Chocolate Hazelnut Gelato Cupcake
Pastry
Cakes & Cupcakes
,
Gelato Cakes & Frozen Cupcakes
Ingredients
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
Instructions
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.