Page 35 - Pastry & Baking Magazine

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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 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.
vanilla semifreddo mousse
300
g (10.6oz)
PreGel Happy Torte®
(
Neutral Frozen Mousse Base)
1000
g (35.3oz) heavy cream
40
g (1.4oz)
5-
Star Chef Pastry Select
Vanilla Compound
cinnamon caramel gelato
3000
g (96oz)
whole milk
150
g (7oz)
cream
550
g (19.4oz)
sugar
60
g (3.5oz)
PreGel Dextrose
150
g (5.5oz)
PreGel Diamant 50
(
Milk Base – Hot Process)
150
g (5.5oz)
PreGel Nonfat Dry Milk
120
g (4oz)
PreGel Caramelllatte
Traditional Paste
50
g (1.75oz)
PreGel Cinnamon
Traditional Paste
almond dacquoise
20
g (0.7oz)
PreGel Albumissimo
(
Egg White Base)
225
g (8 oz)
egg whites
2
g (0.1oz)
salt
220
g (7.7oz)
sugar
220
g (7.7oz)
almond meal
47
g (1.7oz)
powdered sugar
pear sorbetto
1000
g (35.3oz) Boiron pear puree
1500
g (52.9oz) water
100
g (3.5oz)
5-
Star Chef Pastry Select
Pear Compound
20
g (0.7oz)
lemon juice
500
g (17.6oz)
sugar
90
g (3.2oz)
PreGel Dextrose
20
g (0.7oz)
PreGel Vellutina®
(
Sorbitol Paste)
140
g (4.9oz)
PreGel Fruttosa®
(
Water &Milk Base –
KSA Dairy – Hot/Cold Process)
almond nougatine
90
g (3.2oz)
sugar
1
g (0.03oz)
pectin NH
30
g (1.0oz)
milk
60
g (2.1oz)
glucose
75
g (2.6oz)
butter
45
g (1.6oz)
almonds, chopped
45
g (1.6oz)
almond meal
pear sorbetto
cinnamon caramel gelato
almond dacquoise
almond nougatine
glazed vanilla semifreddo mousse spheres
vanilla semifreddo mousse