mixture is uniform. Allow to set in refrigerator, at least 1 hour. Before use, hand whisk pastry cream to result in a smooth texture. Source: http://www.pregelrecipes.com
Ingredients 705 gr. milk 125 gr. egg yolks 115 gr. sugar 55 gr. cornstarch 90 gr. PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut) 90 gr. PreGel Café Costa D'Oro Traditional Paste 90 gr. PreGel Strawberry Fortefrutto Method Pour the milk into a pan and heat it on the stove until it starts to boil. Mix the sugar with the cornstarch. Add the egg yolks and mix until they start to lighten in color. Slowly add the previously heated 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 to boil. 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 Pino Pinguino Original Arabeschi (Chocolate Hazelnut) for a chocolate-hazelnut filling flavor, PreGel Café Costa D'Oro Traditional Paste for a coffee filling flavor or PreGel Strawberry Fortefrutto for a strawberry filling flavor. Mix it until incorporated. Fill the churros and serve. Source: http://www.pregelrecipes.com
Ingredients 300 gr. butter, melted 70 gr. splenda 10 gr. vanilla extract 8 gr. salt 80 gr. all-purpose flour 270 gr. eggs 135 gr. PreGel Cacao Togo (Cocoa Powder) 135 gr. PreGel Hazelnut Piemonte Traditional Paste (Dark Roasted Hazelnut) Method Preheat an oven to 176 °C. Place the butter, Splenda, and PreGel Hazelnut Piemonte Traditional Paste into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Sift the flour and PreGel Cacao Togo Cocoa Powder together. Add the eggs and vanilla to the butter mixture and mix well. Add the salt and the sifted dry ingredients and mix until combined. Spread into a 33x22 pan, and bake for 35 - 45'. Source: http://www.pregelrecipes.com
Ingredients 1000 gr. PreGel Five Star Chef Pronto Flamenco 230 gr. water 500 gr. eggs Method Carefully whip the powder, water, and eggs in a planetary mixer at medium-low speed for 3 minutes. Pour the batter into the previously buttered mold. Bake for about 20' at 165 °C. Source: http://www.pregelrecipes.com