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.
Bird’s milk sweets
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
-
Cream
- GRANDPRO Cream margarine 360 g
- Sweetened condensed milk 200 g
- Vanilla paste to taste
- Meringue
- Water 300 g
- Sugar 380 g
- Egg whites 160 g
- Citric acid 0.5 tsp
- Glucose syrup 200 g
- Agar agar 90010 g
- Assembling the dessert
- Cocoa powder, coconut flakes, freeze-dried berries or tempered chocolate for coating
cooking
Cream
- Whisk GRANDPRO Cream margarine to a fluffy foam, add sweetened condensed milk and vanilla paste, whisk again until completely combined. Set aside.
Meringue
- Make syrup from water, glucose, agar agar, and sugar; bring it to 109—110°C. Remove from heat; wait until the bubbles disappear.
- Meanwhile, put egg whites and citric acid in a stand mixer; whisk to a light foam; increase the speed of the mixer to maximum and pour the syrup in a thin stream along the walls of the bowl, carefully avoiding the whisk.
- Whisk the meringue to of 60—65°C. Upon reaching this temperature, quickly add the cream in two or three parts (at medium speed of the mixer). Do not whisk for a long time; it is better to finish the process manually with a spatula to keep the meringue fluffy.
- Quickly pour the mixture into 20×30-cm frame. Stabilize at room temperature for about 40 minutes and then put in a refrigerator for final stabilization for 4 hours.
Assembling the dessert
- After stabilization, remove the frame, cut the mass into 3×3-cm squares, dust in cocoa powder, coconut flakes, nut flour or freeze-dried berries. Alternatively, glaze the sliced sweets with tempered chocolate.
Ingredients
-
Cream
- GRANDPRO Cream margarine 360 g
- Sweetened condensed milk 200 g
- Vanilla paste to taste
- Meringue
- Water 300 g
- Sugar 380 g
- Egg whites 160 g
- Citric acid 0.5 tsp
- Glucose syrup 200 g
- Agar agar 90010 g
- Assembling the dessert
- Cocoa powder, coconut flakes, freeze-dried berries or tempered chocolate for coating
cooking
Cream
- Whisk GRANDPRO Cream margarine to a fluffy foam, add sweetened condensed milk and vanilla paste, whisk again until completely combined. Set aside.
Meringue
- Make syrup from water, glucose, agar agar, and sugar; bring it to 109—110°C. Remove from heat; wait until the bubbles disappear.
- Meanwhile, put egg whites and citric acid in a stand mixer; whisk to a light foam; increase the speed of the mixer to maximum and pour the syrup in a thin stream along the walls of the bowl, carefully avoiding the whisk.
- Whisk the meringue to of 60—65°C. Upon reaching this temperature, quickly add the cream in two or three parts (at medium speed of the mixer). Do not whisk for a long time; it is better to finish the process manually with a spatula to keep the meringue fluffy.
- Quickly pour the mixture into 20×30-cm frame. Stabilize at room temperature for about 40 minutes and then put in a refrigerator for final stabilization for 4 hours.
Assembling the dessert
- After stabilization, remove the frame, cut the mass into 3×3-cm squares, dust in cocoa powder, coconut flakes, nut flour or freeze-dried berries. Alternatively, glaze the sliced sweets with tempered chocolate.