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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


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


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

PreGel AMERICA Standard Recipe Book 1

Instant Dessert Bases

GRAMS OUNCES INGREDIENTS175g 6.2oz PreGel 5-Star Chef Pastry Select™ Cold Process Pastry Cream400g 14.1oz milk 100g 3.5oz cream

METHOD OF PREPARATION 1. Whisk PreGel 5-Star Chef Pastry Select™ 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.

PASTRY CREAM (COLD PROCESS)

PreGel Product Dosage for above recipe

PreGel Cinnamon Traditional Paste 15g (0.5oz)PreGel 5-Star Chef Pastry Select™ Coconut Compound

20g (0.7oz)

PreGel 5-Star Chef Pastry Select™ Coffee Compound

35g (1.2oz)

PreGel 5-Star Chef Pastry Select™ Raspberry Compound

35g (1.2oz)

PreGel 5-Star Chef Pastry Select™ Strawberry Compound

35g (1.2oz)

PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)

20g (0.7oz)

PreGel Chocolate-Hazelnut Traditional Paste

35g (1.2oz)

PreGel 5-Star Chef Pastry Select™ Pistachio Superior Paste (Pure Pistachio)

35g (1.2oz)

Suggested variations for Flavored Pastry Cream:*Fold in the desired flavor after Step 1 in the recipe.



GRAMS OUNCES INGREDIENTS40g 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 milk50g 1.8oz cream

METHOD OF PREPARATION 1.Combine sugar and PreGel 5-Star Chef Pastry Select™

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.

PASTRY CREAM (HOT PROCESS)



20g (0.7oz)


35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


20g (0.7oz)


35g (1.2oz)


35g (1.2oz)

Suggested variations for Flavored Pastry Cream:*Fold in the desired flavor after the pastry cream has been cooked.



GRAMS OUNCES INGREDIENTS80g 2.8oz PreGel 5-Star Chef Pastry Select™ Pronto Crème Caramel (Flan) 500g 17.6oz milkas desired PreGel Caramel Topping METHOD OF PREPARATION 1. Heat milk to 40˚C/104˚F.2. Add PreGel 5-Star Chef Pastry Select™ Pronto Crème

Caramel (Flan); mix well.3. Pour into desired container, refrigerate and allow to set.4. Serve with PreGel Caramel Topping.

PRONTO CRÈME CARAMEL (FLAN)



GRAMS OUNCES INGREDIENTS100g 3.5oz PreGel 5-Star Chef Pastry Select™ Pronto Crème Brûlée (Burnt Cream) 250g 8.8oz milk 250g 8.8oz cream

METHOD OF PREPARATION 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.

PRONTO CRÈME BRÛLÉE (BURNT CREAM)



GRAMS OUNCES INGREDIENTS100g 3.5oz PreGel 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream)300g 10.6oz whole milk 300g 10.6oz heavy cream

METHOD OF PREPARATION 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.

PRONTO PANNACOTTA (COOKED CREAM)



20g (0.7oz)


35g (1.2oz)


35g (1.2oz)

PreGel 5-Star Chef Pastry Select™

Strawberry Compound35g (1.2oz)


20g (0.7oz)


35g (1.2oz)

PreGel 5-Star Chef Pastry Select™

Pistachio Superior Paste (Pure Pistachio)35g (1.2oz)

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.



GRAMS OUNCES INGREDIENTS135g 4.8oz PreGel 5-Star Chef Pastry Select™ Pronto Crema Tiramisù (Italian Cake Base)125g 4.4oz milk375g 13.2oz heavy creamas desired PreGel Cacao Togo (Cocoa Powder)

METHOD OF PREPARATION 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.

PRONTO CREMA TIRAMISÙ (ITALIAN CAKE BASE)



GRAMS OUNCES INGREDIENTS300g 10.6oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base200g 7.1oz milk

METHOD OF PREPARATION 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.

MOLTEN CHOCOLATE CAKE BASE


GRAMS OUNCES INGREDIENTS125g 4.4oz PreGel Albumissimo (Egg White Base) 250g 8.8oz water300g 10.6oz sugar

METHOD OF PREPARATION 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.

