THE BOOK «PERFECT BAKING. CONFECTIONERS OF MOSCOW»

To be a pastry chef today is to constantly keep your finger on the pulse. Trends in confectionery art are changing dynamically, technologies are improving, new ingredients are appearing, and the requests of restaurant guests are becoming more complicated.

The book “Perfect Baking. Confectioners of Moscow” is a beautifully illustrated educational guide for confectionery professionals and for those who want to become one.

In it, seven well-known pastry chefs of Moscow share their unique experience, ideas, practical solutions, life hacks - they show in detail and step by step the recipe for making desserts, talk about their features, important nuances, share their views on modern baking technologies, the specifics of serving desserts and the ingredients used.

INSPIRING Recipes

Easter cake on ricotta with dried berries
Ekaterina Krieger
Brand Chef GRANDPRO
Moscow
4
Ingredients
  • Opara
  • Milk 96 g
  • Flour 50 g
  • Sugar 10 g
  • Fresh yeast  30 g
  • Dough
  • Flour premium 500 g
  • Ricotta or fat cottage cheese  400 g
  • Eggs 220 g
  • Sugar 190 g
  • GRANDPRO Cake Margarine  80 g
  • Salt 5 g
  • Vanilla to to taste
  • Pest of 1 orange or 2 lemons
  • Stuffing
  • Dried fruits 150 g
  • Some hot water
  • Rum, cognac or whiskey  50 g