Coating Recipe Book
Transcript
Coating Recipe Book
Coating Recipe Book The Coating Range Orange Wild Berries Caramel Pistachio White Chocolate Milk Prestige Coconut Plain Excellence 2 Prodotti Stella Coatings are a range of top quality products meant to make cold pastry and gelato creations precious, enabling to decorate and garnish by an extremely simple processing. In this Recipe Book you will find many suggestions and ready-made recipes to guide you in the plentiful opportunities made possible by Prodotti Stella Coatings. A reference book for your imagination, to lead you to originality. The suggested combinations are only hints. That’s because our combinations are not binding, but rather precious advice. Prodotti Stella Coatings may be used alone or in combination with all other flavours of gelato and semifreddo. Prodotti Stella Coatings stand out from other products thanks to their Tale&Quale and Total Natural brands, which do not contain artificial colourings, GMO or any hydrogenated vegetable fats. Make sure your creations are stored at below-zero temperature. Good work and enjoy making new creations! 3 Gelato tub Exotic Chocolate 1 - Prepare chocolate gelato according to recipe. 2 -Create “stracciatella” effect on gelato by decorating with Coconut Coating. 3 -Create “stracciatella” effect on gelato by decorating with Caramel Coating. 4 - Decorate tub with previously frozen pieces of Caramel and Coconut Coatings. 4 Gelato tub Sicilian Fantasy 1 -Prepare fiordilatte gelato according to recipe. 2 - Variegate gelato with Amarena Paste 100. 3 -Create “stracciatella” effect on gelato by decorating with Pistachio Coating. 4 - Fill with Pralined Pistachio Chips and decorate tub with previously frozen pieces of Pistachio Coating. 5 Gelato tub Orange and Wild Berries Yoghurt 1 - Prepare yoghurt gelato according to recipe. 2 -Variegate gelato with Variegati Quattrostagioni Wild Berries Pastry. 3 -Create “stracciatella“ effect by decorating with Orange Coating and Wild Berries Coating. 4 -Decorate tub with previously frozen pieces of Orange Coating and Wild Berries Coating. 6 Gelato tub Other suggested combinations Gelato flavour Coatings Variegate/Filling Fiordilatte Caramel Coating Amarena Variegate Fiordilatte Plain Excellence Coating Coconut Coating Chocolate White Chocolate Coating Rum&Coffee Chocolate Caramel Coating White Chocolate Pistachio Coating Pannacotta Coconut Coating Mascarpone Orange Coating Wild Berries Coating Variegati Quattrostagioni Wild Berries Pastry Cheesecake Orange Coating Wild Berries Coating Variegati Quattrostagioni Wild Strawberries Pastry Mascarpone Caramel Coating Wild Berries Coating Crispy Amaretto Chips Fleur de Toffee Caramel Coating Variegato Fleur de Sel Cinnamon&Vanilla Caramel Coating Cereal Scroky Zabaione Caramel Coating Coffee Sauce Coconut Coconut Coating Variegato Italian Hazelnut Cream Yoghurt Coconut Coating Plain Excellence Coating Coffee White Chocolate Coating Cereal Scroky Almond Pistachio Coating Crispy Pralinated Almond Chips (“Flavours of Sicily”) White Chocolate Drops 7 Small cones Almond and Pistachio 1 -Use a piping bag to fill with pistachio flavoured gelato or semifreddo, then place in shock freezer. 3 -Sprinkle with Crispy Pralinated Pistachio Chips, before coating hardens. Variant Chocolate, Rum&Coffee, Caramel Semifreddo gelato with Creative Paste Rum&Coffee flavoured chocolate, dipped in Caramel Coating. 8 For further recipes, refer to suggested combinations for gelato tub. 2 -Dip semifreddo/gelato part of the cone into Plain Excellence Coating. Cannoli Mascarpone and Caramel 1 -Use a piping bag to fill with Mascarpone semifreddo or gelato, then place in shock freezer. 2 -Dip semifreddo/gelato part of the “cannolo” into Caramel Coating. 3 -Apply Crispy Amaretto Chips before coating hardens thoroughly. Variant Coffee and White Chocolate Coffee gelato or semifreddo, dipped in White Chocolate Coating. Variegate, using a piping bag, with strands of Plain Excellence Coating. 9 For further recipes, refer to suggested combinations for gelato tub. Gelato on a stick Almond and Pistachio 1 -Pour partially-processed Almond gelato mix (at about -2°C). 