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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.
Apple pie with flax seeds and apricot gel
Ingredients
-
Pie crust
- GRANDPRO Cake margarine 100 g
- Sugar 120 g
- Wheat flour 120 g
- Eggs 100 g
- Baking powder 5 g
- Flax seeds 1,5 g
- Salt 1,5 g
- Sour cream 5 g
- Peeled and cored apple (per 1 serving) 65 g
- Apricot gel
- Apricot puree 225 g
- Water 75 g
- Sugar 25 g
- Agar agar 1,5 g
cooking
- Melt margarine, mix it with sugar and whisk with a mixer. Add eggs and whisk until fluffy. Combine flour with baking powder, salt and flax seeds; add to the mixture and stir gently. Then add sour cream, stir until smooth and leave for 5–10 minutes to activate the baking powder.
- Peel and core apples, cut them into cubes and put on the bottom of a baking mold. Cover apples with the dough in a spiral way. Bake at 180°C for 10 minutes.
Apricot gel
- Mix sugar with agar agar. In a saucepan, combine apricot puree and water; warm up. Add the dry mixture to the puree stirring constantly. Bring to a boil.
- Remove from heat and leave the mixture to cool completely. If desired, you can cool it in a refrigerator until jelly forms. Blend the jelly to a gel texture.
Assembling the dessert
- Warm the cooled pie slightly, sprinkle cane sugar on top and flambée it.
- Top the pie with the apricot gel and decorate with flowers, microgreens or edible gold.