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

• Cognac ganache
• GRANDPRO Cream margarine 15+56 g
• Dark chocolate 150 g
• Milk chocolate 100 g
• Cognac 20 ml
• Cream 33–35% fat 100 g
• Glucose syrup 20 g

• Almond chocolate sponge cake
• Caster sugar 84 g
• Almond flour 54 g
• All-purpose flour 87 g
• Cocoa powder 18 g
• Baking powder 5 g
• Eggs 172 g
• Glucose syrup 45 g
• Cream 33–35% fat 104 g
• Dark chocolate 52 g

• Pistachio ice cream
• Cream 250 ml
• Vanilla paste 10 g
• Yolks 8 pcs
• Caster sugar 150 g
• Pistachio paste 150 g
• Stabilizer 5 g
• Milk 500 ml

• Assembling and garnish
• Cognac ganache
• Almond chocolate sponge cake
• Pistachio ice cream
• Caramelized walnuts
• Microgreens

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

• Cider sorbet
• Non-alcoholic apple cider 200 ml
• Sheet gelatin 2.5 g
• Raspberry puree 60 g
• Glucose 24 g

• Raspberry gel
• Raspberry puree 150 g
• Caster sugar 30 g
• Pectin 1.6 g

• Meringue
• Egg whites 100 g
• Caster sugar 200 g
• Lemon juice 7 ml
• Corn starch 7 g

• Garnish
• Toasted flaked almonds
• Microgreens, flower petals (optional)

• Dark chocolate madeleine batter
• GRANDPRO Cake margarine 70 g
• Eggs 100 g
• Caster sugar 60 g
• Trimoline 45 g
• Praliné 50 g
• All-purpose flour 65 g
• Cocoa powder 35 g
• Baking powder 6 g

• Dark ganache
• Cream 33% fat 220 ml
• Trimoline 31 g
• Chocolate 54% cocoa 252 g
• GRANDPRO Cream margarine 38 g

• Lemon glaze
• Powdered sugar 80 g
• Freshly squeezed lemon juice 20 g

• Dark chocolate madeleine assembling
• Dark chocolate madeleine 1 pc. (17 g)
• Dark ganache 10 g
• Lemon glaze 10 g

• Madeleine batter (for yuzu madeleines and strawberry madeleines)
• GRANDPRO Cake margarine 100 g
• Eggs 100 g
• Caster sugar 60 g
• Trimoline 45 g
• All-purpose flour 100 g
• Baking powder 3.5 g
• Lemon zest 10 g

• Yuzu ganache
• Cream 33% fat 198 g
• White chocolate 98 g
• Gelatin 220 bloom 3 g
• Yuzu puree 44 g

• Yuzu madeleine assembling
• Madeleine 1 pc. (17 g)
• Yuzu ganache 10 g
• Lemon glaze 10 g
• Lemon zest 1 g

• Strawberry filling
• Strawberry puree 230 g
• Lime juice 20 g
• Caster sugar 20 g
• Agar 2 g

• Red lemon glaze
• Powdered sugar 80 g
• Lemon juice 20 ml
• Red liquid food coloring 1 g

• Strawberry madeleine assembling
• Madeleine 1 pc. (17 g)
• Strawberry filling 10 g
• Red lemon glaze 10 g
• Freeze-dried raspberry powder 0.1 g

• Brownie
• Milk chocolate 100 g
• Caramel chocolate 100 g
• GRANDPRO Cake margarine 130 g
• Eggs 4 pcs
• Caster sugar 35 g
• All-purpose flour 80 g
• Baking powder 10 g
• Salt 1 g
• Chili pepper 2 g

• Mango sorbet
• Mango puree 300 g
• Caster sugar 80 g
• Lemon juice 15 g

• Chocolate chips
• CMilk chocolate 150 g
• Waffle crumbs 10 g

• Salted caramel sauce
• Cream 33% fat 600 g
• Glucose syrup 80 g
• Salt 8 g
• Sugar 330 g
• Sheet gelatin 2 g
• GRANDPRO Cream margarine 60 g

• Plating and garnish
• Brownie
• Salted caramel sauce
• Mango sorbet
• Roasted salted peanuts
• Chocolate chips
• Microgreens

• 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

• Eclairs
• GRANDPRO Eclair margarine 220 g
• Water 260 ml
• Milk 250 ml
• White flour 300 g
• Granulated sugar 13 g
• Salt 10 g
• Eggs 450 g

• Truffle ganache
• Cream 33% fat 100 ml
• Glucose syrup 20 g
• Dark chocolate 150 g
• Milk chocolate 100 g
• Espresso 10 g
• Coffee liqueur 10 ml
• GRANDPRO Cream margarine 15 g

• Milk ganache
• Milk chocolate 150 g
• Cream 33% fat 400 ml
• Leaf gelatin 5 g

• Garnish
• White truffle shavings
• Maldon salt

• Quick puff pastry chips
• GRANDPRO Croissant margarine 360 g
• All-purpose flour (or gluten-free flour blend) 600 g
• Egg 50 g
• Cold water 160 ml
• Vinegar 9% 20 ml
• Complex sweetener 15 g
• Salt 5 g

