Debic inspiration

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.

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.

When two worlds merge together

Small warning in advance: after reading this article, your view of Chinese cuisine will change forever. You will see that age-old traditions do not have to exclude a progressive and innovative philosophy.

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!

Japanese ingredients mixed with Dutch dairy

Dutch dairy is a pure, unadulterated product that can be combined with other flavours. With typical Japanese ingredients such as soya, miso and katsuobushi.

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.

Panna cotta

Panna cotta means nothing else than boiled cream and is a real Italian classic that shines of simplicity. This is often served in glassware or porcelain jars. Today you see also more and more "deposited" variations as part of a dessert. The shape of this released panna cotta probably reminds you to the Mona desserts. However with you can use these puddings unleash creativity. Experiment through cream with to infuse special flavors and to combine.

How do you whip the perfect cream?

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

An interview with Thomas Bühner

An interview with Thomas Bühner, Debic Ambassador and founder of his own Chefs Academy.

From farmer to plate: know your suppliers

Japanese chefs have a saying about the role their producers and suppliers play in cooking: '80% of cooking takes place outside the kitchen'.

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

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

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.

Vegetables techniques

By using different techniques, different flavors and textures can be achieved from the same vegetable. We will show you several techniques that you can use.

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.

Madrid Fusion 2022: beyond the product

Debic aims to inspire. Luckily, there are many incredible chefs who share the same mindset as Debic. They want to create beautiful, innovative and unreal recipes. At Madrid Fusion 2022 - the most progressive culinary congress in the world – Debic collected stories worth sharing.

Say (cream) cheese!

Perfect texture? Check! Balanced taste? Check! Ideal for baking, cooking, spreading and decorating? Check! And also suitable for sweet and savoury creations? Check!

Hungry for Design: Shaping Creativity

What happens when you bring gastronomy and design together? Introducing a chef to a fashion designer or furniture maker can lead to interesting results.

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."

Celebrate summer with these sunshine-filled recipes

Whether the sun is shining or the rain is pouring, it is time to get the wine chilling and tuck into sunshine-filled recipes. After a pandemic, your guests are longing for spending time together, having new experiences and delicious food. The following recipes will help your guests celebrate summer for sure.

50 years spray can: the result of innovation

Fifty years ago, Debic introduced whipped cream in a spray can. A pioneering innovation that proved to be an enormous convenience for professionals.

Spray can techniques

With these decorative techniques, you can give your creations a contemporary look. By moving the tip of the spray can in different ways, you create a variety of new types of presentation.

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.

The Italian chef Rocco de Santis is a ‘work in progress’

Fresh pasta, creamy desserts and dishes with the taste of the sea. Chef Rocco de Santis takes his Italian roots along to every kitchen in which he cooks. At present, he is working as Executive Chef at Santa Elisabetta, a restaurant in the Byzantine Pagliazza Tower, inside the Brunelleschi Hotel in Florence, for which he earned two Michelin stars.

The new ice cream age

Master ice cream maker Hidde de Brabander looks at the future

‘If you’re average, you’ll lose the game’

The Spanish chef Vincente Rodriguez teaches himself to cook by endlessly watching and tasting. Gradually, he developed his own signature.

Umami Mia

With Debic's step-by-step plan you can create sauces with an explosion of flavour in three simple steps.

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: 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.

How to deal with food waste according to the Vermaat Groep

The fight against food waste is a continues process. Debic is proud of customers such as the Vermaat Groep because they stand up for what’s right. We should all try to waste less food and create a more sustainable future. Will you join us on this journey?

The fight against food waste

Food waste affects all links of the food chain: from the field to our plate. Preventing it is
not just an ecological necessity. It's also ethical and economically important.

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.

Easter egg techniques

The shape of an egg is known to everyone. But as a chef you can bring an egg in different shapes! We cover a number of techniques and addings so you can give the eggs a nice twist during Easter.

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

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.

