PreGel. PASTRY FILLINgs

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1 PASTRY FILLINgs

2 PASTRY FILLINgs All the fragrance and freshness of freshly-picked fruit can be found in a new range of exquisite Pastry Fillings that are both gluten-free and 100% vegan, featuring a high content of fruit pieces. PreGel selects only premium quality fruits that are sun-ripened, and processed with care to ensure products with natural flavor and a rich, full-bodied texture. Pastry Fillings are ideal for baking applications and for desserts that are served at positive temperatures. Furthermore they can be easily frozen, as their structure is not altered during defrosting. Be inspired by the versatility of Pastry Fillings for your best dessert creations. Try them as a delicious filling in tarts and pies made with Frollis Gluten Free, or as an inclusion to enrich the dough of muffins and sponge cake made with Pronto Flamenco Gluten Free. They are ideal as a filling or decoration for crêpes and waffles, perfect to prepare Bavarian creams and airy mousses with Fiordica Gel Evolution, or even to create scrumptious layers in your semifreddos made with Pronto Semifreddo or HappyTorte. CODE PRODUCT PACKAGING NOTES AMARENA - SOUR CHERRY 2 tins x 3,3 kg APPLE 2 tins x 3,2 kg FOREST BERRIES 2 tins x 3,2 kg PEAR 2 tins x 3,2 kg PINEAPPLE 2 tins x 3,2 kg

3 CANNOLI WITH RICOTTA AND PEAR PASTRY FILLING Cannolo / crunchy wafer baskets recipe 1 kg PreGel croccante Base (Code 67404) 500 g Nuts of your choice (whole or pieces) PreparaTION: Mix the Croccante Base with your chosen nuts. Spread the mixture onto baking paper or a Silpat sheet and bake at 180 C for 6-8 minutes. Shape the product as you like while it is still warm.

4 CREPES WITH FOREST BERRIES PASTRY FILLING Gluten free crêpes recipe 480 g PreGel Crêpes Mix gluten free (code 94704) 1 l Milk Pour the milk into a bowl and gradually add the PreGel Mix for Crepes, mixing thoroughly with a whisk or a blender until it has dissolved completely. Leave the batter to rest at 4 C for approximately 30 minutes. Heat the skillet to C and grease the surface with a little butter, then pour a ladle s worth of the batter (approximatley 100 g) onto the hot skillet and spread it evenly. Cook both sides until they are golden on the surface.

5 TART WITH PINEAPPLE PASTRY FILLING Shortcrust recipe 1 kg PreGel Frollis Gluten Free (Code 44524) 315 g Butter 125 g Eggs 125 g Egg yolks Thoroughly combine the ingredients together in a planetary mixer with a flat whisk and knead. Leave the pastry to rest in the fridge at a positive temperature for about an hour. Put in the oven and bake at 180 C for approximately 18 minutes.

6 CHEESECAKE WITH FOREST BERRIES PASTRY FILLING Cheesecake recipe 1 kg PreGel Cheesecake Mix (Code 81108) 1,2 l Water 3,2 Kg Ricotta 1 Kg Cream 800 g Eggs Mix the ingredients in a planetary mixer on medium speed setting, using a whisk until you get a creamy, even mixture. Cover a mould with a disc of piecrust made beforehand with Frollis Gluten Free Mix (Code 44524), then pour the mixture on top. Bake in a ventilated oven at 150 C for approximately minutes.

7 WAFFLES WITH PINEAPPLE PASTRY FILLING Waffles recipe 1 kg PreGel Waffles Mix (Code 90304) 1 l Water Pour the water into a bowl and gradually add PreGel Mix for Waffles, stirring thoroughly with a whisk or a blender until it has dissolved completely. Leave the batter to rest at 4 C for approximately 30 minutes. Heat the waffle iron to 200 C. Fill the waffle iron with the mix on one side, turning it on the opposite side to evenly spread the product over both sides. Cook for approximately 5-6 minutes depending on how golden and crunchy you want them to be.

8 MUFFINS WITH AMARENA SOUR CHERRY PASTRY FILLING Muffin & plumcakes recipe 1 kg PreGel Pronto Flamenco Gluten Free (Code 44628) 500 g Eggs 500 g Buttercream Thoroughly blend ingredients together in a planetary mixer with a flat whisk on medium/low speed for 3 minutes. Grease the mould. Place in the oven and bake for approximately minutes at 170 C (depending on the size and shape of the mould you are using).

9 CHOCOLATE AND PEAR CAKE WITH PEAR PASTRY FILLING Chocolate cake recipe 1 kg PreGel Lava Cake (Code 58804) 500 g Soft butter 500 g Eggs Mix the ingredients together in a bowl with a spatula, or blend them in a planetary mixer with a flat whisk until you get an even mixture. Grease and flour the mould and fill it 2/3 of the way up. Bake in a ventilated oven for approximately minutes at 180 C (depending on the size and shape of the mould you are using).

10 CROISSANT WITH AMARENA SOUR CHERRY PASTRY FILLING Croissant recipe 1 Kg PreGel My Sweet Mix 12 g Instant PreGel yeast 150 g Eggs 125/150 g Water 200 g Cream 200 g Butter As required Flavouring Pastes For the dough sheeting: you will need to laminate with 300 g of butter and 50 g of flour when using blocks of butter, and with 300 g of butter if you are using butter sheets for every kilogram of pastry dough. Knead My Sweet Mix in a planetary mixer (with either a spiral agitator or a twin arm agitator) on medium speed together with the yeast, eggs, water, and cream for 6-7 minutes until you get a smooth, even dough. Add the butter and the PreGel Pastes and knead for a further 7-8 minutes on medium speed. Leave the pastry dough to rise for about 1 hour in a proofer at 30 C (or at least until the dough volume has redoubled). Knead the dough, flatten it out, then cover it and place it in the refrigerator for another few hours. Laminate the dough with the butter using a sheeter or a rolling pin, and then make letter turns three times. Roll out the dough until it is approximately 5-6 mm thick, and then cut the pastry dough to the desired size. Leave the croissants to rise for approximately 2 ½ hours in a proofer at 30 C. Bake in a ventilated oven at C for around 12 minutes, or in a static oven at 195 C for approximately 12 minutes (depending on the cut size).

11 BAVARESE WITH APPLE PASTRY FILLING Bavarese & mousse recipe 130/150 g PreGel Fiordica Gel Evolution (Code 61124) 200 g Water (30-40 C) 1 l Cream As required PreGel Classic Paste or Pannacremal Pour the PreGel Fiordica Gel Evolution into the water (30-40 C). Whip the cream separately. Taking care, add the whipped cream to the PreGel Fiordica Gel Evolution, until you get a creamy, even mixture. Flavor to taste with PreGel Classic Paste or Pannacrema. Arrange the dessert and place it in the fridge for at least an hour to fix the product.

12 CE0172 ENG SCHOOL OF GELATO & PASTRY SCAN ME