spring edition
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FLAVORS
Dessert Ingredients
TABLE OF CONTENTS
Page
Recipe
1
Pink Champagne Sorbet featuring
5-Star Chef Pastry Select Neutro
(Ice Cream Stabilizer) – 02026
2
Coffee Pannacotta Verrine featuring
5-Star Chef Pastry Select Milk Chocolate
Crunch Filling – 55332
4
Mango Coconut Macaron featuring
5-Star Chef Pastry Select Mango
Compound – 47746
5
Peanut Caramel featuring
5-Star Chef Pastry Select Peanut Paste
(100% Pure) – 24546
Pink Champagne Sorbet
grams
380g
220g
260g
6g
1 each
1 each
750g
ounces
13.4oz
7.8oz
9.2oz
0.2oz
1 each
1 each 26.5oz
ingredients
5-Star Chef Pastry Select Neutro
water
(Ice Cream Stabilizer) - 02026
sugar
atomized glucose
5-Star Chef Pastry Select Neutro (Ice Cream Stabilizer)
lemon zest
orange zest
pink champagne
Method of Preparation:
1. Combine all ingredients except for the pink champagne.
2. Heat to 85°C/185°F to make syrup base; cool.
3. Strain; add pink champagne.
4. Freeze in batch freezer per machine instructions.
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1
Coffee Pannacotta Verrine
grams ounces ingredients
For Coffee Pannacotta
375g
13.2oz whole milk
44g
1.5oz
5-Star Chef Pastry Select Coffee Compound
125g
4.4oz
5-Star Chef Pastry Select Pronto Pannacotta
375g
13.2oz heavy cream
For Chocolate Crumble
100g 3.5oz
granulated sugar
70g
2.4oz
flour
30g
1.05oz PreGel Cacao Togo (Cocoa Powder)
100g 3.5oz
almond flour
1.5g 0.05oz fleur de sel
For Hazelnut Air Cake
375g
13.2oz egg white
240g
8.5oz
egg yolk
240g
8.5oz
sugar
60g
2.1oz all-purpose flour
4.8g
0.16oz baking powder
270g
9.5oz
5-Star Chef Pastry Select Hazelnut Paste
50g
1.8oz
Spanish olive oil
For Coffee Whipped Cream
20g
1.4oz
PreGel Pannasù® (Powder Cream Stabilizer)
250g
8.8oz
heavy cream
30g
1.0oz
finely ground coffee powder
For Coffee-Hazelnut Nougatine
90g
3.2oz
sugar
1g
0.03oz pectin NH
30g
1.0oz
milk
60g
2.1oz
glucose
75g
2.6oz
butter
50g
1.8oz
hazelnuts, chopped
10g
0.4oz
finely ground coffee
For Coffee Gelato 1500g 53.0oz whole milk
75g
2.6oz
heavy cream
270g
9.5oz
sugar
30g
1.0oz
PreGel Dextrose
75g
2.6oz
PreGel Nonfat Dry Milk
75g
2.6oz
PreGel Diamant 50
150g
5.3oz
PreGel Coffee Costa d’Oro Traditional Paste
2
PreGel Dessert Recipe Book
5-Star Chef Pastry Select Milk Chocolate
Crunch Filling - 55332
Method of Preparation:
Coffee Pannacotta
1. Combine the whole milk with the 5-Star Chef Pastry Select Coffee Compound and
heat to a high simmer.
2. Pour the hot milk mixture over the 5-Star Chef Pastry Select Pronto Pannacotta
powder and whisk very well to combine.
3. Whisk the heavy cream into the above mixture, blending well.
4. Portion into verrine cup or glass.
5. Allow to set in the refrigerator for at least two hours.
Chocolate Crumble
1. Place all ingredients in a mixer with a paddle and mix at a low speed slowly, building
to medium speed. Make sure not to over mix.
2. Finish mixing by hand to create a smooth dough.
3. Place in the refrigerator until firm.
4. Using a roasting rack, crumble the dough and place on a lined sheet tray.
5. Bake in convection oven at 163°C /325°F.
Hazelnut Air Cake
1. Combine all the ingredients in the blender.
2. Strain the mix.
3. Put into foam canister and charge with two chargers.
4. Fill up a paper or plastic microwavable cup.
5. Microwave for one minute.
6. Remove from microwave and place directly in the refrigerator to set the cake.
7. Remove and use as desired.
For Coffee Whipped Cream
1. Combine the PreGel Pannasù® (Powder Cream Stabilizer) with the heavy cream and
whip to medium peaks.
