Understanding the versatility of products can help any business add to its existing offerings without adding expense. It just takes a little creativity and imagination. 5-Ways will feature one of PreGel’s premium products each issue and showcase a plethora of uses for it to capitalize on your investment.
Here are some great ideas on how to use PreGel’s Peach-Mango Fortefrutto® or 5-Star Chef Pastry Select Peach-Mango Compound. Both product flavors are described as a delicate yet flavorful combination of peach and mango. Straight from the Professional Training Center chefs are five different dessert creations for this stellar product. First, a few things to keep in mind when creating your own recipes using PreGel’s 5-Star Chef Pastry Select Peach-Mango Compound or Peach-Mango Fortefrutto:
• Peach-Mango Compound and Fortefrutto® can be used to flavor a wide variety of items. In general, start by adding 3%-5% of Peach-Mango, then adjust to your liking.
• Be careful when adding into products with high dairy content, such as mousse and Bavarian cream. When possible, incorporate into items such as pastry cream, before folding into a whipped cream.
Find all the recipes for 5-Ways at www.pregelrecipes.com and select the Views From the Tree category.
White Chocolate Peach-Mango BonBon
| Grams | Ounces | Ingredients |
|---|---|---|
| 300g | 10.6oz | sugar |
| 150g | 5.3oz | glucose |
| 400g | 14.1oz | heavy cream, warmed |
| 400g | 14.1oz | apricot puree |
| 80g | 2.8oz | 5-Star Chef Pastry Select Peach-Mango Compound |
| 150g | 5.3oz | butter, room temperature |
| 200g | 7.0oz | Cacao Barry Blanc Satin White Chocolate Couverture, melted |
METHOD OF PREPARATION
1. Combine the sugar and glucose, and caramelize.
2. Slowly add in the heavy cream to deglaze the caramel. Once all the cream is added, return to a full boil.
3. Bring to a full boil the apricot puree and the 5-Star Chef Pastry Select Peach-Mango Compound, and add to the cream mixture. Bring to 106°C/222°F. Leave to cool.
4. Mix in the butter until combined, then add in the melted white chocolate.
5. Pipe the ganache into moulded shells and allow to cool before closing.
