1. food and drink
2. desserts and baking

V.I.P Sample Kit
2011
Casino • Country Club • Catering
PreGel’s 5-Star Chef Pastry Select Line provides high-end dessert soulutions
for casino, catering and country club chefs around the world. The line features
premium pastry products specially tested and approved by renowned pastry chefs.
The instant products featured in this sample kit are for chefs in need of superior
mixes that allow for the preparation of top-notch desserts in half the time.
From instant crème brûlée to molten chocolate cakes, the powdered formulas are
so revolutionary they are virtually discernable from scratch-made desserts.
The pastes, compounds and fillings found in this sample kit are sourced from
the best regions around the world and provide authentic flavors for pastries of
all kinds.
To learn more about the distribution of PreGel’s 5-Star Chef Pastry Select
products contact your local sales representative.
Table of Contents
Featured Product Listing
2
Pronto Creme Brûlée
4
Pronto Crema Tiramisù4
Molten Chocolate Cake
5
Pastry Cream, Cold Process
5
Hazelnut Air Cake
6
Milk Chocolate Tart8
Torrone Nougat10
Pistachio Cherry Verrine12
1
Featured Products
83214 Pronto Crème Brûlée (Burnt Cream)
A complete and instant powdered product for the quick
preparation of delicious crème brûlée
Application: Instant crème brûlée
83414 Pronto Crema Tiramisù
(Italian Cake Base)
A complete and instant powdered product for the
creation of the custard in Italian tiramisù
Application: Instant tiramisù custard, semifreddo and mousse
58804 PreGel Tortino al Cioccolato
(Molten Chocolate Cake Base)
A powdered product for the preparation of high-end
mono-portioned molten chocolate cakes
Application: Intense molten chocolate cake, chocolate cake, sponge cake,
cupcakes and sheet cake
84314 Pastry Cream Superior
(Cold Process)
A powdered product that creates a neutral, cold process
pastry cream that can easily be flavored
Application: Tarts, Bavarian creams, crème filling and other pastry
applications
2
82106 Torrone Paste (Nougat)
The traditional Italian treat torrone, with flavors of
honey and hazelnuts
Application: Flavoring for pastry
17322 Cherry Filling
A thick and slightly tart cherry sauce and filler complete
with whole cherries
Application: Topping, filler and flavoring for pastry
10106 Caramel Topping
A robust caramelized sugar flavor in a sauce that adds
an extra touch to any dessert
Application: Topping for pastry
81906 Vanilla Compound
An intense vanilla flavor with pure vanilla bean specs
Application: Flavoring for pastry
51446 Hazelnut Paste
(Dark Roasted Hazelnut)
A paste offering the flavor of Italian roasted hazelnuts
Application: Flavoring for pastry
3
GRAMS OUNCES INGREDIENTS
100g
3.5oz
5-Star Chef Pastry Select Pronto Crème Brûlée (Burnt Cream)
250g 8.8ozmilk
250g 8.8ozcream
METHOD OF PREPARATION:
1. Whisk together all ingredients.
2. Pour into ramekins and allow to set.
3. Sprinkle granulated sugar on top of the Crème Brulée and caramelize with
a torch; serve immediately.
CRÈME
BRÛLÉE
Delicious Tip: Try flavoring with PreGel
5-Star Chef Pastry Select Hazelnut Paste. To
flavor, adjust your recipe to 145 grams Pronto
Crème Brûlée and 40 grams PreGel 5-Star
Pastry Select Hazelnut Paste.
• Note: Dissolve compound in milk before adding
remaining ingredients.
GRAMS OUNCES INGREDIENTS
135g
4.7oz
5-Star Chef Pastry Pronto Crema Tiramisù
(Italian Cake Base)
125g 4.4ozmilk
375g
13.1oz
heavy cream
METHOD OF PREPARATION:
1. Whip together all ingredients in a mixer on medium-high speed to obtain
a fluffy, aerated mixture.
