Nikolaeva
Moscow
Marina’s remarkable desserts previously graced the menus of such restaurants as Buono and Christian. She studied with Russian and foreign pastry chefs and chocolatiers, including Lyudmila Bukina, Ekaterina Swarovskaya, Valery Meshcheryakov, Olga Peniosa, Guillaume Mabilleau, Nicolas Bacher, Wielfried Hauwel, Mikhail Zorin, and other world celebrities. At Drinks@Dinners, Marina Nikolaeva makes trendy creative desserts: bright, light, and healthy.
Tie puff
Marina’s remarkable desserts previously graced the menus of such restaurants as Buono and Christian. She studied with Russian and foreign pastry chefs and chocolatiers, including Lyudmila Bukina, Ekaterina Swarovskaya, Valery Meshcheryakov, Olga Peniosa, Guillaume Mabilleau, Nicolas Bacher, Wielfried Hauwel, Mikhail Zorin, and other world celebrities. At Drinks@Dinners, Marina Nikolaeva makes trendy creative desserts: bright, light, and healthy.
Ingredients
-
Margarine-based yeasted puff pastry dough
- Wheat flour 527 g
- Water 154 g
- Milk 100 g
- Pressed yeast 26 g
- Dry yeast 3 g
- Trimoline invert sugar 7 g
- GRANDPRO Croissant margarine 120 g
- Sugar50 g
- Salt 13 g
- Custard
- Egg yolk 25 g
- Sugar 22 g
- Corn starch 8 g
- Cream 33% fat 25 g
- Milk 3.5 % 1 g
- Trimoline inverted sugar 6 g
- Lemon zest 1 g
- Vanilla paste 1 g
- GRANDPRO Cream margarine 6 g
- Egg 6 g
- Assembling the dessert
- Custard 12 g
- Chocolate 5 g
- Powdered sugar (optionally) 100 g
cooking
Margarine-based yeasted puff pastry dough
- Immerse all the dough ingredients (except sugar, margarine and salt) in a dough mixer. Start kneading at a slow speed, then at an intensive one to let gluten develop well.
- Add GRANDPRO Croissant margarine. Use margarine in plastic form at a temperature of 15–20°C. The dough temperature should not exceed 24°C. Then add sugar, mix until it completely dissolves in the dough. At the end, add salt.
- Cover the dough with cling film and leave to rest for 1 hour at room temperature.
- Laminate the dough in 36 layers. After each rollout, put the dough in a refrigerator for 30 minutes. Before each rolling, it is necessary to expand the dough by 90° for proper lamination and to remove of mechanical influences on the dough. For the correct shape, roll out the dough on a laminator to 4–5 mm.
Custard
- Combine egg and yolk with sugar and starch, mix with a whisk.
- Heat cream with milk, Trimoline invert sugar, lemon zest, and vanilla paste, pour in a thin stream over the eggs, stirring constantly with a whisk.
- Pour the finished mass into a saucepan. Cook until thickened; strain through a sieve.
- Add GRANDPRO Cream margarine and blend until smooth; cool.
Assembling the dessert
- Roll out the dough in 4×18-cm rectangle. Add custard and chocolate drops to half of the resulting figure. Cover with the other half, stretch out and twist.
- Let the puffs proof until increased to double volume. Bake at 170°C. Then place the puffs in a convection oven and bake at 160–175°C for 15–20 minutes. After cooling, dust with powdered sugar, if desired.
*Proofing: at 32–35°C and humidity of 73–75%.
Ingredients
-
Margarine-based yeasted puff pastry dough
- Wheat flour 527 g
- Water 154 g
- Milk 100 g
- Pressed yeast 26 g
- Dry yeast 3 g
- Trimoline invert sugar 7 g
- GRANDPRO Croissant margarine 120 g
- Sugar50 g
- Salt 13 g
- Custard
- Egg yolk 25 g
- Sugar 22 g
- Corn starch 8 g
- Cream 33% fat 25 g
- Milk 3.5 % 1 g
- Trimoline inverted sugar 6 g
- Lemon zest 1 g
- Vanilla paste 1 g
- GRANDPRO Cream margarine 6 g
- Egg 6 g
- Assembling the dessert
- Custard 12 g
- Chocolate 5 g
- Powdered sugar (optionally) 100 g
cooking
Margarine-based yeasted puff pastry dough
- Immerse all the dough ingredients (except sugar, margarine and salt) in a dough mixer. Start kneading at a slow speed, then at an intensive one to let gluten develop well.
- Add GRANDPRO Croissant margarine. Use margarine in plastic form at a temperature of 15–20°C. The dough temperature should not exceed 24°C. Then add sugar, mix until it completely dissolves in the dough. At the end, add salt.
- Cover the dough with cling film and leave to rest for 1 hour at room temperature.
- Laminate the dough in 36 layers. After each rollout, put the dough in a refrigerator for 30 minutes. Before each rolling, it is necessary to expand the dough by 90° for proper lamination and to remove of mechanical influences on the dough. For the correct shape, roll out the dough on a laminator to 4–5 mm.
Custard
- Combine egg and yolk with sugar and starch, mix with a whisk.
- Heat cream with milk, Trimoline invert sugar, lemon zest, and vanilla paste, pour in a thin stream over the eggs, stirring constantly with a whisk.
- Pour the finished mass into a saucepan. Cook until thickened; strain through a sieve.
- Add GRANDPRO Cream margarine and blend until smooth; cool.
Assembling the dessert
- Roll out the dough in 4×18-cm rectangle. Add custard and chocolate drops to half of the resulting figure. Cover with the other half, stretch out and twist.
- Let the puffs proof until increased to double volume. Bake at 170°C. Then place the puffs in a convection oven and bake at 160–175°C for 15–20 minutes. After cooling, dust with powdered sugar, if desired.
*Proofing: at 32–35°C and humidity of 73–75%.