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.
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.
Remaining articles
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.
In good hands with your challenges
For whatever your challenge: we have the solution for you. You are in good hands with Debic.
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.
Classic cream puff deserves a modern and tasty twist
Cream puffs: the round version of the world-famous éclairs. They belong in the internationally renowned series of macarons, croissants and millefeuilles.
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.
Christmas: tips for professional chefs
The streets and shop windows are adorned with lights and decorations. Homes and balconies are decorated and Christmas is in the air. The time has come for business dinners and evenings spent with friends and family in restaurants exchanging greetings and gifts. Horeca professionals cannot be unprepared for what is perhaps the most important time of the year!
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.
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.
Caramelised vegetables add flavour
Caramelised vegetables serve as a lovely basis for vegetarian soups and vegetarian cream soups. You can caramelise vegetables by using a pressure cooker.
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.
The comeback of the tartelette
One of the interesting outcomes of the pandemic is the comeback of tartelettes. A golden crust that serves as the base for a wide range of creations.
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.
Barbecue techniques in a professional kitchen
Barbecueing has become much more than baking hamburgers on a grill. (Re)discover a few basic techniques on the barbecue in this article.
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.
Cooking Asparagus in Butter
Discover how to prolong the asparagus season with this simple technique that also preserves all the flavours of this noble vegetable.
