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.
Diplomat cream tartlets and brie ice cream
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
- Brie ice cream
- Brie cheese 130 g
- Cream 33% fat 100 ml
- Milk 200 ml
- Trimoline 17 g
- Powdered milk 40 g
- Dextrose 20 g
- Cresco ice cream stabilizer 6 g
- Shortbread tartlet shells
- GRANDPRO Tart margarine 145 g
- Powdered sugar 135 g
- All-purpose flour 310 g
- Eggs 80 g
- Cornstarch 78 g
- Diplomat cream
- Caster sugar 180 g
- Vanilla paste 10 g
- Egg 60 g
- All-purpose 40 g
- Milk 350 ml
-
GRANDPRO Cream margarine (softened) 200 g
- Salt 1 g
- Plant cream 300 g
- Raspberry compote
- Raspberry puree 100 g
- Caster sugar 20 g
- Pectin 0.8 g
- Plating and garnish
- Shortbread tartlet shell 20 g
- Diplomat cream 10 g
- Fresh strawberries (slices) 10 g
- Raspberry compote 5 g
- Flaked almonds (toasted and crushed) 2 g
- Brie ice cream 30 g
cooking
Brie ice cream
- Cut the brie cheese into cubes and melt in a small amount of heavy cream.
- Combine the melted cheese with milk and remaining heavy cream; add trimoline.
- Heat the mixture to 30 °C; add powdered milk, dextrose, and ice cream stabilizer.
- Bring to a boil, beat with a blender and pour into a jar.
- Stabilize the mixture in the refrigerator overnight.
- Freeze it.
- Before serving, proceed it with PacoJet or ice cream maker.
- Store at —14°C.
Shortbread tartlet shells
- Combine all the ingredients in a mixer bowl and beat with chopper attachment until completely combined.
- Roll out the dough and form tartlets.
- Bake at 170 °C for 8–10 minutes.
Diplomat cream
- Combine sugar, vanilla paste, and egg in the bowl of a mixer (do not beat).
- Add flour and mix until smooth.
- Combine the egg mixture with hot milk in a saucepan and cook the cream until thick, stirring with a whisk.
- Cool the cream to 50 °C.
- Add softened GRANDPRO Cream margarine, beat with an immersion blender and refrigerate.
- Beat the chilled cream with plant cream until fluffy. Transfer to a pastry bag and refrigerate for 1–2 hours.
Raspberry compote
- Combine all the ingredients in a saucepan.
- Bring to a boil, stirring.
- Cool and pour into a pastry bag.
Plating and garnish
- Fill the tartlet shell with diplomat cream.
- Add raspberry compote, then the cream again. Smooth the surface with a spatula.
- Garnish with strawberry slices.
- Place flaked almonds besides the tartlet; put a scope of brie ice cream on them.
Ingredients
- Brie ice cream
- Brie cheese 130 g
- Cream 33% fat 100 ml
- Milk 200 ml
- Trimoline 17 g
- Powdered milk 40 g
- Dextrose 20 g
- Cresco ice cream stabilizer 6 g
- Shortbread tartlet shells
- GRANDPRO Tart margarine 145 g
- Powdered sugar 135 g
- All-purpose flour 310 g
- Eggs 80 g
- Cornstarch 78 g
- Diplomat cream
- Caster sugar 180 g
- Vanilla paste 10 g
- Egg 60 g
- All-purpose 40 g
- Milk 350 ml
-
GRANDPRO Cream margarine (softened) 200 g
- Salt 1 g
- Plant cream 300 g
- Raspberry compote
- Raspberry puree 100 g
- Caster sugar 20 g
- Pectin 0.8 g
- Plating and garnish
- Shortbread tartlet shell 20 g
- Diplomat cream 10 g
- Fresh strawberries (slices) 10 g
- Raspberry compote 5 g
- Flaked almonds (toasted and crushed) 2 g
- Brie ice cream 30 g
cooking
Brie ice cream
- Cut the brie cheese into cubes and melt in a small amount of heavy cream.
- Combine the melted cheese with milk and remaining heavy cream; add trimoline.
- Heat the mixture to 30 °C; add powdered milk, dextrose, and ice cream stabilizer.
- Bring to a boil, beat with a blender and pour into a jar.
- Stabilize the mixture in the refrigerator overnight.
- Freeze it.
- Before serving, proceed it with PacoJet or ice cream maker.
- Store at —14°C.
Shortbread tartlet shells
- Combine all the ingredients in a mixer bowl and beat with chopper attachment until completely combined.
- Roll out the dough and form tartlets.
- Bake at 170 °C for 8–10 minutes.
Diplomat cream
- Combine sugar, vanilla paste, and egg in the bowl of a mixer (do not beat).
- Add flour and mix until smooth.
- Combine the egg mixture with hot milk in a saucepan and cook the cream until thick, stirring with a whisk.
- Cool the cream to 50 °C.
- Add softened GRANDPRO Cream margarine, beat with an immersion blender and refrigerate.
- Beat the chilled cream with plant cream until fluffy. Transfer to a pastry bag and refrigerate for 1–2 hours.
Raspberry compote
- Combine all the ingredients in a saucepan.
- Bring to a boil, stirring.
- Cool and pour into a pastry bag.
Plating and garnish
- Fill the tartlet shell with diplomat cream.
- Add raspberry compote, then the cream again. Smooth the surface with a spatula.
- Garnish with strawberry slices.
- Place flaked almonds besides the tartlet; put a scope of brie ice cream on them.