2 -Insert sticks in moulds and place in shock freezer. 3 -Dampen the mould externally with lukewarm water and extract almond gelato. 4 -Dip gelato into Pistachio Coating. 5 -Apply Crispy Pistachio Chips before coating hardens thoroughly. 10 For further recipes, refer to suggested combinations for gelato tub. Variant Chocolate and Coconut Chocolate gelato mix, plunged in Coconut Coating. Variegate with strands of Plain Excellence Coating, using a piping bag. Gelato/Semifreddo Coatings flavours Variegate/Chips Vanilla Orange Strands of Wild Berries Coating Almond White Chocolate Crispy Pralinated Almond Chips Mascarpone Caramel Amaretto Chips Pineapple Coconut Strands of Milk Prestige Coating Hazelnut Plain Excellence Pralined Hazelnut Chips White Chocolate Milk Prestige Strands of White Chocolate Coating 11 * Per ulteriori ricette, vedi abbinamenti consigliati per gelato in vaschetta. Split and go coated take-away gelato on a liquorice stick Caramel Fleur de Sel 1 -Use piping bag to fill with Fleur de Toffee gelato or semifreddo. 2 -Use piping bag to fill with Fleur de Sel Variegate. 3 -Insert liquorice stick, then place in shock freezer. 4 -Extract gelato from mould using supplied plastic stick. 5 -Dip one half of gelato into Caramel Coating, dip other half into Milk Prestige Coating. 12 For further recipes, refer to suggested combinations for gelato tub. Variant Chocolate and Coconut 1 -Using a piping bag, fill with Fiordilatte gelato, variegated with Amarena 100. 2 -Insert liquorice stick, then place into shock freezer. 3 -Extract gelato from mould using supplied plastic stick. 4 -Dip one half of gelato/semifreddo into White Chocolate Coating, dip other half into Pistachio Coating. 5 -Before Pistachio Coating hardens thoroughly, sprinkle pistachio half with Crispy Pralinated Pistachio Chips. 13 For further recipes, refer to suggested combinations for gelato tub. Split and go take-away dessert Exotic Chocolate 1 -Use a piping bag to fill cylindrical mould with chocolate gelato or semifreddo, prepared according to recipe. 2 -Make a layer with Coconut Coating. 3 -Use a piping bag to add a layer of previously frozen chocolate gelato or semifreddo. 4 -Make a thick layer of Caramel Coating. 5 -Decorate surface with previously frozen pieces of Caramel and Coconut Coating. 14 For further recipes, refer to suggested combinations for gelato tub. Split and go take-away dessert Orange and Wild Berries Yoghurt 1 -Use a piping bag to fill cylindrical mould with Yoghurt gelato or semifreddo, prepared according to recipe. 2 -Insert a thin layer of Variegati Quattrostagioni Wild Berries Pastry. 3 -With a piping bag, insert a thin layer of Yoghurt gelato or semifreddo. 4 -Cover with a layer of Wild Berries Coating. 5 -With a piping bag add a thin layer of Yoghurt gelato or semifreddo. 6 -Cover with a layer of Orange Coating. 15 For further recipes, refer to suggested combinations for gelato tub. Pralines on a stick Wild Berries Cheesecake 1 -Fill semi-sphere silicone mould with Cheesecake gelato or semifreddo, using a piping bag. Then place in shock freezer. 2 -Extract gelato or semifreddo semi-spheres from mould. 3 -Using a spoon, dig a small hollow into the semi-sphere and fill it with Pastry Wild Strawberries Variegate. 4 -Unite two semi-spheres in order to create a sphere and seal off with a toothpick or skewer, then place into shock freezer. Variant 5 -Dip into Wild Berries Coating. 16 For further recipes, refer to suggested combinations for gelato tub. Yoghurt and Orange Yoghurt gelato filled with Orange Paste and with an Orange Coating. Pralines on a stick Mascarpone and Orange 1 -Pour partially-processed (at about -2°C) Mascarpone gelato mix into silicone mould, then place into shock freezer. 2 -Bend mould in order to extract pralines. 3 -Use a toothpick to dip the praline into the Orange Coating. 4 -Apply Crispy Hazelnut Chips before Orange Coating hardens thoroughly. Variant Chocolate and Coconut Chocolate gelato with Coconut Coating. It is possible to variegate with strands of Plain Excellence Coating. 17 For further recipes, refer to suggested combinations for gelato tub. Pralines Orange, Coconut and Pistachio 1 -Using a piping bag, pipe some Orange Coating into the specifically-designed silicone mould, then place into shock freezer. 