Ingredients

Debic Crème butter

Debic Parfait

Caster sugar

Debic Incorporation Butter Crème 4x2.5KG

Soften the Debic Crème butter.

Mix the brown sugar with the butter and continue to turn until fluffy.

Replace the butterfly for the whisk.

After 10 minutes, add half of the Debic Parfait and continue to spin lightly.

If necessary, heat the butter mass if it does not turn fluffy. After 10 minutes, add the rest of the Debic Parfait.

Let it run for another 10 minutes before applying the cream.

This cream is ideal when there is not enough time to make a composition or egg yolk cream.
Always keep the Debic Crème butter refrigerated, at 4 - 6 ° C
Remove the Debic Cream butter from the refrigerator in good time, then you no longer need to heat it. This way you get a shorter whipping time and a higher return
The optimal processing temperature for turning a cream is 18 - 20 ° C