Page 33 - 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.
pistachio pain de genes
160
g (7oz)
almond paste
40
g (1.4oz)
PreGel Crema Pistachio
Traditional Paste (Pistachio
&
Almond)
55
g (1.9oz)
unsalted butter
100
g (3.5oz)
whole eggs
20
g (0.7oz)
PreGel Vellutina®
30
g (1.05oz)
all-purpose flour
almond crumble
75
g (2.65oz)
butter
75
g (2.65oz)
sugar
75
g (2.65oz)
all-purpose flour
75
g (2.65oz)
almond flour
10
g (0.35oz)
5-
Star Chef Pastry Select
Vanilla Compound
1
g (0.04oz)
salt
wild strawberry gelee
50
g (1.75oz)
water
200
g (7.05oz)
5-
Star Chef Pastry Select
Strawberry Filling
50
g (1.75oz)
PreGel Textura (Mousse
Base – Gelatin Replacement)
vanilla mousse
250
g (8.8oz)
milk
750
g (26.5oz)
cream
125
g (4.4oz)
PreGel Textura (Mousse
Base – Gelatin Replacement)
50
g (1.75oz)
5-
Star Chef Pastry Select
Vanilla Compound
cross-section diagram
N
othing says summer like the sweet and succulent taste of strawberry. Light and perfect for
desserts of the season, Chef FredericMonti channels the essence of old-fashioned strawberries
and cream reinvented and fashioned into a petit gateaux. A wild strawberry gelee and vanilla
mousse pay tribute to strawberries and cream in a new and different way, and are complemented with
the soft nuttiness of almond and pistachio. Piecing each and every component together to create the
perfect balance of flavor and texture with every bite, Chef Monti delicately produces a dessert that by
mere glance captures the warmth and carefree spirit of summer.
almond crumble
pistachio pain de genes
wild strawberry gelee
vanilla mousse
PreGel Strawberry
Evolution Glaze