Transcription
PreGel AMERICAStandard Recipe Book – Pastry
PreGel AMERICAStandard Recipe Book – PastryTable of ContentsPREGEL 5-STAR PASTRY SELECT Instant Dessert Bases1Pastry Cream – Cold Process2Pastry Cream – Hot Process3Pronto Crème Caramel (Flan)3Pronto Crème Brûlée (Burnt Cream)5Pronto Pannacotta (Cooked Cream)6Pronto Crema Tiramisù (Italian Cake Base)7Molten Chocolate Cake BaseAlbumissimo (Egg White Base)8French Meringue8Swiss Meringue9Italian Meringue10Dried Meringues11Mint hio Cake16Macarons
PreGel AMERICAStandard Recipe Book – Pastry5-STAR Pastry Gelatin Base17Neutral Mousse18Marshmallows19Citrus Passion GeleeHappy Torte (Neutral Frozen Mousse Base)20Neutral Semifreddo MousseSoffiopan Neutro (Neutral Mousse Base)21Neutral Mousse for VerrinesSoffiopan Yogurt (Yogurt Mousse Base)22Yogurt MousseFibraplus23Green Apple Pate de Fruit24Tropical Pate de FruitEvolution Glaze25Evolution Glaze
PreGel AMERICAStandard Recipe Book – PastryMagic Sugar (Isomalt)26Bubble Sugar26Sugar for Showpieces and Amenities27Mango Cotton Candy27Peanut CaramelSponge Cakes28Chocolate Sheet Cake28Flourless Chocolate Cake – Traditional29Flourless Chocolate Cake – Meringue Based30Sponge Cake31Soaking Syrup for Sponge Cakes32Vanilla Cupcakes33Chocolate Cupcakes34Hazelnut Cupcakes35Pistachio FinancierMiscellaneous36Crunch Layer37Fruit Filling38Stabilized Whipped Cream
Instant DessertBasesPASTRY CREAM(COLD PROCESS)GRAMSOUNCESINGREDIENTS175g6.2ozPreGel 5-Star ChefPastry Select Cold ProcessPastry Cream400g 14.1oz milk100g 3.5oz creamMETHOD OF PREPARATION1. Whisk PreGel 5-Star Chef Pastry Select Cold ProcessPastry Cream into cold milk and cream until all powder isdissolved and mixture is uniform.2. Allow to set in refrigerator, at least 1 hour.3. Before use, hand whisk pastry cream to result in a smoothtexture.*This recipe can be flavored with many PreGel TraditionalPastes, Compounds or Fortefrutto . We recommendadding 3%-7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Pastry Cream:*Fold in the desired flavor after Step 1 in the recipe.PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste15g (0.5oz)PreGel 5-Star Chef Pastry Select Coconut Compound20g (0.7oz)PreGel 5-Star Chef Pastry Select Coffee Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Raspberry Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Strawberry Compound35g (1.2oz)PreGel Vanilla Purissima Bean TraditionalPaste (Vanilla Bean)20g (0.7oz)PreGel Chocolate-HazelnutTraditional Paste35g (1.2oz)PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio)35g (1.2oz)PreGel AMERICA Standard Recipe Book1
Instant DessertBasesPASTRY CREAM(HOT PROCESS)GRAMSOUNCESINGREDIENTS40g1.4ozPreGel 5-Star ChefPastry Select Pastry CreamSuperior (Hot Process)150g 5.3oz sugar50g 1.8oz egg yolks450g 15.9oz milk50g 1.8oz creamMETHOD OF PREPARATION1.Combine sugar and PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) in a bowl; whiskin cream and egg yolks to dissolve the dry ingredients; whisk insome milk if needed to completely dissolve dry ingredients.2. Heat milk on the stove.3. Slowly whisk hot milk into remaining ingredients; transfermixture back to the pot and return to the stove.4. Bring to a simmer, stirring constantly; cook for about 1 minute.5. Remove from heat; transfer to a storage container, cover, andrefrigerate.*This recipe can be flavored with many PreGel TraditionalPastes, Compounds, or Fortefrutto . We recommendadding 3%-7% of flavoring based on the total ingredientweight.Suggested Variations for Flavored Pastry Cream:*Fold in the desired flavor after the pastry cream has been cooked.PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste15g (0.5oz)PreGel 5-Star Chef Pastry Select Coconut Compound20g (0.7oz)PreGel 5-Star Chef Pastry Select Coffee Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Raspberry Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Strawberry Compound35g (1.2oz)PreGel Vanilla Purissima BeanTraditional Paste (Vanilla Bean)20g (0.7oz)PreGel Chocolate-HazelnutTraditional Paste35g (1.2oz)PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio)35g (1.2oz)PreGel AMERICA Standard Recipe Book2
