Debic is part of
Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
Cream puff with raspberry mousse and jelly
Recipe for 2 entremets of 14 cm diameter
We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.
The Hungarian pastry chef always strives to give the best of himself. Together with Debic, Zoltan reflects on the past year.
During the Coupe du Monde de la Patisserie, the world’s best pastry chefs, with the support of Debic, gain access to the highest achievable podium as well as a springboard to the world.
Cream Jelly with Debic
1375 g Debic Cream 35%
225 g milk
50 g sugar
3 g xanthan gum
7 g gelatin powder
40 g water
2 g orange blossom water
food colouring (red, yellow)
Mix the sugar with the dry xanthan gum.
Heat the milk and mix in the sugar-xanthan mixture with a hand blender.
Bring to the boil, add the cream and the food colouring, mix carefully.
Add the gelatin mass and mix.
Keep cold.
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