PreGel AMERICA Standard Recipe Book Pastry

Transcription

1 PreGel AMERICA Standard Recipe Book Pastry

2 PreGel AMERICA Standard Recipe Book Pastry Table of Contents PREGEL 5-STAR PASTRY SELECT Instant Dessert Bases 1 Pastry Cream Cold Process 2 Pastry Cream Hot Process 3 Pronto Crème Caramel (Flan) 3 Pronto Crème Brûlée (Burnt Cream) 5 Pronto Pannacotta (Cooked Cream) 6 Pronto Crema Tiramisù (Italian Cake Base) 7 Molten Chocolate Cake Base Albumissimo (Egg White Base) 8 French Meringue 8 Swiss Meringue 9 Italian Meringue 10 Dried Meringues 11 Mint Meringue 12 Divinity 13 Dacquoise 14 Buttercream 15 Pistachio Cake 16 Macarons

3 PreGel AMERICA Standard Recipe Book Pastry 5-STAR Pastry Gelatin Base 17 Neutral Mousse 18 Marshmallows 19 Citrus Passion Gelee Happy Torte (Neutral Frozen Mousse Base) 20 Neutral Semifreddo Mousse Soffiopan Neutro (Neutral Mousse Base) 21 Neutral Mousse for Verrines Soffiopan Yogurt (Yogurt Mousse Base) 22 Yogurt Mousse Fibraplus 23 Green Apple Pate de Fruit 24 Tropical Pate de Fruit Evolution Glaze 25 Evolution Glaze

4 PreGel AMERICA Standard Recipe Book Pastry Magic Sugar (Isomalt) 26 Bubble Sugar 26 Sugar for Showpieces and Amenities 27 Mango Cotton Candy 27 Peanut Caramel Sponge Cakes 28 Chocolate Sheet Cake 28 Flourless Chocolate Cake Traditional 29 Flourless Chocolate Cake Meringue Based 30 Sponge Cake 31 Soaking Syrup for Sponge Cakes 32 Vanilla Cupcakes 33 Chocolate Cupcakes 34 Hazelnut Cupcakes 35 Pistachio Financier Miscellaneous 36 Crunch Layer 37 Fruit Filling 38 Stabilized Whipped Cream

5 PASTRY CREAM (COLD PROCESS) Instant Dessert Bases 175g 6.2oz PreGel 5-Star Chef Pastry Select Cold Process Pastry Cream 400g 14.1oz milk 100g 3.5oz cream 1. Whisk Cold Process Pastry Cream into cold milk and cream until all powder is dissolved 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 smooth texture. *This recipe can be flavored with many PreGel Traditional Pastes, Compounds or Fortefrutto. We recommend adding 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 Product PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) PreGel Chocolate-Hazelnut Traditional Paste Pistachio Superior Paste (Pure Pistachio) Dosage for above recipe 15g (0.5oz) 20g (0.7oz) 20g (0.7oz) PreGel AMERICA Standard Recipe Book 1

6 Instant Dessert Bases PASTRY CREAM (HOT PROCESS) 40g 1.4oz PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) 150g 5.3oz sugar 50g 1.8oz egg yolks 450g 15.9oz milk 50g 1.8oz cream 1.Combine sugar and Pastry Cream Superior (Hot Process) in a bowl; whisk in cream and egg yolks to dissolve the dry ingredients; whisk in some milk if needed to completely dissolve dry ingredients. 2. Heat milk on the stove. 3. Slowly whisk hot milk into remaining ingredients; transfer mixture 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, and refrigerate. *This recipe can be flavored with many PreGel Traditional Pastes, Compounds, or Fortefrutto. We recommend adding 3%-7% of flavoring based on the total ingredient weight. Suggested Variations for Flavored Pastry Cream: *Fold in the desired flavor after the pastry cream has been cooked. PreGel Product PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) PreGel Chocolate-Hazelnut Traditional Paste Pistachio Superior Paste (Pure Pistachio) Dosage for above recipe 15g (0.5oz) 20g (0.7oz) 20g (0.7oz) PreGel AMERICA Standard Recipe Book 2

7 Instant Dessert Bases PRONTO CRÈME CARAMEL (FLAN) 80g 2.8oz PreGel 5-Star Chef Pastry Select Pronto Crème Caramel (Flan) 500g 17.6oz milk as desired PreGel Caramel Topping 1. Heat milk to 40 C/104 F. 2. Add Pronto Crème Caramel (Flan); mix well. 3. Pour into desired container, refrigerate and allow to set. 4. Serve with PreGel Caramel Topping. PreGel AMERICA Standard Recipe Book 3

8 PRONTO CRÈME BRÛLÉE (BURNT CREAM) Instant Dessert Bases 100g 3.5oz PreGel 5-Star Chef Pastry Select Pronto Crème Brûlée (Burnt Cream) 250g 8.8oz milk 250g 8.8oz cream 1. Whisk together all ingredients. 2. Pour into ramekins and allow to set. 3. Sprinkle granulated sugar on top of the crème brûlée and caramelize with a torch; serve immediately. PreGel AMERICA Standard Recipe Book 4