Instant DessertBasesPRONTO CRÈME CARAMEL(FLAN)GRAMSOUNCESINGREDIENTS80g2.8ozPreGel 5-Star ChefPastry Select ProntoCrème Caramel (Flan)500g 17.6oz milkas desiredPreGel Caramel ToppingMETHOD OF PREPARATION1. Heat milk to 40 C/104 F.2. Add PreGel 5-Star Chef Pastry Select Pronto CrèmeCaramel (Flan); mix well.3. Pour into desired container, refrigerate and allow to set.4. Serve with PreGel Caramel Topping.PreGel AMERICA Standard Recipe Book3
PRONTO CRÈME BRÛLÉEInstant DessertBases(BURNT CREAM)GRAMSOUNCESINGREDIENTS100g3.5ozPreGel 5-Star ChefPastry Select ProntoCrème Brûlée(Burnt Cream)250g 8.8oz milk250g 8.8oz creamMETHOD OF PREPARATION1. Whisk together all ingredients.2. Pour into ramekins and allow to set.3. Sprinkle granulated sugar on top of the crème brûléeand caramelize with a torch; serve immediately.PreGel AMERICA Standard Recipe Book4
Instant DessertBasesPRONTO PANNACOTTA(COOKED CREAM)GRAMSOUNCESINGREDIENTS100g 3.5oz PreGel 5-StarChef Pastry Select Pronto Pannacotta(Cooked Cream)300g 10.6oz whole milk300g10.6ozheavy creamMETHOD OF PREPARATION1. In a pot heat the whole milk to 40 C/104 F.2. Remove from heat; whisk in PreGel 5-Star Chef PastrySelect Pronto Pannacotta (Cooked Cream); whisk inheavy cream.3. Place in desired vessel and then place in the refrigeratoruntil set.*This recipe can be flavored with many PreGel TraditionalPastes, Compounds, or Fortefrutto . We recommendadding 3%-7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Pannacotta:*Note: Dissolve nut and chocolate flavors in hot milk beforeadding remaining ingredients; stir in any coffee and fruit flavorsat the end of the mixing process.PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste15g (0.5oz)PreGel 5-Star Chef Pastry Select Coconut Compound20g (0.7oz)PreGel 5-Star Chef Pastry Select Coffee Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Raspberry Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Strawberry Compound35g (1.2oz)PreGel Vanilla Purissima BeanTraditional Paste (Vanilla Bean)20g (0.7oz)PreGel Chocolate-HazelnutTraditional Paste35g (1.2oz)PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio)35g (1.2oz)PreGel AMERICA Standard Recipe Book5
Instant DessertBasesPRONTO CREMA TIRAMISÙ(ITALIAN CAKE BASE)GRAMSOUNCESINGREDIENTS135g4.8ozPreGel 5-Star ChefPastry Select ProntoCrema Tiramisù(Italian Cake Base)125g 4.4oz milk375g 13.2oz heavy creamas desiredPreGel Cacao Togo(Cocoa Powder)METHOD OF PREPARATION1. Whip together all ingredients in a mixer on medium-high speedto obtain a fluffy, aerated mixture.2. Pipe into desired molds, cake rings or cups, and refrigerate.3. Dust with PreGel Cacao Togo (Cocoa Powder) as desired.PreGel AMERICA Standard Recipe Book6
Instant DessertBasesMOLTEN CHOCOLATE CAKE BASEGRAMSOUNCESINGREDIENTS300g10.6ozPreGel 5-Star ChefPastry Select MoltenChocolate Cake Base200g 7.1oz milkMETHOD OF PREPARATION1. Combine ingredients in a mixing bowl; mix with the whipattachment until mixture is smooth and creamy.2. Pour into desired mold.3. Bake at 180 C/356 F until done on outside but center is stillmolten, about 6-8 minutes.PreGel AMERICA Standard Recipe Book7
