at-home pastry chef
22 13

In 2016, I left oil rigs for a planetary mixer and have never regretted this decision. My philosophy is simple: desserts are more than food. Desserts are a child of the pastry chef’s love and the nature. Modern European desserts are my line of work; I cook them for to-go sales and à la carte serving. My goal is to popularize this category of desserts in Russia.


at-home pastry chef
22 13

(for 6 servings)

  • Sable (shortbread cookies)
  • (15 servings)
  • GRANDPRO Tart margarine 70 g
  • Powdered sugar 38 g
  • Almond flour 13 g
  • Salt 1 г
  • Egg melange 20 g
  • Wheat flour 100 g
  • White chocolate (25.9% cocoa butter) 30 g
  • Sage gel
  • (15 servings)
  • Water 110 g
  • Sage 4 g
  • Agar agar 0,5 g
  • Xanthan gum 0,1 g
  • Sugar 9 g
  • Guzman lime food coloring 0,1 g
  • Apple sage cream
  • (6 servings)
  • Agrobar apple puree 82 g
  • Milk 3.2% fat 82 g
  • Sugar 32 g
  • Egg yolks 22 g
  • Gelatin mass 220 bloom 10 g
  • Fresh sage (leaves) 6 g
  • White chocolate (25.9% cocoa butter) 63 g
  • GRANDPRO Cream margarine 17 g
  • Strawberry compote
  • (6 servings)
  • Agrobar strawberry puree 132 g
  • Pectin NH 3 g
  • Sugar 63 g
  • Fresh strawberries 114 g
  • Citric acid 2 g
  • Italian meringue
  • (6 servings)
  • Water 80 g
  • Sugar 160 g
  • Egg whites 80 g
  • Tuile
  • (6 servings)
  • Water 45 g
  • Vegetable oil (odorless) 20 g
  • Guzman «Christmas Red» food coloring 0,1 g
  • Сборка десерта
  • Sage gel 8 g
  • Sable shortbread cookies 18 g
  • Apple and sage cream 52 g
  • Strawberry compote 52 g
  • Italian meringue 40 g
  • Fresh strawberries 10 g
  • Fresh sage 4 g
  • Tuile 5 g

Sable (shortbread cookies)

  • Put GRANDPRO Tart margarine, powdered sugar, almond flour, and salt in a bowl of a mixer and whip using spatula nozzle.
  • Add egg melange bit by bit, stirring each portion until smooth.
  • Add wheat flour and knead the dough until smooth.
  • Put the dough between two sheets of parchment paper (60×40 cm) and roll it in 2-mm layer. Put in a refrigerator for stabilization (6 hours at least).
  • Cut circles from the dough using 8-cm cooking ring; prick the blanks with a fork and put to a freezer (24˚С) for 15 minutes.
  • Put a silicone hemisphere mold Silikomart SF002 70 mm (base up) on a baking sheet.
  • Preheated an oven to 165˚C (top and bottom heating).Place the blanks on the mold in a staggered order and bake for 24 minutes.
  • Cool the cookies and grease them with melted white chocolate. Let it congeal.

Sage gel

  • Make a decoction of water and sage; let it brew for 1 hour and strain.
  • Cool, add agar agar, xanthan gum, sugar and food coloring, then blend.
  • Heat and boil for 2 minutes.
  • Let it congeal, and then punch in food processor.
  • Transfer to a gravy boat.

Apple sage cream

  • Cook creme anglaise from apple puree, milk, sugar, and yolks (85˚C).
  • Dissolve the gelatin mass in it and add sage leaves.
  • Stir and it pour on the white chocolate. Grind with a blender.
  • Cool to 35–40˚C, add cold GRANDPRO Cream margarine, and emulsify.
  • Pour the cream into food container and stabilize in a refrigerator.
  • Stir the cream with a spatula and transfer to a pastry bag.

Strawberry compote

  • Heat strawberry puree to 32C in a saucepan.
  • Mix pectin with sugar and pour it in the strawberry puree.
  • Bring to a boil and add strawberries, chopped in 1×1-cm cubes.
  • Boil for 30 seconds, add citric acid and cool.

Italian meringue

  • Make syrup from water and sugar (boil to 119˚C).
  • Start whipping egg whites (to the “beer foam” state), pour syrup in a thin stream.
  • Blend meringue at a high speed.
  • Transfer to a pastry bag.


  • Combine all the ingredients and blend.
  • Bake in a hot frying pan until the water evaporates.
  • Put it on a paper napkin to remove excess oil.

Assembling the dessert

  • Put 2/3 of sage gel from the saucepan on a serving dish; smack it slightly with a spoon to get a splash effect.
  • Put apple sage cream on а sablé, spread evenly with a spoon.
  • Put strawberry compote and clean with a spatula.
  • Put the tartlets on the gel with the wide side down.
  • Put Italian meringue on the sablé in a spiral form; make a nice texture.
  • Garnish the dish with the remaining sage gel, Italian meringue, fresh strawberries and sage. Decorate with a tuile.