9 Instant Dessert Bases PRONTO PANNACOTTA (COOKED CREAM) 100g 3.5oz PreGel 5-Star Chef Pastry Select Pronto Pannacotta (Cooked Cream) 300g 10.6oz whole milk 300g 10.6oz heavy cream 1. In a pot heat the whole milk to 40 C/104 F. 2. Remove from heat; whisk in PreGel 5-Star Chef Pastry Select Pronto Pannacotta (Cooked Cream); whisk in heavy cream. 3. Place in desired vessel and then place in the refrigerator until set. *This recipe can be flavored with many PreGel Traditional Pastes, Compounds, or Fortefrutto. We recommend adding 3%-7% of flavoring based on the total ingredient weight. Suggested Variations for Flavored Pannacotta: *Note: Dissolve nut and chocolate flavors in hot milk before adding remaining ingredients; stir in any coffee and fruit flavors at the end of the mixing process. PreGel Product PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) PreGel Chocolate-Hazelnut Traditional Paste Pistachio Superior Paste (Pure Pistachio) Dosage for above recipe 15g (0.5oz) 20g (0.7oz) 20g (0.7oz) PreGel AMERICA Standard Recipe Book 5

10 Instant Dessert Bases PRONTO CREMA TIRAMISÙ (ITALIAN CAKE BASE) 135g 4.8oz PreGel 5-Star Chef Pastry Select Pronto Crema Tiramisù (Italian Cake Base) 125g 4.4oz milk 375g 13.2oz heavy cream as desired PreGel Cacao Togo (Cocoa Powder) 1. Whip together all ingredients in a mixer on medium-high speed to 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 Book 6

11 Instant Dessert Bases MOLTEN CHOCOLATE CAKE BASE 300g 10.6oz PreGel 5-Star Chef Pastry Select Molten Chocolate Cake Base 200g 7.1oz milk 1. Combine ingredients in a mixing bowl; mix with the whip attachment 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 still molten, about 6-8 minutes. PreGel AMERICA Standard Recipe Book 7

12 Albumissimo (Egg White Base) French Meringue 125g 4.4oz PreGel Albumissimo (Egg White Base) 250g 8.8oz water 300g 10.6oz sugar 1. In a mixer with the whip attachment, combine the sugar and water. 2. Whip together to dissolve sugar. 3. Add PreGel Albumissimo (Egg White Base) to mixer and whisk by hand to dissolve powder. 4. Whip on medium-high to high speed until mixture reaches full volume. Swiss Meringue 125g 4.4oz PreGel Albumissimo (Egg White Base) 250g 8.8oz water 300g 10.6oz sugar 1. In the bowl of a stand mixer, combine all of the ingredients. 2. Place the bowl over a hot water bath (bain marie) and whisk constantly by hand until the mixture reaches 55 C/131 F. 3. Transfer the bowl to the mixer and whip at medium-high speed until the meringue achieves full volume. Once full volume has been achieved, turn the speed to medium-low and continue to whip until the meringue cools completely. PreGel AMERICA Standard Recipe Book 8

13 Albumissimo (Egg White Base) Italian Meringue 50g 1.8oz PreGel Albumissimo (Egg White Base) 100g 3.5oz water #1 300g 10.6oz sugar 75g 2.6oz water #2 1. 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 PreGel Albumissimo (Egg White Base) is fully dissolved. 2. Combine the sugar and water #2 in a small saucepan. Cook to 118 C/244 F. When the syrup reaches 110 C/230 F, begin whipping the PreGel Albumissimo (Egg White Base) mixture at high speed. 3. When the syrup reaches 118 C/244 F, remove it from the heat and pour it in a steady stream down the side of the mixer bowl into the whipping egg white mixture. Avoid getting the syrup on the whip. 4. Once the meringue reaches full volume, reduce the speed of the mixer to medium and allow the meringue to whip until completely cool. 5. Use as needed. PreGel AMERICA Standard Recipe Book 9

14 Albumissimo (Egg White Base) DRIED MERINGUES 250g 8.8oz water 125g 4.4oz PreGel Albumissimo (Egg White Base) 300g 10.6oz sugar 50g 1.8oz confectioners sugar 1. Preheat the oven to 121 C/250 F. Sift the confectioners sugar and set aside. 2. Combine the water with PreGel Albumissimo (Egg White Base) in the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed until the PreGel Albumissimo (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 the lightly mixed egg whites and whip for 2 minutes at the highest speed. Don t forget to set a timer. You need to whip for the full 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 2 minutes. Turn the speed down again; add the last 100g portion of sucrose, then turn the speed up to high and mix for another 2 minutes. The total mixing time should be 6 minutes. 6. After the 6 minutes of mixing you should have a stiff, shiny meringue. Take the bowl off the mixer. Remove the whisk and carefully scrape the meringue into a large wide bowl, which will be more suitable for folding. Add all of the sifted confectioners sugar to the meringue, then fold it in with a large rubber spatula making sure to scrape the bowl all the way 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 use them right away, or store them at room temperature in an airtight container along with a packet or two of silica. They will keep for weeks or even months. PreGel AMERICA Standard Recipe Book 10