Albumissimo(Egg White Base)French MeringueGRAMSOUNCESINGREDIENTS125g 4.4oz PreGel Albumissimo(Egg White Base)250g 8.8oz water300g 10.6oz sugarMETHOD OF PREPARATION1. In a mixer with the whip attachment, combine the sugarand water.2. Whip together to dissolve sugar.3. Add PreGel Albumissimo (Egg White Base) to mixerand whisk by hand to dissolve powder.4. Whip on medium-high to high speed until mixture reachesfull volume.Swiss MeringueGRAMSOUNCESINGREDIENTS125g 4.4oz PreGel Albumissimo(Egg White Base)250g 8.8oz water300g 10.6oz sugarMETHOD OF PREPARATION1. In the bowl of a stand mixer, combine all of the ingredients.2. Place the bowl over a hot water bath (bain marie) and whiskconstantly by hand until the mixture reaches 55 C/131 F.3. Transfer the bowl to the mixer and whip at medium-highspeed until the meringue achieves full volume. Once fullvolume has been achieved, turn the speed to medium-lowand continue to whip until the meringue cools completely.PreGel AMERICA Standard Recipe Book8
Albumissimo(Egg White Base)Italian MeringueGRAMSOUNCESINGREDIENTS50g 1.8oz PreGel Albumissimo(Egg White Base)100g 3.5oz water #1300g 10.6oz sugar75g 2.6oz water #2METHOD OF PREPARATION1. In the bowl of a stand mixer fitted with the whisk attachment,combine PreGel Albumissimo (Egg White Base)and water #1. Whisk on low speed until the PreGelAlbumissimo (Egg White Base) is fully dissolved.2. Combine the sugar and water #2 in a small saucepan. Cookto 118 C/244 F. When the syrup reaches 110 C/230 F, beginwhipping the PreGel Albumissimo (Egg White Base)mixture at high speed.3. When the syrup reaches 118 C/244 F, remove it from theheat and pour it in a steady stream down the side of themixer bowl into the whipping egg white mixture. Avoidgetting the syrup on the whip.4. Once the meringue reaches full volume, reduce the speed ofthe mixer to medium and allow the meringue to whip untilcompletely cool.5. Use as needed.PreGel AMERICA Standard Recipe Book9
Albumissimo(Egg White Base)DRIED MERINGUESGRAMSOUNCESINGREDIENTS250g 8.8oz water125g 4.4oz PreGel Albumissimo(Egg White Base)300g 10.6oz sugar50g 1.8oz confectioners’ sugarMETHOD OF PREPARATION1. Preheat the oven to 121 C/250 F. Sift the confectioners’ sugarand set aside.2. Combine the water with PreGel Albumissimo (EggWhite Base) in the bowl of an electric mixer fitted withthe whisk attachment. Mix on low speed until the PreGelAlbumissimo (Egg White Base) is fully dissolved.3. Divide the sucrose into three 100g (3.5oz) portions.4. Add the first 100g portion of the divided sucrose to thelightly mixed egg whites and whip for 2 minutes at the highestspeed. Don’t forget to set a timer. You need to whip for thefull 2 minutes to incorporate enough air.5. Lower the speed; add another 100g portion of the sucrose,then turn the speed back up to high and whip for another 2minutes. Turn the speed down again; add the last 100g portionof sucrose, then turn the speed up to high and mix foranother 2 minutes. The total mixing time should be 6 minutes.6. After the 6 minutes of mixing you should have a stiff, shinymeringue. Take the bowl off the mixer. Remove the whiskand carefully scrape the meringue into a large wide bowl,which will be more suitable for folding. Add all of the siftedconfectioners’ sugar to the meringue, then fold it in with alarge rubber spatula making sure to scrape the bowl all theway to the bottom as you fold.7. Pipe as desired and bake in a preheated oven for 1 hour,until crisp.8. After baking, allow the meringues to cool completely and usethem right away, or store them at room temperature in anairtight container along with a packet or two of silica. They willkeep for weeks or even months.PreGel AMERICA Standard Recipe Book10
