INSPIRING Recipes

• Smoked paprika tuiles
• GRANDPRO Tart margarine 100 g
• All-purpose flour 100 g
• Dried smoked paprika 10 g
• Egg whites 100 g
• Powdered sugar 60 g

• Roasted pepper ice cream with strawberries and mint
• Bell pepper 150 g
• Fresh strawberries 150 g
• Egg yolks 40 g
• Caster sugar 100 g
• Heavy cream 33% fat 200 g
• GRANDPRO Cream margarine 20 g
• Dextrose 80 g
• Lemon juice 3 g
• Fresh mint 5 g

• Garnish
• Diced bell pepper
• Edible gold foil flakes

• Almond sablé cookies
• GRANDPRO Tart margarine 150 g
• All-purpose flour 250 g
• Almond flour 60 g
• Allulose 150 g
• Salt 1 g
• Egg 55 g

• Sugar-free caramel sauce
• Polydextrose syrup 100 g
• Water 25 ml
• Allulose 100 g
• Sugar-free condensed milk 100 g
• Cream 33–35% fat 50 g
• GRANDPRO Cream margarine 70 g
• Salt 1 g

• Pear compote with cardamom and vanilla
• Peeled dense pears (the Conference type) 200 g
• Ground cardamom to taste
• Apple juice 200 ml
• Pectin NH 4 g
• Vanilla seeds to taste
• Sage leaves 7–10 pcs
• Food coloring optional

• Caramel cream mousse
• Gelatin 6 g
• White chocolate 100 g
• Sugar-free caramel sauce 50 g
• Milk 125 ml
• Cream 33–35% fat 250 g

• Apple icing
• Apple juice 100 ml
• Isomalt 40 g
• Pectin NH 4 g

• Garnish
• Cocoa powder
• Fresh pear (slices)
• Gold leaf

• Ganache
• Cream 33% fat 600 ml
• Glucose syrup 20 ml
• Milk 150 ml
• Bitter chocolate 72% cocoa 130 g
• Dark chocolate 58% cocoa 130 g
• Alkalized cocoa powder 22–24% fat 30 g
• Leaf gelatin 5 g

• Sea buckthorn confit
• Frozen sea buckthorn berries (defrost) 200 g
• Pink grapefruit puree 160 g
• Bourbon or cognac 50 ml
• Honey 50 ml
• Pectin 3 g
• Salt 1 g

• Chocolate tuiles
• Egg white 63 g
• Al-purpose flour 45 g
• Alkalized cocoa powder 22–24% fat 5 g
• Powdered sugar 75 g
  
• GRANDPRO Tart margarine 30 g

• Cocoa sponge cake
• GRANDPRO Cake margarine 120 g
• Beer 120 ml
• Sugar 200 g
• Alkalized cocoa powder 22–24% fat 30 g
• Egg 60 g
• Sour cream 15% fat 65 g
• Al-purpose flour 130 g
• Baking soda 2 g
• Salt 1 g

• Mint ganache
• Gelatin 220 bloom 5 g
• Cream 33% fat 515 g
• Fresh mint 90 g
• White chocolate 116 g

• Orange cake
• GRANDPRO Cake margarine 90 g
• Caster sugar 105 g
• Lemon zest 1 lemon
• Orange peel 1 orange
• Almond flour 30 g
• All-purpose flour 120 g
• Baking powder 5 g
• Eggs (melange) 75 g
• Orange juice 30 ml
• Cointreau 40 ml
• Candied orange peels 180 g
• Cashews 40 g
• GRANDPRO Tart margarine 10 g
• All-purpose flour 20 g

• Cointreau syrup
• Water 50 ml
• Caster sugar 50 g
• Fresh squeezed orange juice 50 ml
• Cointreau 25 ml

• Orange gel
• Fresh squeezed orange juice 115 ml
• Agar 2 g
• Inulin 13 g
• Carob gum 0.4 g

• Honey chips
• Flower honey 120 g
• Egg whites 120 g
• All-purpose flour 100 g
• GRANDPRO Tart margarine 100 g
• Red gel food coloring 1 g
• Purple gel food coloring 1 g

• Chocolate crumble
• Cocoa powder 27 g
• Caster sugar 90 g
• GRANDPRO Tart margarine 90 g
• All-purpose flour 90 g
• Almond flour 90 g

• Chocolate crunch with black sesame seeds
• Chocolate crumble 164 g
• Black sesame seeds 164 g
• Praline (almonds, hazelnuts) 88 g
• GRANDPRO Tart margarine 32 g
• Salt 2.5 g

• Purple velour
• Cocoa butter 100 g
• White chocolate 100 g
• Purple fat-soluble food coloring 1 g

• Blackcurrant sweet
• Blackcurrant puree 5 g
• Purple velour 5 g
• Freeze-dried raspberry powder 1 g

• Plating
• Orange cake 20 g
• Cointreau syrup 5 ml
• Orange gel 15 g
• Mint ganache 40 g
• Blackcurrant sweets 3 pcs
• Chocolate crunch with black sesame seeds 10 g
• Honey chip 1 pc.

