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  • Deconstructed Tropical Vacherin Pastry Summit 2021

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    Ana Gazashvili
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    This document provides recipes for several dessert items including a kalamansi gelato, tropical gelee, meringue, coconut cake, and salted caramel milk chocolate namalaka. The kalamansi gelato recipe lists ingredients and instructions for blending them together and freezing the mixture. The tropical gelee recipe lists ingredients for a boiled mixture of agar agar, water and fruit puree that is poured into a mold. A meringue recipe provides instructions for whipping egg whites and sugar into volume. A coconut cake recipe combines ingredients like muffin mix, milk and eggs and bakes them. Finally, a salted caramel milk chocolate namalaka recipe melts chocolate and combines it with milk, cream and car

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    This document provides recipes for several dessert items including a kalamansi gelato, tropical gelee, meringue, coconut cake, and salted caramel milk chocolate namalaka. The kalamansi gelato recipe lists ingredients and instructions for blending them together and freezing the mixture. The tropical gelee recipe lists ingredients for a boiled mixture of agar agar, water and fruit puree that is poured into a mold. A meringue recipe provides instructions for whipping egg whites and sugar into volume. A coconut cake recipe combines ingredients like muffin mix, milk and eggs and bakes them. Finally, a salted caramel milk chocolate namalaka recipe melts chocolate and combines it with milk, cream and car

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    46 views3 pages

    Deconstructed Tropical Vacherin Pastry Summit 2021

    Uploaded by

    Ana Gazashvili
    This document provides recipes for several dessert items including a kalamansi gelato, tropical gelee, meringue, coconut cake, and salted caramel milk chocolate namalaka. The kalamansi gelato recipe lists ingredients and instructions for blending them together and freezing the mixture. The tropical gelee recipe lists ingredients for a boiled mixture of agar agar, water and fruit puree that is poured into a mold. A meringue recipe provides instructions for whipping egg whites and sugar into volume. A coconut cake recipe combines ingredients like muffin mix, milk and eggs and bakes them. Finally, a salted caramel milk chocolate namalaka recipe melts chocolate and combines it with milk, cream and car

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    DECONSTRUSTED TROPICAL VACHERIN

    Kalamansi Gelato
    GRAMS OUNCES INGREDIENTS
    355g 12.5oz milk
    120g 4.2oz heavy cream
    110g 3.8oz sugar
    13g 0.4oz PreGel Dextrose
    22g 0.7oz PreGel Maltodextrin
    33g 1.1oz PreGel Base Diamant 50
    55g 1.9oz PreGel Milk Powder
    44g 1.5oz PreGel Pannacotta Traditional Paste
    44g 1.5oz egg yolks
    220g 7.7oz Boiron Kalamansi Puree

    METHOD OF PREPARATION
    1. Blend together all of the ingredients except the kalamansi puree.
    2. Heat the base over the stove while bur mixing or whisking the entire time until the
    mixture reaches 85/185°F.
    3. Cool the base down over an ice bath and then blend in the Kalamansi Puree.
    4. Pour into the Paco Jet Beaker and freeze completely.
    5. Once frozen run in the Paco Jet.

    Tropical Gelee
    GRAMS OUNCES INGREDIENTS
    4g 0.1oz gelatin sheets
    1g 0.03oz agar agar
    150g 5.2oz water
    50g 1.7oz Boiron Tropical Puree
    30g 1.0oz sugar
    15g 0.5oz Pregel Five Star Chef Mango Pannacrema Compound

    METHOD OF PREPARATION
    1. Bloom the gelatin in cold water and set aside.
    2. Bring the agar agar, water and puree to a boil and simmer for 2 minutes, whisking
    constantly.
    3. Take off the heat and whisk in the sugar until dissolved.
    4. Add in the bloomed gelatin and PreGel Five Star Chef Mango Pannacrema
    Compound until combined and then pour into desired mold.
    5. Allow the gelee to set in the refrigerator until ready to use.

    PREGEL AMERICA Tel.: 704 707 0300 Website: www.pregelamerica.com


    4450 Fortune Ave NW Fax: 704 707 0301 E-mail: info@pregelamerica.com
    Concord, NC 28027 Toll Free: 866 977 3435
    Meringue

    GRAMS OUNCES INGREDIENTS


    125g 3.5oz PreGel Five Star Chef Albumissimo (Egg White Base)
    250g 8.8oz water
    300g 10.6oz sugar

    METHOD OF PREPARATION
    1. In a mixer with the whip attachment, combine the sugar and water.
    2. Whip together to dissolve sugar.
    3. Add PreGel Five Star Chef Albumissimo (Egg White Base) to mixer and whisk by
    hand to dissolve powder.
    4. Whip on medium-high to high speed until mixture reaches full volume. Remove and
    use as desired.

    Coconut Cake
    GRAMS OUNCES INGREDIENTS
    250g 8.8oz PreGel Maxima Muffin
    40g 1.4oz Sugar
    125g 4.4oz Milk, room temperature
    85g 2.9oz Butter, Melted
    1 Each 1 each Large Eggs, room temperature
    30g 1.0oz PreGel Five Star Chef Coconut Pannacrema Compound

    METHOD OF PREPARATION
    1. Place all ingredients in the bowl of a stand mixer.
    2. With a paddle, mix on medium speed for 3 minutes
    3. Pour into desired pans.
    4. Bake at 350F for 25-30 minutes or until golden brown and a toothpick inserted in the
    center comes out clean.

    PREGEL AMERICA Tel.: 704 707 0300 Website: www.pregelamerica.com


    4450 Fortune Ave NW Fax: 704 707 0301 E-mail: info@pregelamerica.com
    Concord, NC 28027 Toll Free: 866 977 3435
    Salted Caramel Milk Chocolate Namalaka
    GRAMS OUNCES INGREDIENTS
    350g 12.3oz Valrhona Jivara, melted
    5g 0.1oz gelatin
    200g 7.0oz milk
    400g 14.1oz heavy cream
    35g 1.2oz PreGel Caramelllatte Traditional Paste
    3g 0.1oz salt

    METHOD OF PREPARATION
    1. Bloom the gelatin in cold water.
    2. Bring the milk to the boil and add the rehydrated gelatin.
    3. Slowly pour the warm mixture over the melted chocolate to make an emulsion using a
    spatula.
    4. Immediately mix using an electric mixer to make a perfect emulsion.
    5. Add the cold cream then mix again.
    6. Leave to stiffen in the refrigerator.

    PREGEL AMERICA Tel.: 704 707 0300 Website: www.pregelamerica.com


    4450 Fortune Ave NW Fax: 704 707 0301 E-mail: info@pregelamerica.com
    Concord, NC 28027 Toll Free: 866 977 3435

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