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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
Choux dough with craquelin, italian buttercream with pecan, and caramel sauce
Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble
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To challenge himself, Simone Devasini adds new products to his range every month.
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with dessert rice and panna cotta
500 ml Debic Panna Cotta
500 g dessert rice, cooked
100 g layer cake
1 dragon fruit
3 passion fruits
10 sesame lace biscuits
100 ml yuzu gel
10 g coconut shavings
1 tray of atsina cress
Heat the panna cotta until melted and add the cooked dessert rice.
Divide among the bowls and leave to set in the refrigerator.
Finish the dessert bowls à la minute with the garnishes
To inspire your new creations
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