edition

Photography
by Dmytro Khoroshaiev
 Welcome to the wonderful world of pies!
A cornerstone of pastry for centuries, pies have a
rich history throughout the world. From savoring a
slice of American apple pie to indulging a classic
British mince pie, each country and culture has its
own unique interpretation of this timeless treat.

In The Best of Pies, I’ve curated a collection that

celebrates the diverse flavors of this beloved dessert
through nine recipes. Starting with the berry pies, the Sour Cherry Pie
is a true masterpiece with its elegant lattice pastry top and beautiful
glossy finish. The Bilberry and Redcurrant Pie boasts a juicy bilberry and
redcurrant confiture that bursts with flavor, and the Strawberry Pie is a
tall and majestic creation featuring a sour cream soufflé and homemade
strawberry jam. In the Raspberry Pie, a spiced cake meets a vibrant
raspberry coulis, creating a harmonious dance of sweet and tart.

Two apple pies are also waiting to be made – the Apple and Pecan Pie,
crowned with a gorgeous pecan crumble topping, and the Almond and
Apple Pie, where a spiced apple filling and rum-soaked raisins come
together in a symphony of textures.

For those who appreciate personal-sized delights, we have the Individual

Apple Pies, soft pastries filled with sweet apple goodness. You can
also learn how to prepare the Vatrushkas, an Eastern-European pastry
classic with a delightful sweet cottage cheese filling.

And finally, the pièce de résistance, the Nectarine and Custard Pie.
Picture silky vanilla custard cradled in a rich pastry crust, adorned with a
beautiful nectarine flower decoration – a masterpiece that will steal the
spotlight at any gathering.

Each recipe in this book is a labor of love, built upon comprehensive

steps that ensure success in your kitchen. Regardless of whether you’re
a seasoned baker or just starting your pastry journey, my goal is to make
these recipes accessible and enjoyable for everyone. To provide extra
guidance, each recipe includes video tutorials that walk you through
every step, ensuring that your pies come out perfect every time.

So, let’s roll up our sleeves and embark on this delectable baking
adventure together!

Tetyana Verbytska
Founder of KICA Edition
CONTENTS
Almond and Apple Pie 7
Apple and Pecan Pie 12
Bilberry and Redcurrant Pie 18
Individual Apple Pies 23
Nectarine and Custard Pie 28
Raspberry Pie 37
Sour Cherry Pie 44
Strawberry Pie 49
Vatrushka 56
ALMOND AND
APPLE PIE
for 1 pie d=22 cm
 Almond and Apple Pie
for 1 pie d=22 cm

RUM-SOAKED RAISINS

Ingredients Total weight: ~ 410 g 100%

• Golden raisins 200 g 49%

• Dark rum 100 g 24%
• Water 100 g 24%
• Orange zest 10 g 3%

1. Add the raisins and orange zest to a bowl and pour the rum and
water on top of them.

2. Cover the bowl with cling film and store it in the fridge for 12 hours
to allow the raisins to soak.

3. Drain the liquid before use.

VANILLA SHORTCRUST PASTRY

Ingredients Total weight: ~ 1027 g 100%

• All-purpose flour 560 g 55%

• Sea salt 2g <1%
• Sugar 50 g 5%
• Butter 82% 345 g 34%
• Water 60 g 6%
• Apple vinegar 10 g <1%
• Vanilla ½ pod

1. Add the sifted flour, sea salt, sugar, cold diced butter and vanilla
seeds to the bowl of a food processor. Blend the mixture until it has
a consistency that resembles wet sand.

2. Mix the apple vinegar with the water, and add the mixture to the
dough in the food processor.

3. Pulse the dough in the food processor until a homogeneous

dough forms.

4. Transfer the dough to a clean bowl and cover it with cling film.
Place it in the fridge for 3 hours to stabilize.

5. Once the dough has stabilized, divide it into two equal portions.
Place one portion of the dough between two sheets of parchment
paper and roll it to a thickness of 5 mm, starting from the center.
Transfer the dough to a tray and store it in the fridge for 1 hour to
stabilize. Do the same with the second portion of dough.

8
 Almond and Apple Pie
for 1 pie d=22 cm

SPICED APPLE FILLING

Ingredients Total weight: ~ 2740 g 100%

• Granny Smith apples 2500 g 91%

• Brown sugar 150 g 5%
• Cinnamon powder 5g <1%
• Ginger powder 5g <1%
• Cornstarch 50 g 2%
• Lemon juice 30 g 1%
• Vanilla ½ pod

1. Wash and peel the apples. Then remove the cores using a
Parisienne spoon, and cut them into 1x1 cm cubes.

2. In a bowl, combine the sugar, cornstarch, ginger powder, cinnamon

powder, and vanilla seeds. Add the cubed apples and lemon juice,
and stir well to mix the dry ingredients and coat the apples.

3. Transfer the mixture to a saucepan, and bring it to a boil over high

heat. Then reduce the heat to medium, and let it simmer for a few
more minutes.

4. Remove the saucepan from the heat and use the apple filling while
it is still hot.

ASSEMBLING AND BAKING THE PIE

Ingredients

• Rum-soaked raisins
• Stabilized dough layers 2 pcs
• Spiced apple filling 1800 g
• Sliced blanched almonds 300 g
• Whole eggs 50 g
• Brown sugar 100 g
• Refined sunflower oil Sufficient quantity

1. Spread the sliced blanched almonds on a tray lined with a silicone

mat. Toast them in an oven preheated to 120 °C / 248 °F for
10–15 minutes until they achieve a golden brown color.

2. Transfer the toasted almonds to a bowl.

3. In a separate bowl, combine the hot apple filling and rum-soaked

raisins to make the pie filling. Using a silicone spatula, stir it
thoroughly to distribute the ingredients evenly.

4. Brush a fluted pan d=22 cm with some sunflower oil.

9
 Almond and Apple Pie
for 1 pie d=22 cm

ASSEMBLING AND BAKING THE PIE

5. Take one layer of dough out of the fridge and remove the
parchment paper.

6. Using a cake ring d=26 cm, cut a circle out of the dough. Line a pan
with the dough and form the pie crust. To do this, slowly lower the
dough into the pan, before then pushing the dough downward and
toward the sides of the pan. Cut off the excess dough with a knife.