15 Albumissimo (Egg White Base) Mint Meringue 100g 3.5oz mint 300g 10.6oz water (from blanching) 100g 3.5oz water 150g 5.3oz PreGel Albumissimo (Egg White Base) 400g 14.1oz sugar 20g 0.7oz PreGel 5-Star Chef Pastry Select White Mint Compound 1. 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 and mix well. Allow the mixture to rest for 30 minutes. 4. Place mixture in bowl of a stand mixer and using the whisk attachment, whip on high speed until stiff peaks are obtained. 5. Use as desired. PreGel AMERICA Standard Recipe Book 11

16 DIVINITY 30g 1.1oz PreGel Albumissimo (Egg White Base) 50g 1.8oz sugar 50g 1.8oz fresh egg whites 120g 4.2oz invert sugar 600g 21.2oz sugar 120g 4.2oz glucose syrup 200g 7.1oz water 10g 0.4oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 2g.07oz salt 50g 1.8oz fondant 600g 21.2oz pecans, toasted, chopped and kept warm Albumissimo (Egg White Base) 1. Combine PreGel Albumissimo (Egg White Base) with the 50g (1.8oz) of sugar. Whisk into the fresh egg whites. 2. Warm the invert sugar to 60 C/140 F until the crystals dissolve. Whisk the warm invert sugar into the whites. Pour into the bowl of a stand mixer and place the bowl on the stand 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 white mixture on high speed. 4. Continue to cook the sugar syrup to 125 C/257 F. Remove from the heat and stream the hot syrup into the whipping whites. Continue to whip for about 3 minutes. 5. Add the PreGel Vanilla Purissima Bean Traditional Paste (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 not overmix, about 30 seconds. 7. Remove from the mixer and blend the warm pecans in by hand. 8. Pour into desired frame. Allow to crystallize until firm and then cut into desired pieces. PreGel AMERICA Standard Recipe Book 12

17 Albumissimo (Egg White Base) DACQUOISE 100g 3.5oz water 133g 4.7oz sugar 37g 1.3oz PreGel Albumissimo (Egg White Base) 125g 4.4oz almond flour 30g 1.1oz pastry flour 65g 2.3oz powdered sugar 1. In a mixing bowl fitted with a whip attachment, combine sugar and water; stir to dissolve. 2. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained. 3. Combine the sifted almond flour, pastry flour and powdered sugar. 4. Take a portion of the stiffly whipped meringue and fold in the dry ingredients. 5. Combine this mixture with the rest of the meringue. 6. Spread into molds and bake at 163 C/325 F in a conventional oven until done. PreGel AMERICA Standard Recipe Book 13

18 Albumissimo (Egg White Base) BUTTERCREAM 250g 8.8oz water 400g 14.1oz sugar 100g 3.5oz PreGel Albumissimo (Egg White Base) 907g 32.0oz butter, soft 20g 0.7oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 1. In a mixing bowl fitted with a whip attachment, add sugar and water. 2. Whip until sugar is dissolved. 3. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained. 4. Soften butter in a separate mixer bowl using the paddle attachment. 5. Add the softened butter to the meringue in small additions while mixing on low speed. 6. Add the PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) to the buttercream. 7. Mix until evenly incorporated and use as needed. In place of the PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) in the above recipe, any PreGel Fortefrutto and Traditional Pastes, as well as PreGel 5-Star Chef Pastry Select Pastes or Compounds can be interchanged to create new flavors. We recommend adding 3%-7% of flavoring based on the total ingredient weight. Suggested Variations for Flavored Buttercream: PreGel Product PreGel Cinnamon Traditional Paste PreGel 5-Star Chef Pastry Select Coconut Compound PreGel 5-Star Chef Pastry Select Coffee Compound PreGel 5-Star Chef Pastry Select Raspberry Compound PreGel 5-Star Chef Pastry Select Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) PreGel Chocolate-Hazelnut Traditional Paste PreGel 5-Star Chef Pastry Select Pistachio Superior Paste (Pure Pistachio) Dosage for above recipe 15g (0.5oz) 20g (0.7oz) 20g (0.7oz) PreGel AMERICA Standard Recipe Book 14

19 Albumissimo (Egg White Base) PISTACHIO CAKE 150g 5.3oz almond flour 150g 5.3oz powdered sugar 125g 4.4oz eggs 80g 2.8oz egg yolks 75g 2.6oz PreGel Pistachio Primavera Traditional Paste 120g 4.2oz all-purpose flour 10g 0.4oz PreGel Albumissimo (Egg White Base) 225g 7.9oz egg whites 100g 3.5oz sugar 1. Sift flour. 2. Sift together the almond flour and the powdered sugar, and place in a food processor. 3. Add the eggs, yolks and PreGel Pistachio Primavera Traditional Paste, and mix until just combined. 4. Whip the PreGel Albumissimo (Egg White Base), egg whites 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 minutes at 171 C/340 F. 9. Allow to cool. 10. Use as needed to build cake. PreGel AMERICA Standard Recipe Book 15

