Krieger
Moscow
I have been working in pastry art for more than ten years.
I started my career as at-home pastry chef promoting my brand online. The desire to develop myself in the profession determined my future destiny — I left my successful home cake studio and began to work as an ordinary employee at a restaurant.
I was as a pastry chef assistant for a while and became a chef in four years. Now, I work as a brand pastry chef for GRANDPRO and three restaurants: Farro Pasta Bar, Shogun, and The Garden Café; besides, I am a teacher at Novikov School.
Praline and caramel breakfast buns
I have been working in pastry art for more than ten years.
I started my career as at-home pastry chef promoting my brand online. The desire to develop myself in the profession determined my future destiny — I left my successful home cake studio and began to work as an ordinary employee at a restaurant.
I was as a pastry chef assistant for a while and became a chef in four years. Now, I work as a brand pastry chef for GRANDPRO and three restaurants: Farro Pasta Bar, Shogun, and The Garden Café; besides, I am a teacher at Novikov School.
Ingredients
-
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
cooking
- Put the flour, water, and salt in the bowl of a mixer and knead the dough until it is elastic and homogeneous. Wrap it in foil and leave overnight in a refrigerator.
- Put the dough on a working surface dusted with flour and roll it out into a rectangle. Put GRANDPRO Croissant margarine in the middle and wrap it with a dough overlap. Roll out the dough into a rectangle and fold the dough into an overlapping rectangle again. Turn the dough clockwise and repeat the procedure.
*The more you roll out the dough and the more folds you make, the more layers the dough will have. Turn the dough each time you roll it out, so that the margarine is evenly distributed. You may store the dough in a freezer.
Brazil nut praline
- Pre-fry nuts lightly in a frying pan. Add a half of sugar and fry over medium heat, stirring regularly, until it completely dissolves. Add the other half of sugar and fry until completely dissolved.
- Put the fried nuts on parchment paper and let cool. Next, put all the ingredients in a blender and blend until thickened.
*You may add some vegetable oil to reduce the grinding time.
Custard
- Mix ½ part of sugar with starch and add to egg yolks. Mix the all well. Boil milk with the ½ of sugar in a saucepan. Pour some hot milk into the yolk mixture and stir. Combine both mixtures and in a saucepan.
- Cook custard until thickened, stirring constantly. Remove from heat and cool.
Caramel
- Melt sugar in a saucepan in small portions and bring to a caramel color. Add GRANDPRO Cream margarine and stir. Pour in the preheated cream and cook to 108°C for 6 minutes.
- Remove from heat and let the caramel cool completely.
Assembling and baking
- Roll out puff pastry dough into a rectangle; spread custard and praline over the entire surface, except for the edges of the dough. Wrap the dough tightly in a roll. Cut into 5–6-cm wide slices. Put them in molds (if you wish, pour caramel on the bottom of the molds firstly, or leave it for serving).
- Let the buns rest for 20–30 minutes at room temperature, and then bake at 180°C until golden brown (20–30 minutes, depending on the thickness of the buns).
Ingredients
-
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
cooking
- Put the flour, water, and salt in the bowl of a mixer and knead the dough until it is elastic and homogeneous. Wrap it in foil and leave overnight in a refrigerator.
- Put the dough on a working surface dusted with flour and roll it out into a rectangle. Put GRANDPRO Croissant margarine in the middle and wrap it with a dough overlap. Roll out the dough into a rectangle and fold the dough into an overlapping rectangle again. Turn the dough clockwise and repeat the procedure.
*The more you roll out the dough and the more folds you make, the more layers the dough will have. Turn the dough each time you roll it out, so that the margarine is evenly distributed. You may store the dough in a freezer.
Brazil nut praline
- Pre-fry nuts lightly in a frying pan. Add a half of sugar and fry over medium heat, stirring regularly, until it completely dissolves. Add the other half of sugar and fry until completely dissolved.
- Put the fried nuts on parchment paper and let cool. Next, put all the ingredients in a blender and blend until thickened.
*You may add some vegetable oil to reduce the grinding time.
Custard
- Mix ½ part of sugar with starch and add to egg yolks. Mix the all well. Boil milk with the ½ of sugar in a saucepan. Pour some hot milk into the yolk mixture and stir. Combine both mixtures and in a saucepan.
- Cook custard until thickened, stirring constantly. Remove from heat and cool.
Caramel
- Melt sugar in a saucepan in small portions and bring to a caramel color. Add GRANDPRO Cream margarine and stir. Pour in the preheated cream and cook to 108°C for 6 minutes.
- Remove from heat and let the caramel cool completely.
Assembling and baking
- Roll out puff pastry dough into a rectangle; spread custard and praline over the entire surface, except for the edges of the dough. Wrap the dough tightly in a roll. Cut into 5–6-cm wide slices. Put them in molds (if you wish, pour caramel on the bottom of the molds firstly, or leave it for serving).
- Let the buns rest for 20–30 minutes at room temperature, and then bake at 180°C until golden brown (20–30 minutes, depending on the thickness of the buns).