Nicolas Barbet praises Debic cream for its value for money
Pastry chef Nicolas Barbet’s guilty pleasures? Chocolate sweets, marshmallows and macarons. It’s no surprise, then, that in 2012, he opened his own patisserie, Récréation Sucrée, in Lisieux, Normandy. ‘This is where I strive for perfection. And every day I push myself to go even further, until I achieve true excellence.’
For Nicolas, striving for perfection means challenging yourself every day, demanding the very best from yourself and improving yourself as you go. ‘It’s about seeing if you can aim even higher, discovering whether you’ve truly given it your all – that’s my daily challenge.’ Over the years, Nicolas Barbet has competed in various national and international professional competitions, reaching the semi-finals of Meilleur Ouvrier de France in 2014. After working for several renowned establishments in France, he decided to open his own patisserie in 2012, with the goal of delivering consistent quality and exceptional flavour to every customer.
‘I love giving the classics a modern twist’, says the French pastry chef. ‘That blend of tradition and modern is also reflected in my store – a modern façade with a warm, inviting interior. The delicious pastries sometimes evoke childhood memories, other times they surprise me with new flavours and original designs.’ One of his favourite classic desserts is the vacherin, a layered meringue and ice cream cake. ‘There are endless possibilities for decorating this cake, which to me is a truly elegant classic. For this, I rely on Debic’s whipping cream: it pipes flawlessly, with a silky texture and a beautiful, white colour. The cream also holds its structure well, even when displayed in the shop for longer periods or when decorating multiple cakes at once. If you’re piping cream onto thirty ice cream cakes in a row, you don’t want the first one collapsing before you finish the last!’
Reliable stability
Nicolas enjoys working with Debic products because of their consistent quality. ‘They allow you to refine your own recipes because you know that the quality of the whipping cream is always the same. So you never have to adjust for inconsistencies – it’s always reliable, making it very convenient to work with. I also like the fact that the cream comes in five-litre cans, which is much more practical in a patisserie than smaller packaging. Another big plus is the volume Debic cream adds to your pastries. The good overrun makes a real difference for pastry chefs. One time, we had to use a different brand because we ran out of Debic. We immediately noticed a drop in the volume of our products. In the end, the other cream costs a lot more.’
Nicolas encourages his team to participate in competitions. ‘For me, it’s not so much about winning. I just want them to keep pushing themselves, also in the workplace!’ His own focus right now? Keeping his customers happy. ‘I’m a craftsman, and there’s nothing more rewarding than hearing people say they enjoyed my products. That’s what motivates me. It’s the driving force behind everything I do.’
Quality pays off with Debic Stand & Overrun, elevate your pastries with our airy and firm cream!
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