20 Albumissimo (Egg White Base) MACARONS 300g 10.6oz icing sugar 300g 10.6oz white almond flour 90g 3.2oz water #1 40g 1.4oz PreGel Albumissimo (Egg White Base) #1 90g 3.2oz water #2 40g 1.4oz PreGel Albumissimo (Egg White Base) #2 300g 10.6oz granulated sugar 75g 2.6oz water #3 as needed powdered color 1. 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 with PreGel Albumissimo (Egg White Base) #2 and whisk well to combine. Place on the electric mixer with the whisk attachment. 3. Sift icing sugar and almond flour together. Add powdered color and PreGel Albumissimo (Egg White Base) mix #1, and mix until a paste forms. 4. Combine the granulated sugar and water #3, and cook to 118 C/244 F; pour over whipping PreGel Albumissimo (Egg White Base) mix #2. 5. Whip until meringue cools to 40 C/104 F; gently add meringue 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 at 150 C/300 F for about 12 minutes. 9. After filling the macaron with desired flavor allow 24 hours in the refrigerator before serving to obtain the optimum texture. PreGel AMERICA Standard Recipe Book 16

21 NEUTRAL MOUSSE 75g 2.6oz PreGel 5-Star Chef Pastry Select Pastry Gelatin Base 100g 3.5oz milk 500g 17.6oz heavy cream Pastry Gelatin Base 1. 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 Traditional Pastes, Fortefrutto or PreGel 5-Star Chef Pastry Select Pastes or Compounds. We recommend adding 3%-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, then continue to whip to desired peaks. PreGel Product PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound PreGel Green Apple Fortefrutto Mango Compound Passion Fruit Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) White Mint Compound PreGel Chocolate-Hazelnut Traditional Paste Pistachio Superior Paste (Pure Pistachio) Dosage for above recipe 25g (0.9oz) 25g (0.9oz) 50g (1.8oz) 50g (1.8oz) PreGel AMERICA Standard Recipe Book 17

22 MARSHMALLOWS 360g 12.7oz PreGel 5-Star Chef Pastry Select Pastry Gelatin Base 180g 6.4oz water #1 250g 8.8oz water #2 600g 21.2oz sugar 200g 7.1oz glucose 70g 2.5oz desired PreGel Traditional Paste, Fortefrutto or PreGel 5-Star Chef Pastry Select Compound or Paste 1. Line a very flat sheet tray with a Silpat and a frame measuring 33x37x2.5cm. 2. Combine Pastry Gelatin 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 PreGel Traditional Paste, Fortefrutto or PreGel 5-Star Chef Pastry Select Compound or Paste in a saucepan and bring to a boil. 4. Pour the boiling liquid over the hydrated PreGel 5-Star Chef Pastry Select Pastry Gelatin Base and whisk by hand until it is fully dissolved. Place on the mixer and whip 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 cover the top with a second Silpat. 6. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours. 7. Remove the marshmallow from the frame and cut and serve as desired. *This recipe can be flavored with any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compound or Paste. We recommend adding 3%- 7% of flavoring based on the total ingredient weight. PreGel Product PreGel Cinnamon Traditional Paste PreGel 5-Star Chef Pastry Select Coconut Compound PreGel 5-Star Chef Pastry Select Coffee Compound PreGel Green Apple Fortefrutto PreGel 5-Star Chef Pastry Select Mango Compound PreGel 5-Star Chef Pastry Select Passion Fruit Compound PreGel 5-Star Chef Pastry Select Raspberry Compound PreGel 5-Star Chef Pastry Select Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) PreGel 5-Star Chef Pastry Select White Mint Compound Pastry Gelatin Base Suggested Variations for Flavored Marshmallows: Dosage for above recipe 40g (1.4oz) 70g (2.5oz) 40g (1.4oz) 70g (2.5oz) 70g (2.5oz) 70g (2.5oz) 70g (2.5oz) 70g (2.5oz) 40g (1.4oz) 85g (3.0oz) PreGel AMERICA Standard Recipe Book 18

23 CITRUS PASSION GELEE 34g 1.2oz sugar 26g 0.9oz water 300g 10.6oz Boiron Mandarin Puree 54g 1.9oz PreGel 5-Star Chef Pastry Select Pastry Gelatin Base 15g 0.5oz PreGel 5-Star Chef Pastry Select Passion Fruit Compound Pastry Gelatin Base 1. In a small saucepan, combine together the sugar and water, and bring to a boil. Once at a boil, take off the heat and whisk in the Pastry Gelatin Base. Allow the syrup to cool. 2. Mix together syrup, mandarin puree and PreGel 5-Star Chef Pastry Select Passion Fruit Compound well with a whisk. 3. Use as desired. *In place of Passion Fruit Compound in the above recipe, any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes can be used to create new flavors. We recommend adding 3%-7% of flavoring based on the total ingredient weight. The puree flavor is also interchangeable. Suggested Variations for Flavored Gelee: PreGel Product Coconut Compound PreGel Green Apple Fortefrutto Mango Compound Raspberry Compound Strawberry Compound White Mint Compound Dosage for above recipe 15g (0.5oz) 15g (0.5oz) 15g (0.5oz) 15g (0.5oz) 15g (0.5oz) 15g (0.5oz) PreGel AMERICA Standard Recipe Book 19

