INSPIRING Recipes

• 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

• 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

• Sable (shortbread cookies)
• (15 servings)
• GRANDPRO Tart margarine 70 g
• Powdered sugar 38 g
• Almond flour 13 g
• Salt 1 г
• Egg melange 20 g
• Wheat flour 100 g
• White chocolate (25.9% cocoa butter) 30 g

• Sage gel
• (15 servings)
• Water 110 g
• Sage 4 g
• Agar agar 0,5 g
• Xanthan gum 0,1 g
• Sugar 9 g
• Guzman lime food coloring 0,1 g

• Apple sage cream
• (6 servings)
• Agrobar apple puree 82 g
• Milk 3.2% fat 82 g
• Sugar 32 g
• Egg yolks 22 g
• Gelatin mass 220 bloom 10 g
• Fresh sage (leaves) 6 g
• White chocolate (25.9% cocoa butter) 63 g
• GRANDPRO Cream margarine 17 g

• Strawberry compote
• (6 servings)
• Agrobar strawberry puree 132 g
• Pectin NH 3 g
• Sugar 63 g
• Fresh strawberries 114 g
• Citric acid 2 g

• Italian meringue
• (6 servings)
• Water 80 g
• Sugar 160 g
• Egg whites 80 g

• Tuile
• (6 servings)
• Water 45 g
• Vegetable oil (odorless) 20 g
• Guzman «Christmas Red» food coloring 0,1 g

• Сборка десерта
• Sage gel 8 g
• Sable shortbread cookies 18 g
• Apple and sage cream 52 g
• Strawberry compote 52 g
• Italian meringue 40 g
• Fresh strawberries 10 g
• Fresh sage 4 g
• Tuile 5 g

• (for 6 tartlets 8 cm in diameter)
• Pate sablee shortcrusts
• Wheat flour 100 g
• Almond flour 15 g
• Powdered sugar 40 g
• GRANDPRO Tart margarine 60 g
• Egg mélange 20 g
• Salt 1 g
• Vanilla extract 3 g

• Blackcurrant jelly
• Organic blackcurrant puree 100 g
• Water 100 g
• Agar agar 3 g

• Black sesame sponge cake
• Wheat flour 47 g
• Salt0,5 g
• Baking powder 2 g
• Black sesame 6 g
• GRANDPRO Cake margarine 31 g
• Sugar 41 g
• Egg mélange 21 g
• Black sesame paste 10 g
• Milk 51 g

• Hazelnut cream cheese
• GRANDPRO Cream margarine 83 g
• Powdered sugar 42 g
• Cremette cream cheese 125 g
• Hazelnut praline 21 g

• (for 8 mini cakes)
• Rye cake
• Eggs 50 g
• Sugar 70 g
• Salt 1 g
• Kvass sour mash 20 g
• Water 12 g
• GRANDPRO Tart margarine 48 g
• Ground cinnamon 2 g
• Ground ginger 1 g
• Coriander seeds 1 g
• Rye flour 150 g
• Baking soda 2,6 g

• Plum gel
• Pitted plums (choose tight and a little bit tart variety)150 g
• Sugar 15 g
• Agar agar (900 bloom) 1 g

• Cream of baked milk tvorog
• Tvorog made of baked milk 5% fat 120 g
• Powdered sugar 10 g
• Caramel* 37 g
• Cream 33% fat 110 g

• *Caramel
• Sugar 33 g
• Milk 22 g
• Salt 0,2 g
• GRANDPRO Cream margarine 6 g

• Plum jelly
• Gelatin 3,2 g
• Water 16 g
• Pitted plums 180 g
• Sugar 20 g

• Shortbread cookies
• GRANDPRO Tart margarine 250 g
• White sugar 110 g
• Vanilla sugar 10 g
• Eggs 120 g
• Wheat flour 450 g
• Baking powder 8 g

