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+7 (999) 555-77-68
grandpro@rusagromaslo.com
+7 (999) 555-77-68
grandpro@rusagromaslo.com

GRANDPRO BOOKS

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

We have created GRANDPRO margarines especially for different types of professional baking and now we are happy to share inspiration with you by presenting innovative GRANDPRO-based 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 and your guests.

To help pastry professionals and those who want to become them, we have published the books “Perfect Baking. Moscow Pastry Cooks” and “Perfect Baking. The Pastry Cooks of Russia”. Famous pastry chefs of the capital and different regions of Russia share their unique experiences, ideas, and life hacks on the pages of these beautifully illustrated training guides.

Modern pastry ingredients and technologies, detailed step-by-step recipes, and creative plate presentations — you will find these all in our unique books.

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

INSPIRING Recipes

CHOCOLATE NAPOLEON CAKE IN A JAR
Marina Romanova
Pastry chef of the Rosemarycake brand
Novokuznetsk
Ingredients

(for 10 servings in 200-ml jars)

  • Assembling the dessert
  • Shortbread tart dough* 300 g
  • GRANDPRO Tart margarine 150 g
  • Dark chocolate 100 g
  • Cream 33–35% fat 300 g
  • Custard**500 g
  • *Shortbread tart dough
  • GRANDPRO Tart margarine (room-temperature) 300 g
  • Wheat flour 500 g
  • Salt 1 g
  • Polydextrose 100 g
  • Vanilla essential oil 1–2 drops
  • Almond flour 120 g
  • Erythritol 200 g
  • Eggs 128 g
  • **Custard
  • Milk (cow’s or any alternative) 149 g
  • PrebioSweet complex sugar substitute 10 g
  • Egg yolks 68 g
  • Corn starch 25 g
  • Sugar-free white chocolate 99 g
  • GRANDPRO Cream margarine 24 g
read more »
APPLE STREUSEL MUFFINS
Ulyana Skobeleva
at-home pastry chef
Moscow
1
Ingredients
  • Muffins
  • Oat milk 150 g
  • Oat flakes 10 g
  • Apple puree (thick) 70 g
  • Apple vinegar 5 g
  • Xanthan gum 2 g
  • Ground nutmeg 10 pcs
  • Ground cinnamon 10 g
  • Ground cardamom 10 g
  • Cane sugar 45 g
  • GRANDPRO Cake margarine (softened) 40 g
  • Salt pinch
  • Wheat flour 210 g
  • Baking powder 8 g
  • Baking soda 2 g

Streusel

  • GRANDPRO Tart margarine (cold) 45 g
  • Wheat flour 40 g
  • Sugar 60 g
  • Oat flakes 45 g
  • Ground cinnamon to taste
  • Topping (creamy oatmeal sauce)
  • White sugar 70 g
  • Maple syrup 10 g
  • GRANDPRO Cream margarine 40 g
  • Oat milk 100 g
  • Star anise 2 stars
  • Cinnamon ½ stick
  • Ground nutmeg pinch
  • Salt pinch
read more »
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
read more »
PRUNE SHORTCAKE TORTE
Elizaveta Vageena
Pastry chef at her own pastry workshop
Moscow
Ingredients
  • Shortcake dough
  • GRANDPRO Tart margarine 180 g
  • Sugar 120 g
  • Wheat flour 330 g
  • Baking powder 5 g
  • Egg 1 pc. (55 g)
  • Cream
  • GRANDPRO Cream margarine 200 g
  • Milk jam (boiled sweetened condensed milk) 100 g
  • Cognac 10 g
  • Filling
  • Soft prunes 300 g
  • Chocolate streaks
  • Chocolate (50% cocoa) 50 g
  • Cream 50 g
read more »
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