Method of Preparation In the mixer, whisk together the almond flour and the sugar. Combine the eggs and the 5-Star Chef Pastry Select™ Vanilla Compound. Add to the mixing bowl and whip on high speed for 3 minutes. On low speed, add the sifted flour and then the butter. Bake in a frame at 160°C/320°F… Read more »
Branching Out: Caribbean Rum Cake
Method of Preparation Cream butter in an electric mixing bowl with the paddle attachment. Combine all dry ingredients. Combine oil, milk and eggs. Add dry ingredients to butter and mix to combine. Add oil/milk/egg mixture and mix for 2 minutes on medium speed, scraping the bowl after one minute. Add rum, 5-Star Chef Pastry Select™… Read more »
Branching Out: Black Forest Gelato
Method of Preparation Whisk all ingredients together. Set aside for assembly. Method of Preparation Butter and flour an 8-inch cake pan. Mix all ingredients until smooth and creamy. Pour into pan and bake at 180°C/355°F until fully baked – about 20-30 minutes. Allow to cool and cut into cubes. Gently toss cake cubes in Chocolate… Read more »
What’s Blooming: 5-Ways: 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream)
Method of Preparation In a pot, heat the milk and the 5-Star Chef Pastry Select™ Coffee Compound to 40°C/104°F. Remove from heat; whisk in 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream) powder ; whisk in heavy cream. Assembly Pipe a small amount of 5-Star Chef Pastry Select™ Coffee Crisp Filling in the bottom of… Read more »
Branching Out: Pistachio Gelato Profiterols
Method of Preparation Bring to a boil the milk, sugar, salt and butter. Sift the flour and add to boiling milk off the stove. Continue to cook on low heat for one minute. Transfer the panade to the mixer and cool slightly on low speed using the paddle. Slowly add the eggs to the panade…. Read more »
Branching Out: Paloma Fruittone™
Method of Preparation In a large mixing container, combine all ingredients. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and freeze per machine instructions. Dampen the rim of a small glass and roll in kosher salt to coat. Pour a small shot of… Read more »
Branching Out: Churros and Arabeschi®
Method of Preparation Combine milk, sugar, salt, butter and 5-Star Chef Pastry Select™ Cinnamon Compound; bring to a boil. Stir in sifted flour ; remove from heat and mix well. Transfer to bowl with paddle attachment; mix on medium speed to cool to 40°C/104°F. Pipe into fryer; cook until done. Remove from fryer; toss in… Read more »
Branching Out: Coconut Lemongrass Tenero®
Method of Preparation Combine all ingredients and mix well with an immersion blender. Allow to age for at least 2 hours in refrigerator (age overnight for best results). Mix again with immersion blender. Use as needed in soft serve machine.
Branching Out: Bubble Tea Fruittone™
Method of Preparation In a large mixing container, combine the PreGel Mango Tenerissimo™ and the 2600g (91.7oz) of water. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and freeze per machine instructions. To prepare the bubble tea, combine the 750g (26.5oz) of water… Read more »
Top Ten: 10 Food Holidays Around the Globe – Andiamo a Mangiare!
