Pastry cook at Wine & Crab restaurant
29 9

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.


Pastry cook at Wine & Crab restaurant
29 9
  • 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

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.