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Home / Pavlova

Pavlova

Pavlova

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Meringue
  • Pastry Cream (Hot Process)
  • Final Assembly

Meringue

125g (4.4oz)
250g (8.8oz)
300g (10.6oz)

Method of Preparation

  1. In a mixer with the whip attachment, combine the sugar and water.
  2. Whip together to dissolve sugar.
  3. Add to mixer and whisk by hand to dissolve powder.
  4. Whip on medium-high to high speed until mixture reaches full volume.

Pastry Cream (Hot Process)

100g (3.5oz)
200g (7.1oz)
900g (31.7oz)
100g (3.5oz)

Method of Preparation

  1. Combine sugar and in a bowl; whisk in cream to dissolve the dry ingredients; whisk in some milk if needed to completely dissolve dry ingredients.
  2. Heat milk on the stove.
  3. Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
  4. Bring to a simmer, stirring constantly; cook for about 1 minute.
  5. Remove from heat, hand whisk pastry cream to result in a smooth texture.

Method of Preparation

  1. Pipe Pastry Cream (Hot Process) on top of Meringue.
  2. Garnish as desired.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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