Master the art of flavoured creams with endless possibilities!
By alternating textures, flavours, and colours, your creation gains an extra dimension. With these preparations, the possibilities are endless! A good flavoured cream should be smooth, airy, and silky. That’s why it’s best to choose a high-quality cream as your base, with a high whipping volume, firm stability, and sufficiently high fat content. With a good base, you can freely experiment with flavour additions such as coffee, zest, or nut pastes. Discover our flavoured cream recipes in this article.
Classic Creams
By classics, we mean additions such as chocolate, vanilla, or mocha. Popular flavors that are always a hit with customers!
Ingredients
1000 g Debic Stand & Overrun
1000 g milk (1)
2.5 g vanilla pods
1.25 g cinnamon
1.25 g orange zest
1.25 g lemon zest
325 g cornstarch
800 g sugar
800 g egg yolk
250 g milk (2)
Preparation
Boil the Debic Stand & Overrun with the milk (1), the seeds from the vanilla pods, and the other flavorings. Mix the cornstarch with the sugar, egg yolks, and the remaining milk (2). When the Debic Stand & Overrun and the milk come to a boil, pour them over the previous mixture and stir. Bring everything to a boil again and let it cool down.
Ingredients
666 g sour cream
2 vanilla pods
1000 g Debic Duo
Preparation
Mix the sour cream with the seeds from the vanilla pods.
Whip the Debic Duo until light and airy, then fold it into the sour cream mixture.
Ingredients
150 g coffee beans
1000 g Debic Prima Blanca
120 g sugar
Preparation
Crush the coffee beans and add them to the liquid Debic Prima Blanca.
Cover and refrigerate for at least 12 hours.
Strain through a sieve, add the sugar, and whip.
Want a refreshing touch and some extra bite? Then you can add small pieces of fruit to your cream mixture. For a more intense fruit flavor, you should work with fruit purées. To avoid curdling, first reduce the juice by cooking it down. With this concentrated liquid, you can flavor cream (fillings) while maintaining a good texture.
Yuzu Cream
Ingredients
1611 g cream cheese
722 g pastry cream
188 g yuzu purée
22.2 g gelatin powder
114 g water
1000 g Debic Stand & Overrun
Preparation
Dissolve the gelatin powder in the water and let it swell for 30 minutes.
Gently mix the cream cheese and pastry cream together.
Add the yuzu purée and the gelatin mixture.
Fold in the half-whipped Debic Stand & Overrun and mix.
Ingredients
1000 g Debic Vegantop
1000 g coconut milk
100 g sugar
5 g jasmine tea powder
20 g Malibu
Preparation
Mix the Debic Vegantop, coconut milk, jasmine tea powder, and sugar, and whip until airy.
Then fold in the Malibu.
Nuts
Nut pastes can easily be folded into a cream mixture. The intense flavor of (roasted) nuts pairs well with chocolate or fruit and enhances the creaminess of your filling or topping.
Ingredients
1000 g Debic Room Plus Mascarpone
100 g peanut praline
Preparation
Whip the Debic Room Plus Mascarpone until light and airy, then mix in the peanut praline.
Ingredients
125 g almond powder
1000 g Debic Prima Blanca
37.5 g amaretto
300 g egg whites
250 g cane sugar
Preparation
Toast the almond powder. Whip the Debic Prima Blanca and fold in the almond powder and amaretto.
Whip the egg whites together with the cane sugar until stiff.
Combine with the whipped Debic Prima Blanca and almond mixture.
In this article, get inspired with tips for creating delicious crèmes and silky crémeux — and discover the key difference between these creamy classics!
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