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Ekaterina
Krieger
Krieger
GRANDPRO brand chef
Moscow
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.
MILK CHOCOLATE CREAMY MOUSSE WITH A HINT OF ORANGE
Ingredients
-
Creamy mousse
- Cream 33% fat 200 g
- Cream cheese 150 g
- GRANDPRO Cream margarine 50 g
- Orange zest 1 g
- Milk chocolate 40 g
- Chocolate glaze
- Dark chocolate 100 g
- Cocoa butter 100 g
cooking
Creamy mousse
- Whisk GRANDPRO Cream margarine with powdered sugar to fluffy consistency. Whip cream and combine it with the margarine mass.
- Chop the chocolate into pieces and mix together with orange zest into the margarine and cream mixture. Put the finished creamy mousse in a pastry bag, fill the molds with it and freeze.
Chocolate glaze
- Melt cocoa butter, add chocolate and stir until emulsified.
- Take a piece of the frozen creamy mousse out of the mold and dip it into the glaze with a quick movement. It will take 15–20 minutes for the dessert to complete defrosting.