THE BOOK “PERFECT BAKING. MOSCOW PASTRY COOKS”

GRANDPRO unites talented pastry cooks in different cities of our big country!

We are happy to share inspiration with you by presenting innovative recipes for cakes, pastries, desserts. Having tested each recipe in practice for many times, we are sure: it provides the result that will please you, your guests and customers.

To help pastry professionals and those who want to become them, we have published the book “Perfect Baking. Moscow Pastry Cooks”. It is a beautifully illustrated training guide. In this book, seven famous pastry chefs of the capital share their unique experiences, ideas, and life hacks.

The book “Perfect Baking. Moscow Pastry Cooks” contains information about modern pastry ingredients and technologies, detailed step-by-step recipes, and creative plate presentations.

Beyond that, our website recipe collection presents the best works created by our brand chef Ekaterina Krieger and the participants of the “GRANDPRO Lights the Stars” pastry chef competition.

INSPIRING Recipes

ORANGE CUPCAKES
Marina Nikolaeva
pastry chef at Drinks@Dinners restaurant
Moscow
Ingredients
  • Cupcake dough
  • GRANDPRO Cake margarine 25 g
  • Orange zest 3 g
  • Egg 60 g
  • Cream 33% fat 33 g
  • Sugar 65 g
  • Salt 1 g
  • Wheat flour 60 g
  • Baking powder 25 g
  • Gourmet orange glaze
  • Callebaut orange chocolate 500 g
  • Vegetable oil 100 g
  • Crushed roasted almonds 50 g
    RICOTTA EASTER CAKE WITH SUN-DRIED BERRIES
    Ekaterina Krieger
    GRANDPRO brand chef
    Moscow
    Ingredients
    • Opara
    • Milk 96 g
    • Flour 50 g
    • Sugar 10 g
    • Fresh yeast 30 g
    • Dough
    • White flour 500 g
    • Ricotta or fat tvorog (farm cheese) 400 g
    • Eggs 220 g
    • Sugar 190 g
    • GRANDPRO Cake margarine  80 g
    • Salt 5 g
    • Vanilla to taste
    • Zest of 1 orange or 2 lemons
    • Stuffing
    • Sun-dried berries 150 g
    • Some hot water
    • Rum, cognac or whisky 50 g
    CHEESECAKE WITH MANGO AND STRAWBERRIES
    Dmitry Yurasov
    Pastry cook at Wine & Crab restaurant
    Moscow
    29 9
    Ingredients
    • Cream cheese mousse
    • Ewald gelatin sheets 7 g
    • Cremette cream cheese 262 g
    • Vanilla pod 1/2 pc.
    • Milk 30 g
    • Powdered sugar 50 g
    • Lemon juice 20 g
    • Cream 33% 50 g
    • Mango gel
    • Ravifruit mango puree 200 g
    • Sugar 20 g
    • Agar 4 g
    • Lime juice 25 g
    • Sugar syrup (water 200 g, sugar 100 g)
    • Caramelized white chocolate
    • Water 40 g
    • Sugar 85 g
    • Callebaut Velvet white chocolate 75 g
    • Mango and white chocolate cremeux
    • Ewald gelatin sheets 5 g
    • Egg yolk 50 g
    • Sugar 10 g
    • Milk 65 g
    • Cream 33% 66 g
    • Ravifruit mango puree 130 g
    • Callebaut Velvet white chocolate 75 g
    • GRANDPRO Cream margarine 40 g
    • Tuile batter (for decoration)
    • GRANDPRO Cake margarine 30 g
    • Sugar 25 g
    • Wheat flour 75 g
    • Egg white 100 g
    • Vegetable oil 30 g
    • Salt 5 g
    • Garnish
    • Fresh mango
    • Fresh strawberries
    • Microgreens
    “BUMBLEBEE” CAKE
    Ulyana Skobeleva
    at-home pastry chef
    Moscow
    Ingredients

    (for 5 small 6-layer cakes with a diameter of 6 cm or one 9—10-layer cake with a diameter of 20 cm)

    • Honey cakes
    • Honey 90 g
    • Sugar 220 g
    • GRANDPRO Cake margarine 60 g
    • Baking soda 12 g
    • Lemon juice 12 g
    • Eggs 4 pcs
    • Wheat flour 375 g

      Caramel

    • Sugar 100 g
    • Cream (fat content of 30% and above) 110 g
    • GRANDPRO margarine 40 g
    • Custard
    • Sugar 400 g
    • Eggs 2 pcs
    • Wheat flour 50 g
    • Milk 500 g
    • GRANDPRO Cream margarine 200 g
    • Sour cream (minimum 20% fat ) 200 g
    • Soaking
    • Milk 100 g
    • Maple syrup 10 g