INSPIRING Recipes

• Matcha sponge cake
• Almond flour 52 g
• All-purpose flour 84 g
• Matcha 18 g
• Baking powder 5 g
• Eggs (melange) 175 g
• Trimoline 52 g
• Caster sugar 84 g
• White chocolate 56 g
• Cream 33% fat 104 g
• GRANDPRO Cake margarine 56 g
• Green fat-soluble food coloring 0.1 g

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

• Caramelized sunflower seeds
• Caster sugar 100 g
• Water 100 ml
• Sunflower seeds 200 g

• Apricot confit
• Apricot puree 300 g
• Glucose syrup 48 g
• Caster sugar 5 g
• Pectin 5 g
• Lemon juice 24 g

• Tomato jelly
• Fresh sweet tomatoes 360 g
• Caster sugar 24 g
• Gelatin 220 bloom 7 g
• Red liquid food coloring 0.1 g

• Plating and garnish
• Matcha sponge cake 30 g
• Yuzu ganache 35 g
• Tomato jelly 28 g
• Strawberry sorbet 10 g
• Caramelized sunflower seeds 2 g
• Strawberries 12 g
• Blueberries 8 g
• Pink begonia flowers 5 pcs

• All-purpose flour 150 g
• Caster sugar 200 g
• Cocoa powder 60 g
• Baking powder 8 g
• Salt 1 pinch
• Vanilla sugar 1.5 g
• GRANDPRO Cake margarine (softened at room temperature) 60 g
• Eggs 100 g (2 pcs)
• Powdered sugar for sprinkling

• 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

• Ganache
• Cream 33% fat 600 ml
• Glucose syrup 20 ml
• Milk 150 ml
• Bitter chocolate 72% cocoa 130 g
• Dark chocolate 58% cocoa 130 g
• Alkalized cocoa powder 22–24% fat 30 g
• Leaf gelatin 5 g

• Sea buckthorn confit
• Frozen sea buckthorn berries (defrost) 200 g
• Pink grapefruit puree 160 g
• Bourbon or cognac 50 ml
• Honey 50 ml
• Pectin 3 g
• Salt 1 g

• Chocolate tuiles
• Egg white 63 g
• Al-purpose flour 45 g
• Alkalized cocoa powder 22–24% fat 5 g
• Powdered sugar 75 g
  
• GRANDPRO Tart margarine 30 g

• Cocoa sponge cake
• GRANDPRO Cake margarine 120 g
• Beer 120 ml
• Sugar 200 g
• Alkalized cocoa powder 22–24% fat 30 g
• Egg 60 g
• Sour cream 15% fat 65 g
• Al-purpose flour 130 g
• Baking soda 2 g
• Salt 1 g

• Mint ganache
• Gelatin 220 bloom 5 g
• Cream 33% fat 515 g
• Fresh mint 90 g
• White chocolate 116 g

• Orange cake
• GRANDPRO Cake margarine 90 g
• Caster sugar 105 g
• Lemon zest 1 lemon
• Orange peel 1 orange
• Almond flour 30 g
• All-purpose flour 120 g
• Baking powder 5 g
• Eggs (melange) 75 g
• Orange juice 30 ml
• Cointreau 40 ml
• Candied orange peels 180 g
• Cashews 40 g
• GRANDPRO Tart margarine 10 g
• All-purpose flour 20 g

• Cointreau syrup
• Water 50 ml
• Caster sugar 50 g
• Fresh squeezed orange juice 50 ml
• Cointreau 25 ml

• Orange gel
• Fresh squeezed orange juice 115 ml
• Agar 2 g
• Inulin 13 g
• Carob gum 0.4 g

• Honey chips
• Flower honey 120 g
• Egg whites 120 g
• All-purpose flour 100 g
• GRANDPRO Tart margarine 100 g
• Red gel food coloring 1 g
• Purple gel food coloring 1 g

• Chocolate crumble
• Cocoa powder 27 g
• Caster sugar 90 g
• GRANDPRO Tart margarine 90 g
• All-purpose flour 90 g
• Almond flour 90 g

• Chocolate crunch with black sesame seeds
• Chocolate crumble 164 g
• Black sesame seeds 164 g
• Praline (almonds, hazelnuts) 88 g
• GRANDPRO Tart margarine 32 g
• Salt 2.5 g

• Purple velour
• Cocoa butter 100 g
• White chocolate 100 g
• Purple fat-soluble food coloring 1 g

• Blackcurrant sweet
• Blackcurrant puree 5 g
• Purple velour 5 g
• Freeze-dried raspberry powder 1 g

• Plating
• Orange cake 20 g
• Cointreau syrup 5 ml
• Orange gel 15 g
• Mint ganache 40 g
• Blackcurrant sweets 3 pcs
• Chocolate crunch with black sesame seeds 10 g
• Honey chip 1 pc.

