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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.
Nicolas Arnaud's take on this classical spicy biscuit
1000 g Debic butter Constant
1000 g brown sugar
300 g castor sugar
250 g eggs
75 g milk
2000 g flour
50 g mix 4 spices, special speculoos
10 g salt
30 g baking powder
Mix all dry ingredients into a snowy powder.
Add the liquid (eggs + milk) and knead into a pâte sable dough.
Reserve in the fridge for 24 hours.
Roll out on 5 mm and detail them with a mold or a cutter.
Bake at 160°C during 20 minutes.
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