GRAMS OUNCES INGREDIENTS125g 4.4oz PreGel Albumissimo (Egg White Base) 250g 8.8oz water300g 10.6oz sugar

METHOD OF PREPARATION 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.

FRENCH MERINGuE

SWISS MERINGuE

Albumissimo (Egg White Base)


GRAMS OUNCES INGREDIENTS50g 1.8oz PreGel Albumissimo (Egg White Base) 100g 3.5oz water #1300g 10.6oz sugar75g 2.6oz water #2

METHOD OF PREPARATION 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.

ITALIAN MERINGuE



GRAMS OUNCES INGREDIENTS250g 8.8oz water125g 4.4oz PreGel Albumissimo (Egg White Base) 300g 10.6oz sugar50g 1.8oz confectioners’ sugar

METHOD OF PREPARATION 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.

DRIED MERINGuES



GRAMS OUNCES INGREDIENTS100g 3.5oz mint300g 10.6oz water (from blanching)100g 3.5oz water 150g 5.3oz PreGel Albumissimo (Egg White Base)400g 14.1oz sugar20g 0.7oz PreGel 5-Star Chef Pastry Select™ White Mint Compound

METHOD OF PREPARATION 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.

MINT MERINGuE



GRAMS OUNCES INGREDIENTS30g 1.1oz PreGel Albumissimo (Egg White Base)50g 1.8oz sugar50g 1.8oz fresh egg whites120g 4.2oz invert sugar600g 21.2oz sugar120g 4.2oz glucose syrup200g 7.1oz water10g 0.4oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)2g .07oz salt50g 1.8oz fondant600g 21.2oz pecans, toasted, chopped and kept warm

METHOD OF PREPARATION 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.

DIVINITY



GRAMS OUNCES INGREDIENTS100g 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 sugar

METHOD OF PREPARATION 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.

DACQuOISE



GRAMS OUNCES INGREDIENTS250g 8.8oz water400g 14.1oz sugar100g 3.5oz PreGel Albumissimo (Egg White Base)907g 32.0oz butter, soft20g 0.7oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) METHOD OF PREPARATION 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.

BuTTERCREAM



20g (0.7oz)


35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


20g (0.7oz)


35g (1.2oz)


35g (1.2oz)


Suggested variations for Flavored Buttercream:


GRAMS OUNCES INGREDIENTS150g 5.3oz almond flour150g 5.3oz powdered sugar125g 4.4oz eggs80g 2.8oz egg yolks75g 2.6oz PreGel Pistachio Primavera Traditional Paste120g 4.2oz all-purpose flour10g 0.4oz PreGel Albumissimo (Egg White Base)225g 7.9oz egg whites100g 3.5oz sugar METHOD OF PREPARATION 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 10-12 minutes at 171°C/340°F. 9. Allow to cool.10. Use as needed to build cake.

PISTACHIO CAKE



GRAMS OUNCES INGREDIENTS300g 10.6oz icing sugar300g 10.6oz white 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 needed powdered color METHOD OF PREPARATION 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.

MACARONS



GRAMS OUNCES INGREDIENTS75g 2.6oz PreGel 5-Star Chef Pastry Select™ Pastry Gelatin Base 100g 3.5oz milk500g 17.6oz heavy cream METHOD OF PREPARATION 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.

NEuTRAL MOuSSE



35g (1.2oz)


35g (1.2oz)

PreGel Green Apple Fortefrutto® 35g (1.2oz)PreGel 5-Star Chef Pastry Select™ Mango Compound

35g (1.2oz)

PreGel 5-Star Chef Pastry Select™ Passion Fruit Compound

35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


35g (1.2oz)

PreGel 5-Star Chef Pastry Select™ White Mint Compound

25g (0.9oz)


50g (1.8oz)


50g (1.8oz)

Pastry Gelatin Base

Suggested variations for Flavored mousse:*Note: Fold in desired flavor when mousse is at soft peaks, then continue to whip to desired peaks.


GRAMS OUNCES INGREDIENTS360g 12.7oz PreGel 5-Star Chef Pastry Select™ Pastry Gelatin Base180g 6.4oz water #1250g 8.8oz water #2600g 21.2oz sugar200g 7.1oz glucose70g 2.5oz desired PreGel Traditional Paste, Fortefrutto® or PreGel 5-Star Chef Pastry Select™ Compound or Paste METHOD OF PREPARATION 1. Line a very flat sheet tray with a Silpat® and a frame

measuring 33x37x2.5cm.2. Combine PreGel 5-Star Chef Pastry Select™ 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.

