Ingredients 250 gr. PreGel Five Star Chef Frollis (Shortcrust Dough Base) 1.6 gr. baking soda 2.1 gr. salt 98 gr. light brown sugar 157 gr. chocolate chips 122 gr. unsalted butter 73 gr. whole eggs 8 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) Source: http://www.pregelrecipes.com
Ingredients 450 gr. sugar 420 gr. heavy cream 100 gr. butter 1 gr. salt 260 gr. white chocolate 120 gr. PreGel Butterscotch Traditional Paste Method Coat a 23x23 frame or pan with butter. In a tall, heavy saucepan, combine all ingredients except white chocolate. Over medium-high heat, stir and bring to a boil. Once the mix starts boiling, stop stirring and cook until a candy thermometer reads 117 °C. Remove from the heat and immediately add the white chocolate in a few additions. Pour into prepared frame or pan, and allow to cool. Source: http://www.pregelrecipes.com
Ingredients 300 gr. toasted pistachios 150 gr. dried cranberries 200 gr. butter 200 gr. sugar 700 gr. PreGel Five Star Chef Pronto Flamenco (Sponge Cake) 2 gr. lemon zest 10 gr. salt 200 gr. eggs Method Cream together the sugar, salt, zest, and butter. Add eggs one at a time until incorporated. Add PreGel Five Star Chef Pronto Flamenco and paddle until smooth. Mix in pistachios and cranberries. Let rest in cooler for at least an hour. Roll out 400 grams pieces in plastic wrap to desired length (1/2 sheet pan is a good length) Freeze until firm. Bake at 177 °C for 18'. Let cool then cut to desired shape. Re-bake at 177 °C for 5 - 10' or to desired crispness. Source: http://www.pregelrecipes.com
Ingredients 95 gr. butter 200 gr. sugar 100 gr. eggs 5 gr. PreGel Vanilla Purissima Bean Traditional Paste 45 gr. PreGel Cacao Togo (Cocoa Powder) 55 gr. ap flour 1 gr. salt 1 gr. baking powder Method Preheat oven to 175 °C. Melt butter then combine with sugar, eggs, and PreGel Vanilla Purissima Bean Traditional Paste. Once combined mix in flour and PreGel Cacao Togo (Cocoa Powder). Scoop into large cupcake tins and bake for 35' or until completely cooked through. Once cooled scoop out the center. Freeze until ready to be used. Source: http://www.pregelrecipes.com
Ingredients as needed PreGel Chocolate-Hazelnut Rock Arabeschi as needed PreGel Hazelnut Crunchy Coating Neutral Semifreddo Mousse 150 gr. PreGel Happy Torte® (Neutral Frozen Mousse Base) 500 gr. heavy cream Sponge Cake (Gluten Free) 1000 gr. PreGel Five Star Chef Pronto Flamenco 230 gr. water 500 gr. whole eggs Method Neutral Semifreddo Mousse Add heavy cream and PreGel Happy Torte® (Neutral Frozen Mousse Base) in a mixing bowl. Whip to desired peaks. Sponge Cake Carefully whip the PreGel Five Star Chef Pronto Flamenco with the water and eggs on medium-low speed for 3'. Pour the batter into the desired mold. Bake for about 20' at 165 °C. Assembly To make the filling in the center of the entremet, fill the desired mold with PreGel Chocolate-Hazelnut Rock Arabeschi and blast freezer until hardened or frozen enough to remove cleanly from the mold. Fill the desired silicone entremet mold halfway with the whipped Neutral Semifreddo Mousse and place the frozen insert into the middle. Pipe some additional semifreddo mousse on top of the insert and lay down a cut piece of the sponge cake to level off the mold. Blast freeze the mold or freeze overnight in a standard freezer until able to cleanly unmold. Glaze the frozen entremet on a glazing screen with the PreGel Hazelnut Crunchy Coating that has been warmed to a temperature of approximately 32 - 35 °C. Allow for the glaze to set on the frozen entremet until it turns opaque. Source: http://www.pregelrecipes.com
Ingredients PreGel Five Star Chef Pâte à Glacer Noir (Dark Chocolate Flavored Coating) 300 gr. PreGel Brownie Brittle Arabeschi as needed doughnuts Method In a bowl, melt PreGel Five Star Chef Pâte à Glacer Noir (Dark Chocolate Flavored Coating). Add PreGel Brownie Brittle Arabeschi and mix well. While warm, dip or glaze donuts. Source: http://www.pregelrecipes.com
