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Nikolay
Chyorny
Chyorny
at-home pastry chef
Moscow
Moscow
I am a software engineer by education. I became interested in pastry art in 2015 at the age of 45 simply because I always liked to cook. I studied myself at home, later worked as a pastry chef at Cupcake Story Company, senior pastry chef at the Hyatt Regency Moscow Petrovsky Park Hotel.
Cooking desserts is my passion! Not a day goes by when I don’t try to create a new sweet recipe. Most of all I like to make individual desserts: eclairs, mini tarts, and cakes.
I consider the exclusive line of healthy cakes to be my crowning achievement. I cook them with no artificial sweeteners, wheat flour, and dairy products.
SCHLUSSELBURG MINI TART
Ingredients
- (for 6 tartlets 8 cm in diameter)
- Pate sablee shortcrusts
- Wheat flour 100 g
- Almond flour 15 g
- Powdered sugar 40 g
- GRANDPRO Tart margarine 60 g
- Egg mélange 20 g
- Salt 1 g
- Vanilla extract 3 g
- Blackcurrant jelly
- Organic blackcurrant puree 100 g
- Water 100 g
- Agar agar 3 g
- Black sesame sponge cake
- Wheat flour 47 g
- Salt0,5 g
- Baking powder 2 g
- Black sesame 6 g
- GRANDPRO Cake margarine 31 g
- Sugar 41 g
- Egg mélange 21 g
- Black sesame paste 10 g
- Milk 51 g
- Hazelnut cream cheese
- GRANDPRO Cream margarine 83 g
- Powdered sugar 42 g
- Cremette cream cheese 125 g
- Hazelnut praline 21 g
cooking
Pate sablee shortcrusts
- Stir wheat and almond flour with powdered sugar. Add GRANDPRO Tart margarine and stir until smooth.
- Pour egg mélange combined with salt and vanilla extract into the mixture; knead it up. Wrap the dough in a cling film and cool in а refrigerator.
- Roll out the dough covered with a parchment paper into a thin sheet about 2–3 mm thick. Mold six tartlets using 8 cm ring. Freeze them.
- Trim the edges of the frozen tartlets. Bake in a preheated oven at 160˚С until golden brown (about 20 minutes)..
- Cool the finished tartlets and remove them from the molds.
Blackcurrant jelly
- Melt the blackcurrant puree if necessary and mix with water. Heat this mixture in a saucepan to 60˚C.
- Pour agar agar into the heated mixture. Stirring intensively, bring to a boil and cook for 3 minutes.
- Pour hot jelly into shortbread tartlets (25 g per tartlet). Put it in a refrigerator to stabilize.
Black sesame sponge cake
- Sift the flour and mix with salt, baking powder and sesame seeds.
- Stir GRANDPRO Cake margarine with sugar (do not whip).
- Add egg mélange and sesame paste, mix until smooth.
- Add alternately the dry mixture and milk in three doses.
- Spread the dough 4–5 mm thick on a silicone mat and bake in a preheated oven at 170˚С (about 20 minutes).
- Cool the sponge cake and cut it into circles in the size of the inner diameter of the tartlets.
Hazelnut cream cheese; decoration
- Stir GRANDPRO Cream margarine with powdered sugar until the powder dissolves.
- Add Cremette cream cheese and hazelnut praline, stir until smooth.
- Put the hazelnut cream cheese in a star-tipped piping bag.
- Cover the tartlet with cream cheese on top of the biscuit, line it with a spatula and clean the sides of the tartlet.
- Put cream cheese on top of the cream layer using the star tip.
- Optionally: decorate the mini tarts with edible gold leaves and blackcurrant jelly drops, if you wish.