7. Transfer about 1/3 of the pie filling into the crust. Smooth it with a
spatula, and sprinkle it with half of the toasted almonds. Then layer
another 1/3 of the pie filling on top and sprinkle it with the remaining
almonds. Finally, apply the last portion of the pie filling and smooth it
with a spatula.

8. Store the pie in the fridge for 1 hour to stabilize.

9. Meanwhile, take the second layer of dough out of the fridge and
cut it into strips 1 cm wide, using a pizza cutter or a knife.

10. Use the dough strips to make a lattice top crust for the pie. To do
this, lay half of the strips in one direction on a tray lined with
parchment paper. Gently fold back every second strip halfway
and add one strip of dough across the center. Repeat this step,
alternating the strips you fold back and adding more strips of
dough. Then take two separate strips of dough and twist them
to form a braid.

11. Place the tray with the dough lattice and braid in the fridge. Let
them chill until you are ready to assemble the pie.

12. Transfer the lattice crust onto the top of the pie and trim off any
excess dough with a knife or scissors. Attach the lattice to the
bottom crust along the edge of the pan. Arrange the dough braid
along the edge of the lattice crust.

13. In a bowl, gently whisk the eggs together to make an egg wash.

14. Brush the pie with the egg wash, then sprinkle it with brown sugar
using a sieve.

15. Bake the pie in an oven preheated to 160 °C / 320 °F for about
60 minutes until the crust is golden brown in color.

16. Cool the pie down at room temperature before serving.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/XAcGf0QJGgQ
10
APPLE AND
PECAN PIE
for 1 pie d=18 cm
 Apple and Pecan Pie
for 1 pie d=18 cm

PECAN CRUMBLE

Ingredients Total weight: ~ 387 g 100%

• Butter 82% 100 g 26%

• All-purpose flour 100 g 26%
• Almond powder 50 g 13%
• Pecan powder 50 g 13%
• Brown sugar 85 g 22%
• Sea salt 1g <1%
• Cinnamon powder 1g <1%
• Vanilla ½ pod

1. Sift the flour, almond powder, pecan powder and cinnamon

powder, then add sugar, sea salt and vanilla seeds into the bowl
of a stand mixer. Mix thoroughly using a paddle attachment.

2. Add the cold diced butter and mix until the mixture forms clumps
of different sizes.

3. Line two baking trays with perforated silicone mats. Place a cake
ring d=18 cm, greased and lined with a parchment paper strip, onto
one of the trays.

4. Pour about 2/3 of the crumble into the prepared cake ring and use
your hands to press it firmly to form the bottom and sides of the pie
crust.

5. Spread the remaining crumble evenly on the second baking tray.

6. Place both trays in the freezer for approximately 30 minutes, or until

the crumble has frozen.

7. Bake the pie crust and crumble in a preheated oven to 160°C /

320°F for about 25 minutes, or until they turn golden brown.

8. Allow them to cool down at room temperature.

13
 Apple and Pecan Pie
for 1 pie d=18 cm

PECAN CREAM

Ingredients Total weight: ~ 167 g 100%

• Butter 82% 40 g 24%

• Brown sugar 40 g 24%
• Pecan powder 40 g 24%
• Whole eggs 40 g 24%
• Cornstarch 5g 3%
• Sea salt 1g <1%
• Cinnamon powder 1g <1%
• Vanilla ½ pod
• Baked crumble crust

1. Add the softened butter, sugar, sea salt, cinnamon powder and
vanilla seeds into the bowl of a stand mixer. Using a paddle
attachment, mix the ingredients at low speed until smooth and soft.

2. With the mixer running on medium speed, gradually add the room-
temperature eggs, pecan powder and cornstarch. Mix until the
dough becomes smooth and homogeneous. Make sure to scrape
the sides of the bowl from time to time to ensure proper mixing.

3. Transfer the dough to a pastry bag. Trim off the tip of the bag and
pipe the dough into the baked crumble crust. Spread the dough
evenly using an offset spatula.

4. Bake the pie in an oven preheated to 160 °C / 320 °F for about

15 minutes, or until it turns golden brown.

5. Let the pie cool down at room temperature.

14
 Apple and Pecan Pie
for 1 pie d=18 cm

SYRUP-COATED APPLES

Ingredients Total weight: ~ 1100 g 100%

• Water 700 g 63%

• Sugar 400 g 36%
• Vanilla ½ pod
• Granny Smith apples 3 pcs

1. Wash and peel the apples. Cut them in half, remove the cores using
a Parisienne spoon, and then cut them into quarters.

2. Add the water, sugar and vanilla seeds to a saucepan, and bring the
mixture to a boil. Reduce the heat to minimum and add the apples.
Leave them to cook over low heat for about 10 minutes. The apples
should retain their shape yet become soft.

3. Once the apples are cooked enough, drain them and transfer to
a clean bowl.

CARAMELIZED PECANS

Ingredients Total weight: ~ 165 g 100%

• Pecans 50 g 30%
• Water 50 g 30%
• Sugar 65 g 40%

1. Add the sugar and water to a thick-bottomed saucepan. Heat the

mixture over medium heat until the syrup begins to boil, stirring
with a spatula until the sugar dissolves. Reduce the heat and let the
syrup cook for an additional 1 minute without stirring. Remove the
syrup from the heat.

2. Add the pecans to the hot syrup, cover the saucepan with a lid or
cling film, and set it aside for 30 minutes.

3. Drain the syrup through a sieve. Transfer the nuts to a baking tray
lined with a silicone mat and separate them.

4. Toast the nuts in an oven preheated to 160 °C / 320 °F for about

15–20 minutes – they should obtain a beautiful caramel color.

5. Let the caramelized pecans cool down at room temperature.

15
 Apple and Pecan Pie
for 1 pie d=18 cm

ASSEMBLING AND DECORATING THE PIE

Ingredients

• Cooled pie filled with pecan cream

• Cooled crumble
• Syrup-coated apples
• Caramelized pecans 50 g
• Pecan praline 50 g
• Non-melting icing sugar Sufficient quantity

1. Dust the edges of the pie with non-melting icing sugar using
a sieve.

2. Arrange the apples on top of the pecan cream, then generously

cover them with a layer of crumble.