• Vanilla sponge cake
• Eggs 4 pcs
• Caster sugar 120 g
• Bourbon vanilla 1 pod (seeds)
• All-purpose flour 120 g

• Crème anglaise
• Cream 1 kg
• Vanilla 6 g
• Egg yolks 6 pcs
• Caster sugar 165 g

• Tuile garnish
• Egg whites 30 g
• Powdered sugar 30 g
  
• GRANDPRO Tart margarine 30 g
• All-purpose flour 30 g
• Salt 1 g

• For plating
• Vanilla sponge cake
• Crème anglaise
• Tuile garnish
• Fresh berries

• Vanilla yogurt cream
• Cream 33% fat 125 ml
• Leaf gelatin 2.5 g
• White chocolate 100 g
• Greek yogurt 112 g
• Vanilla paste 1 g

• Coconut sponge cake
• All-purpose flour 84 g
• Almond flour 52 g
• Coconut shreds 18 g
• Baking powder 5 g
• Eggs (melange) 175 g
• Caster sugar 84 g
• Invert sugar 52 g
• GRANDPRO Cake margarine 56 g
• White chocolate 56 g
• Cream 33 % fat 104 ml

• Peanut crumble (precook)
• Peanuts 50 g
• All-purpose flour 62 g
• Caster sugar 36 g
• Salt 1 g
• GRANDPRO Tart margarine 40 g
• Water 12 ml

• Silver peanut crumble
• Peanut crumble (precooked) 100 g
• Edible silver shimmer 2 g

• Mint gel
• Lime puree 45 g
• Water 95 ml
• Caster sugar 28 g
• Agar 1 g
• Carob gum 0.4 g
• Fresh mint 45 g

• Coral honey chips
• Flower honey 120 ml
• Egg whites 120 g
• All-purpose flour 100 g
• GRANDPRO Tart margarine 100 g
• Red gel food coloring 2 g

• Coconut jelly seashells
• Coconut puree 240 g
• Caster sugar 24 g
• Gelatin 7 g

• Pineapple lemonade premix
• Pineapple puree 200 g
• Sugar syrup (1:1) 150 g
• Lemon juice 30 g
• Banana paste 10 g

• Pineapple lemonade pearl
• Pineapple lemonade premix 6 g
• Velour 2 g
• Edible silver shimmer 0.001 g

• Plating and garnish
• Vanilla yogurt cream 45 g
• Coconut sponge cake 6 g
• Mint gel 6 g
• Silver peanut crumble 5 g
• Coconut jelly seashells 4 pcs
• Pineapple lemonade pearl 1 pc.
• Coral honey chip 1 pc.
• Rice crispy pearls (garnish) 1 g

• Shortbread crumbs
• GRANDPRO Tart margarine 280 g
• Caster sugar 30 g
• Eggs 130 g (2 pcs)
• Egg yolk 1 pc.
• All-purpose flour 500 g
• Baking powder 7 g

• Milk jam cream
• GRANDPRO Eclair margarine 150 g
• Milk jam 380 g
• Honey 40 g

• Ganache
• Cream 33% fat 25 g
• Dark chocolate 50 g

• Garnish
• Chopped walnuts

• Almond tartlet shells
• All-purpose flour 275 g
• Almond flour 75 g
• Powdered sugar 100 g
• GRANDPRO Tart margarine 145 g
• Eggs 1.5 pcs

• Dubai filling
• Kataifi dough 150 g
• GRANDPRO Butter 50 g
• Caramel chocolate 45 g
• Tahini 15 g

• Pistachio ice cream
• Cream 250 ml
• Vanilla to taste
• Egg yolks 8 pcs
• Sugar 150 g
• Pistachio paste 150 g
• Stabilizer 5 g
• Milk 500 ml

• Garnish
• Fresh berries

• Brie ice cream
• Brie cheese 130 g
• Cream 33% fat 100 ml
• Milk 200 ml
• Trimoline 17 g
• Powdered milk 40 g
• Dextrose 20 g
• Cresco ice cream stabilizer 6 g

• Shortbread tartlet shells
• GRANDPRO Tart margarine 145 g
• Powdered sugar 135 g
• All-purpose flour 310 g
• Eggs 80 g
• Cornstarch 78 g

• Diplomat cream
• Caster sugar 180 g
• Vanilla paste 10 g
• Egg 60 g
• All-purpose 40 g
• Milk 350 ml
• GRANDPRO Cream margarine (softened) 200 g
• Salt 1 g
• Plant cream 300 g

• Raspberry compote
• Raspberry puree 100 g
• Caster sugar 20 g
• Pectin 0.8 g

• Plating and garnish
• Shortbread tartlet shell 20 g
• Diplomat cream 10 g
• Fresh strawberries (slices) 10 g
• Raspberry compote 5 g
• Flaked almonds (toasted and crushed) 2 g
• Brie ice cream 30 g

