Featured Recipes from Issue 31

Posted on May 30, 2018 by - P Magazine : Issue 31, Recipes

Beehive Meringue Dessert

DIFFICULTY LEVEL: Intermediate

Honey Cake

GRAMS (OUNCES) INGREDIENTS

500 g (17.6 oz) PreGel Five Star Chef Pronto Flamenco (Sponge Cake) – 44628

250 g (8.8 oz) softened butter

250 g (8.8 oz) eggs

100 g (3.5 oz) honey

METHOD OF PREPARATION

  1. Mix all ingredients in a mixer fitted with the whip attachment.
  2. Whip at medium speed for two minutes.
  3. Pipe into paper cup-lined muffin tin and bake at 388°F/170°C for 15-20 minutes.

strawberries and cream gelato

(cold process – single batch)

GRAMS (OUNCES) INGREDIENTS

3000 g (105.8 oz) whole milk

150 g (5.3 oz) heavy cream

540 g (19.0 oz) sugar

60 g (2.1 oz) PreGel Dextrose (Sweetening Agent) – 83611

300 g (10.6 oz) PreGel Totalbase® (Water & Milk Base – Cold Process) – 301148

35 g (1.2 oz) PreGel Strawberry Fortefrutto® – 45872

METHOD OF PREPARATION

  1. Mix all ingredients together.
  2. Blend with immersion blender.
  3. Let the mix age and hydrate for ½ hour (optional).
  4. Pour in batch freezer and freeze.

Vanilla Meringue

GRAMS (OUNCES) INGREDIENTS

250 g (8.8 oz) water

400 g (14.1 oz) sugar

100 g (3.5 oz) PreGel Five Star Chef Albumissimo – 71904

20 g (0.7 oz) PreGel Five Star Chef Vanilla Compound – 81906

METHOD OF PREPARATION

  1. In a mixing bowl fitted with the whip attachment, add sugar and water.
  2. Whip until sugar is dissolved.
  3. Add PreGel Five Star Chef Albumissimo and whip until stiff peaks are obtained.
  4. Add PreGel Five Star Chef Vanilla Compound to meringue.
  5. Mix until evenly incorporated and use as needed.
  6. Pipe onto inverted Pavoni® molds and dry in a vented oven at 100° F/37.7°C for at least two hours to overnight.

Honey Mousse

GRAMS (OUNCES) INGREDIENTS

100 g (3.5 oz) PreGel Five Star Chef Pastry Gelatin Base – 311008

200 g (7.0 oz) water

1000 g (35.3 oz) heavy cream

200 g (7.0 oz) honey

METHOD OF PREPARATION

  1. In a 5-quart mixing bowl, combine all ingredients.
  2. Whip to desired peaks and use as needed.

METHOD OF FINAL PREPARATION

  1. Fill Beehive Meringue with mousse, let set in freezer for 30 minutes.
  2. Cut out a ring of cake that fits the bottom of the meringue.
  3. Place Meringue on top of cake piece.
  4. Drizzle PreGel Forest Berries Topping around the plate.
  5. Make a pile of broken dried meringue pieces for the gelato to sit on.
  6. Drizzle PreGel Honey Topping on top of meringue.
  7. Enjoy.

Candy Bar Entremet

DIFFICULTY LEVEL: Intermediate

Gluten-Free Sable

GRAMS (OUNCES) INGREDIENTS

1000 g (35.27 oz) PreGel Five Star Chef Frollis (Shortcrust Dough Base) – 44524

315 g (11.11 oz) unsalted butter

125 g (4.40 oz) whole eggs

125 g (4.40 oz) egg yolk

METHOD OF PREPARATION

  1. Mix all ingredients together in a mixer with the paddle attachment on low speed until the dough comes together.
  2. Wrap the dough with plastic wrap and place in the refrigerator for at least one hour.
  3. Sheet or roll the dough out to desired thickness and press into the desired mold or small scoops for cookies.
  4. Bake at a temperature of 356°F/180°C for approximately 15 minutes or until golden brown.

Caramel Mousse

GRAMS (OUNCES) INGREDIENTS

100 g (3.5 oz) PreGel Five Star Chef Pastry Gelatin Base – 311008

200 g (7.0 oz) water

1000 g (35.3 oz) heavy cream

45 g (1.6 oz) PreGel Caramelllatte Traditional Paste (Caramel & Milk) – 27406

METHOD OF PREPARATION

  1. In a 5-quart mixing bowl, combine all ingredients.
  2. Whip to desired peaks and use as needed.

Gluten-Free Cake

GRAMS (OUNCES) INGREDIENTS

500 g (17.6 oz) PreGel Five Star Chef Pronto Flamenco (Sponge Cake) – 44628

250 g (8.8 oz) softened butter

250 g (8.8 oz) eggs

METHOD OF PREPARATION

  1. Mix all ingredients together in a mixer fitted with the whip attachment.
  2. Whip at medium speed for two minutes.
  3. Pipe into paper cup-lined muffin tin and bake at 388°F/170°C for 15-20 minutes.

METHOD OF FINAL PREPARATION

  1. Freeze PreGel Caramelllatte Arabeschi® (Caramel & Milk) into a shape that can fit inside the desired Pavoni® mold.
  2. Place a cut piece of Sable on top of the frozen PreGel Caramelllatte Arabeschi® (Caramel & Milk).
  3. Pipe Mousse into Pavoni® mold about 1/3 full.
  4. Press Sable and caramel into the Mousse.
  5. Top with a piece of cake and scrape excess Mousse off the mold.
  6. Freeze until solid and return to refrigerated temperature.
  7. Glaze with melted PreGel Five Star Chef Pâte à Glacer Noir (Dark Chocolate Flavored Coating).