2. Pipe into desired molds, cake rings or cups, and refrigerate.
CREMA
TIRAMISÙ
44
Delicious Tip: Try using Kahlúa® or 5-Star Cehf
Pastry Select Coffee Compound to flavor your
sponge cake to build a tiramisù cake. PreGel
Flamenco can also be used for sponge cake.
GRAMS OUNCES
175g 6.2oz
400g 14.1oz
100g 3.5oz
INGREDIENTS
5-Star Chef Pastry Select Pastry Cream
Superior (Cold Process)
milk
heavy cream
METHOD OF PREPARATION:
1. Whisk Pastry Cream Superior (Cold
Process) into cold milk until all powder is
dissolved and mixture is uniform.
2. Allow to set in refrigerator.
3. Before use, hand whisk pastry cream to
obtain a smooth texture.
GRAMS OUNCES
300g
10.6oz
150g
5.3oz
3 each
3 each
PASTRY
CREAM
(COLD PR
OCESS)
INGREDIENTS
PreGel Tortino al Cioccolato
(Molten Chocolate Cake Base)
butter
whole eggs METHOD OF PREPARATION:
1. In mixer with the paddle attachment, cream butter.
2. Incorporate eggs one at a time; scrape sides of the bowl in between
incorporations; add some of the dry ingredients in between incorporation
of eggs to prevent mixture from breaking.
3. Incorporate remaining dry ingredients
until mixture comes together.
MOLTEN
4. Pipe into desired molds.
CHOCOLA
TE
5. Bake at 375°F for about 7–8 minutes.
CAKE
6. Remove from molds and serve
immediately with PreGel Forest Berries
Topping or PreGel Chocolate Topping,
and a sprinkle of powdered sugar.
5
HAZELNUT
AIR CAKE
Recipe created by: Chef Laurent Branlard, 5-Star Pastry Ambassador
6
Hazelnut Air Cake
GRAMS OUNCES INGREDIENTS
375g
13.2oz
egg white
240g
8.5oz
egg yolk
240g 8.5oz
sugar
60g
2.1oz
all-purpose flour
4.8g 0.16oz
baking powder
270g
9.5oz
PreGel 5-Star Chef Pastry Select Hazelnut Paste (Dark Roasted Hazelnuts)
50g
1.8oz
Spanish olive oil
METHOD OF PREPARATION:
1. Mix everything in the blender.
2. Strain the mix.
3. Put into canister with charger.
4. Fill up a cup.
5. Microwave for 30 seconds.
6. Remove from microwave, and allow to cool in container.
7. Carefully release cake from cup.
8. Use pieces of cake as desired on plated dessert.
7
MILK CHOCOLATE
TART
Recipe created by: Chef Michael Gillet, 5-Star Pastry Ambassador
8
sablee dough
GRAMS OUNCES INGREDIENTS
120g 4.2ozbutter
2g
0.07ozsalt
90g
3.17oz
powdered sugar
30g
1oz
almond flour
50g 1.7ozegg
60g
2.1oz
all-purpose flour
175g
6.2oz
all-purpose flour
10g
0.35oz
5-Star Chef Pastry Select Vanilla Compound
5g
0.17oz
5-Star Chef Pastry Select Cinnamon Compound
METHOD OF PREPARATION:
1. In a food processor, blend together the butter, salt, powdered sugar and almond flour.
2. Add the egg, 5-Star Chef Pastry Select Compounds and blend until incorporated.
3. Add the first dosage of flour and blend until incorporated.
4. Add the last dosage of flour and blend until incorporated.
5. Wrap and refrigerate for 1 hour.
6. Roll out and line the tart shell.
7. Bake at 160°C/320°F.
milk chocolate tart filling
GRAMS
250g
5g
250g
12g
OUNCES INGREDIENTS
8.8oz
heavy cream
0.17oz
PreGel Vellutina® (Sorbital Paste)
8.8oz
Cocoa Barry Lactee Superieure Milk Couverture, 38.2%
0.42ozbutter
METHOD OF PREPARATION:
1. In a sauce pan bring the cream and PreGel Vellutina® (Sorbital
Paste) to a boil.