MARSHMALLOWS



70g (2.5oz)


40g (1.4oz)


70g (2.5oz)


70g (2.5oz)


70g (2.5oz)


70g (2.5oz)


40g (1.4oz)


85g (3.0oz)

Suggested variations for Flavored marshmallows:

Pastry Gelatin Base


GRAMS OUNCES INGREDIENTS34g 1.2oz sugar26g 0.9oz water300g 10.6oz Boiron Mandarin Puree54g 1.9oz PreGel 5-Star Chef Pastry Select™ Pastry Gelatin Base15g 0.5oz PreGel 5-Star Chef Pastry Select™ Passion Fruit Compound METHOD OF PREPARATION 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 PreGel 5-Star Chef Pastry Select™ 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 PreGel 5-Star Chef Pastry Select™ 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.

CITRuS PASSION GELEE


PreGel 5-Star Chef Pastry Select™ Coconut Compound

15g (0.5oz)


15g (0.5oz)


15g (0.5oz)


15g (0.5oz)


15g (0.5oz)

Suggested variations for Flavored Gelee:

Pastry Gelatin Base


GRAMS OUNCES INGREDIENTS150g 5.3oz PreGel Happy Torte® (Neutral Frozen Mousse Base)500g 17.6oz heavy cream METHOD OF PREPARATION 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.

NEuTRAL SEMIFREDDO MOuSSE



35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


35g (1.2oz)


25g (0.9oz)


50g (1.8oz)

Happy Torte®

(Neutral Frozen Mousse Base)

Suggested variations for Flavored Semifreddo mousse:*Fold in flavoring when mousse is at soft peaks, then continue to whip to desired peaks.


GRAMS OUNCES INGREDIENTS150g 5.3oz PreGel Soffiopan® Neutro (Neutral Mousse Base)200g 7.1oz water750g 26.4oz heavy cream METHOD OF PREPARATION 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.

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.

NEuTRAL MOuSSE FOR VERRINES



55g (1.9oz)


45g (1.6oz)


55g (1.9oz)


55g (1.9oz)


55g (1.9oz)


55g (1.9oz)


45g (1.6oz)


55g (1.9oz)

Soffiopan®

Neutral Mousse(Neutral Mousse Base)

Suggested variations for Flavored mousse:


GRAMS OUNCES INGREDIENTS75g 2.6oz PreGel Soffiopan® Yogurt (Yogurt Mousse Base)200g 7.1oz whole milk300g 10.6oz heavy cream METHOD OF PREPARATION 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.

YOGuRT MOuSSE

Soffiopan®

Yogurt (Mousse Base – Yogurt)


GRAMS OUNCES INGREDIENTS900g 31.7oz water150g 5.3oz glucose1100g 38.8oz sugar30g 1.1oz PreGel Fibraplus (Fiber Base Texturizer)25g 0.9oz yellow pectin150g 5.3oz PreGel Green Apple Fortefrutto®

6g 0.2oz tartaric acid solution METHOD OF PREPARATION 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.

*In place of the PreGel Green Apple Fortefrutto® 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.

GREEN APPLE PÂTE DE FRuIT


PreGel 5-Star Chef Pastry Select™ Mango Compound

150g (5.3oz)


150g (5.3oz)


150g (5.3oz)


150g (5.3oz)

PreGel Pineapple Fortefrutto® 150g (5.3oz)

Fibraplus (FiberBased Texturizer)

Suggested variations for Flavored Pâte de Fruit:


GRAMS OUNCES INGREDIENTS900g 31.7oz water150g 5.3oz glucose1100g 38.8oz sugar30g 1.1oz PreGel Fibraplus (Fiber Base Texturizer)25g 0.88oz yellow pectin100g 3.5oz PreGel 5-Star Chef Pastry Select™ Passion Fruit Compound15g 0.5oz PreGel 5-Star Chef Pastry Select™ Mango Compound10g 0.4oz PreGel 5-Star Chef Pastry Select™ Coconut Compound20g 0.7oz PreGel Banana Fortefrutto®

20g 0.7oz PreGel Pineapple Fortefrutto®

6g 0.21oz tartaric acid solution

METHOD OF PREPARATION 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.

