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INSPIRING Recipes
GRANDPRO unites talented pastry chefs in different cities of our big country!
We are happy to share inspiration with you, presenting innovative dessert recipes based on ingredients for professional baking GRANDPRO. Each recipe has been tested in practice many times and gives a result that will please you and your guests.
The collection of recipes on our website presents the best works of the participants of the confectioners competition "GRANDPRO Lights the Stars", our brand chef Ekaterina Krieger and GRANDPRO ambassador Marina Romanova.
We are happy to share inspiration with you, presenting innovative dessert recipes based on ingredients for professional baking GRANDPRO. Each recipe has been tested in practice many times and gives a result that will please you and your guests.
The collection of recipes on our website presents the best works of the participants of the confectioners competition "GRANDPRO Lights the Stars", our brand chef Ekaterina Krieger and GRANDPRO ambassador Marina Romanova.
THE NEW CARROT CAKE
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
...
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
...
THE NEW CARROT CAKE
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
...
Chocolate carrot sponge cake with pecans
GRANDPRO Cake margarine (softened) 70 g
Allulose (or the same amount of caster sugar if you don’t have a goal to make the dessert sugar-free) 100 g
Carrot puree 150 g
Eggs 120 g
Pecans (flour or fine crumbs) 70 g
Cocoa powder 20 g
...
DESSERT TACO WITH BELL PEPPER AND STRAWBERRIES
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
...
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
...
DESSERT TACO WITH BELL PEPPER AND STRAWBERRIES
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
...
Smoked paprika tuiles
GRANDPRO Tart margarine 100 g
All-purpose flour 100 g
Dried smoked paprika 10 g
Egg whites 100 g
Powdered sugar 60 g
Roasted pepper ice cream with strawberries and mint
Bell pepper 150 g
...
Chocolate crackle cookies
Автор: Irina Khasanova
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
All-purpose flour 150 g
Caster sugar 200 g
Cocoa powder 60 g
Baking powder 8 g
Salt 1 pinch
Vanilla sugar 1.5 g
GRANDPRO Cake margarine (softened at room temperature) 60 g
Eggs 100 g (2 pcs)
Powdered sugar for sprinkling
...
All-purpose flour 150 g
Caster sugar 200 g
Cocoa powder 60 g
Baking powder 8 g
Salt 1 pinch
Vanilla sugar 1.5 g
GRANDPRO Cake margarine (softened at room temperature) 60 g
Eggs 100 g (2 pcs)
Powdered sugar for sprinkling
...
Chocolate crackle cookies
Автор: Irina Khasanova
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
All-purpose flour 150 g
Caster sugar 200 g
Cocoa powder 60 g
Baking powder 8 g
Salt 1 pinch
Vanilla sugar 1.5 g
GRANDPRO Cake margarine (softened at room temperature) 60 g
Eggs 100 g (2 pcs)
Powdered sugar for sprinkling
...
All-purpose flour 150 g
Caster sugar 200 g
Cocoa powder 60 g
Baking powder 8 g
Salt 1 pinch
Vanilla sugar 1.5 g
GRANDPRO Cake margarine (softened at room temperature) 60 g
Eggs 100 g (2 pcs)
Powdered sugar for sprinkling
...
Black forest dessert
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
…
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
…
Black forest dessert
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
…
Chocolate sponge cake
Eggs 300 g
Polydextrose (can be replaced with the same amount of sugar) 50 g
GRANDPRO Cake margarine 100 g
Allulose (can be replaced with the same amount of sugar) 50 g
Sugar-free dark chocolate 100 g
All-purpose flour or gluten-free flour mixture 100 g
…
Deconstructed prague cake
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
...
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
...
Deconstructed prague cake
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
INGREDIENTS
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
...
Ganache
Cream 33% fat 600 ml
Glucose syrup 20 ml
Milk 150 ml
Bitter chocolate 72% cocoa 130 g
Dark chocolate 58% cocoa 130 g
Alkalized cocoa powder 22–24% fat 30 g
Leaf gelatin 5 g
Sea buckthorn confit
Frozen sea buckthorn berries (defrost) 200 g
...
Christmas cake
Author: Irina Khasanova
Pastry Chef and Patisserie Owner (Kazan)
INGREDIENTS
All-purpose flour 440 g
GRANDRO Cake margarine 300 g
Brown sugar (or caster) 320 g
Eggs 300 g
Cream 33% fat 160 ml
Baking powder 10 g
Dried fruit up to you 400 g
Vanilla 15 g
Cardamom 3 g
Ginger 2 g
Nutmeg 1 g
...
All-purpose flour 440 g
GRANDRO Cake margarine 300 g
Brown sugar (or caster) 320 g
Eggs 300 g
Cream 33% fat 160 ml
Baking powder 10 g
Dried fruit up to you 400 g
Vanilla 15 g
Cardamom 3 g
Ginger 2 g
Nutmeg 1 g
...
Christmas cake
Author: Irina Khasanova
Pastry Chef and Patisserie Owner (Kazan)
INGREDIENTS
All-purpose flour 440 g
GRANDRO Cake margarine 300 g
Brown sugar (or caster) 320 g
Eggs 300 g
Cream 33% fat 160 ml
Baking powder 10 g
Dried fruit up to you 400 g
Vanilla 15 g
Cardamom 3 g
Ginger 2 g
Nutmeg 1 g
...
