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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.
A touch of chocolate on a macaron.
1000 g Debic Mousse au Chocolat
60 x Chocolate macaron shells
Whip Debic Mousse au Chocolat for about 5 minutes.
Pipe the Debic Mousse au Chocolat onto a macaron shell.
Serve alone on the plate or as a treat with coffee depending on the size of the macaron.
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