TROPICAL PÂTE DE FRuIT

Fibraplus (FiberBased Texturizer)


GRAMS OUNCES INGREDIENTSas needed as needed PreGel Evolution Glaze (Caramel, Lemon, Orange, Pistachio, Raspberry, Strawberry or White Chocolate) METHOD OF PREPARATION 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.

EVOLuTION GLAZES

Evolution Glazes


GRAMS OUNCES INGREDIENTS450g 15.9oz PreGel Magic Sugar (Isomalt)

METHOD OF PREPARATION 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.

GRAMS OUNCES INGREDIENTS1 bag 70.5oz PreGel Magic Sugar (Isomalt) 200g 7.1oz water

METHOD OF PREPARATION 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

SuGAR FOR SHOWPIECES AND AMENITIES

Magic Sugar


GRAMS OUNCES INGREDIENTS200g 7.1oz sucrose50g 1.8oz PreGel Magic Sugar (Isomalt)20g 0.7oz PreGel 5-Star Chef Pastry Select™ Mango Compound METHOD OF PREPARATION 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.

GRAMS OUNCES INGREDIENTS60g 2.1oz PreGel Magic Sugar (Isomalt)200g 7.1oz sugar200g 7.1oz cream50g 1.8oz butter200g 7.1oz PreGel 5-Star Chef Pastry Select™ Peanut Paste METHOD OF PREPARATION 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.

MANGO COTTON CANDY

PEANuT CARAMEL

Magic Sugar


GRAMS OUNCES INGREDIENTS600g 21.2oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base400g 14.1oz milk METHOD OF PREPARATION 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.

GRAMS OUNCES INGREDIENTS165g 5.8oz butter 425g 15.0oz sugar 8 each 8 each eggs 120g 4.2oz PreGel Cacao Togo (Cocoa Powder) METHOD OF PREPARATION 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.

CHOCOLATE SHEET CAKE

FLOuRLESS CHOCOLATE CAKE – TRADITIONAL

Sponge Cakes


GRAMS OUNCES INGREDIENTS150g 5.3oz water30g 1.1oz sugar #160g 2.1oz PreGel Albumissimo (Egg White Base)160g 5.6oz pasteurized egg yolks160g 5.6oz sugar #2105g 3.7oz PreGel Cacao Togo (Cocoa Powder) METHOD OF PREPARATION 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.

FLOuRLESS CHOCOLATE CAKE – MERINGuE-BASED

Sponge Cakes


GRAMS OUNCES INGREDIENTS227g 8.0oz egg yolks43g 1.5oz sugar #143g 1.5oz sugar #2114g 4.0oz egg whites85g 3.0oz bread flour, sifted8g 0.3oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)20g 0.7oz PreGel Vellutina® (Sorbitol Paste) METHOD OF PREPARATION 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.

SPONGE CAKE


PreGel 5-Star Chef Pastry Select™ Coconut Compound

50g (1.8oz)


40g (1.4oz)


40g (1.4oz)

Suggested variations for Flavored Sponge Cake:

Sponge Cakes


GRAMS OUNCES INGREDIENTS570g 20.1oz water430g 15.2oz sugaras needed PreGel Traditional Paste, Fortefrutto® or PreGel 5-Star Chef Pastry Select™ Compound or Paste METHOD OF PREPARATION 1. Combine all ingredients. 2. Bring to a simmer, remove from heat, and use as desired to

soak sponge cake.


SOAKING SYRuP FOR SPONGE CAKES


PreGel 5-Star Chef Pastry Select™ Brut Compound

70g (2.5oz)


60g (2.1oz)


70g (2.5oz)


50g (1.8oz)


50g (1.8oz)


70g (2.5oz)


70g (2.5oz)


40g (1.4oz)


70g (2.5oz)

Suggested variations for Flavored Soaking Syrup:

Sponge Cakes


GRAMS OUNCES INGREDIENTS213g 7.5oz all-purpose flour198g 7.0oz sugar7g 0.2oz baking powder4g 0.1oz salt113g 4.0oz butter, room temperature113g 4.0oz sour cream, room temperature50g 1.8oz whole eggs36g 1.3oz egg yolks30g 1.1oz PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) METHOD OF PREPARATION 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.