3. Transfer the pecan praline into a paper cornet and pipe drops of it
onto the crumble layer.

4. Decorate the pie with the caramelized pecans.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/jzFUWcx__Zo

16
 BILBERRY AND
REDCURRANT PIE
for 1 pie d=18 cm
 Bilberry and Redcurrant Pie
for 1 pie d=18 cm

PIE DOUGH

Ingredients Total weight: ~ 607 g 100%

• All-purpose flour 300 g 49%

• Sugar 70 g 12%
• Fresh yeast 15 g 2%
• Milk 3.5% 130 g 21%
• Whole eggs 50 g 8%
• Sea salt 2g <1%
• Butter 82% 40 g 7%
• Vanilla ½ pod

1. Add the sifted flour, fresh yeast, sugar, sea salt and vanilla seeds
to the bowl of a stand mixer. Using a hook attachment, mix on low
speed until all the ingredients have combined.

2. Gradually pour the room-temperature milk and eggs into the mixer
bowl and mix until a homogeneous dough forms.

3. Melt the butter to 30–35 °C / 86–65 °F in a microwave, then add it

to the dough. Continue mixing the dough at medium speed until the
gluten develops and the dough passes the windowpane test – this
should take around 10 minutes.

TIP
• To perform the windowpane test, take a small ball of dough and
stretch it into a square. Keep on stretching until a thin film forms
in the center without breaking. The dough must be thin enough
for light to pass through it. If you can do this without it tearing,
then your dough is properly kneaded.

4. Transfer the dough to a clean bowl and cover it with cling film.
Leave it in the fridge for 12 hours to proof.

19
 Bilberry and Redcurrant Pie
for 1 pie d=18 cm

BILBERRY AND REDCURRANT CONFITURE

Ingredients Total weight: ~ 376 g 100%

• Redcurrants 150 g 40%

• Bilberries 150 g 40%
• Pectin NH 6g 1%
• Brown sugar 60 g 16%
• Lemon juice 10 g 3%

1. Add the bilberries and redcurrants to a saucepan, and bring

the berries to 35 °C / 95 °F.

2. In a bowl, mix together the sugar and pectin. Gradually sprinkle

the sugar mixture into the warm berries while stirring with a whisk.
Bring the mixture to a boil, then cook it for around 3 more minutes.

3. Add the lemon juice and mix well. Remove the confiture from
the heat. Make sure to use it while it’s still hot.

ASSEMBLING AND BAKING THE PIE

Ingredients

• Proofed pie dough

• Bilberry and redcurrant confiture
• Refined sunflower oil Sufficient quantity
• All-purpose flour Sufficient quantity

1. Take the proofed dough out of the fridge and divide it into two
portions. Cover one portion with cling film and return it to the fridge.

2. Take the second portion of dough – this will be used for the base of
the pie. To do this, place the dough on the work surface and dust it
with some flour. Then roll it to a thickness of 3 mm, starting from the
center. Transfer it to a tray lined with a sheet of parchment paper
and leave it in the fridge for 1 hour to stabilize.

3. Once the dough has stabilized, cut out a circle using a cake ring
d=20 cm.

4. Brush a fluted pan d=18 cm with some sunflower oil. To form the pie
base, line the pan with the circle of dough. To do this, slowly lower
the dough into the pan, before then pushing the dough downward
and toward the sides of the pan. Cut off any excess dough with
a knife.

5. Place the pan in the fridge for about 3 hours.

20
 Bilberry and Redcurrant Pie
for 1 pie d=18 cm

ASSEMBLING AND BAKING THE PIE

6. Remove the pan from the fridge, and spread the confiture on top of
the pie base.

7. Take the second portion of dough out of the fridge and place it on
the work surface. Roll it to a thickness of 5 mm, dusting it with some
flour, if necessary. Then, using a pizza cutter or knife, cut it into strips
1 cm wide.

8. Use the dough strips to make a lattice top crust for the pie.
To do this, lay half of the strips in one direction on a tray lined
with parchment paper. Then gently fold back every second strip
halfway and add one strip of dough across the center. Repeat this
step, alternating the strips you fold back and adding more strips
of dough.

9. Transfer the lattice crust onto the top of the pie and trim off any
excess dough with a knife or scissors. Attach the lattice to the
bottom crust along the edge of the pan.

10. Collect the dough scraps and roll them into a ball. Then roll out
the dough to a thickness of 5 mm. Using flower-shaped cutters of
different sizes, cut out several flowers. Arrange the dough flowers
along the edge of the pie in a dynamic composition.

11. Then cover the pie with cling film and leave it to proof at a
temperature of 27–29 °C / 81–84 °F for about 1–1.5 hours – it
should double in size. Well-proofed dough should return to its
original shape when lightly pressed.

TIP
• If you have a proofer, let the pie proof at 27 °C / 81 °F with 70%
humidity for around 1 hour.

12. Bake the pie in an oven preheated to 160 °C / 320 ° for about
30 minutes until a golden-brown color is obtained.

13. Let the baked pie cool down at room temperature, then brush it
with some sunflower oil to obtain a nice glossy surface.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/3Qlnp5z3MUw

21
 INDIVIDUAL
APPLE PIES
for 12 hand pies, 100 g each
 Individual Apple Pies
for 12 hand pies, 100 g each

PIE DOUGH

Ingredients Total weight: ~ 891 g 100%

• Milk 3.2% 182 g 20%

• Fresh yeast 14 g 2%
• Sugar 91 g 10%
• Whole eggs 57 g 6%
• Butter 82% 68 g 8%
• Sea salt 1g <1%
• All-purpose flour 478 g 54%
• Vanilla ½ pod

1. Add the warm milk (27–29 °C / 81–84 °F), fresh yeast, sea salt,
sugar, eggs and vanilla seeds to the bowl of a stand mixer.

2. Sift flour into the mixer bowl and, using a hook attachment, knead
the mixture at low speed for about 3–4 minutes.

3. Add the butter to a separate bowl and melt it in the microwave.

Let it cool down to a temperature around 30 °C / 86 °F, then add it
to the mixer bowl.

4. Continue mixing the dough for another 7–8 minutes until a smooth,
pliable and elastic dough forms.

5. Roll the dough into a ball and transfer it to a clean bowl. Cover the
bowl with cling film.

6. Leave the dough to proof for about 1.5 hours at 29 °C / 84 °F.

A well-proofed dough should double in size.

TIP
• If you have a proofer, let the dough proof at 29 °C / 84 °F
with 70% humidity for around 1 hour.

