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Technique

Mousses & Creams with fruit purée

Debic Stand & Overrun is an ideal cream for creating light mousses and creams. Thanks to its high overrun, it maintains its airy texture when mixed with fruit purée, chocolate, crèmeanglaise, or other preparations. During mixing, the whipped cream remains smooth and supple – perfect for filling entremets, rings, or moulds.

Ingredients

Fruit puree

Cream

Debic products used

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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Step-by-step

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Tips

  • Whip the cream until it reaches a light, glossy, yoghurt-like consistency.
  • Make sure that the fruit purée is not too cold. This will make it easier to fill shapes and circles, as the setting process slows down gradually.
  • When mixing chocolate or ganache with cream, maintain a temperature of approximately 40°C to prevent premature crystallisation.
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