Products
Products
Cream

Whipping

Cooking

Spraycan

Butter

Performance butter

Traditional butter

Desserts

Filling

Ice & shakes

Cheese
See all products
Discover our products

Stand & Overrun

Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
Discover more about Stand & Overrun

Culinaire Original

The best allround cooking cream for you as a professional.

Discover more about Culinaire Original
Recipes
Recipes
Chefs

Appetizers

Cakes & tarts

Desserts

Garnishes

Main courses

Soups

Starters

Viennoiserie

Bakers

Appetizers

Cakes & tarts

Desserts

Garnishes

Ice creams

Viennoiserie

Popular themes

Easter

Butter

Cinnamon
See all recipes
Caramel Pecan

Choux dough with craquelin, italian buttercream with pecan, and caramel sauce

Hazelnut coffee entremet

Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble
Techniques
Masterclasses
News
News
Debic Inspiration

Stories

Business tips
See all news
See our latest articles

Debic wants to make the difference

We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.

Read the article

Production scale up helps bakers innovate

To challenge himself, Simone Devasini adds new products to his range every month.
Read the article
Partnerships
Partnerships
Our ambassadors
Debic ambassadors

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.
Brochure library
About Debic

Home Recipes Marron Cassis

Marron Cassis

Recipe for 20 verrines

Debic Cassis Marroon

ee8f0000-44d5-e6ef-d70b-08d890c0cd75

Ingredients

For 20 servings

Cassis jelly

400 g cassis puree

50 g sugar

7 g of gelatin

100 g griottine juice concentrated

Vanilla cream

750 g Debic Cream 35%

175 g egg yolk

135 g sugar

18 g gelatin

2 vanilla sticks

Maroon mousse

500 g vanilla cream

200 g mashed chestnuts

25 g Cognac Remy Martin 58 °

500 g Debic Cream 35%

Decoration cream

150 g nut puree

150 g mashed chestnuts

100 g Debic Constant butter

20 g Cognac Remy Martin 58 °

Assembly & finishing

300g sponge cake or cake

90 g candied chestnuts

Preparation

Cassis jelly

Heat the cassis puree with the sugar and mix with the soaked gelatin.

Add the concentrated griottine juice.

Vanilla cream

Heat the Debic Cream 35% with half the sugar and the split vanilla sticks.

Stir the other half of the sugar until frothy with the egg yolk.

Mix and stir at 85 ° C (anglaise).

Mix in the soaked gelatin.

Immediately weigh 500 g of composition for the maroon mousse.

Maroon mousse

Smooth the vanilla cream with the mashed chestnuts and cognac.

Beat the Debic Cream 35% and stirr under the mixture.

Decoration cream

Bring all raw materials to room temperature and mix, do not whip.

Assembly

Cover the bottom of the glass with the warm cassis jelly. Freeze.

Apply the remainder of the vanilla cream on top.

Add the biscuit or cake pieces and fill with the fluffy maroon mousse.

Finishing touch

Apply the decoration cream with a fine piping tube and decorate with pieces of candied chestnut, icing sugar and gold leaf.

Recipe tags Debic Cassis Marroon verrine

debic for baker

debic for baker