Albumissimo(Egg White Base)Mint MeringueGRAMSOUNCESINGREDIENTS100g 3.5oz mint300g10.6ozwater (from blanching)100g 3.5oz water150g 5.3oz PreGel Albumissimo(Egg White Base)400g 14.1oz sugar20g0.7ozPreGel 5-Star ChefPastry Select WhiteMint CompoundMETHOD OF PREPARATION1. Blanche the mint in boiling water, then shock in ice bath.Reserve the blanching water.2. Blend the mint and water well, and then pass through a sieve.3. Combine the last four ingredients with the mint puree andmix well. Allow the mixture to rest for 30 minutes.4. Place mixture in bowl of a stand mixer and using the whiskattachment, whip on high speed until stiff peaks are obtained.5. Use as desired.PreGel AMERICA Standard Recipe Book11
Albumissimo(Egg White Base)DIVINITYGRAMSOUNCESINGREDIENTS30g 1.1oz PreGel Albumissimo(Egg White Base)50g 1.8oz sugar50g1.8ozfresh egg whites120g 4.2oz invert sugar600g 21.2oz sugar120g 4.2oz glucose syrup200g 7.1oz water10g 0.4oz PreGel VanillaPurissima BeanTraditional Paste(Vanilla Bean)2g .07oz salt50g 1.8oz fondant600g21.2ozpecans, toasted, choppedand kept warmMETHOD OF PREPARATION1. Combine PreGel Albumissimo (Egg White Base) withthe 50g (1.8oz) of sugar. Whisk into the fresh egg whites.2. Warm the invert sugar to 60 C/140 F until the crystalsdissolve. Whisk the warm invert sugar into the whites. Pourinto the bowl of a stand mixer and place the bowl on thestand mixer with the whip attachment. Do not begin to whip.3. Combine the 600g (21.2oz) of sugar, glucose syrup and water,and cook to 112 C/234 F. Begin whipping the egg whitemixture on high speed.4. Continue to cook the sugar syrup to 125 C/257 F. Removefrom the heat and stream the hot syrup into the whippingwhites. Continue to whip for about 3 minutes.5. Add the PreGel Vanilla Purissima Bean TraditionalPaste (Vanilla Bean) and the salt to the whipping mixture.Mix to combine.6. Add the fondant and allow it to mix in thoroughly, but do notovermix, about 30 seconds.7. Remove from the mixer and blend the warm pecans inby hand.8. Pour into desired frame. Allow to crystallize until firm andthen cut into desired pieces.PreGel AMERICA Standard Recipe Book12
Albumissimo(Egg White Base)DACQUOISEGRAMSOUNCESINGREDIENTS100g 3.5oz water133g 4.7oz sugar37g 1.3oz PreGel Albumissimo(Egg White Base)125g 4.4oz almond flour30g 1.1oz pastry flour65g 2.3oz powdered sugarMETHOD OF PREPARATION1. In a mixing bowl fitted with a whip attachment, combine sugarand water; stir to dissolve.2. Add PreGel Albumissimo (Egg White Base) and whipuntil stiff peaks are obtained.3. Combine the sifted almond flour, pastry flour andpowdered sugar.4. Take a portion of the stiffly whipped meringue and fold in thedry ingredients.5. Combine this mixture with the rest of the meringue.6. Spread into molds and bake at 163 C/325 F in a conventionaloven until done.PreGel AMERICA Standard Recipe Book13
Albumissimo(Egg White Base)BUTTERCREAMGRAMSOUNCESINGREDIENTS250g 8.8oz water400g 14.1oz sugar100g 3.5oz PreGel Albumissimo(Egg White Base)907g 32.0oz butter, soft20g 0.7oz PreGel VanillaPurissima BeanTraditional Paste(Vanilla Bean)METHOD OF PREPARATION1. In a mixing bowl fitted with a whip attachment, add sugarand water.2. Whip until sugar is dissolved.3. Add PreGel Albumissimo (Egg White Base) and whipuntil stiff peaks are obtained.4. Soften butter in a separate mixer bowl using the paddleattachment.5. Add the softened butter to the meringue in small additionswhile mixing on low speed.6. Add the PreGel Vanilla Purissima Bean TraditionalPaste (Vanilla Bean) to the buttercream.7. Mix until evenly incorporated and use as needed.In place of the PreGel Vanilla Purissima Bean TraditionalPaste (Vanilla Bean) in the above recipe, any PreGelFortefrutto