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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
We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.
To challenge himself, Simone Devasini adds new products to his range every month.
If there’s one thing we’re extra proud of, it’s our ambassadors from all over the world; famous chefs and pastry chefs, who believe in Debic and are always more than happy to help us tell our story. Our ambassadors will tell you all about how they work, what they think is important and why they choose to work with Debic.
Technique
1000 g espresso
1000 g Debic Cream Plus Mascarpone
425 g egg yolks
333 g sugar
1170 g dark chocolate 65%
Heat the espresso along with the Debic Cream Plus Mascarpone.
Mix the egg yolks with the sugar and stir this, together with the cream mixture, to form a crème anglaise at 84°C.
Mix in the chocolate and emulsify with a hand blender.
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