• Shortbread crust
• GRANDPRO Tart margarine (room temperature) 150 g
• Caster sugar 95 g
• Salt 1 pinch
• Al-purpose flour 280 g
• Egg 50 g
• GRANDPRO Cream margarine (melted) 50 g

• Berry confit
• Berry (raspberry) puree 150 g
• Caster sugar 40 g
• Apple pectin 5 g

• Cream cheese filling
• Gelatin 10 g
• Cream 33% fat 300 ml
• Caster sugar 100 g
• Vanillin 1 g
• Mascarpone cheese 250 g

• 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

• 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

• Shortbread dough
• Strong coffee 30 g
• Whole cloves 1-2 pcs
• Sugar for the coffee 1 tsp
• Sugar for the dough 25 g
• GRANDPRO Tart margarine 120 g
• Salt 25 g
• Ground cardamom a pinch
• Ground nutmeg a pinch
• Boiled egg yolks 3 pcs
• Wheat flour 190 g
• Baking powder 5 g
• Cocoa powder 10 g + for decoration
• Baking soda 2 g

Sour cherry marmalade

• Sour cherry puree 70 g
• Agar agar 2 g
• Sugar 80 g
• Citric acid a pinch
• Whole sour cherries (pitted) 50 g

• Assembling the dessert
• Shortbread dough for tart crusts 400 g
• Cream cheese 150 g
• White chocolate ganache 150 g
• Cream 33%+ fat 100 g
• Lemon essential oilto taste
• Blueberry confit 300 g

• Shortbread dough for tart crusts
• GRANDPRO Tart margarine at room temperature 300 g
• Wheat flour 500 g
• Salt 1 г
• Polydextrose 100 g
• Vanilla in the form of essential oil 1–2 drops
• Almond flour 120 g
• Erythritol 200 g
• Eggs 128 g

• Bilberry confit
• Erythritol 100 g
• Pectin NH 8 g
• PrebioSweet Fitness concentrated sweetener 5 g
• Bilberries (fresh or frozen) 200 g
• Water 200 g
• Citric acid 0,5 g

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

• Assembling the dessert
• Shortbread tart dough 300 g
• Almond flour 100 g
• Cherry compote 50 g
• Cheese premix for baked cheesecake (sugar-free) 900 g

• Shortbread tart dough
• GRANDPRO Tart margarine (at 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

• Sour cherry compote
• Drinking water 400 g
• Pitted sour cherries (frozen) 599 g
• Citric acid 2 g
• Pectin NH 20 g
• Erythritol 392 g

• Cheese premix for baked cheesecake (sugar-free)
• Cream cheese 300 g
• Lemon 30 g
• Complex sweetener 3 g
• Polydextrose 30 g
• Eggs 64 g
• Cream 30%+ fat 150 g

• Chocolate truffle sponge cake
• Chocolate 72% cocoa 50 g
• Eggs 150 g
• GRANDPRO margarine (Tart, Cake or Croissant) 50 g
• Brown sugar 40 g
• Powdered sugar 40 g
• Wheat flour 50 g
• Salt 1 pinch

• Plum compote
• Plum puree 50 g
• Plums (cut into slices) 50 g
• Water 50 g
• Brown sugar 40 g
• Pectin NH 1,5 g
• Ground white pepper on the tip of a knife

• Extra
• Crushed roasted pecan 50 g

• Карамельная капсула
• Caramel capsule 100 g
• Food colorings: burgundy, dark green

• Beetroot mousse
• GRANDPRO Cream margarine (softened) 120 г
• Egg yolks 70 g
• Beetroot juice 200 g
• Powdered sugar 50 g
• Corn starch 30 g
• White chocolate 100 g
• Cream 33% fat 200 g

• GRANDPRO Tart margarine 170 g
• White sugar 85 g
• Vanilla sugar 85 g
• Cane sugar 127 g
• Salt 5 g
• Egg 1 pc.
• Egg yolk 1 pc.
• Wheat flour 311 g
• Baking powder 4 g
• Baking soda 4 g
• Chocolate (milk or dark) 200 g
• Coarse salt for sprinkling (optionally)

• Dark chocolate 54% cocoa 200 g
• GRANDPRO Tart margarine 56 g
• Sugar 132 g
• Eggs 104 g
• Wheat flour 80 g
• Baking powder 2 g
• Salt 2 g
• Cacao Barry cocoa powder 8 g

• Sablé breton tart crusts
• Egg yolks 3 pcs (55–60 g)
• Sugar 130 g
• GRANDPRO Tart margarine 150 g
• Wheat flour 200 g
• Salt a pinch
• Baking powder 11 g

• Diplomat cream
• Milk 310 g
• Egg yolk 1 pc. (20 g)
• Egg 1 pc. (55 g)
• Sugar 80 g
• Corn starch 40 g
• Vanilla paste 5 g
• Cream for whipping 100 g

• Garnish
• Chopped pistachios
• Strawberry slices