Debic inspiration

Looking for new ideas or inspiration for your business? Find tips and tricks from professional chefs and bakers or patissiers in our blog.

How to measure overrun | Debic

How to measure overrun

When whipping cream, the aim is to end up with a large bowl of stiff cream that looks perfect and stays stiff.

Speculaas

Love for speculaas culminates in a book

My Love for Speculaas by Brenda Keirsebilck.

Take advantage of these trends in 2023

Take advantage of these trends in 2023

Pastry trends of 2022 and the advantage of these trends in 2023.

What happened in the Horeca world in 2022?

What happened in the Horeca world in 2022?

Weastern desserts and vegetable desserts are the horeca trends of 2022.

Christmas traditions and innovations

Christmas traditions and innovations

Play with traditions and innovations for Christmas. Choose a menu brimming with traditional preparations and add a special touch.

Celebrating December with Debic

Celebrating December with Debic

Celebrating December with Debic with some inspirational but easy pastry recipes.

Deconstruction

Deconstruction

In culinary terms, to deconstruct means to break apart and then reconstruct in a new manner.

Sommerbutter und Winterbutter

Sommerbutter und Winterbutter

Butter ist eines der vielseitigsten Fette, die wir haben, und eine wichtige Geschmacksquelle für eine breite Palette von Brot- und Backwaren. Die Zusammensetzung von Butter variiert im Laufe des Jahres. Zunächst einmal gibt es Sommerbutter und Winterbutter. Darüber hinaus hat Debic auch Leistungsbutter entwickelt, die das ganze Jahr über die gleiche Festigkeit und Elastizität aufweist.

Polish perfection Debic

Polish perfection

"Debic's culinary advisors regularly travel to Europe. Always looking for talent, enthusiasm and perfect patisserie. We also find plenty of inspiration in Poland. Polish pastry perfection: delicious!"

Frank Haasnoot Interview

Chef on a journey

We speak to Frank Haasnoot in the Netherlands, where he once again has a permanent place after traveling around the world. He has worked in New York, Kuwait, Hong Kong and Taiwan, among others. An interview with a restless soul, top pastry chef and entrepreneur in heart and soul.

Remaining articles

Stable and freezer-resistant bavarois | Debic

Stable and freezer-resistant bavarois

The bavarois is a cold and molded gelatin dessert that harkens to the ice cream bombes of the 17th and 18th centuries. Ice cream bombes were similar to ice cream cakes; they were often made in fancy molds and bavarois employs the same design feature. Bavarois were introduced in the early 19th century.

Petit-fours

Petit-fours

One in three guests continues with coffee immediately after the main course, research shows. Take advantage of this: with a mini-dessert with your coffee!


TEAMWORK IS THE BASIS OF EVERY GOOD BUSINESS

TEAMWORK IS THE BASIS OF EVERY GOOD BUSINESS

Teamwork makes the dream work. People who assist and help you to take your creations to an even higher level. Some top chefs talk about their vision of a successful team.

How do you whip the perfect cream? | Debic

How do you whip the perfect cream?

Learn how to whip the perfect cream with easy steps and tips

Classics reinvented

Classics reinvented

There is a reason that certain dishes become classics. Some flavor combinations are simply irresistible. The only drawback: by now we know them, the tension is a bit off in that classic form. That is why we present a number of very well-known creations, but in a modern jacket.

Adapt: vegan pastry according to Australian chef Richard Hawke |Debic

Adapt: vegan pastry according to Australian chef Richard Hawke

Vegan pastries are an inevitable trend, just ask expert Richard Hawke. He believes that vegan patisserie is becoming the most natural thing in the world and he just might be right.

Cream techniques | Debic

Cream techniques

Cream gives you the opportunity to be creative with decorating cakes, tarts and other pastries. Cream also gives a lot of taste and has a positive influence on the texture. To make the most of your use of cream, we provide you with five techniques.

Les Artizans in Paris combines patisserie and gastronomy |Debic

Les Artizans in Paris combines patisserie and gastronomy

One is a pastry chef, the other a cook. After an almost equal career, fate brings them together in Paris, where they open Les Artizans: a restaurant that has grown from both their disciplines. With perhaps the best pastries in Paris.

summer recipe | Debic

Give your costumers the ultimate summer taste experience

"Summer is the time to create delicious creations with fresh fruits and refreshing flavours that make your costumers daydream of holiday destinations.
We share some great recipes with you to give inspiration and make your menu summer ready."

Cream cheese

Learn more about the different delicious cheesecakes all over the world.