• All-purpose flour 440 g
• GRANDRO Cake margarine 300 g
• Brown sugar (or caster) 320 g
• Eggs 300 g
• Cream 33% fat 160 ml
• Baking powder 10 g
• Dried fruit up to you 400 g
• Vanilla 15 g
• Cardamom 3 g
• Ginger 2 g
• Nutmeg 1 g
• Liquor (rum or cognac) 150 ml

• Strawberry jelly
• Strawberry puree 275 g
• Water 75 ml
• Caster sugar 75 g
• Gelatin 2 g
• Red liquid food coloring 0.5 ml

• Mint mousse
• Cream 33% fat 370 g
• Mint 44 g
• White chocolate 150 g
• Gelatin 4 g

• Mint sponge cake
• Egg 1 pc.
• Egg yolks 88 g
• Mint 8 g
• Lemon zest 10 g
• GRANDPRO Cake margarine 27 g
• Almond flour 70 g
• All-purpose flour 10 g
• Egg whites 105 g
• Caster sugar 105 g

• Velour
• Cocoa butter 50 g
• White chocolate 50 g

• Mint and strawberry cake
• Mint mousse 45 g
• Strawberry jelly 10 g
• Mint sponge cake 10 g
• Velour 15 g

• Plating and garnish
• Mint and strawberry cake 1 pc.
• Raspberry powder 0.5 g
• Strawberries 35 g
• Strawberry jelly 20 g
• Mint 1 g
• Gold leaf 0.03 g

• Vanilla yogurt cream
• Cream 33% fat 125 ml
• Leaf gelatin 2.5 g
• White chocolate 100 g
• Greek yogurt 112 g
• Vanilla paste 1 g

• Coconut sponge cake
• All-purpose flour 84 g
• Almond flour 52 g
• Coconut shreds 18 g
• Baking powder 5 g
• Eggs (melange) 175 g
• Caster sugar 84 g
• Invert sugar 52 g
• GRANDPRO Cake margarine 56 g
• White chocolate 56 g
• Cream 33 % fat 104 ml

• Peanut crumble (precook)
• Peanuts 50 g
• All-purpose flour 62 g
• Caster sugar 36 g
• Salt 1 g
• GRANDPRO Tart margarine 40 g
• Water 12 ml

• Silver peanut crumble
• Peanut crumble (precooked) 100 g
• Edible silver shimmer 2 g

• Mint gel
• Lime puree 45 g
• Water 95 ml
• Caster sugar 28 g
• Agar 1 g
• Carob gum 0.4 g
• Fresh mint 45 g

• Coral honey chips
• Flower honey 120 ml
• Egg whites 120 g
• All-purpose flour 100 g
• GRANDPRO Tart margarine 100 g
• Red gel food coloring 2 g

• Coconut jelly seashells
• Coconut puree 240 g
• Caster sugar 24 g
• Gelatin 7 g

• Pineapple lemonade premix
• Pineapple puree 200 g
• Sugar syrup (1:1) 150 g
• Lemon juice 30 g
• Banana paste 10 g

• Pineapple lemonade pearl
• Pineapple lemonade premix 6 g
• Velour 2 g
• Edible silver shimmer 0.001 g

• Plating and garnish
• Vanilla yogurt cream 45 g
• Coconut sponge cake 6 g
• Mint gel 6 g
• Silver peanut crumble 5 g
• Coconut jelly seashells 4 pcs
• Pineapple lemonade pearl 1 pc.
• Coral honey chip 1 pc.
• Rice crispy pearls (garnish) 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

• 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

• 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

• White chocolate ganache* 150 g
• Custard** 150 g
• Green food coloring (gel) optionally
• Mint essential oil to taste
• Chocolate capsules for sweets 20 pcs

• *White chocolate ganache
• Cream 33–35% fat 136 g
• White chocolate 280 g
• GRANDPRO Cake margarine 39 g

• **Custard
• Milk (cow’s or any alternative) 149 g
• PrebioSweet complex sugar substitute 10 g
• PrebioSweet complex sugar substitute 68 g
• Corn starch 25 g
• Sugar-free white chocolate 99 g
• GRANDPRO Cream margarine 24 g