24 NEUTRAL SEMIFREDDO MOUSSE 150g 5.3oz PreGel Happy Torte (Neutral Frozen Mousse Base) 500g 17.6oz heavy cream Happy Torte (Neutral Frozen Mousse Base) 1. Add heavy cream and PreGel Happy Torte (Neutral Frozen Mousse Base) in a mixing bowl. 2. Whip to desired peaks. *This recipe can be flavored with any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes. We recommend adding 3%-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 whip to desired peaks. PreGel Product PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound PreGel Green Apple Fortefrutto Mango Compound Passion Fruit Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) White Mint Compound PreGel Chocolate-Hazelnut Traditional Paste Dosage for above recipe 25g (0.9oz) 25g (0.9oz) 50g (1.8oz) PreGel AMERICA Standard Recipe Book 20

25 Soffiopan Neutral Mousse (Neutral Mousse Base) NEUTRAL MOUSSE FOR VERRINES 150g 5.3oz PreGel Soffiopan Neutro (Neutral Mousse Base) 200g 7.1oz water 750g 26.4oz heavy cream 1. Combine all the ingredients in the bowl of a stand mixer fitted 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 10 minutes, then preserve at a temperature between 28 F/-2 C and 35 F/2 C. Suggested Variations for Flavored Mousse: Note: Display, serving, and storing temperatures are the same as for gelato. *This recipe can be flavored with many PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes. We recommend adding 3%-7% of flavoring based on the total ingredient weight. PreGel Product PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound PreGel Green Apple Fortefrutto Mango Compound Passion Fruit Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) White Mint Compound Dosage for above recipe 45g (1.6oz) 55g (1.9oz) 45g (1.6oz) 55g (1.9oz) 55g (1.9oz) 55g (1.9oz) 55g (1.9oz) 55g (1.9oz) 45g (1.6oz) 55g (1.9oz) PreGel AMERICA Standard Recipe Book 21

26 YOGURT MOUSSE 75g 2.6oz PreGel Soffiopan Yogurt (Yogurt Mousse Base) 200g 7.1oz whole milk 300g 10.6oz heavy cream Soffiopan Yogurt (Mousse Base Yogurt) 1. In a 5-quart mixer place the milk and heavy cream, and whisk in the PreGel Soffiopan Yogurt (Yogurt Mousse 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 Book 22

27 Fibraplus (Fiber Based Texturizer) GREEN APPLE PÂTE DE FRUIT 900g 31.7oz water 150g 5.3oz glucose 1100g 38.8oz sugar 30g 1.1oz PreGel Fibraplus (Fiber Base Texturizer) 25g 0.9oz yellow pectin 150g 5.3oz PreGel Green Apple Fortefrutto 6g 0.2oz tartaric acid solution 1. Combine the water, glucose and 1000g of the sugar in a pot on the stove. 2. Mix PreGel Fibraplus (Fiber Base Texturizer), 100g sugar and yellow pectin in a bowl. 3. When the mix in the pot is warm, slowly add the dry mix while constantly whisking. 4. Cook to 106 C/223 F. 5. Remove from heat and whisk in PreGel Green Apple Fortefrutto. 6. Return to heat and bring back to 106 C/223 F. 7. Remove from heat, add tartaric acid and pour into frame or molds. 8. Allow to set overnight before cutting/unmolding. 9. Toss in granulated sugar. Suggested Variations for Flavored Pâte de Fruit: *In place of the PreGel Green Apple Fortefrutto in the above recipe, any PreGel Traditional Pastes, Fortefrutto and Compounds or Pastes can be used to create new flavors. We recommend adding 3%-7% of flavoring based on the total ingredient weight. PreGel Product Mango Compound Passion Fruit Compound Raspberry Compound Strawberry Compound PreGel Pineapple Fortefrutto Dosage for above recipe 150g (5.3oz) 150g (5.3oz) 150g (5.3oz) 150g (5.3oz) 150g (5.3oz) PreGel AMERICA Standard Recipe Book 23

28 Fibraplus (Fiber Based Texturizer) TROPICAL PÂTE DE FRUIT 900g 31.7oz water 150g 5.3oz glucose 1100g 38.8oz sugar 30g 1.1oz PreGel Fibraplus (Fiber Base Texturizer) 25g 0.88oz yellow pectin 100g 3.5oz PreGel 5-Star Chef Pastry Select Passion Fruit Compound 15g 0.5oz PreGel 5-Star Chef Pastry Select Mango Compound 10g 0.4oz PreGel 5-Star Chef Pastry Select Coconut Compound 20g 0.7oz PreGel Banana Fortefrutto 20g 0.7oz PreGel Pineapple Fortefrutto 6g 0.21oz tartaric acid solution 1. Combine the water, glucose and 1000g of the sugar in a pot on the stove. 2. Mix PreGel Fibraplus (Fiber Base Texturizer), 100g sugar and yellow pectin in a bowl. 3. When the mix in the pot is warm, slowly add the dry mix while constantly 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 frame or molds. 8. Allow to set overnight before cutting/unmolding. 9. Toss in granulated sugar. PreGel AMERICA Standard Recipe Book 24

