Vageena
Moscow
I am an economist by education, a graduate of the Higher School of Economics. Now I manage my own pastry workshop established in 2015.
Mezeskalacs (Hungarian painted gingerbread honey cookies) became my first pastry hobby; the skills acquired at art school came in handy here. Then I was fond of English cakes decorated with icing in Lambeth style. From the external decoration, I came to the very essence of the cakes. I am learning from the experience of French pastry chefs — great masters of their craft, with Russian chefs whom I love and respect very much… I focus on my self-developing both as a pastry master and as a businessperson.
Strawberry breton tart
I am an economist by education, a graduate of the Higher School of Economics. Now I manage my own pastry workshop established in 2015.
Mezeskalacs (Hungarian painted gingerbread honey cookies) became my first pastry hobby; the skills acquired at art school came in handy here. Then I was fond of English cakes decorated with icing in Lambeth style. From the external decoration, I came to the very essence of the cakes. I am learning from the experience of French pastry chefs — great masters of their craft, with Russian chefs whom I love and respect very much… I focus on my self-developing both as a pastry master and as a businessperson.
Ingredients
-
Sablé breton tart crusts
- Egg yolks 3 pcs (55–60 g)
- Sugar 130 g
- GRANDPRO Tart margarine 150 g
- Wheat flour 200 g
- Salt a pinch
- Baking powder 11 g
- Diplomat cream
- Milk 310 g
- Egg yolk 1 pc. (20 g)
- Egg 1 pc. (55 g)
- Sugar 80 g
- Corn starch 40 g
- Vanilla paste 5 g
- Cream for whipping 100 g
- Garnish
- Chopped pistachios
- Strawberry slices
cooking
Sablé breton tart crusts
- Whisk yolks with sugar in a stand mixer until white. Change whisk attachment to a spatula. Add GRANDPRO Tart margarine (soft, but not melted), beat.
- Add the sifted mixture of dry ingredients. Mix by hand.
- Transfer the dough to a pastry bag with a round 8-mm nozzle. Put it into rings with a diameter of 10 cm.
- Bake the tart crusts in a preheated to 180°C oven until golden.
Diplomat cream
- Heat milk to a boil, but do not boil. Whisk a yolk with an egg. Add sugar and starch to the egg mixture, stir intensively until smooth. In three stages, pour the hot milk into the egg mixture in a thin stream, stirring continuously.
- Put it on a very low heat and cook until thickened for one or two minutes, stirring continuously.
- Remove the custard from the heat, and then add vanilla paste.
- Pour the custard into a wide flat container, cover tightly with foil and refrigerate to 15°C.
- Whip the cold cream to soft peaks. Whisk the cooled custard, add a third of the cream to lighten the custard texture, and then carefully stir with the remaining whipped cream.
Assembling the dessert
- Put the diplomat cream on the tarts; garnish the edges with chopped pistachios. Top the tarts with strawberry slices.
Ingredients
-
Sablé breton tart crusts
- Egg yolks 3 pcs (55–60 g)
- Sugar 130 g
- GRANDPRO Tart margarine 150 g
- Wheat flour 200 g
- Salt a pinch
- Baking powder 11 g
- Diplomat cream
- Milk 310 g
- Egg yolk 1 pc. (20 g)
- Egg 1 pc. (55 g)
- Sugar 80 g
- Corn starch 40 g
- Vanilla paste 5 g
- Cream for whipping 100 g
- Garnish
- Chopped pistachios
- Strawberry slices
cooking
Sablé breton tart crusts
- Whisk yolks with sugar in a stand mixer until white. Change whisk attachment to a spatula. Add GRANDPRO Tart margarine (soft, but not melted), beat.
- Add the sifted mixture of dry ingredients. Mix by hand.
- Transfer the dough to a pastry bag with a round 8-mm nozzle. Put it into rings with a diameter of 10 cm.
- Bake the tart crusts in a preheated to 180°C oven until golden.
Diplomat cream
- Heat milk to a boil, but do not boil. Whisk a yolk with an egg. Add sugar and starch to the egg mixture, stir intensively until smooth. In three stages, pour the hot milk into the egg mixture in a thin stream, stirring continuously.
- Put it on a very low heat and cook until thickened for one or two minutes, stirring continuously.
- Remove the custard from the heat, and then add vanilla paste.
- Pour the custard into a wide flat container, cover tightly with foil and refrigerate to 15°C.
- Whip the cold cream to soft peaks. Whisk the cooled custard, add a third of the cream to lighten the custard texture, and then carefully stir with the remaining whipped cream.
Assembling the dessert
- Put the diplomat cream on the tarts; garnish the edges with chopped pistachios. Top the tarts with strawberry slices.