PreGel 5-Star Pastry Series®: Patisserie of Chef Ramon Morato

Posted on September 2, 2014 by - Chef's Nest, Issue 22: Summer 2014


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Pastry Chef Ramon Morato of Aula Chocovic returned to PreGel AMERICA’s Professional Training Center on July 28-30, 2014 for his second PreGel 5-Star Pastry Series® seminar. Over 20 industry professionals attended the three-day seminar, including notable chefs such as Eric Kalaboke, executive pastry chef at St. Regis New York, Keegan Gerhard, owner of D Bar… Read more »

5-Ways: Coffee Costa d’Oro Traditional Paste & PreGel 5-Star Chef Pastry SelectTM Coffee Compound

Posted on January 2, 2014 by - Issue 20: Winter 2013, What's Blooming


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Ingredients: Method of Preparation: Combine the whole milk, heavy cream, condensed milk and the PreGel Coffee Costa d’Oro Traditional Paste (Espresso) with an immersion blender until well combined. Mix the sucrose, PreGel Nonfat Dry Milk (Grade A, Low Heat)PreGel Fruttosa® (Water & Milk Base – Hot/ Cold Process) and the ground caradmom together until smooth…

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Berry Healthy: Understanding the Standards and Variations of Timeless Pastry Items

Posted on December 30, 2013 by - Berry Healthy, Issue 20: Winter 2013


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Pastries are sophisticated and elegant desserts that demand high expectations from customers. They aren’t the easiest to craft and understand, often taking years of culinary schooling to perfect. Pastries often have unpronounceable names because of their provenance, but these delicacies are big players in the food industry and thus deserve a basic understanding.With similar names… Read more »

The Hybrid Hype: What Is It All About?

Posted on December 27, 2013 by - Feature Articles, Issue 20: Winter 2013


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Every morning in New York City around 6:00a.m., a two-hour line forms outside Dominique Ansel’s Bakery with eager tourists and residents waiting to get their hands on the croissant-doughnut mashup that has exploded in popularity since May. The Cronut™ has become the most virally talked-about dessert item in history, and as a self-admitted sucker for… Read more »

What’s Blooming: 5-Ways: 5-Star Chef Pastry SelectTM Brut Compound

Posted on July 23, 2013 by - Issue 18: Summer 2013, Recipes, What's Blooming


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5-Star Chef Pastry SelectTM Brut Compound A brut Brut flavor for adding a touch of sophistication to any pastry application. Method of Preparation Combine cream and PreGel 5-Star Chef Pastry SelectTM Brut Compound and bring to a boil. Pour over Cacao Barry Zephyr White Chocolate and mix well with an immersion blender. Fill truffle or…

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Chef’s Nest: Recap: The Art and Technology of Sugar Showpieces with Chef Johann Martin

Posted on July 18, 2013 by - Chef's Nest, Issue 18: Summer 2013


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On May 6-8, 2013, Chef Johann Martin conducted his debut PreGel 5-Star Pastry Series™ seminar at PreGel AMERICA’S Professional Training Center in Concord, NC. Chef Martin, who is an instructor at Ecole Gastronomique Bellouet Conseil in Paris, France, inspired attendees with breathtaking sugar showpieces during his seminar The Art and Technology of Sugar Showpieces. Attendees… Read more »

Tree Talk: Baltimore’s Chef Named Winner of the Chicago Restaurant Pastry Competition Season Two

Posted on July 18, 2013 by - Issue 18: Summer 2013, Tree Talk


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Pastry Chef Chris Ford of Wit & Wisdom in Baltimore, MD, took top prize at the Chicago Restaurant Pastry Competition. The fourth and final episode of Season Two can be viewed at www.jmpurepastry.com. Ford, pastry chef at Wit & Wisdom in Baltimore, MD, and one of the StarChef ’s “Rising Stars” in the DC area,… Read more »

What’s Blooming: 5-Ways: Passion Fruit Arabeschi®

Posted on December 20, 2012 by - Issue 16: Winter 2012, What's Blooming


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An Arabeschi® that tastes as if a passion fruit was squeezed directly into the tin with its delicious and edible passion fruit seeds. METHOD OF PREPARATION 1. Bring water, sugar and glucose to a boil. 2. Pour into mixing bowl and add PreGel Albumissimo (Egg White Base); whip on high speed. 3. Combine PreGel Textura… Read more »

Top Ten: Mistakes Dessert Businesses are Making

Posted on December 19, 2012 by - Issue 16: Winter 2012, Top Ten


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10. Don’t let the dessert be the low point of a dining experience. So many restaurants fail to recognize that a bad dessert can kill the experience, that’s why having a pastry chef or securing top-notch desserts to serve is so critical. 9. In pastry competitions, mise en place and cleanliness are just as important… Read more »

What’s Blooming: 5-Ways: Wild Strawberry Light Arabeschi® & 5-Star Chef Pastry Select Strawberry Filling

Posted on June 29, 2012 by - Issue 14: Summer 2012, What's Blooming


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DIRECTIONS In a mixing bowl with a paddle attachment, add butter, egg yolks, eggs and 5-Star Chef Pastry Select Vanilla Compound. Mix until evenly incorporated. Add PreGel Frollis and almond flour; mix just until it comes together. Remove from mixing bowl and knead until smooth. Allow to rest for 10 minutes in refrigerator. Roll to… Read more »

