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.

Lavender & strawberry choux à la crème
Artyom Grachev
Pastry Chef at SAVVA Restaurant
Moscow
Ingredients
  • Choux pastry buns
  • Water 125 ml
  • Milk 125 ml
  • GRANDPRO Eclair margarine 110 g
  • All-purpose flour 150 g
  • Caster sugar 60 g
  • Salt 2 g
  • Eggs 4 or 5
  • Lavender cream (to make the filling)
  • Cream 33% fat 300 g
  • Lavender 10 g
  • Lavender cream filling
  • Cream 33% fat 110 g
  • Powdered sugar 55 g
  • Cream cheese 200 g
  • Lavender cream 70 g
  • Strawberry gel
  • Strawberry puree 250 g
  • Caster sugar 80 g
  • Pectin NH 8 g
  • Lemon juice 10 ml (1.5 tsp.)
  • Garnish
  • Cornflowers
  • Fresh herbs
Chocolate eclair with white truffle and maldon salt
Artyom Grachev
Pastry Chef at SAVVA Restaurant
Moscow
Ingredients
  • 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
Anthill (Muraveinik) mini cakes
Irina Khasanova
Pastry Chef and Patisserie Owner
Kazan
Ingredients
  • 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
  • Ganache
  • Cream 33% fat 25 g
  • Dark chocolate 50 g
  • Garnish
  • Chopped walnuts
Margarine-based eclairs
Marina Nikolaeva
pastry chef
Moscow
1
Ingredients
  • Choux pastry dough
  • Water 250 g
  • Milk 267 g
  • GRANDPRO Croissant margarine 200 g
  • Salt 3 g
  • Wheat flour 310 g
  • Eggs 420 g
  • Walnut cream
  • Egg yolks 54 g
  • Sugar 40 g
  • Starch 12 g
  • Milk 3.2% fat 100 g
  • Cream 33% fat 100 g
  • GRANDPRO Cream margarine 20 g
  • Walnut paste 15 g
  • Milk chocolate glacage
  • Callebaut milk chocolate 33.4% cocoa 200 g
  • Cream 33% fat 100 g
  • Gelatin base (1:5) 10 g
  • GRANDPRO Cream margarine 10 g