Enter login and password
Password recovery
Enter the e-mail specified during registration, and we will send you an email with a link to reset your password.
Dmitry
Yurasov
Yurasov
Pastry cook at Wine & Crab restaurant
Moscow
Moscow
I started working as a pastry cook in 2016 in Yekaterinburg, at an English pub. Two years later, I moved to Moscow and was lucky to get a job at Wine & Crab restaurant located in Barvikha Luxury Village complex. Here I was able to raise my professional level a few steps higher.
I study various webinars and master classes; I have collected an impressive library of pastry books for several years. Accuracy and compliance with cooking technologies are very important in our work. The quality of ingredients plays a big role too, and GRANDPRO professional margarines are just such a product.
CHEESECAKE WITH MANGO AND STRAWBERRIES
Ingredients
-
Cream cheese mousse
- Ewald gelatin sheets 7 g
- Cremette cream cheese 262 g
- Vanilla pod 1/2 pc.
- Milk 30 g
- Powdered sugar 50 g
- Lemon juice 20 g
- Cream 33% 50 g
- Mango gel
- Ravifruit mango puree 200 g
- Sugar 20 g
- Agar 4 g
- Lime juice 25 g
- Sugar syrup (water 200 g, sugar 100 g)
- Caramelized white chocolate
- Water 40 g
- Sugar 85 g
- Callebaut Velvet white chocolate 75 g
- Mango and white chocolate cremeux
- Ewald gelatin sheets 5 g
- Egg yolk 50 g
- Sugar 10 g
- Milk 65 g
- Cream 33% 66 g
- Ravifruit mango puree 130 g
- Callebaut Velvet white chocolate 75 g
- GRANDPRO Cream margarine 40 g
- Tuile batter (for decoration)
- GRANDPRO Cake margarine 30 g
- Sugar 25 g
- Wheat flour 75 g
- Egg white 100 g
- Vegetable oil 30 g
- Salt 5 g
- Garnish
- Fresh mango
- Fresh strawberries
- Microgreens
cooking
Cream cheese mousse
- Soak the gelatin in cold water.
- Put cream cheese, vanilla, milk, powdered sugar and lemon juice in a bowl of a mixer, mix at medium speed until smooth.
- Bring the cream to a boil in a saucepan, add squeezed gelatin, stir and pour into the mixer bowl.
- Mix the mousse to a homogeneous texture, transfer to a pastry bag and fill silicone molds (Silikomart Promise).
- Place the mousse in freezer for a few hours.
Mango gel
- Put chilled mango puree in a saucepan. Mix sugar with agar, pour it into the puree, stir and bring to a boil.
- Chill it to a jelly state, add lime juice, sugar syrup and blend to a gel state.
- Transfer to a pastry bag and store in refrigerator.
Caramelized white chocolate
- Bring water and sugar in a saucepan to 140°C, add chocolate to the syrup and stir until powdered.
- Place on a silicone mat and chill.
Mango and white chocolate cremeux
- Soak gelatin in cold water.
- Mix yolks and sugar.
- Bring milk, cream and mango puree to a boil in a saucepan.
- Pour the mixture over the yolks and make crème anglaise (heating up to 82˚C).
- Add soaked gelatin to crème anglaise, pour it over white chocolate, and blend.
- Chill to 34˚C, add softened GRANDPRO Cream margarine, and blend until smooth.
- Put the cremeux in a pastry bag, store in refrigerator.
Tuile (for decoration)
- Put softened GRANDPRO Cake margarine, sugar, flour, egg whites in the bowl of a mixer, and mix until smooth.
- Add vegetable oil and salt, mix until smooth texture.
- Put the cooked tuile batter to a pastry bag, fill silicone molds, and remove excess dough with a spatula.
- Bake at 170˚C for 10–12 minutes. Store in an airtight container.
Assembling the dessert
- Put the frozen cream cheese mousse from a silicone mold in refrigerator for defrosting an hour before serving.
- Serve on a plate with mango and white chocolate cream, mango gel, caramelized white chocolate, fresh mango, and fresh strawberries. Decorate with a tuile and microgreens.