2 -Using a piping bag, insert a layer of Coconut Coating, then place into shock freezer. 3 -Using a piping bag, insert a layer of Pistachio Coating, then place into shock freezer. 4 -Remove pralines from mould by pushing the bottom of the mould with thumbs. Variant Pistachio and Milk Chocolate Layers of Pistachio Coating, Milk Prestige Coating, Chocolate Prestige Sauce to fill and Crispy Pistachio Chips. Other combinations can be made by varying layers of coating according to taste. 18 For further recipes, refer to suggested combinations for gelato tub. Cold Pralines represent: • An exquisite gift for your dinner party host. • A small overindulgence you deserve now and then. • A new, fast and practical way of tasting fine chocolates. Suggestions • Pralines must be kept refrigerated until ready to serve, otherwise stored at -18/20°C. • Can be used as a coating or filled with favourite gelato flavour (to be stored at below 0°C). • If the mould you are using has a hollow you can combine chips, Topping Sauces and Variegati Quattrostagioni to create you own personalised pralines (i.e. Crumbled Amaretto with Orange Coating and Caramel Sauce; Variegati Quattrostagioni Wild Strawberries Pastry are excellent with Wild Berries Coating). • You can recreate famous chocolates by combining Coconut Coating with White Chocolate, or Plain Excellence Coating with Amarena 100. • Dress your shop window in a wide array of colours and shapes, your customers will be delighted to discover your wide range of pralines. 19 For further recipes, refer to suggested combinations for gelato tub. Mousse mignon (mini mousse) Wild Berries and Orange 1 -Using a piping bag, pipe in a layer (1.5 mm thick) of Wild Berries Coating and place into shock freezer. 2 -Using a piping bag, pipe in a 2 mm layer of Orange Coating. 3 -Insert yoghurt gelato or semifreddo immediately by pushing down the centre of the Orange Coating so that coating adheres to mould. 4 -Insert a Dobus Roll disk that has been previously soaked in Maraschino syrup, then place into shock freezer. 5 -Remove mini mousse from mould by pushing the bottom of the mould with thumbs. 6 -Using a piping bag, apply a small amount of Orange Coating on which to place a redcurrant. 20 For further recipes, refer to suggested combinations for gelato tub. Variant Coffee White Chocolate and Caramel 1 -Using a piping bag, pipe in a layer of White Chocolate Coating. 2 -Using a piping bag, pipe in a thicker layer of Caramel Coating. 3 -Insert coffee gelato or semifreddo immediately by pushing down the centre of the Caramel Coating so that coating adheres to mould. 4 -Insert a Dobus Roll disk that has been previously imbued with Coffee syrup, the place into shock freezer. 5 -Remove mini mousse from mould by pushing the bottom of the mould with thumbs. 6 -Decorate with a coffee bean. 21 For further recipes, refer to suggested combinations for gelato tub. Tramezzini Hazelnut Chips 1 -Using a rectangular mould cut Dobus Roll into rectangles. Combine with hazelnut gelato or semifreddo and La Granellata Paste filling. 3 -Before coating has hardened thoroughly, sprinkle with Hazelnut Chips. Variant Zabaione and Caramel Dobus Roll, Zabaione gelato, SCROKY VARIEGATE paste, Caramel Coating. 22 For further recipes, refer to suggested combinations for gelato tub. 2 -Dip part of the tramezzino into Plain Excellence Coating. Girelle (Rollé) Orange and Pimento flavoured Chocolate 1 - Cut into slices Aurum (or Maraschino) soaked Dobus Roll, Chocolate semifreddo flavoured with Orange & Pimento Creative Paste and Yellow Cream Paste semifreddo. 2 -Dip each slice into Orange Coating. 3 -Sprinkle with Hazelnut Chips before coating has hardened thoroughly. Variant Ricotta Pears and Chocolate Rollè soaked in Rum syrup, ricotta semifreddo, filled with Pear 200. Cover with Plain Excellence Coating. 23 For further recipes, refer to suggested combinations for gelato tub. www.itsgut.it Gennaio 10 Prodotti Stella S.p.A. via IV Novembre, 12 Altavilla Vicentina 36077 (VI) ITALY T +39 0444 333600 F +39 0444 370828 www.prodottistella.it [email protected]