• Lime cream
• Lime segments 75 g
• White sugar 90 g
• Gelatin sheets 2 g
• GRANDPRO Cream margarine 70 g
• Lime zest 2 g

• Lime tarragon gel
• Fresh tarragon 10 g
• Lime segments 80 g
• White sugar 30 g
• Water 80 g
• Agar agar 3 g
• Pectin NH 4 g

• Tart crusts
• GRANDPRO Tart margarine 75 g
• Egg 30 g
• Powdered sugar 50 g
• Pistachio flour 20 g
• Wheat flour 140 g
• Pistachio paste 10 g
• Salt 1 g

• Pistachio frangipane
• Powdered sugar 50 g
• Almond flour 30 g
• Pistachio flour 25 g
• GRANDPRO Cake margarine (softened) 15 g
• Inverted sugar syrup 10 g
• Egg yolk 10 g
• Egg 50 g

• Filling
• Fresh cherries (or any other berries / fruits) 180 g

• Cigarette batter (decoration)
• Wheat flour 50 g
• GRANDPRO Tart margarine (softened) 50 g
• Inverted sugar syrup 20 g
• Egg whites 50 g
• Powdered sugar 30 g

• Shortbread tart shell
• Wheat flour 225 g
• Salt 2 g
• Powdered sugar 70 g
• GRANDPRO Tart margarine 95 g
• Egg 45 g

• Chocolate ganache
• Cream 33–35% fat 170 g
• Gelatin 1 g
• White chocolate 100 g

• Vanilla custard
• Milk 125 g
• Egg 28 g
• Sugar 25 g
• Corn starch 8 g
• GRANDPRO Cream margarine 13 g
• Vanilla extract 5 drops

• Almond hazelnut cream
• Unshelled roasted almonds 40 g
• Unshelled roasted hazelnuts 40 g
• GRANDPRO Cream margar80 g
• Powdered sugar 60 g
• Vanilla custard 70 g

• Lemon basil cream
• Eggs 150 g
• Lemon (zest) 2 pcs
• Sugar 140 g
• Basil 20 leaves
• Lemon juice 180 g
• GRANDPRO Cream Margarine 180 g

• Strawberry jelly
• Gelatin 20 g
• Water (to soak gelatin) 120 g
• Water 300 g
• Lemon juice 25 g
• Sugar 75 g
• Red coloring 1 drop
• Fresh strawberries 250 g

• Decoration
• Fresh basil 1 sprig

• GRANDPRO Tart margarine 170 g
• Sugar (1) 155 g
• Egg yolks (1) 65 g
• Cream cheese (1) 65 g
• Wheat flour (1) 280 g
• Cocoa powder 45 g
• Salt 4 г
• Baking powder 9 g
• Roasted almonds 45 g
• Milk 270 g
• Sugar (2) 55 g
• Egg yolks (2) 45 g
• Corn starch 18 g
• Wheat flour (2) 18 g
• Cream cheese (2) 160 g
• Dark chocolate 90 g
• Raspberries (fresh or frozen) 90 g
• Almond petals 40 g

• Dough
• Egg 1 pc.
• Sour cream 15 g
• Honey 50 g
• GRANDPRO Cake margarine 50 g
• Cane sugar 60 g
• Baking soda 1 teaspoon
• Lemon juice (to slake baking soda)
• Wheat flour

• Topping
• Sour cherries 50 g
• Sugar 50 g
• Starch 0.5 tbsp

• Cream
• Basil 3–4 leaves
• (or basil extract)
• GRANDPRO Cream margarine 50 g
• Powdered sugar 2 tbsp
• Cream cheese 100 g

• 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

• 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

• Shortbread tartlet shells
• Powdered sugar 26 g
• White flour 33 g
• GRANDPRO Tart margarine 33 g
• Corn starch 13 g
• Egg yolks 2 pcs

• Citrus cream
• Egg 33 g
• Sugar 29 g
• Cream 33% fat 10 g
• Lemon juice 23 g
• Lemon zest 1 pc.
• Gelatin sheets 120 Bloom 2 g
• GRANDPRO Cream margarine 50 g

