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
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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
Almond halva palmier cookies
Ingredients
- Puff pastry dough
- GRANDPRO Croissant margarine 63 g + 63 g
- Wheat flour 165 g
- Water 82 g
- Salt 2 g
- Vinegar 0.5 tsp.
Almond halva
- Wheat flour 110 g
- Almond flour 100 g
- Salt a pinch
- GRANDPRO Cream margarine 1100 g
- Sugar 200 g
- Water 200 g
Berry puff
Ingredients
-
Margarine-based yeast puff pastry dough
- Wheat flour 527 g
- Water 154 g
- Milk 100 g
- Pressed yeast 26 g
- Dry yeast 3 g
- Trimoline 7 g
- GRANDPRO Croissant margarine 120 g
- Sugar 50 g
- Salt 13 g
- Custard
- Egg yolk 25 g
- Sugar 22 g
- Corn starch 8 g
- Cream 33% fat 25 g
- Milk 3.5 % 1 g
- Trimoline 6 g
- Lemon zest 1 g
- Vanilla paste 1 g
- GRANDPRO Cream margarine 6 g
- Egg 6 g
- Assembling the dessert
- Custard 20 g
- Fresh berries 30 g
- Neutral gel 10 g
- Powdered sugar (optionally) 100 g
Praline and caramel breakfast buns
Ingredients
-
No-yeast puff pastry dough
- Wheat flour 330 g
- Water 165 g
- Salt 5 g
- GRANDPRO Croissant margarine 250 g
- Brazil nut praline
- Brazil nuts 400 g
- Sugar 330 g
- Vegetable oil 15 g
- Custard
- Sugar 325 g
- Egg yolks75 g
- Sugar 60 g
- Corn starch 25 g
- Caramel
- Sugar 300 g
- GRANDPRO Cream margarine 65 g
- Cream 33% 335 g
Creamy napoleon cake
Ingredients
-
Puff pastry layers
- GRANDPRO Croissant margarine 200 g
- Boiling water 150 ml
- Egg yolks 3 pcs
- Salt 1 g
- Vodka 15 g
- Vinegar 15 g
- Wheat flour 400 g
- Крем
- GRANDPRO Cream margarine 300 g
- Condensed milk 200 g
- Cream 35% fat 100 g
Tie puff
Ingredients
-
Margarine-based yeasted puff pastry dough
- Wheat flour 527 g
- Water 154 g
- Milk 100 g
- Pressed yeast 26 g
- Dry yeast 3 g
- Trimoline invert sugar 7 g
- GRANDPRO Croissant margarine 120 g
- Sugar50 g
- Salt 13 g
- Custard
- Egg yolk 25 g
- Sugar 22 g
- Corn starch 8 g
- Cream 33% fat 25 g
- Milk 3.5 % 1 g
- Trimoline inverted sugar 6 g
- Lemon zest 1 g
- Vanilla paste 1 g
- GRANDPRO Cream margarine 6 g
- Egg 6 g
- Assembling the dessert
- Custard 12 g
- Chocolate 5 g
- Powdered sugar (optionally) 100 g
Caramel cake popcorn with mousse
Ingredients
- Puff pastry dough
- GRANDPRO Croissant margarine 63 g + 63 g
- Wheat flour 165 g + to dust the working surface
- Water 82 g
- Salt 2 g
- Vinegar 0.5 tsp
- Caramel puff pastry popcorn
- GRANDPRO Cream margarine 20 g
- Sugar 105 g
- Water 50 g
- Salt a pinch
- White chocolate ganache
- Cream 33% fat 25 g
- White chocolate 25 g
- Delicate mousse
- Cream cheese 50 g
- Powdered sugar 5 g
- Lemon juice 1 tsp
- White chocolate ganache 50 g
- Cream 33% fat 50 g
Danish puff
Ingredients
-
Margarine-based yeasted puff pastry dough
- Wheat flour 527 g
- Water 154 g
- Milk 100 g
- Pressed yeast 26 g
- Dry yeast 3 g
- Trimoline invert sugar 7 g
- GRANDPRO Croissant margarine 120 g
- Sugar 50 g
- Salt 13 g
- Custard
- Egg yolk 25 g
- Sugar 22 g
- Corn starch 8 g
- Cream 33% fat 25 g
- Milk 3.5 % 1 g
- Trimoline inverted sugar 6 g
- Lemon zest 1 g
- Vanilla paste 1 g
- GRANDPRO Cream margarine 6 g
- Egg6 g
- Assembling the Danish puff
- Custard 20 g
- Strawberry confit 30 g
- Fresh strawberries 30 g
- Neutral glazing gel 10 g
- Powdered sugar (optionally) 100 g