and Traditional Pastes, as well as PreGel5-Star Chef Pastry Select Pastes or Compounds canbe interchanged to create new flavors. We recommend adding3%-7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Buttercream:PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste15g (0.5oz)PreGel 5-Star Chef Pastry Select Coconut Compound20g (0.7oz)PreGel 5-Star Chef Pastry Select Coffee Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Raspberry Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Strawberry Compound35g (1.2oz)PreGel Vanilla Purissima BeanTraditional Paste (Vanilla Bean)20g (0.7oz)PreGel Chocolate-HazelnutTraditional Paste35g (1.2oz)PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio)35g (1.2oz)PreGel AMERICA Standard Recipe Book14
Albumissimo(Egg White Base)PISTACHIO CAKEGRAMSOUNCESINGREDIENTS150g 5.3oz almond flour150g 5.3oz powdered sugar125g 4.4oz eggs80g 2.8oz egg yolks75g2.6ozPreGel PistachioPrimavera TraditionalPaste120g 4.2oz all-purpose flour10g 0.4oz PreGel Albumissimo(Egg White Base)225g 7.9oz egg whites100g 3.5oz sugarMETHOD OF PREPARATION1. Sift flour.2. Sift together the almond flour and the powdered sugar, andplace in a food processor.3. Add the eggs, yolks and PreGel Pistachio PrimaveraTraditional Paste, and mix until just combined.4. Whip the PreGel Albumissimo (Egg White Base), eggwhites and sugar to make meringue.5. Carefully fold the flour into the pistachio mix.6. Carefully fold the meringue into the pistachio mix.7. Pipe into desired cake ring on a pan lined with a Silpat .8. Bake for 10-12 minutes at 171 C/340 F.9. Allow to cool.10. Use as needed to build cake.PreGel AMERICA Standard Recipe Book15
Albumissimo(Egg White Base)MACARONSGRAMSOUNCESINGREDIENTS300g 10.6oz icing sugar300g10.6ozwhite almond flour90g 3.2oz water #140g 1.4oz PreGel Albumissimo(Egg White Base) #190g 3.2oz water #240g 1.4oz PreGel Albumissimo(Egg White Base) #2300g 10.6oz granulated sugar75g 2.6oz water #3as neededpowdered colorMETHOD OF PREPARATION1. In a bowl, combine water #1 with PreGel Albumissimo(Egg White Base) #1 and whisk well to combine.2. In the bowl of an electric mixer, combine water #2 withPreGel Albumissimo (Egg White Base) #2 and whiskwell to combine. Place on the electric mixer with the whiskattachment.3. Sift icing sugar and almond flour together. Add powderedcolor and PreGel Albumissimo (Egg White Base)mix #1, and mix until a paste forms.4. Combine the granulated sugar and water #3, and cook to118 C/244 F; pour over whipping PreGel Albumissimo(Egg White Base) mix #2.5. Whip until meringue cools to 40 C/104 F; gently addmeringue to the almond mixture.6. Mix until smooth and shiny.7. Pipe macarons on a sheet tray.8. Bake in a convection oven on the lowest fan speed at150 C/300 F for about 12 minutes.9. After filling the macaron with desired flavor allow 24 hours inthe refrigerator before serving to obtain the optimum texture.PreGel AMERICA Standard Recipe Book16
NEUTRAL MOUSSEPastry GelatinBaseGRAMSOUNCESINGREDIENTS75g2.6ozPreGel 5-Star ChefPastry Select Pastry Gelatin Base100g 3.5oz milk500g 17.6oz heavy creamMETHOD OF PREPARATION1. In a 5-quart mixing bowl, combine all ingredients.2. Whip to desired peaks and use as needed.