24
 Individual Apple Pies
for 12 hand pies, 100 g each

APPLE FILLING

Ingredients Total weight: ~ 662 g 100%

• Brown sugar 50 g 8%
• Cinnamon powder 2g <1%
• Lemon juice 10 g 1%
• Granny Smith apples 600 g 91%
• Vanilla ½ pod

1. Wash and peel the apples, then cut them in half and remove cores
with a Parisienne spoon. Cut the apple halves into 1 cm cubes.

2. Add the apple cubes, lemon juice, sugar, vanilla seeds and
cinnamon powder to a saucepan.

3. Cook the mixture over medium heat, stirring occasionally, until the
apple cubes become soft.

4. Transfer the cooked apple to a strainer and drain any excess liquid.

5. Let the apple filling cool down at room temperature.

25
 Individual Apple Pies
for 12 hand pies, 100 g each

ASSEMBLING AND BAKING THE PIES

Ingredients

• Proofed pie dough

• Apple filling 400 g
• Whole eggs 50 g
• All-purpose flour Sufficient quantity

1. From the proofed dough, roll 12 balls (each 65 g).

2. Dust your work surface with a little flour, then roll each ball into an
oval shape (thickness of 4 mm). Place around 33 g of the apple
filling on each oval.

3. Pinch each pie tightly, starting from the center and moving towards
the ends, forming an oval shape.

TIP
• It’s important to pinch the dough tightly to prevent the filling
from leaking.

4. Transfer the pies onto a tray lined with a silicone mat, with the seam
facing downwards.

5. Cover the tray with cling film and let the pies proof for around
40 minutes at 29 °C / 84 °F.

6. Bake the pies in an oven preheated to 160 °C / 320 °F for around

15 minutes until golden.

7. Lightly whisk the egg to make an egg wash. Brush the pies with the
egg wash using a pastry brush. Place the tray back in the oven and
bake the pies for an additional 5 minutes, or until they achieve a
nice golden brown color.

8. Let the baked pies cool down at room temperature.

To watch how the Chef assembles

the pies, click on the link below

https://youtube.com/shorts/8bMEEMbgnb0

26
NECTARINE AND
CUSTARD PIE
for 3 pies d=12 cm
 Nectarine and Custard Pie
for 3 pies d=12 cm

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring the mixture to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, you can use 1.5 g of lemon
juice instead.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for at least 6 hours.

29
 Nectarine and Custard Pie
for 3 pies d=12 cm

BRIOCHE DOUGH

Ingredients Total weight: ~ 535 g 100%

• All-purpose flour 250 g 47%

• Sugar 30 g 6%
• Sea salt 5g <1%
• Fresh yeast/instant yeast 10 g/3.5 g 2%
• Whole eggs 125 g 23%
• Milk 3.2% 15 g 3%
• Butter 82% 100 g 19%
• Vanilla ½ pod

1. Add the sifted flour, yeast, sugar, sea salt and vanilla seeds to the
bowl of a stand mixer. Using a hook attachment, mix on low speed
until all the ingredients have combined.

2. Pour the cold milk and eggs into the mixer bowl. Mix for around
7 minutes until a homogeneous dough forms.

3. Gradually add the cold diced butter and continue mixing the
dough at medium speed until the gluten develops and the dough
passes the windowpane test – this should take around 10 minutes.
Make sure that the temperature of the dough doesn’t exceed a
temperature of 29 °C / 84 °F.

TIP
• To perform the windowpane test, take a small ball of dough and
stretch it into a square. Keep on stretching until a thin film forms
in the center without breaking. The dough must be thin enough
for light to pass through it. If you can do this without it tearing,
then your dough is properly kneaded.

4. Transfer the dough to a clean bowl and cover it with cling film.
Leave it in the fridge for 12 hours to proof.

30
 Nectarine and Custard Pie
for 3 pies d=12 cm

VANILLA CUSTARD

Ingredients Total weight: ~ 353 g 100%

• Milk 3.2% 125 g 35%

• Egg yolks 25 g 7%
• Sugar 30 g 8%
• Sea salt 1g <1%
• Cornstarch 10 g 3%
• Butter 82% 62 g 18%
• Cream cheese 65% 100 g 28%
• Vanilla ½ pod

1. Pour the milk into a saucepan. Add the vanilla seeds and heat the
mixture to 60–80 °C / 140–176 °F.

2. In a separate bowl, whisk together the egg yolks, sugar, sea salt
and cornstarch until smooth.

3. Gradually pour the warm vanilla-milk mixture into the egg yolk
mixture while stirring with a whisk.

4. Pour the mixture back into the saucepan and continue cooking it
over medium heat, mixing constantly and vigorously with a whisk.
Bring the custard to a boil, then cook it for another 1–1.5 minutes.

5. Remove the custard from the heat, and add the cream cheese and
cold diced butter. Process the mixture with a hand blender until a
smooth and glossy emulsion forms.

6. Pour the custard into a clean bowl, and cover it with cling film
touching the surface of the custard. Place it in the fridge for about
12 hours to stabilize.

31
 Nectarine and Custard Pie
for 3 pies d=12 cm

NECTARINE COMPOTE

Ingredients Total weight: ~ 337 g 100%

• Fresh yellow nectarines 250 g 74%

• Glucose/corn syrup 25 g 7%
• Sugar 25 g 7%
• Pectin NH 5g 1%
• Lemon juice 16 g 5%
• Peach liqueur 16 g 5%

1. Wash the nectarines, then pat them dry. Remove the pits and cut
them into 1x1 cm cubes.

2. Add the diced nectarines and glucose syrup to a saucepan, and

heat the mixture to 35 °C / 95 °F over medium heat.

3. In a separate bowl, mix together the sugar and pectin. Gradually

add the sugar-pectin mixture to the nectarine mixture while
whisking constantly.

4. Continue heating the mixture over medium heat and bring it to a

boil. Cook it for another 1–2 minutes, stirring occasionally.

5. Remove the compote from the heat and stir in the lemon juice and
peach liqueur.

6. Transfer the compote to a clean bowl, and cover it with cling film
touching the surface of the compote. Let it cool down at room
temperature, then leave it in the fridge for 12 hours to stabilize.

32
 Nectarine and Custard Pie
for 3 pies d=12 cm

ALMOND CRUMBLE

Ingredients Total weight: ~ 124 g 100%

• All-purpose flour 30 g 24%

• Brown sugar 30 g 24%
• Almond powder 30 g 24%
• Butter 82% 23 g 19%
• Cream cheese 65% 10 g 8%
• Sea salt 1g <1%

1. Sift the flour, almond powder, sea salt and sugar into the bowl of a
stand mixer. Add the room-temperature butter (16–18 °C / 61–64 °F)
and cream cheese, and mix everything on low speed using a
paddle attachment until a soft dough forms.

