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.
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.
Recipe for 24 tartelettes
For 24 servings
500 g Debic Croissant Butter
300 g blonde cassonade sugar
7 g salt
800 g flour
40 g cacao powder deep black
55 g almond powder
60 g hazelnut powder
55 g corn starch
180 g eggs
250 g water
5 g sugar
5 g salt
50 g dark chocolate 68%
80 g Debic Brioche Butter
125 g flour
20 g cacao powder
350 g eggs
150 g Debic Brioche Butter
190 g cassonade sugar
165 g flour
20 g cacao powder deep black
1 l milk
175 g egg yolk
125 g sugar
80 g corn starch
250 g milk chocolate Ghana 40%
175 g Debic Crème Butter
Bring all ingredients on atelier temperature ( 18-22°C). Mix them all, except the eggs, into a dry powdery mass.
Finish the dough with the eggs.
Wrap in plastic foil and store for one night in the refrigerator.
Roll out to 2.5 mm thick and line 8 cm tartlet molds.
Bring the water, sugar, salt, dark chocolate and butter slowly to a boil.
Add the sifted flour and cacao powder and dry the mass over a hot fire.
Bring over in a stirring mixer and let the choux mass turn for 2 minutes to let escape the most heat.
Add the eggs systematically until the mass is smooth.
Spread between 2 plastic sheets ( +/- 1cm) and freeze.
Cut out circles of 6 cm diameter and set apart.
Mix all ingredients and let crystalize in the refrigerator.
Roll out on 2,5 mm and cut out circles of 7 cm diameter.
Place on the choux paste before baking.
Bring the milk with half the sugar to a boil. Mix the rest of the sugar with the starch and the egg yolks.
Combine and cook for 1 full minute. Pour over the milk chocolate and mix well.
Cover with plastic film and store in the refrigerator.
Turn the mass into a smooth texture and finish with the softened butter.
Pipe in the baked tartelette-choux.
Cut out circles of 7 cm diameter, out of the choux paste.
Place in the tartelettes, stick on the craquelin and bake at 175°C during 30 minutes.
After cooling down fill the tartelettes along the bottom.
Related recipes
To inspire your new creations
By subscribing, you agree to our privacy statement
You are browsing Debic for Bakers
debic for baker
TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION
The FrieslandCampina Privacy Policy applies.
The recipe is waiting for you in your inbox. Enjoy!