Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 376 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 381 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 386 Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/header.php on line 391
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/search_navi.php on line 38

Home / Paris/PreGel

Paris/PreGel

Paris/PreGel

Rating:

Recipe Created By:
Jerome Landrieu
Difficulty:
Advanced

  • Components Of Recipe
  • Pâte á Choux
  • Rock Sugar/Almond Pieces
  • Almond Sponge
  • Exotique Compotee
  • Peanut Mascarpone Cream
  • Milk Chocolate Crunchy Glaze

Pâte á Choux

146g (5.2oz)
146g (5.2oz)
146g (5.2oz)
6g (0.2oz)
6g (0.2oz)
174g (6.1oz)
279g (9.8oz)

Method of Preparation

  1. Boil together the water, milk, butter, sugar and salt.
  2. Add the sifted flour into the pot.
  3. Cook out the starches while stirring constantly.
  4. Incorporate the eggs little by little.
  5. Pipe and bake at 200°C/392°F in deck oven.

Rock Sugar/Almond Pieces

256g (9.0oz)
256g (9.0oz)

Method of Preparation

  1. Mix ingredients together.

Almond Sponge

235g (8.3oz)
59g (2.1oz)
100g (3.5oz)
88g (3.1oz)
100g (3.5oz)
60g (2.1oz)
1.17g (4.1oz)
100g (3.5oz)
6g (0.2oz)

Method of Preparation

  1. Mix together the eggs, inverted sugar and regular sugar.
  2. Add the almond flour.
  3. Add the cream and melted butter.
  4. Add the salt, flour and baking powder.
  5. Spread onto a full Flexipan.
  6. Bake for 6 minutes at 180°C.

Exotique Compotee

162.5g (57.3oz)
125g (4.4oz)
190g (6.7oz)
22.5g (7.9oz)
1 each
50g (1.8oz)
7g (0.2oz)

Method of Preparation

  1. Mix together the sugar and pectin.
  2. Combine all of the ingredients together.
  3. Bring to a simmer.
  4. Cast into desired mold.

Peanut Mascarpone Cream

37g (1.3oz)
2g (0.1oz)
168g (5.9oz)
190g (6.7oz)
63g (2.2oz)
5g (0.2oz)
30g (1.1oz)
60g (2.1oz)
200g (7.1oz)

* can be replaced with

Method of Preparation

  1. Mix sugar and pectin together.
  2. Make a pastry cream with the milk, cream, yolks and cornstarch.
  3. Add the gelatin mass and .
  4. Burr mix together.
  5. Add the mascarpone at 35°C/95°F and chill.

Milk Chocolate Crunchy Glaze

330g (11.6oz)
40g (1.4oz)
130g (4.6oz)
100g (3.5oz)

Method of Preparation

  1. Melt together the milk chocolate and cocoa butter.
  2. Add the clarified butter and chopped peanuts.
  3. Glaze at a temperature around 30°C/85°F.