Ingredients Strawberry Buttercream 125 gr. water 200 gr. sugar 50 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 453 gr. butter 40 gr. PreGel Five Star Chef Pannacrema Strawberry Croustillant For Pâte à Choux 100 gr. unsalted butter 125 gr. light brown sugar 125 gr. PreGel Five Star Chef Frollis (Shortcrust Dough Base) 2 gr. salt Éclairs/Cream Puffs 660 gr. PreGel Five Star Chef Eclair Mix Gluten Free 820 gr. warm water, 55 - 60 °C Method Strawberry Buttercream 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 of a meringue are obtained. Soften butter in a mixer using a paddle. Add butter to Meringue in small additions while mixing on low speed to make buttercream. Add PreGel Five Star Chef Strawberry Pannacrema Pastry Compound to Buttercream. Croustillant For Pâte à Choux In a mixer cream the butter, brown sugar, salt, and color if using. Add the flour and mix until incorporated. Roll out between two nonstick mats to about 5 mm. Store in freezer and cut as needed. Éclairs/Cream Puffs Combine warm water and PreGel Five Star Chef Eclair Mix Gluten Free in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 10'. Allow the dough to rest for 5 - 10'. Pipe into desired shape. Spray heavily with water before baking. Place a cut piece of Croustillant on top. Bake at 175°C/347°F for about 30 - 45', in an open vent oven with medium fan speed. In a static oven, bake at 200 °C for 25 - 30'. The mix can also be piped, frozen, and fried. Assembly After the Éclairs have cooled down fully, slice them in half horizontally. Pipe the Strawberry Buttercream in a spiral pattern in the cavity. Place the top half on top displaying the buttercream. Source: http://www.pregelrecipes.com
Ingredients Banana Cupcake 500 gr. PreGel Five Star Chef Pronto Flamenco (Sponge Cake) 250 gr. softened butter 250 gr. eggs 40 gr. PreGel Five Star Chef Pannacrema Banana Banana Buttercream 125 gr. water 200 gr. sugar 50 gr. PreGel Five Star Chef Albumissimo (Egg White Base) 453 gr. butter 30 gr. PreGel Five Star Chef Pannacrema Banana Method Banana Cupcake Mix together all of the ingredients in a mixer fitted with the whip attachment. Whip at medium speed for 2' Pipe into paper cup lined muffin tin and bake at 170 °C for 15-20'. Banana Buttercream 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 Five Star Chef Pannacrema Banana to Buttercream. Source: http://www.pregelrecipes.com
Ingredients Coffee Tart Dough 500 gr. PreGel Five Star Chef Frollis (Shortcrust Dough Base) 158 gr. unsalted butter 63 gr. whole eggs 63 gr. egg yolks Coffee Ganache for Coffee Tart 1000 gr. PreGel Five Star Chef Pâte à Glacer - Blanc (White Chocolate Flavored Coating) 400 gr. heavy cream 60 gr. PreGel Five Star Chef Pannacrema Coffee Pannasu Whipped Cream 60 gr. PreGel Five Star Chef Pannasú® 1000 gr. heavy cream Method Coffee Tart Dough Mix together all of the ingredients in a mixer with the paddle attachment on low speed until the dough comes together. Wrap the dough with plastic wrap and place in the refrigerator for at least 1 hour. Sheet or roll the dough out to the desired thickness and press into the desired mold or small scoops for cookies. Bake at a temperature of 180 °C for approximately 15' or until golden brown. Coffee Ganache for Coffee Tart Bring cream to a boil. Pour over PreGel Pate a Glacer and stir until emulsified. Let stand at room temperature until set to desired firmness. Pannasu Whipped Cream Mix together the heavy cream and PreGel Five Star Chef Pannasú® (Powdered Cream Stabilizer) until free of lumps. Continue to whip to medium to stiff peaks. Pipe as disired. Source: http://www.pregelrecipes.com
Ingredients 1 scoop PreGel Green Mint Super Sprint Chocolate chip cookies As needed PreGel Coriandolina® Coatings Method Place the scoop of Green Mint Gelato in between 2 store bought chocolate chip cookies. Freeze in shock freezer for 5' to bring the temperature of the cookies down. Dip half way in desired flavor of PreGel Coriandolina. Source: http://www.pregelrecipes.com