Page 25 - 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 ProfessionalTraining 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.
Sablee Dough
120
g (4.23oz) butter 83%
2
g (0.07oz) sea salt
90
g (3.17oz) powdered sugar
30
g (1.06oz) almond flour
50
g (1.76oz) whole eggs
60
g (2.12oz) all purpose flour #1
175
g (6.17oz) all purpose flour #2
Method:
1.
Mix together butter, salt, powdered sugar and almond
flour in Robot Coupe.
2.
Add eggs and flour #1. Mix until just incorporated.
3.
Add flour #2. Mix until just incorporated.
4.
Chill dough at least 1 hour.
5.
Roll to 3 mm thickness.
6.
Form in desired form.
7.
Freeze.
8.
Bake at 160
°
C/320
°
F until dark golden brown.
9.
Allow to cool and set aside.
Frangipane Cream
125
g (4.4oz) PreGel Frollis (Short Dough Base)
125
g (4.4oz) powdered sugar
125
g (4.4oz) 5-Star Chef Pastry Select
Pastry Cream Superior (Hot Process)
100
g (3.5oz) 5-Star Chef Pastry Select
Almond Paste
250
g (8.8oz) butter
250
g (8.8oz) eggs
250
g (8.8oz) almond flour
Method:
1.
In a 5 quarter mixer with a paddle, cream the butter
5-
Star, Chef Pastry Select Almond Paste and
powdered sugar.
2.
Slowly continue to add the eggs one by one until
completely homogenized.
3.
Add the rest of the dry ingredients; beat until light
and fluffy.
Sablee Dough
Frangipane Cream