*This recipe can be flavored with any PreGel TraditionalPastes, Fortefrutto or PreGel 5-Star Chef PastrySelect Pastes or Compounds. We recommend adding3%-7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Mousse:*Note: Fold in desired flavor when mousse is at soft peaks, thencontinue to whip to desired peaks.PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste25g (0.9oz)PreGel 5-Star Chef Pastry SelectCoconut Compound 35g (1.2oz)PreGel 5-Star Chef Pastry Select Coffee Compound35g (1.2oz)PreGel Green Apple Fortefrutto 35g (1.2oz)PreGel 5-Star Chef Pastry SelectMango Compound 35g (1.2oz)PreGel 5-Star Chef Pastry Select Passion Fruit Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Raspberry Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Strawberry Compound35g (1.2oz)PreGel Vanilla Purissima BeanTraditional Paste (Vanilla Bean)35g (1.2oz)PreGel 5-Star Chef Pastry Select White Mint Compound25g (0.9oz)PreGel Chocolate-HazelnutTraditional Paste50g (1.8oz)PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio)50g (1.8oz)PreGel AMERICA Standard Recipe Book17
Pastry 2.7ozPreGel 5-Star ChefPastry Select Pastry Gelatin Base180g 6.4oz water #1250g 8.8oz water #2600g 21.2oz sugar200g 7.1oz glucose70g2.5ozdesired PreGelTraditional Paste,Fortefrutto orPreGel 5-Star ChefPastry Select Compound or PasteMETHOD OF PREPARATION1. Line a very flat sheet tray with a Silpat and a framemeasuring 33x37x2.5cm.2. Combine PreGel 5-Star Chef Pastry Select PastryGelatin Base and water #1 in the bowl of a stand mixer.Whisk well to combine and set aside to hydrate.3. Combine water #2, sugar, glucose and desired PreGelTraditional Paste, Fortefrutto or PreGel 5-StarChef Pastry Select Compound or Paste in asaucepan and bring to a boil.4. Pour the boiling liquid over the hydrated PreGel 5-StarChef Pastry Select Pastry Gelatin Base and whiskby hand until it is fully dissolved. Place on the mixer andwhip on high speed until full volume is achieved, usually 33 C-35 C/91.4 F-95 F.5. Pour the marshmallow out into the prepared frame and coverthe top with a second Silpat .6. Allow the marshmallow to mature at room temperatureovernight or in a refrigerator for several hours.7. Remove the marshmallow from the frame and cut and serveas desired.*This recipe can be flavored with any PreGel TraditionalPastes, Fortefrutto and PreGel 5-Star Chef PastrySelect Compound or Paste. We recommend adding 3%7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Marshmallows:PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste40g (1.4oz)PreGel 5-Star Chef Pastry Select Coconut Compound70g (2.5oz)PreGel 5-Star Chef Pastry Select Coffee Compound40g (1.4oz)PreGel Green Apple Fortefrutto 70g (2.5oz)PreGel 5-Star Chef Pastry Select Mango Compound70g (2.5oz)PreGel 5-Star Chef Pastry Select Passion Fruit Compound70g (2.5oz)PreGel 5-Star Chef Pastry Select Raspberry Compound70g (2.5oz)PreGel 5-Star Chef Pastry Select Strawberry Compound70g (2.5oz)PreGel Vanilla Purissima BeanTraditional Paste (Vanilla Bean)40g (1.4oz)PreGel 5-Star Chef Pastry Select White Mint Compound85g (3.0oz)PreGel AMERICA Standard Recipe Book18
CITRUS PASSION GELEEGRAMSOUNCESINGREDIENTS34g 1.2oz sugar26g 0.9oz water300g10.6ozBoiron Mandarin Puree54g1.9ozPreGel 5-Star ChefPastry Select Pastry Gelatin Base15g0.5ozPreGel 5-Star ChefPastry Select Passion FruitCompoundPastry GelatinBaseMETHOD OF PREPARATION1. In a small saucepan, combine together the sugar and water,and bring to a boil. Once at a boil, take off the heat andwhisk in the PreGel 5-Star Chef Pastry Select PastryGelatin Base. Allow the syrup to cool.2. Mix together syrup, mandarin puree and PreGel 5-StarChef Pastry Select Passion Fruit Compound wellwith a whisk.3. Use as desired.*In place of PreGel 5-Star Chef Pastry Select PassionFruit Compound in the above recipe, any PreGelTraditional Pastes, Fortefrutto and PreGel 5-StarChef Pastry Select Compounds or Pastes can beused to create new flavors. We recommend adding 3%-7% offlavoring based on the total ingredient weight. The puree flavoris also interchangeable.Suggested Variations for Flavored Gelee:PreGel ProductDosage forabove recipePreGel 5-Star Chef Pastry Select Coconut Compound15g (0.5oz)PreGel Green Apple Fortefrutto 15g (0.5oz)PreGel 5-Star Chef Pastry SelectMango Compound 15g (0.5oz)PreGel 5-Star Chef Pastry Select Raspberry Compound15g (0.5oz)PreGel 5-Star Chef Pastry Select Strawberry Compound15g (0.5oz)PreGel 5-Star Chef Pastry Select White Mint Compound15g (0.5oz)PreGel AMERICA Standard Recipe Book19
