Chocolate Hazelnut Gelato Cupcake
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Ingredients
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Unit of Measurement
- Chocolate Hazelnut Gelato
- 3000 g whole milk 105.8oz
- 150 g heavy cream 5.3oz
- 540 g sugar 19.0oz
- 60 g PreGel Dextrose - Sweetening Agent - 83612 2.1oz
- 400 g PreGel Chocolate-Hazelnut Traditional Paste - 54802 14.1oz
- 300 g PreGel Totalbase®-301148 10.6oz
- 10 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472 0.4oz
- PreGel Pino Pinguino® Bianco Arabeschi® - White Chooclate - 93502
- Assembly
- PreGel Pino Pinguino® Bianco Arabeschi® - White Chooclate - 93502
- 1 cada chocolate cupcake 0.0oz
- Happy Torte® Frosting
- 250 g heavy cream 8.8oz
- 10 g PreGel Happy Torte® - Neutral Frozen Mousse Base - 68338 0.4oz
Method of Preparation
Instructions for Chocolate Hazelnut Gelato
- Combine all ingredients, except the PreGel Pino Pinguino® Bianco Arabeschi® (White Chooclate) - 93502, in a large plastic bucket.
- Mix well for 2-3 minutes using an immersion blender.
- Place in batch freezer and process according to machines instructions.
- Upon extraction swirl with PreGel Pino Pinguino® Bianco Arabeschi® (White Chooclate) - 93502.
Instructions for Assembly
- Cut the prepared chocolate cup cake center with a cutting ring.
- Fill prepared chocolate cup cake with PreGel Pino Pinguino® Bianco Arabeschi® (White Chooclate) - 93502 and PreGel Chocolate Hazelnut Gelato layers.
- Top with PreGel Happy Torte® (Neutral Frozen Mousse Base) - 68338 and decorate with desired garnish.
Instructions for Happy Torte® Frosting
- Add heavy cream, PreGel Happy Torte® (Neutral Frozen Mousse Base) - 68338 in a mixing bowl.
- Whip to stiff peaks.
- Place in a piping bag with the desired tip.