• Assembling the dessert
• Lavender and grapefruit white sponge cake 500 g
• Cream 33% fat 300 g
• White chocolate ganache 300 g
• Lemon essential oil optionally
• Sage essential oil optionally
• Blackcurrant confit 300 g

• Lavender and grapefruit white sponge cake
• Universal gluten-free flour blend 75 g
• Corn starch 40 g
• Grapefruit zest + lavender powder 10 g
• Baking powder 5 g
• Cocoa butter 40 g
• Eggs280 g
• Polydextrose 75 g
• Erythritol 75 g
• GRANDPRO Cake margarine 5 g
• PrebioSweet Fitness concentrated sweetener 50 g

• White chocolate ganache
• Cream 33–35% fat 136 g
• White chocolate 280 g
• Margarine GRANDPRO Cake 39 g

• Blackcurrant confit
• Erythritol 100 g
• Pectin NH 8 g
• PrebioSweet Fitness concentrated sweetener 5 g
• Blackcurrants (fresh or frozen)200 g
• Water 200 g
• Citric acid 0.5 g

• 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

• Brownies
• Bitter chocolate 70% cocoa (or dark chocolate 54% cocoa) 350 г
• Eggs 525 g
• Wheat flour 225 g
• Sugar 175 g
• Ground dried ginger 3,5 g
• GRANDPRO Cake margarine 175 g

• Syrup
• Water 300 g
• Sugar 150 g
• Freeze-dried coffee 20 g
• Ground dried ginger 5 g

• Muscat ganache
• Cream 33% fat 1200 g
• Leaf gelatin 10 g
• White chocolate 325 g
• Ground nutmeg 4 g

• Coffee caviar
• Refined deodorized vegetable oil 500 g
• Water 380 g
• Sugar 50 g
• Freeze-dried coffee 20-30 g
• Gelatin 25 g

• Pie crust
• GRANDPRO Cake margarine 100 g
• Sugar 120 g
• Wheat flour 120 g
• Eggs 100 g
• Baking powder 5 g
• Flax seeds 1,5 g
• Salt 1,5 g
• Sour cream 5 g

• Peeled and cored apple (per 1 serving) 65 g

• Apricot gel
• Apricot puree 225 g
• Water 75 g
• Sugar 25 g
• Agar agar 1,5 g

• 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

• Assembling the dessert
• Chocolate sponge cake 500 g
• Dark chocolate 250 g
• Food coloring optionally
• Isomalt 100 g
• Lingonberry sauce 250 g

• Chocolate sponge cake
• All-purpose gluten-free flour blend* 75 g
• Corn starch 40 g
• Cocoa powder 30 g
• Baking powder 5 g
• Cocoa butter 40 g
• Eggs 280 g
• Polydextrose 75 g
• Erythritol 75 g
• PrebioSweet Fitness concentrated sweetener 5 g
• GRANDPRO Cake margarine 50 g

• Opara
• Milk 96 g
• Flour 50 g
• Sugar 10 g
• Fresh yeast 30 g

• Dough
• White flour 500 g
• Ricotta or fat tvorog (farm cheese) 400 g
• Eggs 220 g
• Sugar 190 g
• GRANDPRO Cake margarine  80 g
• Salt 5 g
• Vanilla to taste
• Zest of 1 orange or 2 lemons

• Stuffing
• Sun-dried berries 150 g
• Some hot water
• Rum, cognac or whisky 50 g

• Cupcake dough
• GRANDPRO Cake margarine 25 g
• Orange zest 3 g
• Egg 60 g
• Cream 33% fat 33 g
• Sugar 65 g
• Salt 1 g
• Wheat flour 60 g
• Baking powder 25 g

• Gourmet orange glaze
• Callebaut orange chocolate 500 g
• Vegetable oil 100 g
• Crushed roasted almonds 50 g

• Dough
• GRANDPRO Cake margarine 80 g
• Sugar 110 g
• Eggs 120 g
• Honey 40 g
• Wheat flour 150 g
• Baking powder 4 g
• Baking soda 4 g
• Ground cinnamon 1.5 tsp.
• Ground cardamom 0.25 tsp.
• Grated nutmeg 0.25 tsp.
• Milk 80 g

• Cranberry confit
• Cranberry puree 200 g
• Sugar100 g
• Pectin 10 g

• Sour cream topping
• GRANDPRO Cream margarine 120 g
• Powdered sugar 50 g
• Sour cream 20% fat 180 g
• Vanilla paste 10 g