One of the most important holidays in India, Diwali, or “festival of lights,” is a time to celebrate the victory of good over evil. Following the Hindu calendar, Diwali falls between mid-October and mid-November. Indians decorate their homes, set off firecrackers at night, and exchange sweets between family and friends, including Kesar Burfi (cashew nuts… Read more »
Feature Article: Eating Habits and Traditions around the World
“Chi le, mei you?” is the universal question the Chinese ask when checking in with each other. It literally means “Have you eaten?” Food is of paramount importance around the world – not just because of our fundamental need to consume it – but because of the cultural and societal connotation it is given. Just… Read more »
What’s Blooming: Coconut: The Fruit of Life
With so many uses for every part of the coconut, there’s no wonder why the coconut palm tree is known as “the tree of life.”1 A widely used fruit, the coconut is a staple food that has sustained many generations around the world.2 The coconut’s meat, milk, water and oil contribute naturally toward health and… Read more »
Feature Article: Playing Dress Up With your Desserts: It Really Is All In The Accessories A Global View of Garnishes
Newsflash! Accessorizing is not only for fashionistas. Everything needs a little glitz and glamour, even in the form of dessert. After all, we do eat with our eyes. A wise person once said every dessert deserves a garnish. A garnish is widely known as anything that adds visual appeal to a plate in the form… Read more »
Berry Healthy: Basics 101: Fat Alternatives in Pastry and Baking
Some of my fondest childhood memories stem from spending hours in the kitchen with my Italian aunts and grandparents, baking sweet treats we would share on special occasions or just for dessert after Sunday dinner. At the time,there wasn’t much of a concern that the desserts we made were healthy; they just had to look… Read more »
Chef’s Nest: The Fine Art of Boutique-Style Pastries and Petit Fours with Chef Frederic Hawecker
Chef Frederic Hawecker conducted his first 5-Star Pastry SeriesTM seminar at PreGel AMERICA’s Professional Training Center on February 19-21, 2013. Chef Hawecker inspired attendees with unique flavor combinations resulting in a stunning buffet. Step-by-step, Chef Hawecker explained and demonstrated the techniques needed to create each component in his recipes. During the demo, individual students were… Read more »
Feature Article: Gourmet Dining: Pairing World Cuisine with Desserts
The entire world has gone gourmet. The “foodie” movement is growing and reaching new heights in all corners of the world. More and more people are embracing the idea of making food and experience – taking note of flavors, textures, aromas, and ingredients in everyday foods and beverages. Beer microbreweries have blossomed because consumers were… Read more »
Tree Talk: HR Corner: Diversity in the Workplace
America has become known as a “salad bowl” of cultural diversity, since the majority of American citizens have ethnic roots that hail from countries outside of the U.S. Within multicultural America, many have observed and respected each other’s cultural practices, fashion and foods, but tasteless under tones of social negativity are still apparent in some… Read more »
Tree Talk: PreGel AMERICA Introduces a Brand New Way to Enjoy Brownie Batter
PreGel AMERICA is excited to offer Brownie Batter Super Sprint, a powdered mix to create gelato or soft serve. Waffle bowls, cups and cones are the newest ways to enjoy fresh brownie batter with this new frozen dessert innovation. Brownie Batter Super Sprint is user-friendly for experienced and novice dessert makers. The simple recipe offers… Read more »
Feature Article: Demographics: Incomes, Genders, Buying Habits, Ethnicities, etc.
Imagine practicing archery blindfolded, or hunting with your eyes closed. Not that easy, if not impossible without seeing your target. The same concept can be applied to your business. Whether you are a business owner or thinking about opening a store, your business plan must include the following objectives: research and learn as much as… Read more »
Feature Article: Customer Q&A: Affogato & Nuny’s Yogurt Sweeten Mexico’s Dessert Scene
Although American palates have long been enjoying the exotic flavors and appeal of Mexican cuisine, 2013 has been appropriately dubbed the year of the “Latin flavor invasion,” with Mexican fare leading the charge of tastes. However, a mutual respect for authentic Italian culture and cuisine is increasingly represented in many Mexican communities due to gelaterias… Read more »
Back to our Roots: PreGel’s Triumphant Return to the World’s Greatest Gelato Show
Every January, the seaside town of Rimini, Italy comes to life in the dead of winter when thousands make the homage to one of the dessert world’s largest events, Sigep. To most in the U.S. it sounds like another trade show complete with vendors exhibiting, attendees milling about and extremely overpriced lunch stands. In some… Read more »
Tree Talk: Pastry Chef of the Year: PreGel’s Own Ben Shelton
PreGel AMERICA is proud to announce Assistant Pastry Chef & Instructor Ben Shelton received first place honors at the 24th Annual U.S. Pastry Competition presented by Paris Gourmet, on Sunday, March 3, 2013. The event took place at the International restaurant and Foodservice Show of New York. Shelton achieved the esteemed title of Pastry Chef… Read more »
From the Top of the Tree
As of February 21, 2013, I can proudly call myself a U.S. citizen. After nearly 11 years in the U.S. it is extremely exciting to belong to one of the greatest countries in the world. Living in the U.S. has been a unique and inspiring experience and I am humbled to be able to also… Read more »