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Ulyana
Skobeleva
Skobeleva
at-home pastry chef
Moscow
Moscow
I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.
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
cooking
- Put GRANDPRO Croissant margarine (63 g) and wheat flour in the bowl of a blender, grind into crumbs, and pour it into a container. Add cold water, a pinch of salt, vinegar and knead the dough quickly.
- Form a square from the dough blank and outline two cross-shaped lines with a knife on it; wrap it in a cling film and place in a refrigerator for 6–12 hours.
- Get the dough blank and a measured square of margarine from the refrigerator. Lightly sprinkle flour on the work surface, roll out the dough blank with a rolling pin in four directions so that the parts are the same size, leaving a thick middle.
- Put plastic (not frozen) GRANDPRO Croissant margarine (63 g) in the middle of the dough blank; cover it with rolled sides to make a square. Roll out into a rectangle whose length is three times the width. Fold in three layers; unfold lengthwise on yourself and roll out the rectangle again; repeat the triple fold and put it in a refrigerator.
- After about two hours, do the same rolling twice and fold the dough blank three times. Cool for two hours, then roll out the rectangle again, fold three times and place in a refrigerator for about two hours.
- Divided the dough blank into two parts. Place one them in a freezer and used as needed.
- To make almond halva, stir-fry wheat and almond flour and a pinch of salt in GRANDPRO Cream margarine in a frying pan until golden brown. In a saucepan, cook the syrup of sugar and water; combine it with the almond mass in a frying pan kneading well. Stir-fry until brown, transfer to a container and cool.
- Roll out a part of the dough into a square 3–5 mm thick, align the sides with a knife, visually mark the middle, retreating from it two equal segments in both directions.
- Spread the almond halva in a thin layer on the dough layer, fold 1/4 sides from both edges to the middle, and then make the same fold to the center.
- Cut the dough into 1-cm wide pieces and put them on a baking sheet lined with parchment paper. Bake at 200° C for 8–10 minutes (until browned).