The Upper Crust: America Falls in Love with Pies All Over Again

Posted on July 6, 2011 by - Feature Articles, Issue 10 : Spring/Summer 2011


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Pies
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The perfect food of your dreams is back and better than ever. With nostalgia reigning supreme among culinary trends since the late 2000s, it was only a matter of time before pies came back into vogue. For one, they are exceptionally practical; for another, they are infinitely customizable and seasonal. As if you needed more… Read more »

Berry Healthy: Tools of the Trade: The Basics Needed for Gelato, Soft Serve and Pastry

Posted on July 6, 2011 by - Berry Healthy, Issue 10 : Spring/Summer 2011


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Tools
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Tools of the Trade – Gelato & Soft Serve 1. Plastic Buckets/Cambro® Look for buckets or containers that are a durable plastic that will not crack or break. Be sure the size is appropriate for your recipes—usually about 5 quarts for a standard gelato recipe (1 pan), and up to 12 quarts for larger soft… Read more »

Tree Talk: PreGel AMERICA’s Dynamic 5-Star Chef Pastry Select Line Expands

Posted on July 6, 2011 by - Issue 10 : Spring/Summer 2011, Tree Talk


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New Fillings And Stabilizer Added To High-End Pastry Line PreGel AMERICA, announced new category additions to its pastry focused product line 5-Star Chef Pastry Select line. The line now features stabilizers and fillings. The new products introduced include: Neutro (Ice Cream Stabilizer – 02026) – a high-yield stabilizer that comes in powdered form and is… Read more »

Tree Talk: New Faces Join PreGel’s 5-Star Pastry Ambassador Program

Posted on January 15, 2011 by - Issue 9: Winter 2011, Tree Talk


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Jerome Landrieu
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National Pastry Demo Program Has Well-Rounded Cast of Chefs A couple of new faces will join PreGel’s 5-Star Pastry Ambassador Program this year. The program features four prominent pastry chefs who are responsible for presenting a minimum of two technical product demonstrations a year in the regions they represent. The purpose of the 5-Star Pastry… Read more »

What’s Blooming: Chocolate Architecture

Posted on October 15, 2010 by - Issue 8 : Fall 2010, What's Blooming


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Chocolate Architecture
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Sublime curves, brilliant, eye-popping colors, artisan-crafted elements that defy the logics of physics – all of these and more are among the elements of well-crafted chocolate sculptures. Chocolate architecture is as popular as ever today, and it is finding its way into everything from simple cake adornments to complex structures presented at the most trendy… Read more »

Sweet Reinvention

Posted on October 15, 2010 by - Feature Articles, Issue 8 : Fall 2010


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Sweet Reinvention
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A closer look at the BIG trend of reinventing classic desserts As a professional marketer in the food industry, researching and reviewing the major trends in the industry and evaluating their staying power is a part of the everyday job. There are many trends that come and go like the seasons, while others are staples… Read more »

What Makes You a Dessert Expert?

Posted on October 15, 2010 by - Feature Articles, Issue 8 : Fall 2010


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Dessert Education
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The value of formal education continues to be a widely debated topic among culinary professionals. Some of the industry’s most revered chefs have risen through the ranks of a family-owned bakery or restaurant, while others studied at some of the best culinary institutions around the world. So what is it that makes chefs and culinary… Read more »

Berry Healthy: Basics 101: Wheat Flour

Posted on June 15, 2010 by - Berry Healthy, Issue 7 : Summer 2010


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Wheat Flour
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As diets and societal trends have evolved, so has our use of wheat flour–a principle grain and staple food item in our everyday diet. The Economic Research Service (ERS) division of the UDSA estimates that U.S. per capita consumption of wheat flour averaged 137 pounds in 2008. This number is down from 225 pounds per… Read more »

Tree Talk: PreGel Presents Premium Pastry Line

Posted on March 15, 2010 by - Issue 6 : Spring 2010, Tree Talk


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Pastry Line
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5-Star Chef Pastry Select line features products uniquely created for pastry chefs in both formula and packaging A new product brand called the 5-Star Chef Pastry Select is PreGel’s latest endeavor to cater directly to pastry chefs around the world. The brand features a line of pastry products with new formulas specially tested and approved… Read more »

From the Top of the Tree

Posted on January 15, 2010 by - From the Top of the Tree, Issue 5 : Winter 2010


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Marco Casol
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Happy New Year! As you return from the holidays and settle back into your day-to-day business, I’d like to take a moment to reflect on 2009 and welcome in 2010. I would be shying away from the obvious if I didn’t mention the economic difficulties, as I believe we have all felt them one way… Read more »

Exploring a New Frontier in Desserts – PreGel AMERICA Looks to Pastry

Posted on March 1, 2009 by - Feature Articles, Issue 3 : Spring 2009


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Pastry
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While its parent company, PreGel, has established itself as a leader over the last 40 years in the specialty desserts industry in Italy and Europe, 2009 will mark PreGel AMERICA’s inaugural year into the U.S. pastry market. This is no small feat considering the company has only been selling its gelato and frozen yogurt ingredients… Read more »

Tree Talk: PreGel’s Pastry Exploration

Posted on January 20, 2009 by - Issue 2 : Winter 2009, Tree Talk


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Pastry
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As a leader in specialty dessert ingredients, PreGel AMERICA continues to expand and adapt to the demands and trends within the industry. Beginning in 2009, PreGel AMERICA will focus on launching its new Pastry Line. Expanding its product lines to incorporate pastry products is a natural stepping stone for PreGel AMERICA as its superior quality… Read more »