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grandpro@rusagromaslo.com

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
Pastry chef of the Rosemarycake brand
Novokuznetsk
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 »
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
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
read more »
“Lime mojito” vegan cake
Anastasia Savkina
at-home pastry chef
Moscow
11 9
Ingredients
  • Lime juice sponge cake
  • Wheat flour 200 g
  • Salt 1/2 tsp
  • Lime juice 150 ml
  • Sugar 150 g
  • Vegetable oil 100 g
  • Water 1 tbsp
  • Soda 1 tsp
  • Wine vinegar 30 ml
  • Lime curd
  • Lime juice 120 ml
  • lime zest 1
  • Sugar 80 g
  • Coconut oil 80 g
  • Starch 1 tbsp
  • Strawberry compote
  • Strawberries 300 g
  • Starch 2 tbsp.
  • Sugar 100 g
  • Citric acid on the tip of the knife
  • Lime and mint cremeux
  • Mint 1 bunch
  • Coconut cream (1) 100 g
  • Starch 1 tbsp
  • Coconut cream (2) cold 250 g
  • Powdered sugar 50 g
  • Coconut cream
  • Aroy-D coconut cream 400 g (1 jar)
  • Vegan chocolate ganache to paint on
  • GRANDPRO Cream margarine 200 g
  • Dark chocolate 400 g
  • Food colorings optional
read more »
Milk chocolate creamy mousse with a hint of orange
Ekaterina Krieger
GRANDPRO brand chef
Moscow
1
Ingredients
  • Creamy mousse
  • Cream 33% fat 200 g
  • Cream cheese 150 g
  • GRANDPRO Cream margarine 50 g
  • Orange zest 1 g
  • Milk chocolate 40 g
  • Chocolate glaze
  • Dark chocolate 100 g
  • Cocoa butter 100 g
read more »
Mango, passion fruit and cardamom dessert
Anna Seliverstova
at-home pastry chef
Moscow
2
Ingredients
  • To serve in
  • А waffle cone
  • Curd
  • Mango 50 g
  • Passion fruit 1 tbsp.
  • Cardamom 1 g
  • Sugar 50 g
  • Cream
  • GRANDPRO Cream margarine 50 g
  • Cream cheese 100 g
  • Powdered sugar 1 tbsp.
read more »
Sea buckthorn, mango, and custard dessert with crispy waffle crumbs
Ekaterina Krieger
GRANDPRO brand chef
Moscow
Ingredients
  • Sea buckthorn mango сurd
  • Sea buckthorn puree 30 g
  • Mango puree 50 g
  • Eggs 160 g
  • GRANDPRO Cream margarine 110 g
  • White chocolate 65 g
  • Cocoa butter 10 g
  • Mango gel
  • Water 75 g
  • Mango puree 225 g
  • Sugar 25 g
  • Agar agar 1,5 g
  • Custard
  • Milk 325 g
  • Egg yolks 75 g
  • Sugar 60 g
  • Corn starch 25 g
  • Vanilla to taste
read more »
Creamy lemonade ice cream
Ulyana Skobeleva
at-home pastry chef
Moscow
Ingredients
  • Coconut cream 150 g
  • Coconut water 200 g
  • GFresh lemon zest 5 g
  • Lemon juice 25 g
  • Erythritol 1000 g
  • Sweetener 5 g
  • Ice cream thickener 6 g
  • GRANDPRO Cream margarine 100 g
  • Fresh berries 20 g
read more »
Fairy cones
Yana Muravyeva
Self-employed pastry chef, technologist, pastry courses tutor
Moscow
3 1
Ingredients
  • Waffle cones 10 pcs
  • ТDark chocolate 200 g
  • GRANDPRO Cream margarine 200 g
  • Condensed milk 100 g
  • Vanilla pod 1 pc.
  • Egg whites 85 g
  • Sugar (1) 75 g
  • Agar agar 4 g
  • Water 115 g
  • Sugar (2) 225 g
  • Glucose syrup 75 g
  • White chocolate 100 g
  • Cocoa butter 100 g
  • Edible flowers for decoration
read more »
Bird’s milk sweets
Elizaveta Vageena
Pastry chef at her own pastry workshop
Moscow
1
Ingredients
  • Cream
  • GRANDPRO Cream margarine 360 g
  • Sweetened condensed milk 200 g
  • Vanilla paste to taste
  • Meringue
  • Water 300 g
  • Sugar 380 g
  • Egg whites 160 g
  • Citric acid 0.5 tsp
  • Glucose syrup 200 g
  • Agar agar 90010 g
  • Assembling the dessert
  • Cocoa powder, coconut flakes, freeze-dried berries or tempered chocolate for coating
read more »
Caramel custard with hazelnuts
Marina Romanova
Pastry chef of the Rosemarycake brand
Novokuznetsk
Ingredients
  • Custard
  • Cow’s milk or any plant milk 149 g
  • PrebioSweet complex sweetener 10 g
  • Egg yolks 68 votes
  • Corn starch 25 g
  • Sugar-free white chocolate 99 g
  • GRANDPRO Cream margarine 24 g
  • Assembling the dessert
  • Cream 33%+ fat 100 g
  • Custard 300 g
  • Nutty praline 150 g
  • Brown sugar for decorating 50 g
  • Isomalt 100 g, optionally
  • Brown coloring optionally
  • Whole hazelnuts a few
read more »
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