Technical perfection

Debic will never let you down: with fresh inspiration and classic techniques, sometimes in a new and revamped version. Sharing together will take us to technical perfection.

Shape matters

As a chef, can only present the most beautiful dishes with the best appearance if you are fit. Shape is about health, but also about content. Debic helps you perform in optimal shape.

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.

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.

A glimpse into the future with Jean-Michel Perruchon

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.

Tasty wishes from our Debic ambassadors

Freshness and pure flavours make a difference

Minidesserts: easy and tempting!

How do you make sure you save enough time in the kitchen for a spectacular finale? And how do you tempt your guests to make a sweet decision?

Constant innovation to stay at the top

According to Bernard Proot, owner of patisserie DelReY in Antwerp, for a long time nothing was more beautiful than making products that enjoys the consumer.

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

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”

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

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.

Sweet good bites

Sweet bites, the tiny little desserts that are a sign of ultimate hospitality, are key to draw consumers back to bars and restaurants after past year.

Let’s go wild!

Economie culinaire by Cauderlier describes rarely used techniques, especially for cooking game. Time to rediscover these centuries-old techniques!

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”

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

Pizza and pasta as a source of margin

Pizza and pasta are an excellent source of margin. And you can even give a surprising Asian twist to these Italian classics.

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

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!

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

Meat substitutes increase your margin

By using more vegetables and less meat or fish on the plate, the cost of your dishes will be lower and the margin higher.

“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

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

Summer dishes

In your head and on the plate, you can travel every day. With these sunny recipes, you can take your guests to most delicious places.

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

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!

Street food as a source of margins

Since the coronavirus, we are all looking for new sources of margins. Street food offers a good deal of inspiration.

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.

Margin on takeaway meals with Debic

It’s important to make margin on takeaway. We give you an insight on how to increase margin for different dish components, and share some takeaway recipes.

Cookies 'on the go'

The ultimate sweet indulgence 'on the go', cookies. Do you want to want to discover how to make margin with this snack?

Food to power your team

The ultimate dishes for your staff in just 15 minutes. Do you want to discover how you can prepare a healthy dish for only 3 euros per person?

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

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

Le Croquet

The croquette is an age-old product that has stood the test of time. Discover our salpicon recipe for the base together with some inspiring recipes.

What to sell or serve for Christmas dessert

There are a number of different ways for bakers or pastry chefs to give the last course of the holiday dinner that extra dimension. Discover how real classics can give a boost to your sales.

The perfect menu for the festive season

We selected some festive dishes that are suitable for eating in as well as takeaway or delivery. Including practical tips for preparing a menu with a smaller staff, that your customers can finish at home.

Fermentation

Fermentation is a simple, ancient cooking technique that balances science, magic and above all, adventure. In this piece we explore the many possibilities of micro-organisms such as fungi and bacteria to develop new flavors and textures in a controlled way.

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

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

Food plating: today's trends

We would like to shed light on some of the principles behind food plating and show you how to present your sauces in numerous attractive ways.

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.

Mousse

The most classic way to give structure to a dish: the mousse. Discover our step by step technique and get inspired by our recipes.

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

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

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

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 

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

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.

Jorran Musters

"Debic Culinaire is a perfect match with our artisanal cuisine"

Create dessert magic

The source of your creativity and inspiration as a chef is, of course, very personal. But how do you use this inspiration to create an exciting dessert? Using the Royal Casino dessert (below) as a reference, learn how you can engineer your own dessert to

Paul Veldt

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

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

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

How to boost your business : Menu Engineering

Your menu can be a useful tool. Read on to learn how using smart strategies and layout techniques can help optimise your menu and boost your business.

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

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

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.

Debic desserts for takeaway

To cater to their clients, chefs are looking for takeaway and home delivery options for their dishes, including their desserts. Read on to discover how Debic is helping them out with this Takeaway Dessert concept.

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: 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

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: how to generate additional turnover?

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.