Krieger
Moscow
I have been working in pastry art for more than ten years.
I started my career as at-home pastry chef promoting my brand online. The desire to develop myself in the profession determined my future destiny — I left my successful home cake studio and began to work as an ordinary employee at a restaurant.
I was as a pastry chef assistant for a while and became a chef in four years. Now, I work as a brand pastry chef for GRANDPRO and three restaurants: Farro Pasta Bar, Shogun, and The Garden Café; besides, I am a teacher at Novikov School.
Sea buckthorn, mango, and custard dessert with crispy waffle crumbs
I have been working in pastry art for more than ten years.
I started my career as at-home pastry chef promoting my brand online. The desire to develop myself in the profession determined my future destiny — I left my successful home cake studio and began to work as an ordinary employee at a restaurant.
I was as a pastry chef assistant for a while and became a chef in four years. Now, I work as a brand pastry chef for GRANDPRO and three restaurants: Farro Pasta Bar, Shogun, and The Garden Café; besides, I am a teacher at Novikov School.
Ingredients
-
Sea buckthorn mango сurd
- Sea buckthorn puree 30 g
- Mango puree 50 g
- Eggs 160 g
- GRANDPRO Cream margarine 110 g
- White chocolate 65 g
- Cocoa butter 10 g
- Mango gel
- Water 75 g
- Mango puree 225 g
- Sugar 25 g
- Agar agar 1,5 g
- Custard
- Milk 325 g
- Egg yolks 75 g
- Sugar 60 g
- Corn starch 25 g
- Vanilla to taste
cooking
Sea buckthorn mango сurd
- Put the sea buckthorn puree and mango puree in a saucepan, combine with the eggs and mix thoroughly. Brew the mixture at a temperature not exceeding 80°C.
- Remove from heat; pour over white chocolate and cocoa butter. Mix all the ingredients and add GRANDPRO Cream margarine. Blend with an immersion blender and refrigerate for 1-2 hours.
Mango gel
- Mix sugar with agar agar. Combine mango puree with water in a saucepan and warm it up. Add sugar with agar agar stirring constantly. Bring to a boil, and then cool completely.
- *If desired, you may cool the mixture in a refrigerator to a jelly state. It is necessary to blend the finished jelly with an immersion blender to a gel consistency.
Custard
- Mix ½ part of sugar with corn starch and add to yolks. Mix all well. Combine milk and ½ part of sugar in a saucepan and bring to a boil.
- Pour some of hot milk into the yolks and mix. Then combine both masses, add vanilla and cook in a custard in saucepan until thickened stirring constantly. Remove from heat and cool.
Assembling the dessert
- Place the curd, custard, and gel on a plate in a checkerboard pattern or in a spiral; dust with crispy waffle crumbs. Optionally, decorate with fresh berries.
Ingredients
-
Sea buckthorn mango сurd
- Sea buckthorn puree 30 g
- Mango puree 50 g
- Eggs 160 g
- GRANDPRO Cream margarine 110 g
- White chocolate 65 g
- Cocoa butter 10 g
- Mango gel
- Water 75 g
- Mango puree 225 g
- Sugar 25 g
- Agar agar 1,5 g
- Custard
- Milk 325 g
- Egg yolks 75 g
- Sugar 60 g
- Corn starch 25 g
- Vanilla to taste
cooking
Sea buckthorn mango сurd
- Put the sea buckthorn puree and mango puree in a saucepan, combine with the eggs and mix thoroughly. Brew the mixture at a temperature not exceeding 80°C.
- Remove from heat; pour over white chocolate and cocoa butter. Mix all the ingredients and add GRANDPRO Cream margarine. Blend with an immersion blender and refrigerate for 1-2 hours.
Mango gel
- Mix sugar with agar agar. Combine mango puree with water in a saucepan and warm it up. Add sugar with agar agar stirring constantly. Bring to a boil, and then cool completely.
- *If desired, you may cool the mixture in a refrigerator to a jelly state. It is necessary to blend the finished jelly with an immersion blender to a gel consistency.
Custard
- Mix ½ part of sugar with corn starch and add to yolks. Mix all well. Combine milk and ½ part of sugar in a saucepan and bring to a boil.
- Pour some of hot milk into the yolks and mix. Then combine both masses, add vanilla and cook in a custard in saucepan until thickened stirring constantly. Remove from heat and cool.
Assembling the dessert
- Place the curd, custard, and gel on a plate in a checkerboard pattern or in a spiral; dust with crispy waffle crumbs. Optionally, decorate with fresh berries.