Debic is part of
Made by Chef Loi Ming Ai
500 g Debic Whipping Cream 35%
50 g sugar
1 nos vanilla bean
72 g Dutch Lady Professional Full Cream Milk
0.9 g gelatine (200 bloom)
4.5 g water for gelatine
144 g white couverture chocolate
3 g cocoa butter
63 g yuzu juice
290 g Debic Stand & Overrun
75 g lychee puree
7.5 g lemon juice
60 g lychee pulp
0.5 g xanthan gum
30 g sugar
5 g NH pectin
150 g cream cheese
52.5 g sugar
15 g egg yolk
75 g whole eggs
1/4 nos vanilla pod
99 g mango puree reduction (198)
0.3 g lime zest
2.5 g yuzu juice
25.5 g Debic Butter (softened)
25.5 g Debic Stand & Overrun
168 g whole eggs
115 g sugar
115 g almond powder
35 g cake flour
25 g Debic Butter (melted)
125 g egg white
63 g sugar
1 g egg white powder
226 g almond duja
13 g Debic Butter
129 g white chocolate
1.5 g sea salt
85 g feuilletine
1.5 g lemon zest
Whip up cream, sugar, and vanilla bean until piping consistency.
Bring milk to a simmer, then add in bloomed gelatin.
Pour into melted chocolate and cocoa butter, and emulsify.
Fold in semi-whipped cream, then slowly pour in yuzu juice and mix well.
Stir xanthan gum, sugar, and pectin into the cold mixture.
Bring everything to a boil.
Using a food processor, blend everything until smooth in texture.
Bake in a water bath at 140°C for 10 minutes.
Make a sabayon with eggs and sugar.
Make a medium-peak meringue with egg white, sugar, and egg white powder.
Fold half of the meringue into the sabayon, followed by all the dry ingredients.
Fold in the remaining half of the meringue.
Emulsify the butter into the batter.
Spread on the Flexipan and bake at 180°C for 12 minutes.
Melt white chocolate, butter, and almond duja together.
Mix all the ingredients well.
Roll to 2.5 mm thickness, then cut into the desired size.
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