2. Gently fold in the finely ground coffee powder.
3. Use as desired.
Coffee-Hazelnut Nougatine
1. In a sauce pot, heat the milk, butter and glucose to a boil. Whisk in the sugar and
pectin and cook, whisking continually, until a temperature of 109°C/228°F is reached.
Remove from the heat.
Kahlúa® Pipette
2. Stir in the chopped hazelnuts and hazelnut flour.
Coffee Gelato
3. Spread into desired mold to bake.
Coffee-Hazelnut
Nougatine
4. Bake at 177°C/350°F until golden brown.
5-Star Chef
Coffee Gelato
Pastry Select Milk
Chocolate Crunch Filling
1. Mix all ingredients together.
Hazelnut
2. Blend with and immersion blender.
Air Cake
3. Pasteurize the mix at 85°C/185°F.
4. Pour into batch freezer and freeze.
Chocolate Crumble
*The pipette is filled with Kahlúa®.
Coffee Whipped Cream
*Assemble with layers of 5-Star Chef Pastry
Select Milk Chocolate Crunch Filling
Coffee Pannacotta
*Suggested assembly
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3
Mango Coconut Macarons
grams ounces ingredients
For Mango Gelee (top layer)
400g 14.1oz
mango puree
5-Star Chef Pastry Select Mango
400g
14.1oz
banana puree
Compound - 47746
100g 3.5oz
simple syrup
10g
0.35oz
5-Star Chef Pastry Select Mango Compound
95g 3.3oz
PreGel Textura (Mousse Base)
*Vegetarian/Vegan Gelatin Replacement
For Coconut Pannacotta (middle layer)
100g 3.5oz
5-Star Chef Pastry Select Pronto Pannacotta
300g 10.6oz
milk
300g 10.6oz
cream
15g
0.52oz
5-Star Chef Pastry Select Coconut Compound
For Mango Coconut Macarons (bottom layer)
250g
8.8oz
sugar
40g
1.4oz
water
90g
3.2oz
egg whites
250g
8.8oz
almond flour
250g
8.8oz powdered sugar
100g
3.5oz
egg whites
as needed
red color
1g 0.04oz
PreGel Albumissimo (Egg White Base)
Method of Preparation:
Mango Gelee
1. Combine all of the ingredients and blend well using an immersion blender.
2. Pour into desired mold and refrigerate until set.
Coconut Pannacotta
1. Bring to the milk to a simmer over low heat, add the 5-Star Chef Pastry Select Pronto Pannacotta.
2. Add the remaining ingredients and blend well using an immersion blender.
3. Pour into desired mold and refrigerate until set
Mango Coconut Macarons
1. Combine the sugar and water; bring to a boil; cook to 118°C/244°F.
2. While cooking sugar, begin whipping 90g egg whites and PreGel Albumissimo in a mixer. Pour cooked sugar over whipping egg whites; continue
to whip till bowl is cool to the touch.
3. Combine the almond flour and powdered sugar in a Robot Coupe; transfer to a mixer with the paddle attachment; mix in the second egg whites.
4. Mix the two together; pipe on a Silpat; bake at 171°C/340°F.
4
PreGel Dessert Recipe Book
Peanut Caramel
grams
60g
200g
200g
50g
200g
ounces
3.5oz
7oz
7oz
1.7oz
7oz
ingredients
PreGel Magic Sugar (Isomalt)
5-Star Chef Pastry Select Peanut
sugar
Paste (100% Pure) - 24546
cream
butter
5-Star Chef Pastry Select Peanut Paste (100% Pure)
Method of Preparation:
1. Cook the sugar and PreGel Magic Sugar to a dry caramel.
2. Deglaze with cream and add the 5-Star Chef Pastry Select Peanut
Paste (100% Pure). Add butter and stir to combine.
3. Food process everything to create an emulsion.
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5
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Concord, NC 28027
Tel: 704 707 0300
Fax: 704 707 0301
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