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GRANDPRO BOOKS

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

We are happy to share inspiration with you, presenting innovative dessert recipes based on ingredients for professional baking GRANDPRO. Each recipe has been tested in practice many times and gives a 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. Pastry Chefs of Moscow" and "Perfect Baking. Confectioners of Russia" — beautifully illustrated manuals, on the pages of which famous confectioners of the capital and regions of Russia share their unique experience, original developments and life hacks.

Modern confectionery ingredients and technologies, detailed step-by-step recipes, creative presentations — you will find all this in our unique publications.

And the collection of recipes on our website presents the best works of the participants of the confectioners competition "GRANDPRO Lights the Stars", our brand chef Ekaterina Krieger and GRANDPRO ambassador Marina Romanova.

INSPIRING Recipes

Chocolate napoleon cake in a jar

Marina Romanova

Brand pastry chef of the confectionery house M&N, GRANDPRO ambassador
Moscow

2

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

2 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 »

Prune shortcake torte

Elizaveta Vageena

Pastry chef at her own pastry workshop
Moscow

2

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

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Mille-feuille with chocolate ice cream

Ekaterina Krieger

GRANDPRO brand chef
Moscow

Ingredients

Mille-feuille puff pastry layers
No-yeast puff pastry dough made with GRANDPRO Croissant margarine 250 g
Powdered sugar 20 g

Chocolate custard
Milk 325 g
Egg yolks 75 g
Sugar 60 g
Corn starch 25 g
Cocoa powder 5 g

read more »

Mint chocolate truffles

Marina Romanova

Brand pastry chef of the confectionery house M&N, GRANDPRO ambassador
Moscow

Ingredients

(for 20 pcs)

White chocolate ganache* 150 g
Custard** 150 g
Green food coloring (gel) optionally
Mint essential oil to taste
Chocolate capsules for sweets 20 pcs

*White chocolate ganache
Cream 33–35% fat 136 g
White chocolate 280 g
GRANDPRO Cake margarine 39 g

**Custard
Milk (cow’s or any alternative) 149 g
PrebioSweet complex sugar substitute 10 g
PrebioSweet complex sugar substitute 68 g
Corn starch 25 g
Sugar-free white chocolate 99 g
GRANDPRO Cream margarine 24 g

read more »