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Pastry Pregel CANADA Standard Recipe Book – Pastry

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Pastry Pregel CANADA Standard Recipe Book – Pastry PreGel CANADA Standard Recipe Book – Pastry PreGel CANADA Standard Recipe Book – Pastry Table of Contents PREGEL 5-STAR PASTRY SELECT INstaNT DESSERT BASES 3 Pronto Crème Brûlée (Burnt Cream) 4 Molten Chocolate Cake Base HAPPY TORTE® (NEUTRAL FROZEN MOUSSE BASE) 5 Neutral Semifreddo Mousse FIBRAPLUS 6 Green Apple Pâte de Fruit 7 Tropical Pâte de Fruit SPONGE CAKES 8 Chocolate Sheet Cake 8 Flourless Chocolate Cake – Traditional 9 Sponge Cake 10 Soaking Syrup for Sponge Cakes 11 Vanilla Cupcakes 12 Chocolate Cupcakes 13 Hazelnut Cupcakes 14 Pistachio Financier MISCELLANEOUS 15 Crunch Layer Instant Dessert PRONTO CRÈME BRÛLÉE Bases (BURNT CREAM) GRAMS OUNCES INGREDIENTS 100g 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. PreGel CANADA Standard Recipe Book 3 Instant Dessert Bases MOLTEN CHOCOLATE CAKE BASE GRAMS OUNCES INGREDIENTS 300g 10.6oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base 200g 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. PreGel CANADA Standard Recipe Book 4 NEUTRAL SEMIFREDDO Happy Torte® (Neutral Frozen MOUSSE Mousse Base) GRAMS OUNCES INGREDIENTS 150g 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 flavoured with any PreGel Traditional Pastes, Fortefrutto® and PreGel 5-Star Chef Pastry Select™ Compounds or Pastes. We recommend adding 3%-7% of flavouring based on the total ingredient weight. Suggested Variations for Flavoured Semifreddo Mousse: *Fold in flavouring when mousse is at soft peaks, then continue to whip to desired peaks. PreGel Product Dosage for above recipe PreGel Cinnamon Traditional Paste 25g (0.9oz) PreGel 5-Star Chef Pastry Select™ 35g (1.2oz) Coffee Compound PreGel Green Apple Fortefrutto® 35g (1.2oz) PreGel 5-Star Chef Pastry Select™ 35g (1.2oz) Mango Compound PreGel 5-Star Chef Pastry Select™ 35g (1.2oz) Passion Fruit Compound PreGel 5-Star Chef Pastry Select™ 35g (1.2oz) Raspberry Compound PreGel 5-Star Chef Pastry Select™ 35g (1.2oz) Strawberry Compound PreGel Vanilla Tahiti Traditional Paste 35g (1.2oz) (White Vanilla with Bean Specks) PreGel 5-Star Chef Pastry Select™ 25g (0.9oz) White Mint Compound PreGel Chocolate-Hazelnut 50g (1.8oz) Traditional Paste PreGel CANADA Standard Recipe Book 5 Fibraplus (Fiber Based Texturizer) GREEN APPLE PÂTE DE FRUIT GRAMS OUNCES INGREDIENTS 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 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. Suggested Variations for Flavoured Pâte de Fruit: 9. Toss in granulated sugar. PreGel Product Dosage for *In place of the PreGel Green Apple Fortefrutto® in the above recipe ® above recipe, any PreGel Traditional Pastes, Fortefrutto PreGel 5-Star Chef Pastry Select™ 150g (5.3oz) and PreGel 5-Star Chef Pastry Select™ Compounds or Mango Compound Pastes can be used to create new flavours. We recommend PreGel 5-Star Chef Pastry Select™ 150g (5.3oz) adding 3%-7% of flavouring based on the total ingredient weight. Passion Fruit Compound PreGel 5-Star Chef Pastry Select™ 150g (5.3oz) Raspberry Compound PreGel 5-Star Chef Pastry Select™ 150g (5.3oz) Strawberry Compound PreGel Pineapple Fortefrutto® 150g (5.3oz) PreGel CANADA Standard Recipe Book 6 Fibraplus (Fiber Based Texturizer) TROPICAL PÂTE DE FRUIT GRAMS OUNCES INGREDIENTS 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 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. PreGel CANADA Standard Recipe Book 7 Sponge Cakes CHOCOLATE SHEET CAKE GRAMS OUNCES INGREDIENTS 600g 21.2oz PreGel 5-Star Chef Pastry Select™ Molten Chocolate Cake Base 400g 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. FLOURLESS CHOCOLATE CAKE – TRADITIONAL GRAMS OUNCES INGREDIENTS 165g 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. PreGel CANADA Standard Recipe Book 8 SPONGE CAKE Sponge Cakes GRAMS OUNCES INGREDIENTS 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 Tahiti Traditional Paste (White Vanilla with Bean Specks) 20g 0.7oz PreGel Vellutina® (Sorbitol Paste) METHOD OF PREPARATION 1. Place egg yolks, PreGel Vanilla Tahiti Traditional Paste (White Vanilla with Bean Specks) 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 Tahiti Traditional Paste (White Vanilla with Bean Specks) 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 flavours. We recommend adding 3%-7% of flavouring based on the total ingredient weight. Suggested Variations for Flavoured Sponge Cake: PreGel Product Dosage for above recipe PreGel 5-Star Chef Pastry Select™ 40g (1.4oz) Coffee Compound PreGel 5-Star Chef Pastry Select™ 40g (1.4oz) Raspberry Compound PreGel CANADA Standard Recipe Book 9 Sponge Cakes SOAKING SYRUP FOR SPONGE CAKES GRAMS OUNCES INGREDIENTS 570g 20.1oz water 430g 15.2oz sugar as needed PreGel Traditional Paste, Fortefrutto® or PreGel 5-Star Chef Pastry Select™ Compound or Paste METHOD OF PREPARATION 1. Combine all ingredients. Suggested Variations for Flavoured Soaking Syrup: 2. Bring to a simmer, remove from heat, and use as desired to soak sponge cake. PreGel Product Dosage for above recipe *This recipe can be flavoured with any PreGel Traditional ™ ® PreGel 5-Star Chef Pastry Select 70g (2.5oz) Pastes, Fortefrutto and PreGel 5-Star Chef Pastry Brut Compound Select™ Compounds or Pastes. We recommend adding PreGel Cinnamon Traditional Paste 40g (1.4oz) 3%-7% of flavouring based on the total ingredient weight. PreGel 5-Star Chef Pastry Select™ 70g (2.5oz) Coffee Compound PreGel Green Apple Fortefrutto® 50g (1.8oz) PreGel 5-Star Chef Pastry Select™ 50g (1.8oz) Mango Compound PreGel 5-Star Chef Pastry Select™ 50g (1.8oz) Passion Fruit Compound PreGel 5-Star Chef Pastry Select™ 70g (2.5oz) Raspberry Compound PreGel 5-Star Chef Pastry Select™ 70g (2.5oz) Strawberry Compound PreGel Vanilla Purissima Bean 40g (1.4oz) Traditional Paste (Vanilla Bean) PreGel 5-Star Chef Pastry Select™ 70g (2.5oz) White Mint Compound PreGel CANADA Standard Recipe Book 10 VANILLA CUPCAKES Sponge Cakes GRAMS OUNCES INGREDIENTS 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 Tahiti Traditional Paste (White Vanilla with Bean Specks) METHOD OF PREPARATION 1.
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