29 Evolution Glazes EVOLUTION GLAZEs as needed as needed PreGel Evolution Glaze (Caramel, Lemon, Orange, Pistachio, Raspberry, Strawberry or White Chocolate) 1. Warm an appropriate amount of desired PreGel Evolution Glaze to 90 F/32.2 C. Stir gently so as not to introduce any air bubbles into the glaze. 2. Place the frozen item to be glazed onto a rack on top of a sheet pan, lined with parchment paper. 3. Glaze the frozen dessert, quickly and completely cover the dessert. 4. Use an offset metal spatula to remove any excess glaze from the top 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 future glazing of products. 9. Allow items to come to proper temperature before serving. 10. Garnish as desired with Chocolate Accents by PreGel. PreGel AMERICA Standard Recipe Book 25

30 Magic Sugar SUGAR FOR SHOWPIECES AND AMENITIES 1 bag 70.5oz PreGel Magic Sugar (Isomalt) 200g 7.1oz water 1. Bring water to a boil; stir in 1/3 of the bag of PreGel Magic Sugar (Isomalt) until dissolved. 2. Stir in additional PreGel Magic Sugar (Isomalt), making sure it dissolves between each addition. 3. Bring to a full boil and cook to 160 C/320 F. *PreGel Magic Sugar (Isomalt) can be colored with any water-based food coloring and with powdered coloring designed for water-based items. Add color when sugar reaches about 140 C/285 F and continue to cook. BUBBLE SUGAR 450g 15.9oz PreGel Magic Sugar (Isomalt) 1. Spread PreGel Magic Sugar (Isomalt) between two silicone baking mats. 2. Bake at 177 C/350 F until completely melted, about 10 minutes. 3. Remove from oven; allow to cool enough to peel away from mats and shape into desired garnishes; or allow to cool completely, peel away from mats and break into flat pieces. PreGel AMERICA Standard Recipe Book 26

31 MANGO COTTON CANDY 200g 7.1oz sucrose 50g 1.8oz PreGel Magic Sugar (Isomalt) 20g 0.7oz PreGel 5-Star Chef Pastry Select Mango Compound Magic Sugar 1. Combine all ingredients in a bowl and rub them together with your hands until a coarse mixture is obtained. 2. Transfer the mixture to a blender and blend until uniform and smooth. 3. Pour the blended sugar mixture out onto a sheet tray and dry in a 200 F/93 C oven until dry, about 2 hours. 4. Transfer the mixture to the blender and blend again until smooth. 5. Use as needed in a cotton candy machine per the manufacturer s directions. 6. Make the cotton candy just prior to assembly of the dessert, as it quickly becomes sticky and unusable. PEANUT CARAMEL 60g 2.1oz PreGel Magic Sugar (Isomalt) 200g 7.1oz sugar 200g 7.1oz cream 50g 1.8oz butter 200g 7.1oz PreGel 5-Star Chef Pastry Select Peanut Paste 1. Dry caramelize the sugar and PreGel Magic Sugar (Isomalt). 2. Deglaze with cream and add PreGel 5-Star Chef Pastry Select Peanut Paste, finish with butter. 3. Food process everything to create an emulsion. PreGel AMERICA Standard Recipe Book 27

32 Sponge Cakes CHOCOLATE SHEET CAKE 600g 21.2oz PreGel 5-Star Chef Pastry Select Molten Chocolate Cake Base 400g 14.1oz milk 1. Combine ingredients in a mixing bowl; mix with the whip attachment until mixture is smooth and creamy. 2. Pour into a greased half sheet tray lined with parchment paper. Spread the batter evenly across the pan. 3. Bake at 180 C/356 F until cake springs back to the touch, about 10 to 12 minutes. FLOURLESS CHOCOLATE CAKE TRADITIONAL 165g 5.8oz butter 425g 15.0oz sugar 8 each 8 each eggs 120g 4.2oz PreGel Cacao Togo (Cocoa Powder) 1. Cream together butter and sugar. 2. Add eggs two at a time to butter and scrape bowl between additions. 3. Add sifted PreGel Cacao Togo (Cocoa Powder). 4. Pipe into desired mold and bake at 171 C/340 F for about 12 minutes until done. PreGel AMERICA Standard Recipe Book 28

33 Sponge Cakes FLOURLESS CHOCOLATE CAKE MERINGUE-BASED 150g 5.3oz water 30g 1.1oz sugar #1 60g 2.1oz PreGel Albumissimo (Egg White Base) 160g 5.6oz pasteurized egg yolks 160g 5.6oz sugar #2 105g 3.7oz PreGel Cacao Togo (Cocoa Powder) 1. In a mixing bowl fitted with a whip attachment, add water and sugar #1. 2. Whip until sugar is dissolved. 3. Add PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained. 4. Whip pasteurized egg yolks and sugar #2 to ribbon stage. 5. Fold the whipped egg yolk mixture into the meringue. 6. Gently fold in PreGel Cacao Togo (Cocoa Powder). 7. Spread into mold. 8. Bake at 149 C/300 F. PreGel AMERICA Standard Recipe Book 29