NEUTRAL SEMIFREDDOMOUSSEHappy Torte (Neutral FrozenMousse Base)GRAMSOUNCESINGREDIENTS150g 5.3oz PreGel Happy Torte (Neutral FrozenMousse Base)500g 17.6oz heavy creamMETHOD OF PREPARATION1. Add heavy cream and PreGel Happy Torte (NeutralFrozen Mousse Base) in a mixing bowl.2. Whip to desired peaks.*This recipe can be flavored with any PreGel TraditionalPastes, Fortefrutto and PreGel 5-Star Chef PastrySelect Compounds or Pastes. We recommend adding3%-7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Semifreddo Mousse:*Fold in flavoring when mousse is at soft peaks, then continue to whipto desired peaks.PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste25g (0.9oz)PreGel 5-Star Chef Pastry SelectCoconut Compound 35g (1.2oz)PreGel 5-Star Chef Pastry Select Coffee Compound35g (1.2oz)PreGel Green Apple Fortefrutto 35g (1.2oz)PreGel 5-Star Chef Pastry SelectMango Compound 35g (1.2oz)PreGel 5-Star Chef Pastry Select Passion Fruit Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Raspberry Compound35g (1.2oz)PreGel 5-Star Chef Pastry Select Strawberry Compound35g (1.2oz)PreGel Vanilla Purissima BeanTraditional Paste (Vanilla Bean)35g (1.2oz)PreGel 5-Star Chef Pastry Select White Mint Compound25g (0.9oz)PreGel Chocolate-HazelnutTraditional Paste50g (1.8oz)PreGel AMERICA Standard Recipe Book20
Soffiopan Neutral Mousse(Neutral Mousse Base)NEUTRAL MOUSSEFOR VERRINESGRAMSOUNCESINGREDIENTS150g 5.3oz PreGel Soffiopan Neutro (NeutralMousse Base)200g 7.1oz water750g 26.4oz heavy creamMETHOD OF PREPARATION1. Combine all the ingredients in the bowl of a stand mixerfitted with the whisk attachment.2. Whip on high speed until the desired texture is achieved.3. Use as needed.4. Put the desserts in the freezer at -4 F/-20 C for about 10minutes, then preserve at a temperature between 28 F/-2 Cand 35 F/2 C.Note: Display, serving, and storing temperatures are the same asfor gelato.*This recipe can be flavored with many PreGel TraditionalPastes, Fortefrutto and PreGel 5-Star Chef PastrySelect Compounds or Pastes. We recommend adding3%-7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Mousse:PreGel ProductDosage forabove recipePreGel Cinnamon Traditional Paste45g (1.6oz)PreGel 5-Star Chef Pastry SelectCoconut Compound 55g (1.9oz)PreGel 5-Star Chef Pastry Select Coffee Compound45g (1.6oz)PreGel Green Apple Fortefrutto 55g (1.9oz)PreGel 5-Star Chef Pastry SelectMango Compound 55g (1.9oz)PreGel 5-Star Chef Pastry Select Passion Fruit Compound55g (1.9oz)PreGel 5-Star Chef Pastry Select Raspberry Compound55g (1.9oz)PreGel 5-Star Chef Pastry Select Strawberry Compound55g (1.9oz)PreGel Vanilla Purissima Bean TraditionalPaste (Vanilla Bean)45g (1.6oz)PreGel 5-Star Chef Pastry Select White Mint Compound55g (1.9oz)PreGel AMERICA Standard Recipe Book21
YOGURT MOUSSESoffiopan Yogurt (MousseBase – Yogurt)GRAMSOUNCESINGREDIENTS75g 2.6oz PreGel Soffiopan Yogurt (YogurtMousse Base)200g 7.1oz whole milk300g 10.6oz heavy creamMETHOD OF PREPARATION1. In a 5-quart mixer place the milk and heavy cream, andwhisk in the PreGel Soffiopan Yogurt (YogurtMousse Base) until dissolved.2. Whip on medium high speed to desired peaks.*Note: add lime or lemon zest for enhanced tartness.PreGel AMERICA Standard Recipe Book22