• Baked milk and honey pastry cream
• Baked milk 150 ml
• Allulose 60 g
• Complex sweetener 5 g
• Salt 1 g
• Honey 20 g
• Cornstarch 20 g
• Egg 50 g
• GRANDPRO Cream margarine 100 g
• Cream 33–35% fat 100 ml

• Sagaan dali jelly*
• Sagaan dali a few sprouts
• Water 200 ml
• Complex sweetener 10 g
• Pectin NH 7 g
• Food coloring optional

• Garnish
• Caramel decor elements, berries, and micro greens

• Choux pastry wheels
• All-purpose flour 360 g
• GRANDPRO Croissant margarine 110 g
• White chocolate 65 g
• Cocoa butter 10 g

• Vanilla custard
• Milk 350 ml
• All-purpose flour 40 g
• GRANDPRO Cream margarine 200 g
• Egg 60 g
• Caster sugar 180 g
• Salt 1 g
• Vanilla paste 10 g

• Assembling the dessert (per 1 serving)
• Choux pastry wheel 1 pc.
• Vanilla custard 40 g
• Candied berries (cherry) 20 g
• Powdered sugar 2 g
• Edible gold 0.1 g

• Vanilla sponge cake
• Eggs 300 g (5 pcs M size)
• Polydextrose (or the same amount of sugar) 50 g
  
• GRANDPRO Cake margarine 100 g
• Allulose (or the same amount of sugar) 50 g
• Sugar-free white chocolate 80 g
• Vanilla seeds to taste
• All-purpose flour (or gluten-free flour blend) 100 g

• Strawberry lime chutney
• Fresh strawberries 150 g
• Water 100 ml
• Lime juice 10 ml
• Pectin NH 5 g
• Allulose 100 g
• Green food coloring optional

• Meringue
• Egg whites 100 g
• Salt 0.5 g
• Polydextrose 100 g
• Complex sweetener 10 g

• Airy cream mousse
• Milk 100 ml
• White chocolate 140 g
• Gelatin 200 bloom 5 g
• Vanilla seeds to taste
• GRANDPRO Cream margarine 50 g
• Cream 33–35% fat 250 g

• Garnish
• Strawberry jelly hearts
• Microgreens

• Chocolate sponge cake
• Eggs 300 g
• Polydextrose (can be replaced with the same amount of sugar) 50 g
• GRANDPRO Cake margarine 100 g
• Allulose (can be replaced with the same amount of sugar) 50 g
• Sugar-free dark chocolate 100 g
• All-purpose flour or gluten-free flour mixture 100 g

• Ganache
• GRANDPRO Cream margarine 50 g
• Dark chocolate 50 g
• Heavy cream 50 ml

• Smoked sour cherry compote
• Pitted sour cherries 150 g
• Orange juice 100 ml
• Cinnamon optional
• Pectin NH 5 g
• Allulose 100 g

• Creamy mousse
• Milk 100 ml
• White chocolate 140 g
• Gelatin 200 bloom 5 g
• Vanilla seeds optional
• GRANDPRO Cream margarine 50 g
• Cream 33%–35% fat 250 g

• Sour cherry glaze
• Sour cherry juice 100 ml
• Isomalt 40 g
• Pectin NH 4 g
• Red food coloring optional

• 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

• Lavender and grapefruit sponge cake
• Eggs 300 g
• Polydextrose (can be replaced with the same amount of sugar) 50 g
• GRANDPRO Cake margarine 100 g
• Allulose (can be replaced with the same amount of sugar) 50 g
• Sugar-free white chocolate 80 g
• Grapefruit zest (grate it on a fine grater) 1 pc.
• Lavender essential oil to taste
• Flour (all-purpose flour or gluten-free flour blend) 100 g

• Currant compote
• Blackcurrants 150 g
• Water 100 ml
• Pectin NH 5 g
• Allulose 100 g

• Extra vanilla cream mousse
• Milk 100 ml
• White chocolate 140 g
• Gelatin 200 bloom 5 g
• GRANDPRO Cream margarine 50 g
• Cream 33–35% 250 ml
• Vanilla seeds from one pod or to taste
• Purple food coloring optional

• Apple glaze
• Apple juice 100 ml
• Isomalt 40 g
• Pectin NH 4 g
• Purple food coloring optional

• Garnish
• Freeze-dried berry powder
• Fresh berries
• Fresh flowers

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• 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

• Honey cakes
• Honey 90 g
• Sugar 220 g
• GRANDPRO Cake margarine 60 g
• Baking soda 12 g
• Lemon juice 12 g
• Eggs 4 pcs
• Wheat flour 375 g

Caramel

• Sugar 100 g
• Cream (fat content of 30% and above) 110 g
• GRANDPRO margarine 40 g

• Custard
• Sugar 400 g
• Eggs 2 pcs
• Wheat flour 50 g
• Milk 500 g
• GRANDPRO Cream margarine 200 g
• Sour cream (minimum 20% fat ) 200 g

• Soaking
• Milk 100 g
• Maple syrup 10 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

• 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

• 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

• 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