Romanova
Novokuznetsk
I am the pastry chef of the Rosemarycake brand and the founder of the online confectionery school @rosemarycake.school.
I create magic cakes and teach magic to others!
Many years of practice, training with famous chefs in Europe have helped me to achieve a high level of skill and find my own individual style.
At my school, students from all over the world learn to create cool cakes simply and from ordinary ingredients, unique decor in simple techniques, 3D and multi-tiered cakes with wow effects, sell their desserts expensively and attract plenty of customers.
The Rosemarycake brand is particularly popular in our region; the orders are scheduled for several months ahead. You will achieve the same success in your pastry business!
Chocolate napoleon cake in a jar
I am the pastry chef of the Rosemarycake brand and the founder of the online confectionery school @rosemarycake.school.
I create magic cakes and teach magic to others!
Many years of practice, training with famous chefs in Europe have helped me to achieve a high level of skill and find my own individual style.
At my school, students from all over the world learn to create cool cakes simply and from ordinary ingredients, unique decor in simple techniques, 3D and multi-tiered cakes with wow effects, sell their desserts expensively and attract plenty of customers.
The Rosemarycake brand is particularly popular in our region; the orders are scheduled for several months ahead. You will achieve the same success in your pastry business!
Ingredients
(for 10 servings in 200-ml jars)
-
Assembling the dessert
- Shortbread tart dough* 300 g
- GRANDPRO Tart margarine 150 g
- Dark chocolate 100 g
- Cream 33–35% fat 300 g
- Custard**500 g
- *Shortbread tart dough
- GRANDPRO Tart margarine (room-temperature) 300 g
- Wheat flour 500 g
- Salt 1 g
- Polydextrose 100 g
- Vanilla essential oil 1–2 drops
- Almond flour 120 g
- Erythritol 200 g
- Eggs 128 g
- **Custard
- Milk (cow’s or any alternative) 149 g
- PrebioSweet complex sugar substitute 10 g
- Egg yolks 68 g
- Corn starch 25 g
- Sugar-free white chocolate 99 g
- GRANDPRO Cream margarine 24 g
cooking
Assembling the dessert
- Roll out the shortbread dough into a layer 2–3 mm thick, spread the softened GRANDPRO Tart margarine over it. Fold the dough edges to the middle, then in half along the joint line and in half again.
- Wrap the dough with cling film and put it in a refrigerator for 1 hour.
- Roll out the cooled dough into a layer 2–3 mm thick; cut it into rectangles (as for mini cakes).
- Bake in a preheated to 180°C oven for 10–15 minutes. Crumble these shortbreads.
- Melt dark chocolate. Whip cream to soft peaks.
- Combine melted chocolate and custard. Whisk until soft, and then carefully mix with whipped cream.
- Assemble the Napoleon cakes in jars, alternately laying the creamy chocolate custard and shortbread crumbs. Better start and finish with crumb layer.
- Decorate the dessert the way you like.
*Shortbread tart dough
- Knead softened GRANDPRO Tart margarine with flour and salt with your hands until fine crumbs. Combine polydextrose, vanilla, almond flour, and erythritol and mix into the flour crumbs.
- Make a hole in the center of the mixture and pour in eggs. Gently knead the dough, it should turn out soft and pleasant. It is important not to stir the dough for too long! Work fast.
- Roll the dough into a ball, wrap it with cling film and put it in a refrigerator for at least 4 hours to stabilize.
**Custard
- Combine milk, sweetener, yolks, and corn starch in a heavy-bottomed saucepan; boil the mixture until thickened or up to 83°C.
- Add white chocolate to the custard base, mix until smooth.
- When the custard has cooled to 40–45°C, add GRANDPRO Cream margarine and mix well again. If necessary, blend with an immersion blender.
- Cover the custard with a cling film in contact and cool completely in a refrigerator.
Ingredients
(for 10 servings in 200-ml jars)
-
Assembling the dessert
- Shortbread tart dough* 300 g
- GRANDPRO Tart margarine 150 g
- Dark chocolate 100 g
- Cream 33–35% fat 300 g
- Custard**500 g
- *Shortbread tart dough
- GRANDPRO Tart margarine (room-temperature) 300 g
- Wheat flour 500 g
- Salt 1 g
- Polydextrose 100 g
- Vanilla essential oil 1–2 drops
- Almond flour 120 g
- Erythritol 200 g
- Eggs 128 g
- **Custard
- Milk (cow’s or any alternative) 149 g
- PrebioSweet complex sugar substitute 10 g
- Egg yolks 68 g
- Corn starch 25 g
- Sugar-free white chocolate 99 g
- GRANDPRO Cream margarine 24 g
cooking
Assembling the dessert
- Roll out the shortbread dough into a layer 2–3 mm thick, spread the softened GRANDPRO Tart margarine over it. Fold the dough edges to the middle, then in half along the joint line and in half again.
- Wrap the dough with cling film and put it in a refrigerator for 1 hour.
- Roll out the cooled dough into a layer 2–3 mm thick; cut it into rectangles (as for mini cakes).
- Bake in a preheated to 180°C oven for 10–15 minutes. Crumble these shortbreads.
- Melt dark chocolate. Whip cream to soft peaks.
- Combine melted chocolate and custard. Whisk until soft, and then carefully mix with whipped cream.
- Assemble the Napoleon cakes in jars, alternately laying the creamy chocolate custard and shortbread crumbs. Better start and finish with crumb layer.
- Decorate the dessert the way you like.
*Shortbread tart dough
- Knead softened GRANDPRO Tart margarine with flour and salt with your hands until fine crumbs. Combine polydextrose, vanilla, almond flour, and erythritol and mix into the flour crumbs.
- Make a hole in the center of the mixture and pour in eggs. Gently knead the dough, it should turn out soft and pleasant. It is important not to stir the dough for too long! Work fast.
- Roll the dough into a ball, wrap it with cling film and put it in a refrigerator for at least 4 hours to stabilize.
**Custard
- Combine milk, sweetener, yolks, and corn starch in a heavy-bottomed saucepan; boil the mixture until thickened or up to 83°C.
- Add white chocolate to the custard base, mix until smooth.
- When the custard has cooled to 40–45°C, add GRANDPRO Cream margarine and mix well again. If necessary, blend with an immersion blender.
- Cover the custard with a cling film in contact and cool completely in a refrigerator.