34 SPONGE CAKE 227g 8.0oz egg yolks 43g 1.5oz sugar #1 43g 1.5oz sugar #2 114g 4.0oz egg whites 85g 3.0oz bread flour, sifted 8g 0.3oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 20g 0.7oz PreGel Vellutina (Sorbitol Paste) Sponge Cakes 1. Place egg yolks, PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) and sugar #1 in the bowl of an electric mixer with the whisk attachment. 2. Whisk on high for about 10 minutes until it reaches ribbon stage. 3. In a separate bowl, whisk egg whites and sugar #2 until it reaches soft peaks. 4. Gently fold the egg whites into the egg yolks. 5. Gently fold the flour into this mixture. 6. Spread evenly on a ½ sheetpan. 7. Bake at 190 C/375 F for 8-10 minutes until golden. *In place of the PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) in the above recipe, many PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes can be used to create new flavors. We recommend adding 3%-7% of flavoring based on the total ingredient weight. Suggested Variations for Flavored Sponge Cake: PreGel Product Coconut Compound Coffee Compound Raspberry Compound Dosage for above recipe 50g (1.8oz) 40g (1.4oz) 40g (1.4oz) PreGel AMERICA Standard Recipe Book 30

35 Sponge Cakes SOAKING SYRUP FOR SPONGE CAKES 570g 20.1oz water 430g 15.2oz sugar as needed PreGel Traditional Paste, Fortefrutto or PreGel 5-Star Chef Pastry Select Compound or Paste 1. Combine all ingredients. 2. Bring to a simmer, remove from heat, and use as desired to soak sponge cake. *This recipe can be flavored with any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes. We recommend adding 3%-7% of flavoring based on the total ingredient weight. Suggested Variations for Flavored Soaking Syrup: PreGel Product Brut Compound PreGel Cinnamon Traditional Paste Coconut Compound Dosage for above recipe 70g (2.5oz) 40g (1.4oz) 60g (2.1oz) Coffee Compound PreGel Green Apple Fortefrutto Mango Compound Passion Fruit Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) White Mint Compound 70g (2.5oz) 50g (1.8oz) 50g (1.8oz) 50g (1.8oz) 70g (2.5oz) 70g (2.5oz) 40g (1.4oz) 70g (2.5oz) PreGel AMERICA Standard Recipe Book 31

36 VANILLA CUPCAKES 213g 7.5oz all-purpose flour 198g 7.0oz sugar 7g 0.2oz baking powder 4g 0.1oz salt 113g 4.0oz butter, room temperature 113g 4.0oz sour cream, room temperature 50g 1.8oz whole eggs 36g 1.3oz egg yolks 30g 1.1oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) 1. Preheat oven to 176 C/350 F. Line standard muffin tins with paper liners. 2. Sift all of the dry ingredients together. 3. Combine all of the liquid ingredients. 4. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30 seconds. 5. Scrape the bowl and finish any necessary mixing by hand. 6. Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature or frozen up to 2 months in airtight containers. *In place of the PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) in the above recipe, any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes can be used to create new flavors. We recommend adding 3%-7% of flavoring based on the total ingredient weight. PreGel Product PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound PreGel Green Apple Fortefrutto Mango Compound Passion Fruit Compound Raspberry Compound Strawberry Compound Sponge Cakes Suggested Variations for Flavored Cupcakes: Dosage for above recipe 20g (0.7oz) 30g (1.1oz) 20g (0.7oz) 30g (1.1oz) 30g (1.1oz) 30g (1.1oz) 30g (1.1oz) 30g (1.1oz) PreGel AMERICA Standard Recipe Book 32

37 CHOCOLATE CUPCAKES 400g 14.1oz PreGel 5-Star Chef Pastry Select Molten Chocolate Cake Base 133g 4.7oz milk 133g 4.7oz heavy cream Sponge Cakes 1. Preheat oven to 176 C/350 F. Line standard muffin tins with paper liners. 2. Add the liquid ingredients to the dry ingredients in the bowl of a mixer and beat with a paddle on medium speed just until combined, about 30 seconds. 3. Scrape the bowl and finish any necessary mixing by hand. 4. Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature or frozen up to 2 months in airtight containers. PreGel AMERICA Standard Recipe Book 33

