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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.
CARAMEL CAKE POPCORN WITH MOUSSE
Ingredients
- Puff pastry dough
- GRANDPRO Croissant margarine 63 g + 63 g
- Wheat flour 165 g + to dust the working surface
- Water 82 g
- Salt 2 g
- Vinegar 0.5 tsp
- Caramel puff pastry popcorn
- GRANDPRO Cream margarine 20 g
- Sugar 105 g
- Water 50 g
- Salt a pinch
- White chocolate ganache
- Cream 33% fat 25 g
- White chocolate 25 g
- Delicate mousse
- Cream cheese 50 g
- Powdered sugar 5 g
- Lemon juice 1 tsp
- White chocolate ganache 50 g
- Cream 33% fat 50 g
cooking
Puff pastry dough
- Blend GRANDPRO Croissant margarine (63 g) with flour into crumbs. Put the crumbs in a separate bowl; mix with cold water, vinegar and a pinch of salt; knead the dough quickly. Form a square and mark two lines crosswise with a knife. Wrap the dough in foil and put it in a refrigerator for 6–12 hours.
- Take a cooled dough and the second measured cub of GRANDPRO Croissant margarine (63 g). Lightly dust the working surface with flour. Roll out the dough with a rolling pin in four directions so that the parts are the same size, leaving a thick middle.
- Put plastic (not frozen) margarine in the middle, cover it with rolled sides to make a square and roll it into a rectangle with a length three times the width. Fold in three layers, turn lengthwise to yourself and roll out the rectangle again, repeat the triple fold and put the dough away in a refrigerator.
- After two hours, do the same rolling and three-times folding. Cool for two hours, perform the same procedure and cool for two hours again.
- Store the dough in a freezer and use it as needed. Chop the remaining dough cuttings into 1×1 cm pieces and bake at 200°C for 5 minutes, until golden brown ― this just will be puff pastry popcorn.
Caramel puff pastry popcorn
- Combine GRANDPRO Cream margarine with sugar in a frying pan. After dissolving the sugar, pour in water and cook the caramel.
- Add a pinch of salt and remove from heat. Add the salted popcorn and mix with caramel, cool.
White chocolate ganache
- 8 hours before cooking the mousse, make the ganache: heat cream and pour it over white chocolate, emulsify with immersion blender. Remove for stabilization in a refrigerator for 8–10 hours.
Delicate mousse
- Mix cream cheese, powdered sugar, lemon juice, and ganache with immersion blender. Separately, whip cold cream to soft peaks. Use a spatula to mix both masses. Put the finished mousse on serving plates.
- Divided caramel puff pastry popcorn into pieces with your hands and put in a form of a hill on the mousse.