Alcohol is a natural preservative and the best support for flavor and aroma. It has always been used by pastry chefs. Nowadays Alcohols are back into fashion thanks to technical evolution: gels are not only of interest economically, but they also help considerably in the preparation of some delicate pastry specialties.

What is a gel? A gel is made up from various brandies (Rum, Cognac, Armagnac, Calvados, etc. …) or from a fruit concentrate (grand Marnier, kirsch etc …) to which is added a natural food thickener.  Gel is used in the same way and in the same proportions as regular cooking alcohol.

Gels are to be stored at room temperature (60 to 80ºF), away from light and tightly closed to prevent evaporation and oxidation (as cold makes them thicker, warm them to room temperature before using it). 

-1/2 lb. sifted flour
-1/4 tsp. Fine Sea Salt*
-2 tbsp. melted butter
-3 eggs
-2 cups milk
-2 tbsp. sugar
-1/2 tsp. vanilla extract
-1/2 cup 100% Orange Fruit Dessert*
-1/2 cup water
-1/2 cup Grand Orange Gel
-1 cip Mandarine segment*
-2 tsp. sugar

Put the sifted flour in a large bowl and make a well at the center. 
Place the eggs in the center, then beat and mix with the flour. 
Slowly add the milk, little by little, mixing well. 
Add the butter, salt, vanilla and sugar; mix thoroughly.
You should have a thin batter. Set aside and let it rest for half an hour. 
Cook the crèpes like pancakes in a flat non-stick pan. 
Use a ladle to scoop the batter into the pan, about 1/4 cup portions at a time, or use a measuring cup.
Allow each crèpe to cook for about 1 to 2 minutes on each side.
Use a non-stick spatula to flip the crèpe.
When the crèpes are cooked, roll them to make long tubes, then transfer to a serving dish.
In a small saucepan, mix together the water, sugar, and marmalade over low heat.
Simmer and reduce, until you have a thin syrup.
Drizzle the crèpes with syrup.
Garnish with Mandarine segments.
In another sauce pan, bring the Grand Orange Gel to a quick boil, then light with a match to make a flambée.
Pour over the crèpes while the flames are still up.

-1 baked 10-inch tart shell
-4 tablespoons almond paste*
-2 tbsp. Comki Gel
-1 cup sugar
-1 cup butter
-1 cup ground almonds
-7 eggs
-2/3 cup all-purpose flour
-1/2 tblsp. almond flavor extract
-16 oz. William pear  halves*
-3 Tblsp. Apricot jam and Almond Jam

Add the sugar and almond paste and mix until well blended. Add the butter and mix until smooth and creamy. Add the ground almonds and mix until smooth. Add the eggs and flour and mix until creamy. Add the almond extract and Comki Gel and combine. Cut lengthwise the pears into thin slices. Fan the pears slightly and place over the almond filling in a wheel pattern. Sprinkle the 2 tblsp. of sugar  over the pears. Bake the tart for 50 minutes at 350 degres. Melt the apricot jam in a microwave. Brush the melted jam over the warm pears.  Serve at room temperature.

- 2 cup apricots
- 1/4 cup dark Black Labe Rum Gel
- 2 large eggs
- 1 cup Lavender honey
- 1/3 cup vegetable oil*
- Grated peel and juice of 1 lemon
- Grated peel and juice of 1 orange
- 1/3 cup sugar
- 1 tsp. Fine Sea Salt*
- 1/3 cup apricot jam
- 1 3/4 cups white rye or unbleached all-purpose flour
- 1/4 cup cake or unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup almond paste

Preheat the oven to 350° and grease a 10- by 5-inch loaf pan. In a mixing bowl, beat the eggs with a whisk. Stir in the honey, vegetable oil, grated lemon and orange rind and juice, sugar, salt, and apricot jam. Sift the 2 flours and the baking soda into another bowl. Strain the apricots. Add the flour alternately with the rum gel to the honey cake mixture. Fold in the apricots. Scoop the batter into the prepared pan and sprinkle with the nuts. Bake in the oven on the lower rack for 50-55 minutes, or until the center of the cake is firm when you pres sit. Remove from the oven and cool on a rack. Makes 1 Cake.

Fruit Coulis or jellies

The thickener used for the gel is an excellent agent to make fruit coulis to be incorporated in desserts. Mix the gel to frozen fruits and let them thaw together. The fruit juice released will loosen the gel and the fruits can be used has garnishes.

Like all alcohol gels can be used to flame or deglaze ; Two possibilities

1 - In a skillet, prepare a dry caramel, add the fruits and coat them with the caramel. Lightly cook to sweat the fruits. Flame with the gel as usual. When the alcohol has burnt cover to preserve the aromas and let chill.

2 - For blander fruit like apples, pears, peaches and pineapples it is better to lightly brown the fruits in clarified butter to seal in the flavors then sprinkle sugar. Cook until caramelized and flame with gel.

Cream and custard

Mix the gel in a small portion of the cream then incorporate this premix to the rest of the cream.

Fruit Mousse

Prepare an Italian Meringue, add softened and drained gelatin in the warm meringue. Add the meringue to the fruit pulp or purée, and then add the gel, smooth out and incorporate the whipped cream.

Bavaroise

Prepare the custard; add softened gelatin, strain and place in a cooling container. Whip the cream. When the custard begins to set, stir in the gel (alcohol will loosen the gelatin). The custard will have a good consistency, allowing the cream to be incorporated well. By incorporating the gel when cold, the custard will retain all its flavor.

Flavoring Babas

The viscosity of the gel makes an even flavoring easy: Once the baba has been soaked and drained, pour half a tea spoon of gel directly into the center. The warmth will cause the gel to liquefy and soak into the baba. Because of its density, the gel will remain in the baba and not at the bottom of the cup.

Fruit in alcohol

Boil water in a saucepan, add dry fruits and allow to boil again. Skim off impurities. Rinse with cold water and drain. Pour into a jar with the following syrup: 1/3 water + 1/3 sugar + 1/3 Gel of Rum.

Let marinate and store at 65ºF for one week.