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Publisher’s Note:
Frederic Monti, a native from France, joined the PreGel AMERICA culinary
staff in 2009.As PreGel’s corporate pastry chef, he has truly redefined the company’s approach to
the pastry world through product development and higher learning. Still a force in the kitchen, he
is the mastermind of hundreds of recipes that come out of PreGel’s Professional Training Center,
and contributes to many of the industry’s top publications.With over 30 years of experience,
Chef Monti has worked for some of the top resorts and restaurants in the world. His craft
leads him to explore his imagination, which unfolds into impressive plated desserts, entremets,
petit gateaux, and inspiring sugar and chocolate showpieces.The pride Chef Monti takes in the
careful execution of his desserts has gained him numerous awards. Chef Monti’s immense skill as
a pastry chef is only matched by both his charm and dedication to this fascinating industry. He
truly is a well-rounded chef with a plethora of experiences in all areas, and this versatility is what
keeps him current and a continued force in the industry.
citrus suspension
400g (14.1oz)
grapefruit juice
20g (0.7oz)
5-Star Chef Pastry Select
Pomegranate Compound
80g (2.8oz)
simple syrup
3.5g (0.1oz)
agar-agar
as needed
grapefruit segments
as needed
orange segments
hazelnut nougatine
90g (3.2oz)
sugar
1g (.03oz)
pectin NH
30g (1.0oz)
milk
60g (2.1oz)
glucose
75g (2.6oz)
butter
45g (1.6oz)
hazelnuts, chopped
45g (1.6oz)
hazelnut flour
orange curd for piping
150g (5.3oz)
fresh blood orange juice
150g (5.3oz)
fresh orange juice
6g (0.2oz)
orange zest
300g (10.6oz)
sugar
300g (10.6oz)
whole eggs
300g (10.6oz)
egg yolks
60g (2.1oz)
PreGel Textura
(Mousse Base –
Gelatin Replacement)
300g (10.6oz)
butter, cold
key lime curd for espuma
300g (10.6oz)
fresh key lime juice
300g (10.6oz)
sugar
300g (10.6oz)
whole eggs
300g (10.6oz)
egg yolks
60g (2.1oz)
PreGel Textura
(Mousse Base –
Gelatin Replacement)
300g (10.6oz)
butter, cold
key lime espuma
300g (10.6oz)
key lime curd
100g (3.5oz)
whole milk
hazelnut crumble
250g (8.8oz)
butter
250g (8.8oz)
sugar
250g (8.8oz)
flour
35g (1.2oz)
5-Star Chef Pastry Select
Vanilla Compound
180g (6.3oz)
hazelnut flour
1 each
lemon zest
hazelnut air cake
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)
5-Star Chef Pastry Select
Hazelnut Paste
50g (1.8oz)
Spanish olive oil
Campari® sauce for pipette
100g (3.5oz)
simple syrup
15g (0.5oz)
Campari®
10g (0.4oz)
5-Star Chef Pastry Select
Pomegranate Compound
garnishes
as needed
micro lemongrass leaves
as needed
micro lime-basil leaves
as needed
candied grapefruit cubes