There are hundreds of recipes for cheesecake, we see delicious cheesecakes all over the world.

Hidde de Brabande

The new ice cream age

Master ice cream maker Hidde de Brabander looks at the future

Frank Haasnoot

Frank Haasnoot chooses Debic Cream Plus Mascarpone

Mascarpone is a versatile product that can be used for numerous applications. In order to balance the fat content of the cheese, (pastry) chefs often add cream to mascarpone recipes. However, this can lead to curdling. That is why Debic has developed a new ready-made mix: Debic Cream Plus Mascarpone.

Mother's day

Mother’s day: then & the delicious now

Every year in spring, a Sunday is dedicated to mothers: Mother's Day. It is celebrated in many countries, on different dates and the perfect occasion to give mothers some extra love in the form of a delicious pastry.

Easter tips

Bakery traditions for easter are still 'hot'

For bakers and pastry chefs, Easter is an important production moment throughout the year. We share some tips for your business.

 Emmanuel Ryon

World-renowned pastry chef makes France’s most delicious ice cream

Meet Emmanuel Ryon. He is one of the best ice-cream makers of France, and in the 1990s won the Trophée National des Glaciers. And yet he is known primarily as a pastry chef.

Cream in all shapes and sizes

Cream in all shapes and sizes

Using cream is indispensable in many different preparations in the kitchen. We use it to bind our sauces and decorate desserts and buffets. We use it in (savoury) mousses and pipe it on hot drinks. People have been using whipped cream since the sixteenth century. That means it has existed for 350 years.

Finger-licking

Finger-licking good

There are excellent convenience products on the market. For example, they enable you to make the tastiest finger food in no time at all.

frimout

Vegan: that’s a different kettle of fish!

Baking a tasty biscuit or delicious bread roll without butter, cream or eggs? Quite a challenge for most bakers.

Jean Michael Perruchon

A glimpse into the future with Jean-Michel Perruchon

Immunsystem

Boost your immune system

Good nutrition plays an important role, so tell your guests what ingredients you use and explain how they give the immune system a considerable boost.

best wishes

Tasty wishes from our Debic ambassadors

Christmas: tips for pastry professionals

Christmas: tips for pastry professionals

Christmas is one of the most beautiful times of the year, rich in traditions and magic. But for bakers it is also an important business opportunity.

Mascarpone: full flavour, firm shapes

Mascarpone: full flavour, firm shapes

For both sweet and savoury dishes, mascarpone can taste full and flatty. To make the use of mascarpone easier, Debic introduces Cream Plus Mascarpone.

Being better every day

“Being better every day”

The Hungarian pastry chef Zoltán Kolonics always strives to give the best of himself. Together with Debic, he looks back over the past year.

halloween

Hallo Halloween!

As soon as it gets dark, children put on their spooky outfits to go trick-or-treating with lights in hollowed-out pumpkins during Halloween.

Debic: proud partner of the Coupe du Monde de la Pâtisserie

Debic: proud partner of the Coupe du Monde de la Pâtisserie

The final of the prestigious Coupe du Monde de la Pâtisserie competition will be held in Lyon. Debic is a proud partner of this world-class competition.

“Ever more appreciation for local craftsmanship”

“Ever more appreciation for local craftsmanship”

Let’s give the word to: Inspired Bakers Calvel, a Belgian non-profit association for and by bakers. The association consists of motivated professionals.

Caramelised cream as a surprising base

Caramelised cream as a surprising base

Using caramelised cream as a base for a cream sauce allows you to make dark sauces with new flavours without having to add broth for that umami flavour.

Debic’s sustainable approach

Debic’s sustainable approach

Sustainable techniques and ingredients are essential in your work as a professional in the hospitality industry. Debic helps you make the right choices.

Baking a difference!

Baking a difference!

Sustainable ingredients are an essential part of your bread, pastries and chocolate these days. Debic helps you make the right choices.

“This crisis emphasizes the importance of health”

“This crisis emphasizes the importance of health”

Life is tasty! That is the motto of pastry chef Sandrine Baumann-Hautin. She shares with Debic her experiences during the first year of the coronavirus.

One hundred per cent trust in Debic butter

One hundred per cent trust in Debic butter

The Spanish pastry chef Daniel Álvarez loves to work with Debic butter. He can trust the technical and traditional creamery butters in every circumstance.

Caramelising cream under pressure

Caramelising cream under pressure

In a pressure cooker, you can raise the temperature and speed up the cooking time, allowing the cream to caramelise without a lot of liquid evaporating.