• Mango confit
• Mango puree 16 g
• Sugar 2 g
• Apple pectin 0,25 g
• Gelatin 0,5 g

• Ganache
• Cream 33% fat 14 g
• White chocolate 9 g
• Cremette cream cheese 34 g

• Decoration
• Lime zest

• 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

• Shortbread tartlet shells
• Wheat flour 200 g
• Almond flour 25 g
• Powdered sugar 50 g
• Poppy seeds 7 g
• Eggs 43 g
• GRANDPRO Tart margarine 90 g

• Raspberry jelly
• Sugar (1) 80 g
• Raspberry puree 120 g
• Sugar (2)10 g
• Citrus pectin 7 g
• Water 2 g
• Citric acid 2 g

• Passion fruit cremeux
• Gelatin (220 bloom) 3 g
• Water (for gelatin) 18 g
• Sugar 65 g
• Eggs 160 g
• Passion fruit puree 135 g
• GRANDPRO Cream margarine 90 g

• Vanilla cream
• Cream 35% 100 g
• Cream cheese 180 g
• Powdered sugar 70 g
• Aramona vanilla paste 3 g

• Decoration
• Caramelized apricot
• White chocolate decorations

• Tart crust
• GRANDPRO Tart margarine 300 g
• Sugar 150 g
• Eggs 120 gг
• White flour 500 g
• Baking powder 5 g

• Lemon curd (filling)
• Lemons 4 or 5
• Eggs 240 g
• Sugar 250 g
• GRANDPRO Cream margarine 100 g

• Cream cheese (for decoration)
• Butter 100 g
• Powdered sugar 100 g
• Curd cream cheese 400 g

• Decoration
• Fresh berries
• Cream cheese

• 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

• Тесто
• Egg 1 pc.
• Sour cream 15 g
• Honey 50 g
• GRANDPRO Tart margarine 50 g
• Cane sugar 60 g
• Baking soda 1 tsp.
• Lemon juice (to activate baking soda)

• Curd
• Lemon 1 pc.
• Lemongrass 30 g
• Sugar 100 g
• Corn starch 2 tbsp.

• Cream
• GRANDPRO Cream margarine 50 g
• Cream cheese 100 g
• Powdered sugar 1 tbsp.

• Shortbread tart crust
  (perforated tart ring 15 cm in diameter)
• White wheat 68 g
• Almond flour 7 g
• Salt 0,5 g
• Sugar 22 g
• GRANDPRO Tart margarine 40 g
• Egg yolk 17 g

• Ganache
• Cream 30% fat 23 g
• Callebaut dark chocolate 70.5% cocoa 46 g
• GRANDPRO Cream margarine 9 g

• Coffee syrup
• Instant coffee 10 g
• Sugar 20 g
• Water 20 g

• Coffee creme anglaise
• Coffee syrup 12 g
• Milk 120 g
• Egg yolks 60 g
• Sugar 60 g

• Meringue
• Sugar 140 g
• Water 50 g
• Egg whites 100 g
• Inulin 10 g

• Dough
• Egg 1 pc.
• Sugar 75 g
• Sour cream 20% 50 g
• GRANDPRO Tart margarine 100 g
• White flour 300 g
• Baking powder 5 g

• Pie filling
• Dried apricots 300 g
• Walnuts (quartered and crushed) 150 g

• Liaison
• Egg 1 pc.
• Milk 3.2% 20 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

• 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)

• Snail pies
• Wheat flour 450 g
• Baking soda 5 g
• Salt 5 g
• GRANDPRO TART Margarine 200 g
• Kefir 230 g
• Pitted sour cherries (fresh or frozen) 400 g
• Sugar 60 g


• Cream
• GRANDPRO Cream margarine 200 g
• Condensed milk 200 g


• Decoration
• Almond petals 100 g
• Fresh sour cherries 9 pcs