Fibraplus (FiberBased Texturizer)GREEN APPLE PÂTE DE FRUITGRAMSOUNCESINGREDIENTS900g 31.7oz water150g 5.3oz glucose1100g 38.8oz sugar30g1.1ozPreGel Fibraplus(Fiber Base Texturizer)25g 0.9oz yellow pectin150g5.3ozPreGel Green AppleFortefrutto 6g0.2oztartaric acid solutionMETHOD OF PREPARATION1. Combine the water, glucose and 1000g of the sugar in a poton the stove.2. Mix PreGel Fibraplus (Fiber Base Texturizer), 100gsugar and yellow pectin in a bowl.3. When the mix in the pot is warm, slowly add the dry mixwhile constantly whisking.4. Cook to 106 C/223 F.5. Remove from heat and whisk in PreGel Green AppleFortefrutto .6. Return to heat and bring back to 106 C/223 F.7. Remove from heat, add tartaric acid and pour into frameor molds.8. Allow to set overnight before cutting/unmolding.9. Toss in granulated sugar.*In place of the PreGel Green Apple Fortefrutto in theabove recipe, any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compoundsor Pastes can be used to create new flavors. We recommendadding 3%-7% of flavoring based on the total ingredient weight.Suggested Variations for Flavored Pâte de Fruit:PreGel ProductDosage forabove recipePreGel 5-Star Chef Pastry Select Mango Compound150g (5.3oz)PreGel 5-Star Chef Pastry Select Passion Fruit Compound150g (5.3oz)PreGel 5-Star Chef Pastry Select Raspberry Compound150g (5.3oz)PreGel 5-Star Chef Pastry Select Strawberry Compound150g (5.3oz)PreGel Pineapple Fortefrutto 150g (5.3oz)PreGel AMERICA Standard Recipe Book23
Fibraplus (FiberBased Texturizer)TROPICAL PÂTE DE FRUITGRAMSOUNCESINGREDIENTS900g 31.7oz water150g 5.3oz glucose1100g 38.8oz sugar30g1.1ozPreGel Fibraplus(Fiber Base Texturizer)25g 0.88oz yellow pectin100g3.5ozPreGel 5-Star ChefPastry Select PassionFruit Compound15g0.5ozPreGel 5-Star ChefPastry Select MangoCompound10g0.4ozPreGel 5-Star ChefPastry Select Coconut Compound20g0.7ozPreGel BananaFortefrutto 20g0.7ozPreGel PineappleFortefrutto 6g0.21oztartaric acid solutionMETHOD OF PREPARATION1. Combine the water, glucose and 1000g of the sugar in a pot onthe stove.2. Mix PreGel Fibraplus (Fiber Base Texturizer), 100g sugarand yellow pectin in a bowl.3. When the mix in the pot is warm, slowly add the dry mix whileconstantly whisking.4. Cook to 106 C/223 F.5. Remove from heat and whisk in the remaining PreGel products.6. Return to heat and bring back to 106 C/223 F.7. Remove from heat, add tartaric acid and pour into frameor molds.8. Allow to set overnight before cutting/unmolding.9. Toss in granulated sugar.PreGel AMERICA Standard Recipe Book24
Evolution GlazesEVOLUTION GLAZEsGRAMSOUNCESINGREDIENTSas neededas neededPreGel EvolutionGlaze (Caramel, Lemon,Orange, Pistachio,Raspberry, Strawberry orWhite Chocolate)METHOD OF PREPARATION1. Warm an appropriate amount of desired PreGel EvolutionGlaze to 90 F/32.2 C. Stir gently so as not to introduce any airbubbles into the glaze.2. Place the frozen item to be glazed onto a rack on top of a sheetpan, lined with parchment paper.3. Glaze the frozen dessert, quickly and completely cover thedessert.4. Use an offset metal spatula to remove any excess glaze from thetop of the frozen dessert.5. Give the pan a few taps to help excess glaze run off the dessert.6. Return to the freezer for 10 minutes.7. Remove the dessert from the glazing rack and place onto a board.8. Retain the excess glaze from the parchment paper for futureglazing of products.9. Allow items to come to proper temperature before serving.1
PreGel AMERICA Standard Recipe Book 1 Instant Dessert Bases GRAMSOUNCES INGREDIENTS 175g 6.2oz PreGel 5-Star Chef Pastry Select Cold Process Pastry Cream 400g 14.1oz milk 100g 3.5oz cream METHOD OF PREPARATION 1. Whisk PreGel 5-Star Chef Pastry Select Cold Process