All-purpose flour 440 g
GRANDRO Cake margarine 300 g
Brown sugar (or caster) 320 g
Eggs 300 g
Cream 33% fat 160 ml
Baking powder 10 g
Dried fruit up to you 400 g
Vanilla 15 g
Cardamom 3 g
Ginger 2 g
Nutmeg 1 g
...
TARTE BOURDALOUE (PEAR ALMOND TART)
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Almond sablé cookies
GRANDPRO Tart margarine 150 g
All-purpose flour 250 g
Almond flour 60 g
Allulose 150 g
Salt 1 g
Egg 55 g
Sugar-free caramel sauce
Polydextrose syrup 100 g
…
Almond sablé cookies
GRANDPRO Tart margarine 150 g
All-purpose flour 250 g
Almond flour 60 g
Allulose 150 g
Salt 1 g
Egg 55 g
Sugar-free caramel sauce
Polydextrose syrup 100 g
…
TARTE BOURDALOUE (PEAR ALMOND TART)
Author: Marina Romanova
Head Chef at M&N Patisserie House, GRANDPRO Ambassador (Moscow)
INGREDIENTS
Almond sablé cookies
GRANDPRO Tart margarine 150 g
All-purpose flour 250 g
Almond flour 60 g
Allulose 150 g
Salt 1 g
Egg 55 g
Sugar-free caramel sauce
Polydextrose syrup 100 g
…
Almond sablé cookies
GRANDPRO Tart margarine 150 g
All-purpose flour 250 g
Almond flour 60 g
Allulose 150 g
Salt 1 g
Egg 55 g
Sugar-free caramel sauce
Polydextrose syrup 100 g
…
CARAMEL CAKE POPCORN WITH MOUSSE
Author: Ulyana Skobeleva
At-home pastry chef (Moscow)
INGREDIENTS
Puff pastry dough
GRANDPRO Croissant margarine 63 g + 63 g
Wheat flour 165 g + to dust the working surface
Water 82 g
Salt 2 g
Vinegar 0.5 tsp
Caramel puff pastry popcorn
GRANDPRO Cream margarine 20 g
Sugar 105 g
...
Puff pastry dough
GRANDPRO Croissant margarine 63 g + 63 g
Wheat flour 165 g + to dust the working surface
Water 82 g
Salt 2 g
Vinegar 0.5 tsp
Caramel puff pastry popcorn
GRANDPRO Cream margarine 20 g
Sugar 105 g
...
CARAMEL CAKE POPCORN WITH MOUSSE
Author: Ulyana Skobeleva
At-home pastry chef (Moscow)
INGREDIENTS
Puff pastry dough
GRANDPRO Croissant margarine 63 g + 63 g
Wheat flour 165 g + to dust the working surface
Water 82 g
Salt 2 g
Vinegar 0.5 tsp
Caramel puff pastry popcorn
GRANDPRO Cream margarine 20 g
Sugar 105 g
...
Puff pastry dough
GRANDPRO Croissant margarine 63 g + 63 g
Wheat flour 165 g + to dust the working surface
Water 82 g
Salt 2 g
Vinegar 0.5 tsp
Caramel puff pastry popcorn
GRANDPRO Cream margarine 20 g
Sugar 105 g
...
DIPLOMAT CREAM TARTLETS AND BRIE ICE CREAM
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
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
...
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
...
DIPLOMAT CREAM TARTLETS AND BRIE ICE CREAM
Author: Ekaterina Krieger
GRANDPRO Brand Pastry Chef and Ambassador (Moscow)
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
...
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
...
CHEESECAKE WITH BERRY CONFIT
Author: Irina Khasanova
Pastry Chef and Patisserie Owner (Kazan)
INGREDIENTS
Shortbread crust
GRANDPRO Tart margarine (room temperature) 150 g
Caster sugar 95 g
Salt 1 pinch
Al-purpose flour 280 g
Egg 50 g
GRANDPRO Cream margarine (melted) 50 g
Berry confit
Berry (raspberry) puree 150 g
Caster sugar 40 g
...
Shortbread crust
GRANDPRO Tart margarine (room temperature) 150 g
Caster sugar 95 g
Salt 1 pinch
Al-purpose flour 280 g
Egg 50 g
GRANDPRO Cream margarine (melted) 50 g
Berry confit
Berry (raspberry) puree 150 g
Caster sugar 40 g
...
CHEESECAKE WITH BERRY CONFIT
Author: Irina Khasanova
Pastry Chef and Patisserie Owner (Kazan)
INGREDIENTS
Shortbread crust
GRANDPRO Tart margarine (room temperature) 150 g
Caster sugar 95 g
Salt 1 pinch
Al-purpose flour 280 g
Egg 50 g
GRANDPRO Cream margarine (melted) 50 g
Berry confit
Berry (raspberry) puree 150 g
Caster sugar 40 g
...
Shortbread crust
GRANDPRO Tart margarine (room temperature) 150 g
Caster sugar 95 g
Salt 1 pinch
Al-purpose flour 280 g
Egg 50 g
GRANDPRO Cream margarine (melted) 50 g
Berry confit
Berry (raspberry) puree 150 g
Caster sugar 40 g
...
RUSAGRO maslo
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