Making your own marshmallows

Making your own marshmallows

Marshmallows are something you find in a sweet shop or supermarket rather than at a patisserie. But this technique belongs to the pastry chef’s trade!

Inspiration for Easter

Inspiration for Easter

The best thing about Easter? It is always a time for indulgence. Read on to get inspired by Easter traditions all across Europe and discover our recipes.

How to boost your business with Valentine

How to boost your business with Valentine

Many people are inspired by Saint-Valentine. That's why we created some Valentine recipes: do you want to get inspired?

2021 wishes from our Debic Ambassadors

2021 wishes from our Debic Ambassadors

Curious to know what our Debic ambassadors are hoping for in 2021? Read on to discover their new year’s wishes!

Jellies and gels: the new fruit

Jellies and gels: the new fruit

Fruit is one of the most commonly used decorations on pastries, cakes and desserts. At any time when the fruit is not at its best or abundantly available, you can opt for an alternative such as jellies or fruit based gels.

Modern glazing

Modern glazing

Glaze are the final shiny touch for your creations. Transparent, dark or sparkling. Discover our recipesand tips for the perfect glazing.

Get to know Nicolas Arnaud

Get to know Nicolas Arnaud

Born in France, Nicolas Arnaud opened the doors to his pastry shop in Brussels, Belgium, in 2012. Get to know this Debic Ambassador and discover his signature recipe.

Gelatin

Gelatin

Gelatin (E411) is a natural ingredient derived from collagen taken from animal body parts. It’s colourless, translucent, flavourless type is used in the food industry for jellifying soft and liquid preparations.

Foodpairing

Foodpairing

Food professionals are always looking for the best combination of ingredients. Foodpairing is the scientific method to identify the ingredients that go well together.

Caramel: The golden seduction

Caramel: The golden seduction

Today caramel is used around the world for flavouring, as a filling or topping and for the professional industry. Discover more on this all-time favourite.

Infusion

Infusion

Dairy products will very quickly absorb other flavors from their immediate environment. Infusion is a simple technique to prepare tasteful creams.

The secrets of ice cream 

The secrets of ice cream 

Selling ice cream offers opportunities. Debic asked ice cream ambassadors Carles Soler (Spain) and Pascal De Deyne (Belgium) their vision on this delicacy.

Serving ice cream in your restaurant

Serving ice cream in your restaurant

Ice cream is the most chosen dessert in restaurants. Discover how making ice cream will boost your creativity and is really profitable for your business.

Paul Veldt

Paul Veldt

“The quality of Debic cream is super and I can rely on it being consistent.”

Running a sustainable business: tips & tricks

Running a sustainable business: tips & tricks

Doing business these days also implies being sustainable, especially in the food industry. We collected some tips & tricks for restaurants or pastry shops.

Glazes and piping techniques for whipped cream

Glazes and piping techniques for whipped cream

Together with Belgian pastry chef Willem Verlooy, we tested new piping techniques and refined some popular recipes to glaze your entremets and pastries.

Baking for summer: make the most of you assortment

Baking for summer: make the most of you assortment

As soon as the sun comes out, clients like to eat outside. As a baker you can offer a range of delicious creations to make these moments extra special.

Debic, quality you can trust

Debic, quality you can trust

Dairy products of the highest quality, developed for professionals: that is what Debic stands for. Discover how we guarantee you that unsurpassed quality.

Tasty snapshots of your creations

Tasty snapshots of your creations

Social media is essential to interact with your customers. But this requires attractive photos of your creations. We asked advice from photographer Kasper van 't Hoff and pastry chef Niek Bossaert.

Baking the best of it

Baking the best of it: bakers and pastry chefs on coping in times of corona

Debic reached out to professional pastry chefs at home and abroad to find out how they are coping in times of corona.

Coping with corona

Coping with corona: how the hospitality industry is dealing with the COVID-19 crisis

Debic reached out to professional chefs at home and abroad to find out how they are coping in times of corona.

Tips for reopening your business after lockdown

Tips for reopening your business after lockdown

Discover our tips and advice on dealing with kitchen staff, setting up your eating area, organizing service and ultimately creating a safe customer experience during times of crisis.

The challenges of bakers in times of coronavirus

The challenges of bakers in times of coronavirus

The challenges of bakers in times of coronavirus: how to generate additional turnover?

A summertime favourite: strawberries

A summertime favourite: strawberries

Strawberries are indispensable in the pastry world. Discover all about it in this article and get inspired by a fresh creation with this juicy red fruit.