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 Religieuze

Religieuze

Made with choux paste, butter craquelin and vanilla butter cream

Pastry Vanilla Cream

5ec30000-66dc-6a13-1bd8-08d8e9efd59a

Ingredients

For 24 servings

Choux paste

500 g milk

10 g salt

10 g sugar

200 g Debic Incorporation Butter Cake Gold

300 g flour

500 g eggs

Butter craquelin

225 g Debic Incorporation Butter Cake Gold

270 g blond cassonade sugar

270 g flour

Vanilla Butter cream

1 l milk

1 vanilla pod

400 g egg

225 g egg yolk

1 kg Debic Incorporation Butter Crème

Debic products used

Debic Incorporation Butter Cake Gold 4x2.5KG

Constant quality, throughout the year
Made from fresh dairy cream
A pleasant butter taste in your preparations
Guarantees a nice golden colour

Debic Incorporation Butter Crème 4x2.5KG

Excellent butter taste in all preparations due to lower melting point
Soft and easy to blend
Perfect for usage in whipping applications
Can be mixed easily with other ingredients such as acids, fruit and alcohol
Offers a high working comfort thanks to its smooth and homogeneous structure
Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Choux paste

Boil the milk , the salt, the sugar and the butter.

Take of the heat, stir in the flour and mix until a dough forms.

Place it back on the heat and cook until it forms a dough ball.

Bring over in a stir mixer and add the eggs one by one.

Mix until a smooth paste.

Pipe two sizes of choux on a baking tin , place on the butter craquelin and bake at 1770° C during 25-30 minutes.

Butter craquelin

Use all ingredients at ambient temperature and mix with the paddle of a stir mixer.

Spread the dough between two layers of plastic film and roll out on 2 mm.

Cut tout the needed circles and place on the choux paste.

Vanilla Butter cream

Heat the milk with the vanilla pod and half of the sugar.

Whip the rest of the sugar with the egg yolk and combine with the hot milk.

Realize an “anglaise’ at 84°C.

Cool down to 25°C.

Whip the butter at medium speed and stir in the “anglaise” until a smooth crème.

Assembly

Leave the baked choux to cool down.

Fill them from below with the smooth butter cream.

Stick the choux together and finish with a piping bag.

Recipe tags Pastry Vanilla Cream

debic for baker

debic for baker