38 Sponge Cakes HAZELNUT CUPCAKES 170g 6.0oz butter, room temperature 114g 4.0oz PreGel 5-Star Chef Pastry Select Hazelnut Superior Paste (Premium Light Toasted Hazelnut) 380g 13.4oz sugar 5g 0.2oz salt 114g 4.0oz dark brown sugar 340g 12.0oz all-purpose flour 12g 0.4oz baking powder 227g 8.0oz whole milk 200g 7.1oz whole eggs 1. Preheat oven to 176 C/350 F. Line standard muffin tins with paper liners. 2. Cream together the butter, PreGel 5-Star Chef Pastry Select Hazelnut Superior Paste (Premium Light Toasted Hazelnut), sugar and brown sugar until light and fluffy. 3. Sift together the dry ingredients. 4. Whisk together the wet ingredients. 5. Add the flour mixture and the milk mixture alternately to the batter in three stages. Mix until the batter is smooth. 6. Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature or frozen up to 2 months in airtight containers. *In place of the Hazelnut Superior Paste (Premium Light Toasted Hazelnut), in the above recipe, any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes can be used to create new flavors. We recommend adding 3%-7% of flavoring based on the total ingredient weight. Suggested Variations for Flavored Cupcakes: PreGel Product Peanut Paste PreGel Almond Traditional Paste Hazelnut Paste PreGel Chocolate-Hazelnut Traditional Paste Pistachio Superior Paste (Pure Pistachio) Dosage for above recipe 114g (4.0oz) 114g (4.0oz) 114g (4.0oz) 114g (4.0oz) 114g (4.0oz) PreGel AMERICA Standard Recipe Book 34

39 Sponge Cakes PISTACHIO FINANCIER 110g 3.9oz unsalted butter 36g 1.3oz almond flour 36g 1.3oz all-purpose flour 90g 3.2oz confectioner s sugar 100g 3.5oz egg whites 30g 1.1oz PreGel Crema Pistachio Traditional Paste (Pistachio & Almond) 1. In a heavy saucepan, cook the butter to noisette, whisking occasionally. Reserve warm. 2. Meanwhile, combine the dry ingredients. 3. In a large mixing bowl, manually whip egg whites just until frothy and yellow color dissipates. Whisk in almond flour mixture. 4. Slowly whisk in the warm beurre noisette and PreGel Crema Pistachio Traditional Paste (Pistachio & Almond), ensuring complete emulsification. Chill, freeze, or use after sufficient resting period. PreGel AMERICA Standard Recipe Book 35

40 Arabeschi CRUNCH LAYER 300g 10.6oz tempered milk chocolate 300g 10.6oz PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch) 1. Temper chocolate. 2. Mix in PreGel Krocco Milk Arabeschi (Chocolate Cereal Crunch) and roll between two Silpats. 3. Store in refrigerator. 4. Cut into desired shapes and use as crunch layers. Suggested Variations for Flavored Crunch Layer: *Note: For variations, feel free to use tempered white, milk, or dark chocolate along with any of the following PreGel Arabeschi Toppings and Fillings: PreGel Product PreGel Chocolate-Hazelnut Rock Arabeschi (Chocolate & Hazelnut Pieces) PreGel Cocco Snack Arabeschi (White Chocolate Coconut Crunch) PreGel Coffee Crunch Arabeschi (Coffee & Nut Crunches) PreGel Grisbì Arabeschi (Italian Lemon Cookie) PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch) PreGel Pino Pinguino Nocciolino Arabeschi (Hazelnut Crunch) PreGel Pino Pinguino Wafferino Arabeschi (Chocolate & Wafer Pieces) Dosage for above recipe 300g (10.6oz) 300g (10.6oz) 300g (10.6oz) 300g (10.6oz) 300g (10.6oz) 300g (10.6oz) 300g (10.6oz) PreGel AMERICA Standard Recipe Book 36

41 Fruttafix (Fruit Stabilizer) FRUIT FILLING 20g 0.7oz PreGel Fruttafix (Fruit Stabilizer) 100g 3.5oz sugar 500g 17.6oz fruit 1. Combine PreGel Fruttafix (Fruit Stabilizer) and sugar until well mixed. 2. Cut the fruit to the appropriate size and toss in the sugar mixture until well coated. 3. Fill blind baked tart or pie shell, and bake at C/350 F until bubbling. PreGel AMERICA Standard Recipe Book 37

42 STABILIZED WHIPPED CREAM Pannasù (Powdered Cream Stabilizer) 60g 2.1oz PreGel Pannasù (Powdered Cream Stabilizer) 1000g 35.3oz heavy cream 1. Mix together the heavy cream and PreGel Pannasù (Powdered Cream Stabilizer) until free of lumps. 2. Continue to whip to desired peaks. 3. Pipe as desired. *This recipe can be flavored with any PreGel Traditional Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Select Compounds or Pastes. We recommend adding 3%-7% of flavoring based on the total ingredient weight. Suggested Variations for Flavored Whipped Cream: PreGel Product Brut Compound PreGel Cinnamon Traditional Paste Coconut Compound Coffee Compound PreGel Green Apple Fortefrutto Mango Compound Passion Fruit Compound Raspberry Compound Strawberry Compound PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) White Mint Compound Dosage for above recipe 70g (2.5oz) 40g (1.4oz) 60g (2.1oz) 70g (2.5oz) 50g (1.8oz) 50g (1.8oz) 50g (1.8oz) 70g (2.5oz) 70g (2.5oz) 40g (1.4oz) 70g (2.5oz) PreGel AMERICA Standard Recipe Book 38