2. Using a metal scraper, press the dough through a wire mesh rack
onto a sheet of parchment paper to obtain pieces that are equal
in size.

3. Arrange the crumble in an even layer on a tray. Place it in the

freezer and let it sit there until frozen.

SHAPING AND PROOFING THE PIES

Ingredients

• Proofed brioche dough

• Uncooked rice (for blind baking) Sufficient quantity

1. Take the proofed dough out of the fridge and roll it out to a
thickness of 1 cm. Place the dough back in the fridge and let it sit
there for another hour.

2. Line a baking tray with a silicone mat. Place three cake rings
d=12 cm and three pans d=8 cm on top. Grease the outer side of
each pan and the inner side of each ring with the grease spray.

3. Take the dough out of the fridge. Using a round cutter d=12 cm, cut
out three circles from the dough. Insert the circles into the greased
cake rings.

4. Press with your palm in the center of each dough circle to create an
indent. Insert the greased pans into each indent, ensuring that the
pans are placed neatly in the middle of the dough circle. Fill each
pan with uncooked rice; this will help prevent the dough from rising
too much in the center during proofing.

33
 Nectarine and Custard Pie
for 3 pies d=12 cm

SHAPING AND PROOFING THE PIES

5. Cover the dough circles with cling film and leave them to proof at
27–29 °C / 80–84 °F for around 40 minutes – they should double
in size. Well-proofed dough should return to its original shape when
lightly pressed.

TIP
• If you have a proofer, let the dough circles proof at 29 °C / 84 °F
with 70% humidity for around 40 minutes.

ASSEMBLING AND BAKING THE PIES

Ingredients

• Proofed brioche dough circles

• Frozen almond crumble
• Whole eggs 50 g
• Non-melting icing sugar Sufficient quantity

1. Remove the cling film from the proofed dough circles (or take them
out of the proofer) and press down on the pans once again to
make strong indents.

2. Add the eggs to a bowl, and gently whisk them together to make
an egg wash.

3. Brush the pies with the egg wash, then sprinkle them with the
frozen almond crumble.

4. Bake the pie bases (topped with the rice-filled pans) in an oven
preheated to 160 °C / 320 ° for about 15 minutes. Then carefully
remove the pans from the bases, and continue baking for another
10 minutes.

5. Remove the baked pie bases from the oven and allow them to cool
down at room temperature.

6. Using a sieve, dust the edges of the cooled pies with the non-
melting icing sugar.

34
 Nectarine and Custard Pie
for 3 pies d=12 cm

ASSEMBLING AND DECORATING THE PIES

Ingredients

• Baked pies with crumble

• Stabilized vanilla custard
• Stabilized nectarine compote
• Neutral gel
• Fresh yellow nectarines 6 pcs
• Fresh mint leaves Sufficient quantity

1. Using a whisk, stir the vanilla custard so that it has a fluid texture.
Transfer it into a piping bag (without a tip), and pipe the custard into
the indent in each pie.

2. Spread the nectarine compote evenly on top of the custard.

3. Wash the nectarines, then pat them dry. Using a mandoline, cut
the nectarines into thin slices.

4. Decorate the pies with the nectarine slices. To do this, arrange

them in concentric circles, starting from the edge.

5. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute

the gel with a little water, if necessary. Use a pastry brush to coat
the nectarine slices with the hot gel.

6. Garnish the pies with the fresh mint leaves.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/YrZFnUa6HUE

35
RASPBERRY PIE
for 1 pie d=24 cm
 Raspberry Pie
for 1 pie d=24 cm

RASPBERRY COULIS

Ingredients Total weight: ~ 361 g 100%

• Raspberry puree 80 g 22%

• Glucose/corn syrup 20 g 6%
• Brown sugar 50 g 14%
• Pectin NH 6g 2%
• Fresh raspberries 200 g 55%
• Lemon juice 5g 1%

1. Add the raspberry puree, fresh raspberries and glucose syrup to

a saucepan. Heat the mixture to 35 °C / 95 °F over medium heat.

2. In a bowl, mix together the pectin and sugar. Gradually add

the sugar-pectin mixture to the puree mixture while whisking
constantly.

3. Continue heating the mixture over medium heat, then bring it to

a boil and cook for a further 1–2 minutes. Remove it from the heat
and stir in the lemon juice.

4. Transfer the coulis to a clean bowl, and cover it with cling film
touching the surface. Leave it to cool down at room temperature.

5. Place the coulis in the fridge for 6 hours to stabilize.

BASIL GEL

Ingredients Total weight: ~ 208 g 100%

• Water 40 g 19%
• Lime juice 115 g 55%
• Lime zest 10 g 5%
• Fresh basil leaves 10 g 5%
• Sugar 30 g 14%
• Agar-agar 3g 1%

1. Pour the water and lime juice into a saucepan, and add the basil
leaves, lime zest, sugar and agar-agar.

2. Bring the mixture to a boil and let it simmer for a minute, stirring
occasionally to activate the agar-agar.

3. Strain the gel into a clean bowl and leave it for an hour at room
temperature to cool down. Then transfer the gel to the fridge and
let it sit there for another hour until it sets completely.

38
 Raspberry Pie
for 1 pie d=24 cm

BASIL GEL

4. The cool gel should have a jellified texture. To use it for filling,
transfer it to a measuring cup and process it with a hand blender
at low speed until you achieve a glossy and smooth texture.

VANILLA SHORTCRUST PASTRY

Ingredients Total weight: ~ 507 g 100%

• Butter 82% 160 g 32%

• Sea salt 2g <1%
• Icing sugar 75 g 15%
• All-purpose flour 200 g 39%
• Cornstarch 20 g 4%
• Egg whites 50 g 10%
• Vanilla ½ pod

1. Add the softened butter (16–18 °C / 61–64 °F), icing sugar, sea salt
and vanilla seeds to the bowl of a stand mixer. Whip it at medium
speed with a paddle attachment until a light and airy mass forms.

2. Add the room-temperature egg whites to the whipped butter

mixture. Continue to mix until the mass becomes light and smooth.

