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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.
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.
An inspirational recipe for coffee and chocolate-flavored dessert.
300 g Flour
60 g Cocoa powder
320 g Debic Croissant
180 g Sugar
10 g Baking powder
5 g Sea salt
110 g Egg yolk
30 ml Water
6 g Powdered gelatin
100 ml Sugar syrup
60 g Egg yolk
8 g Instant coffee
350 ml Debic Stand & Overrun 3x5L
500 ml Debic Parfait
224 g Egg yolk
128 g Icing sugar
352 g Egg whites
128 g Sugar
150 g Dark chocolate 60%
Mix all the ingredients in the specified order on the lowest setting.
Add the egg yolk last and briefly knead the mixture.
Store in the refrigerator.
Roll out the dough until it is 2.5 mm thick and cut out 13.5 x 3.5 cm rectangles.
Bake at 160°C for 14 minutes.
Mix the water with the gelatin powder.
Boil the sugar syrup and pour onto the beaten egg yolk.
Stir until the temperature reaches 85°C and then add the gelatin mixture.
Stir in the instant coffee and allow to cool.
Whip the Debic Stand & Overrun and carefully fold into the other mixture. Use immediately.
Whip the Debic Parfait with the instant coffee until you have a smooth, creamy texture.
Firmly beat the egg yolk with the icing sugar.
Then beat the egg whites and sugar.
In the meantime, melt the chocolate to 40°C.
Mix everything together using a spatula and spread onto 2 60 x 40 cm baking trays.
Bake at 180°C for 8 minutes.
Roughly chop the coffee beans and leave them in Debic Stand & Overrun overnight to infuse.
Then pass the mixture through a sieve, add sugar and whip to the desired consistency.
Spread two-thirds of the coffee parfait over one layer of chocolate sponge and cover with a second layer of chocolate sponge.
Press together firmly.
Cut in half widthwise and assemble one half on top of the other, using the remaining third of the coffee parfait to stick them together.
Press firmly again and put in the freezer.
Cut into rectangles (13.5 cm x 3.5 cm).
Turn the rectangles on their side so that shortbread is facing and decorate with the coffee cream.
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