However tight our planning, there’s always time between preparation and serving. With Debic Stand & Overrun your clients or guests won’t notice the difference between the first or 24th hour. That gives you a wider timeframe to plan your work, a big bonus in every atelier.
How to create the perfect stand? With perfectly whipped cream
Debic Stand & Overrun is the best choice for every pastry professional. It’s perfect for fillings and decorations, has an overrun of 160%, a superb stand even after 24 hours, a constant quality and guaranteed end result.
Tip: Use a flat nozzle to decorate and create a refined pastry. Apply the necessary strokes on the pastry in a refined movement.
Tip: St. Honoré gives a beautiful shape to the pastry or tart. Make sure that the cream is not whipped too loose.
Tip: Place the tartlet nicely in the middle of the turntable. Make a slow movement with the piping bag from inside to the outside, while the tartlet is being turned. Maintain a constant pressure on the piping bag so that the cream is distributed evenly.