3. Sift the flour and cornstarch into the whipped mass. Mix everything
at low speed until smooth.

4. Transfer the batter into a piping bag fitted with a round tip d=18 mm.

5. Pipe the batter into a fluted tart pan d=24 cm to form the pie crust.
First, pipe the border, then pipe a thin layer of batter to make the
base of the pie. Smooth it with an offset spatula if necessary.

6. Then place the pie crust in the freezer and let it sit there until the
batter is frozen.

7. Once the pie crust has frozen, bake it in an oven preheated to

160 °C / 320 °F for around 30 minutes until golden brown.

8. Let the pie crust cool down at room temperature.

39
 Raspberry Pie
for 1 pie d=24 cm

EGG WASH

Ingredients Total weight: ~ 65 g 100%

• Egg yolks 50 g 77%

• Whipping cream 35% 15 g 23%

In a bowl, combine the egg yolks and whipping cream. Mix well with
a pastry brush.

SPICED CAKE BATTER

Ingredients Total weight: ~ 184 g 100%

• Butter 82% 35 g 19%

• Sugar 20 g 11%
• Brown sugar 20 g 11%
• Whole eggs 30 g 16%
• Milk 3.2% 11 g 6%
• All-purpose flour 55 g 30%
• Almond powder 10 g 5%
• Baking powder 1.2 g <1%
• Cinnamon powder 1g <1%
• Ginger powder 1g <1%
• Vanilla ½ pod

1. Add the softened butter (16–18 °C / 61–64 °F), sugar, brown sugar
and vanilla seeds to the bowl of a stand mixer. Whip the mixture at
medium speed with a whisk attachment until light and voluminous.

2. In a separate bowl, combine the room-temperature eggs and milk.

Add the egg-milk mixture to the whipped butter mixture and whisk
until combined.

3. In another bowl, mix together the sifted flour, almond powder,

baking powder, cinnamon powder and ginger powder.

4. Fold the dry ingredients into the wet mixture and mix until smooth
using a silicone spatula.

5. Transfer the batter into a piping bag. Use it straight away.

40
 Raspberry Pie
for 1 pie d=24 cm

ASSEMBLING AND BAKING THE PIE

Ingredients

• Cooled pie crust

• Spiced cake batter
• Egg wash
• Toasted sesame seeds 20 g
• Fresh raspberries 30 g

1. Brush the edges of the pie crust with the egg wash using a pastry
brush. Let the pie crust air-dry at room temperature for about
30 minutes.

2. Brush the pie crust once more with the egg wash, and sprinkle it
with toasted sesame seeds.

3. Pipe the spiced batter into the pie crust. Wash the raspberries,
pat them dry, and arrange them on the spiced dough.

4. Bake the pie in an oven preheated to 160 °C / 320 °F for around

15–20 minutes until golden brown.

5. Allow the baked pie to cool down at room temperature.

41
 Raspberry Pie
for 1 pie d=24 cm

DECORATING THE PIE

Ingredients

• Cooled pie
• Stabilized raspberry coulis
• Basil gel
• Fresh raspberries 500 g
• Microgreens Sufficient quantity

1. Stir the coulis and transfer it into a piping bag. Pipe it in the center
of the pie, filing it almost to the top.

2. Wash the raspberries, then pat them dry. Arrange them along the
edge of the coulis, with the tops of the berries facing inwards.

3. Place a second layer of berries on top of the first one, adding some
coulis if necessary, to create a beautiful raspberry dome.

4. Transfer the gel to a cornet and pipe a drop of it in each raspberry.

5. Garnish the pie with microgreens.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/W_i5J-F0eUo

42
SOUR CHERRY PIE
for 1 pie d=22 cm
 Sour Cherry Pie
for 1 pie d=22 cm

PIE DOUGH

Ingredients Total weight: ~ 607 g 100%

• All-purpose flour 300 g 49%

• Sugar 70 g 12%
• Fresh yeast 15 g 2%
• Milk 3.5% 130 g 21%
• Whole eggs 50 g 8%
• Sea salt 2g <1%
• Butter 82% 40 g 7%
• Vanilla ½ pod

1. Add the sifted flour, fresh yeast, sugar, sea salt and vanilla seeds
to the bowl of a stand mixer. Using a hook attachment, mix on low
speed until all the ingredients have combined.

2. Gradually pour the room-temperature milk and eggs into the mixer
bowl and mix until a homogeneous dough forms.

3. Melt the butter to 30–35 °C / 86–65 °F in a microwave, then add

it to the dough. Continue mixing the dough at medium speed until
the gluten develops and the dough passes the windowpane test –
this should take around 10 minutes.

TIP
• To perform the windowpane test, take a small ball of the dough
and stretch it into a square. Keep on stretching until a thin film
forms in the middle without breaking. The dough must be thin
enough for light to pass through it. If you can do this without it
tearing, then your dough is properly kneaded.

4. Transfer the dough to a clean bowl and cover it with cling film.
Leave it in the fridge for 12 hours to proof.

45
 Sour Cherry Pie
for 1 pie d=22 cm

SOUR CHERRY FILLING

Ingredients Total weight: ~ 1800 g 100%

• Drained defrosted sour cherries 1500 g 83%

• Brown sugar 200 g 11%
• Cornstarch 100 g 6%

1. In a bowl, combine the brown sugar, cornstarch and sour cherries.

Stir well to spread dry ingredients and coat the cherries.

2. Transfer the mixture to a saucepan, and bring it to a boil over high

heat. Then reduce the heat to medium, and let it simmer for a few
more minutes.

3. Remove the saucepan from the heat and use the cherry filling
while it’s still hot.

ASSEMBLING AND BAKING THE PIE

Ingredients

• Proofed pie dough

• Sour cherry filling
• Refined sunflower oil Sufficient quantity
• All-purpose flour Sufficient quantity

1. Take the proofed dough out of the fridge and divide it into two
portions. Cover one portion with cling film and return it to the fridge.

2. Take the second portion of dough – this will be used for the base of
the pie. To do this, place the dough on the work surface and dust it
with some flour. Then roll it to a thickness of 5 mm, starting from the
center. Transfer it to a tray lined with a sheet of parchment paper
and leave it in the fridge for 1 hour to stabilize.

3. Once the dough has stabilized, cut out a circle using a cake ring
d=26 cm.

4. Brush a fluted pan d=22 cm with some sunflower oil. Line a pan
with the dough and form the pie bottom. To do this, slowly lower
the dough into the pan, before then pushing the dough downward
and toward the sides of the pan.