2. Pour over the Cocoa Barry Lactee Superieure Milk Couverture,
38.2% and blend with an immersion blender.
3. When the gananche reaches 38°C/100°F, add the butter and
use immersion blender to mix until well emulsified.
ASSEMBLY
1. In the pre-baked tart shell, spread a thin layer of PreGel
Caramel Mou Topping (Creamy Caramel).
2. Pour the milk chocolate tart filling into the tart shell
and allow to refrigerate until firm.
3. Garnish with fresh fruit and chocolate décor.
9
TORRONE
NOUGAT
Recipe created by: Chef Norman Love, 5-Star Pastry Series Instructor
10
Torrone Nougat
GRAMS OUNCES INGREDIENTS
100g
3.5oz
egg whites
40g 1.4ozsugar
180g 6.3ozglucose
840g 29.6ozsugar
250g 8.8ozwater
500g 17.6ozhoney
28g
0.9oz
cocoa butter
400g
14.1oz
almonds (toasted)
400g
14.1oz
hazelnuts (toasted)
200g
7oz
pistachios (raw)
200g
7oz
5-Star Chef Pastry Select Torrone Paste (Nougat)
METHOD OF PREPARATION:
1. Bring the sugar, glucose and water to a boil, and cook to 150°C/302°F.
2. When the sugar reaches 110°C/230°F, start whipping the egg whites
and first sugar to form an Italian meringue.
3. In a sauce pan bring the honey to a hard boil.
4. Add the honey to the whipping whites and immediately fallow
with the cooked sugar.
5. Melt the cocoa butter and add to the thick meringue, fold in
the nuts and 5-Star Chef Pastry Select Torrone Paste.
6. Spread between a frame on a greased silpat.
7. Allow to crystalize overnite, cut as desired.
11
PistachioCherry
VERRINE
Recipe created by: PreGel’s Professional Training Center
12
Pistachio Pannacotta
GRAMS OUNCES INGREDIENTS
250g 8.8oz
5-Star Chef Pastry Select Pronto Pannacotta (Cooked Cream)
600g 21.2oz
whole milk
600g 21.2oz
heavy cream
35g 1.2oz
PreGel Crema Pistachio Traditional Paste (Pistachio & Almond)
35g 1.2oz
PreGel Green Pure Pistachio Traditional Paste (Slightly Roasted Pure Pistachio)
Vanilla Mousse
GRAMS OUNCES INGREDIENTS
75g 2.6oz
PreGel Textura (Mousse Base –
Gelatin Replacement)
100g 3.5oz
milk
500g 17.6oz
heavy cream
40g 1.4oz
5-Star Chef Pastry Select Vanilla Compound
topping
GRAMS OUNCES INGREDIENTS
as desired
5-Star Chef Pastry Select Cherry Filling
METHOD OF PREPARATION:
Pistachio Pannacotta
1. In a pot, heat the whole milk to 104°F/40°C.
2. Add both PreGel Crema Pistachio Traditional Paste and
PreGel Green Pure Pistachio Traditional Paste, whisk together to
dissolve completely; reheat milk if necessary.
3. Remove from heat; whisk in 5-Star Chef Pastry Select Pronto
Pannacotta (Cooked Cream) powder; whisk in heavy cream.
4. Place in desired cup, place in the refrigerator till set.
Vanilla Mousse
1. In a 5qt mixing bowl, combine all ingredients.
2. Whip to desired peaks and use as needed.
ASSEMBLY
1. Pour created Pistachio Pannacotta into desired
cup and allow to set.
2. Add a layer of 5-Star Chef Pastry Select
Cherry Filling .
3. Top with Vanilla Mousse.
4. Garnish as desired.
13
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