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Home / Red, White & Blue Push Pop

Red, White & Blue Push Pop

Red, White & Blue Push Pop


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Vanilla Diplomat Cream
  • Almond Pain de Genes
  • Final Process

Vanilla Diplomat Cream

450g (15.9oz)
50g (1.8oz)
200g (7.1oz)
110g (3.9oz)
40g (1.4oz)
300g (10.6oz)

Method of Preparation

  1. Combine the milk with half the sugar and the . Bring to a boil.
  2. Whisk together the remaining sugar with the egg yolks and the .
  3. Whisk the hot milk mixture into the egg yolk mixture.
  4. Return this to the stove and cook until thickened, bringing the mixture to a boil. Remove from the heat and transfer to a clean container, cover with plastic wrap and chill.
  5. Once the pastry cream has chilled, work it lightly with a spatula until smooth.
  6. Whip the cream to soft peaks.
  7. Gently fold the whipped cream into the pastry cream.
  8. Set aside for assembly.

Almond Pain de Genes

200g (7.1oz)
55g (1.9oz)
2 each
20g (0.7oz)
1g (0.03oz)
30g (1.1oz)
15g (0.5oz)

Method of Preparation

  1. In the bowl of an electric stand mixer, combine the almond paste and butter, mixing until thoroughly combined.
  2. Slowly incorporate the eggs and a little at a time, scraping the bowl after each addition.
  3. Add the inverted sugar, followed by the salt.
  4. Add the flour, mixing until just incorporated.
  5. Transfer to a sprayed, parchment lined 1/8 sheet pan. Place in an oven at 150°C/300°F for approximately 15 minutes, or until thoroughly baked.


as desired
as desired
as desired

Final Assembly

  1. Cut some Almond Pain de Genes into disks the same diameter as the push pop.
  2. Place a disk of sponge into the bottom of the push pop.
  3. Pipe a layer of .
  4. Pipe a layer of Vanilla Diplomat Cream.
  5. Add another disk of Almond Pain de Genes.
  6. Add a layer of fresh blueberries on top of the Almond Pain de Genes.
  7. Top blueberries with a layer of Vanilla Diplomat Cream.
  8. Glaze the top of the push pop with .
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