5. Place the pan in the fridge for about 3 hours.

6. To remove any excess dough, simply run a rolling pin over the
edges of the pan.
46
 Sour Cherry Pie
for 1 pie d=22 cm

ASSEMBLING AND BAKING THE PIE

7. Spread the cherry filling on top of the pie base.

8. Take the second portion of dough out of the fridge and place it
on the work surface. Roll it to a thickness of 3 mm, dusting it with
some flour, if necessary.

9. Using a lattice roller cutter, carefully cut a “net” pattern out of the
rolled-out dough.

10. Transfer the lattice layer onto the filled pie and trim off any excess
dough with a knife or scissors.

11. Then cover the pie with cling film and leave it to proof at a
temperature of 27–29 °C / 80–84 °F for about 1–1.5 hours – it
should double in size. A well-proofed dough should return to its
original shape when lightly pressed.

TIP
• If you have a proofer, let the pie proof at 27 °C / 80 °F with
70% humidity for around 1 hour.

12. Bake the pie in an oven preheated to 160 °C / 320 ° for about
30 minutes until a golden-brown color is obtained.

13. Let the baked pie cool down at room temperature, then brush it
with some sunflower oil to obtain a nice glossy surface.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/bTvhdhH1KOo

47
STRAWBERRY PIE
for 1 pie d=18 cm
 Strawberry Pie
for 1 pie d=18 cm

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F and for 6 hours.

50
 Strawberry Pie
for 1 pie d=18 cm

VANILLA SHORTCRUST PASTRY

Ingredients Total weight: ~ 504 g 100%

• Egg yolks 60 g 12%

• Sugar 50 g 10%
• Butter 82% 90 g 18%
• Sea salt 1g <1%
• Baking powder 3g <1%
• All-purpose flour 280 g 56%
• Almond powder 20 g 4%
• Vanilla ½ pod

1. Add egg yolks, sugar, sea salt and vanilla seeds to the bowl of a
stand mixer. In a separate bowl, melt the butter to 40 °C / 104 °F
in the microwave or over a water bath, and add it to the mixer bowl
too. Mix everything with a paddle attachment until combined.

2. Sift the all-purpose flour, baking powder and almond powder into
the mixer bowl. Using a paddle attachment, mix until the dough
becomes smooth and pliable.

3. Place the dough between two sheets of parchment paper and roll
it out to a thickness of 5 mm.

4. Transfer the dough (along with the parchment paper) onto a tray
and place it in the fridge. Let it sit there for an hour to stabilize.

5. Line a baking tray with a silicone mat. Place a cake ring d=18 cm
and h=6 cm on top, and grease it generously with grease spray.

6. Once the dough has stabilized, remove the parchment paper.

Using the cake ring d=18 cm, cut out a circle. Transfer the circle of
dough onto a baking tray and place the greased cake ring on top.

7. Using a knife or a pizza cutter, cut out a strip of dough to line the
cake ring and create a border for the pie. Press the dough so that
the bottom and sides adhere, forming the pie crust. Trim off any
excess dough with a knife.

8. Then store the pie crust in the freezer for approximately 2 hours,
until it is frozen.

9. In the meantime, gather the dough scraps, shape them into a ball,
and wrap them with cling film. Place the dough ball in the freezer
and let it sit there for 30 minutes to firm up. Afterward, remove
the cling film and grate the frozen dough onto a tray lined with a
silicone mat or parchment paper. Keep the tray in the freezer until
you are ready to assemble the pie.
51
 Strawberry Pie
for 1 pie d=18 cm

STRAWBERRY JAM

Ingredients Total weight: ~ 650 g 100%

• Fresh strawberries 500 g 77%

• Brown sugar 80 g 12%
• Cornstarch 70 g 11%

1. Wash the strawberries, then pat them dry and cut them into 1x1 cm
cubes. Then in a separate bowl, mix together the brown sugar
and cornstarch.

2. Add the diced strawberries and sugar-cornstarch mixture to

a saucepan. Bring the mixture to a boil over low heat while
stirring constantly with a spatula, then let the jam simmer for
2 more minutes.

3. Remove the jam from the heat and use it while it’s still hot.

SOUR CREAM SOUFFLÉ

Ingredients Total weight: ~ 451 g 100%

• Sour cream 30% 300 g 67%

• Egg whites 60 g 13%
• Sugar 60 g 13%
• Cornstarch 30 g 7%
• Sea salt 1g <1%
• Vanilla ½ pod

1. Add the room-temperature egg whites and sea salt to the bowl of
a stand mixer. Using a whisk attachment, whip them into a soft foam
on low speed.

2. Increase the mixer speed to medium, and gradually add the sugar
and vanilla seeds. Continue whipping the egg whites until stiff
peaks form – this may take about 10 minutes.

3. In a separate bowl, combine the cold sour cream with the

cornstarch. Using a whisk, mix until all the cornstarch is
incorporated and no lumps of it are left.

4. Fold the meringue into the sour cream mixture in several additions,
mixing well with a silicone spatula after each addition.

5. Use the sour cream soufflé straight away.

52
 Strawberry Pie
for 1 pie d=18 cm

ASSEMBLING AND BAKING THE PIE

Ingredients

• Frozen pie crust

• Frozen grated dough
• Strawberry jam
• Sour cream soufflé
• Sliced blanched almonds 150 g

1. Take the frozen pie crust out of the freezer and pour the hot jam
into it. Spread the jam in an even layer using a silicone spatula.

2. Spread a layer of soufflé on top of the jam. Use a spatula to make

sure the layer is neat and even.

3. Sprinkle the pie with the sliced almonds and pieces of frozen
grated dough.

4. Bake the pie in an oven preheated to 170 °C / 338 °F for about

50 minutes until golden brown.

5. Let the pie cool down at room temperature, then refrigerate it for
at least 6 hours.

53
 Strawberry Pie
for 1 pie d=18 cm

DECORATING THE PIE

Ingredients

• Chilled baked pie

• Neutral gel
• Fresh strawberries 300 g
• Non-melting icing sugar Sufficient quantity

1. Dust the pie generously with the non-melting icing sugar, using
a sieve.

2. Wash the strawberries, then pat them dry. Cut them in half without
removing the leaves.

3. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute

the gel with a little water, if necessary. Using a pastry brush, coat
the strawberry halves with the gel.

