Pastry books
by Elena Kalmykova
by Elena Kalmykova
Discover the secrets of dessert making from a Michelin-trained pastry chef in Paris.
What are these books about?
My books have 2 parts: 1) key theory to understand the topic and 2) practical recipes to put theory into action! Having zero or little knowledge of the topic, you can study the book, gain insights into baking sugar/gluten-free or vegan and apply it in your work!
One book equals hundreds of hours of training and reading and thousands of euros saved on ingredients.
I’ve tested and collected the best tips and techniques in one place so you can master the topic efficiently and avoid the mistakes I once made.
I’ve tested and collected the best tips and techniques in one place so you can master the topic efficiently and avoid the mistakes I once made.
The main characteristics of 50+ main sugars and sweeteners
€39
How to replace and combine them effectively
Sugar-free desserts
The sugars and sweeteners book is a complete practical work for pastry amateurs, chefs and pastry cooks. It helps you choose the right alternative to white sugar depending on your goal with minimal changes in taste or texture. Inside, you’ll find:
A replacement table for sugars across common dessert components
A selection of 20+ tested dessert recipes
A chapter on how to sell sugar-free desserts successfully
The main characteristics of 50+ main sugars and sweeteners
€39
How to replace and combine them effectively
Sugar-free desserts
The sugars and sweeteners book is a complete practical work for pastry amateurs, chefs and pastry cooks. It helps you choose the right alternative to white sugar depending on your goal with minimal changes in taste or texture. Inside, you’ll find:
A replacement table for sugars across common dessert components
A selection of 20+ tested dessert recipes
A chapter on how to sell sugar-free desserts successfully
Sugar-free desserts
Contents:
— Sweetness index
— Freezing stability
— Hygroscopicity (ability to absorb moisture)
— Solubility in water
— Resistance to crystallization
— Structural forming function
— Caloric content
— Maillard reaction, caramelization and fermentation
— Shelf life
— Cost of substitutes
— Chocolate protein truffles
— Vegan vanilla creamy filling
— Almond crumble
— Cinnamon rolls
— Vegan white chocolate
— Vegan tiramisu
— Chewy marshmallows
— Orange muffins
— Gluten-free crêpe cake
— Carrot cake
— Vegan cookies
— Panna cotta
— Blondies (a.k.a. Amara’s special)
— New York cheesecake
— Keto ricotta blueberry cheesecake
— Snickers muffins
— Chocolate mousse
— Dark chocolate cake
— Basque burnt cheesecake
— Keto Nutella spread
— Ferrero Rocher
— Nougat
- Introduction
- Why “sugar-free”?
- How to use this book
- Sugars classification
- Roles of sugar in pastry
- Key kriteria for sugars
— Sweetness index
— Freezing stability
— Hygroscopicity (ability to absorb moisture)
— Solubility in water
— Resistance to crystallization
— Structural forming function
— Caloric content
— Maillard reaction, caramelization and fermentation
— Shelf life
— Cost of substitutes
- Sugar substitutes: categories and properties (natural sweeteners, sugar alcohols, functional fibres, intense sweeteners, next-gen sweeteners, starch-based sweeteners)
- How do sugar substitutes behave in pastry (taste, stability, cost, texture impact)?
- If there was a “universal sweetener mix for everything,” what would it be?
- Sugars and sugar substitutes comparative table
- Common mistakes and how to avoid them
- Implementation of “sugar-free” in pastry business
- How to introduce sugar-free desserts in a café or restaurant
- Practical recipes, vegan+classical option (sponge cake, pastry cream, shortcrust pastry, ganache, meringue)
- Dessert collection
— Chocolate protein truffles
— Vegan vanilla creamy filling
— Almond crumble
— Cinnamon rolls
— Vegan white chocolate
— Vegan tiramisu
— Chewy marshmallows
— Orange muffins
— Gluten-free crêpe cake
— Carrot cake
— Vegan cookies
— Panna cotta
— Blondies (a.k.a. Amara’s special)
— New York cheesecake
— Keto ricotta blueberry cheesecake
— Snickers muffins
— Chocolate mousse
— Dark chocolate cake
— Basque burnt cheesecake
— Keto Nutella spread
— Ferrero Rocher
— Nougat
- Perspectives and trends in sugar-free pastry
- Glossary of sugars and substitutes
Reviews
What happy clients say about the books
Elena’s expertise extends to creating dessert collections for a variety of establishments, including pastry shops, bakery chains, retail dessert companies, wine bars, restaurants and hotels. The desserts cater to a range of dietary needs, offering gluten-free, lactose-free, vegan, and low-sugar options.
With more than 45 successful projects completed to date, Elena has generated 800k euros profit for the businesses she has worked with.
In 2017, Elena completed her culinary journey at Ferrandi Paris, the prestigious culinary institution renowned for its rich history and tradition in French gastronomy, marking the start of her career as a Chef pâtissier (pastry chef).
Pastry chef at Neva Cuisine, a Michelin-acclaimed restaurant in the heart of Paris, she has created more than 100 unique desserts for the dessert menu including a selection of gluten-free, lactose-free and low sugar options to cater to the clients’ needs.
As a pastry chef and a consultant, she had the privilege of introducing 2 unique desserts to the brunch menu of the Trianon Palace***** in Versailles, a 5 star hotel with a 1 star Michelin restaurant.
She prepared desserts at Le Pavillon Ledoyen***, a 3 star Michelin restaurant on the iconic Champs-Élysées and had the opportunity to serve a dessert to Nicolas Sarkozy, the former President of France.
Working with the talented team at Café Pouchkine, a premium pastry shop, she successfully launched their key location at Place de la Madeleine in the heart of Paris.
About the Writer
Elena Kalmykova: Pastry Chef and Pastry Consultant
In France
Experience around the world