VANILLA CuPCAKES



30g (1.1oz)


20g (0.7oz)


30g (1.1oz)


30g (1.1oz)


30g (1.1oz)


30g (1.1oz)

Suggested variations for Flavored Cupcakes:

Sponge Cakes


GRAMS OUNCES INGREDIENTS400g 14.1oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base133g 4.7oz milk133g 4.7oz heavy cream METHOD OF PREPARATION 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


CHOCOLATE CuPCAKESSponge Cakes


GRAMS OUNCES INGREDIENTS170g 6.0oz butter, room temperature114g 4.0oz PreGel 5-Star Chef Pastry Select™ Hazelnut Superior Paste (Premium Light Toasted Hazelnut)380g 13.4oz sugar5g 0.2oz salt114g 4.0oz dark brown sugar340g 12.0oz all-purpose flour12g 0.4oz baking powder227g 8.0oz whole milk200g 7.1oz whole eggs METHOD OF PREPARATION 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


*In place of the PreGel 5-Star Chef Pastry Select™ 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.

HAZELNuT CuPCAKES


PreGel 5-Star Chef Pastry Select™ Peanut Paste

114g (4.0oz)

PreGel Almond Traditional Paste 114g (4.0oz)PreGel 5-Star Chef Pastry Select™ Hazelnut Paste

114g (4.0oz)


114g (4.0oz)


114g (4.0oz)

Suggested variations for Flavored Cupcakes:

Sponge Cakes


GRAMS OUNCES INGREDIENTS110g 3.9oz unsalted butter36g 1.3oz almond flour36g 1.3oz all-purpose flour90g 3.2oz confectioner’s sugar100g 3.5oz egg whites30g 1.1oz PreGel Crema Pistachio Traditional Paste (Pistachio & Almond) METHOD OF PREPARATION 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.

PISTACHIO FINANCIER

Sponge Cakes


GRAMS OUNCES INGREDIENTS300g 10.6oz tempered milk chocolate300g 10.6oz PreGel Krocco Milk Arabeschi® (Chocolate Cereal Crunch) METHOD OF PREPARATION 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.

CRuNCH LAYER


PreGel Chocolate-Hazelnut Rock Arabeschi® (Chocolate & Hazelnut Pieces)

300g (10.6oz)

PreGel Cocco Snack Arabeschi® (White Chocolate Coconut Crunch)

300g (10.6oz)

PreGel Coffee Crunch Arabeschi® (Coffee & Nut Crunches)

300g (10.6oz)

PreGel Grisbì® Arabeschi® (Italian Lemon Cookie)

300g (10.6oz)

PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch)

300g (10.6oz)

PreGel Pino Pinguino® Nocciolino Arabeschi® (Hazelnut Crunch)

300g (10.6oz)

PreGel Pino Pinguino® Wafferino Arabeschi® (Chocolate & Wafer Pieces)

300g (10.6oz)

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:

Arabeschi®


GRAMS OUNCES INGREDIENTS20g 0.7oz PreGel Fruttafix® (Fruit Stabilizer)100g 3.5oz sugar500g 17.6oz fruit METHOD OF PREPARATION 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 176.7°C/350°F

until bubbling.

FRuIT FILLING

Fruttafix®

(Fruit Stabilizer)


GRAMS OUNCES INGREDIENTS60g 2.1oz PreGel Pannasù® (Powdered Cream Stabilizer)1000g 35.3oz heavy cream METHOD OF PREPARATION 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.


STABILIZED WHIPPED CREAM


PreGel 5-Star Chef Pastry Select™ Brut Compound

70g (2.5oz)


60g (2.1oz)


70g (2.5oz)


50g (1.8oz)


50g (1.8oz)


70g (2.5oz)


70g (2.5oz)


40g (1.4oz)


70g (2.5oz)

Suggested variations for Flavored Whipped Cream:

Pannasù® (Powdered Cream Stabilizer)

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