4. Arrange the strawberry halves in a wreath on top of the pie.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/bySvydUr_cE

54
VATRUSHKA
for 6 pastries
 Vatrushka
for 6 pastries

NEUTRAL GEL

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring the mixture to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, you can use 1.5 g of lemon
juice instead.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F for 6 hours.

57
 Vatrushka
for 6 pastries

BRIOCHE DOUGH

Ingredients Total weight: ~ 535 g 100%

• All-purpose flour 250 g 47%

• Sugar 30 g 6%
• Sea salt 5g <1%
• Fresh yeast/instant yeast 10 g / 3.5 g 2%
• Whole eggs 125 g 23%
• Milk 3.2% 15 g 3%
• Butter 82% 100 g 19%
• Vanilla ½ pod

1. Add the sifted flour, yeast, sugar, sea salt and vanilla seeds to the
bowl of a stand mixer. Using a hook attachment, mix on low speed
until all the ingredients have combined.

2. Pour the cold milk and eggs into the mixer bowl and mix for around
7 minutes until a homogeneous dough forms.

3. Gradually add the cold diced butter and continue mixing at

medium speed until the gluten develops and the dough passes the
windowpane test – this should take around 10 minutes. Make sure
the temperature of the dough doesn’t exceed 29 °C / 84 °F.

TIP
• To perform the windowpane test, take a small ball of dough and
stretch it into a square. Keep on stretching until a thin film forms
in the center without breaking. The dough must be thin enough
for light to pass through it. If you can do this without it tearing,
then your dough is properly kneaded.

4. Transfer the dough to a clean bowl and cover it with cling film.
Leave it in the fridge for 12 hours to proof.

SHAPING AND PROOFING THE VATRUSHKAS

Ingredients

• Proofed brioche dough

• Uncooked rice (for blind baking) Sufficient quantity

1. Take the proofed dough out of the fridge and divide it into 6 pieces
(80 g each). Roll them into smooth balls.

2. Line a baking tray with a silicone mat and place six round pans
d=7 cm on top. Then grease the outer side of each pan with the
grease spray.

58
 Vatrushka
for 6 pastries

SHAPING AND PROOFING THE VATRUSHKAS

3. Place the dough balls onto the baking tray and flatten them with
your palm into circles. Then press harder to make an indent in the
center of each flattened piece of dough. Insert the greased pans
into each indent, ensuring they are placed in the center of the
dough circle. Fill each pan with rice; this will help prevent the dough
from rising in the center during proofing.

4. Cover the dough circles with cling film and leave them to proof at
27–29 °C / 80–84 °F for around 40 minutes – they should double
in size, forming the vatrushka bases. Well-proofed dough should
return to its original shape when lightly pressed.

TIP
• If you have a proofer, let the dough circles proof at 29 °C /
84 °F with 70% humidity for around 40 minutes.

COTTAGE CHEESE FILLING

Ingredients Total weight: ~ 471 g 100%

• Cottage cheese 200 g 42%

• Cream cheese 65% 100 g 21%
• Sugar 40 g 8%
• Sea salt 1g <1%
• Egg yolks 100 g 21%
• Whipping cream 35% 30 g 6%
• Vanilla ½ pod

1. Add all the ingredients to a tall measuring cup. Process the mixture
with a hand blender until a smooth paste forms, making sure not to
incorporate any air bubbles.

2. Pass the cottage cheese filling through a sieve into a clean bowl to
remove any lumps and obtain a silky smooth texture.

3. Use the filling straight away or store it in the fridge until you’re ready
to assemble the vatrushkas.

59
 Vatrushka
for 6 pastries

SYRUP-COATED PEARS

Ingredients Total weight: ~ 1500 g 100%

• Water 1000 g 67%

• Sugar 500 g 33%
• Vanilla ½ pod <1%
• Firm pears 3 pcs

1. Wash and peel the pears, then smooth their surfaces using a clean
kitchen sponge. Cut them in half and remove the cores with a
Parisienne spoon.

2. Add the water, sugar and vanilla seeds to a saucepan, and bring
the mixture to a boil. Reduce the heat to minimum and add the pear
halves. Leave them to cook over low heat for about 15 minutes.
The ears should retain their shape yet become soft.

3. Once the pears are cooked, drain them and transfer them to a wire
rack to cool down.

ASSEMBLING AND BAKING THE VATRUSHKAS

Ingredients

• Proofed vatrushka bases

• Cottage cheese filling
• Syrup-coated pears
• Neutral gel
• Whole eggs 50 g
• Toasted sliced blanched almonds 200 g

1. Remove the cling film from the proofed vatrushka bases (or take
them out of the proofer) and press down on the pans once again
to make strong indents.

2. Bake the vatrushka bases (topped with rice-filled pans) in an oven

preheated to 160°C / 320°F for about 15 minutes. Carefully remove
the pans from the dough, then continue baking for approximately
7 minutes more.

3. Take the baked vatrushka bases out of the oven and allow them to
cool down at room temperature.

4. Spread the sliced blanched almonds on a tray lined with a silicone

mat. Toast them in an oven preheated to 120 °C / 248 °F for around
10–15 minutes until they turn golden brown.

60
 Vatrushka
for 6 pastries

ASSEMBLING AND BAKING

5. Transfer the toasted almonds to a bowl.

6. Add the eggs to a bowl, and gently whisk them together to make an
egg wash.

7. Brush the vatrushka bases with the egg wash, then sprinkle them
with toasted sliced almonds.

8. Transfer the cottage cheese filling to a piping bag. Trim off the tip of
the bag and fill the indents in the vatrushka bases almost to the top.

9. Slice the cooked pears, then arrange them to create a beautiful

layer. Using a round cutter d=5 cm, cut out a circle from the sliced
pears. Carefully transfer the pear slices onto the cottage cheese
filling using a small offset spatula. Make sure the pear slices are
centered and evenly arranged.

10. Bake the vatrushkas in an oven preheated to 100 °C / 212 °F for

around 20 minutes until golden brown.

11. Allow the vatrushkas to cool down at room temperature, then lightly
toast the pears using a culinary torch.

12. Heat the neutral gel to 60–70 °C / 140–158 °F before use. Dilute
it with a little water, if needed. Brush the hot neutral gel over the
toasted pears using a pastry brush.

To watch how the Chef assembles

the pie, click on the link below

https://youtube.com/shorts/YjXW3-JhwmQ

61
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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmytro Khoroshaiev