Debic is part of
Pitaya
For 16 servings
210 g Egg white
160 g Sugar
130 g Egg yolks
180 g Puree Red Dragon Fruit
80 g Cake Flour
60 g Corn flour
120 g Debic Crème Butter
123 g Puree Red Dragon Fruit
46 g Glucose
38 g Sugar
5 g Pectin NH
15 g Gelatin Mass
77 g Lychee Cube
77 g Strawberry Cube
200 g Debic Stand and Overrun (A)
146 g White Couverture Chocolate 33%
24 g Gelatin Mass
12 g Red Dragon Fruit Powder
200 g Debic Stand and Overrun (B)
2 g Orange Blossom Water
100 g Puree Cassis
25 g Milk
5 g Glucose Syrup
190 g White Couverture Chocolate 33%
18 g Gelatin Mass
200 g Debic Stand and Overrun
266 g Debic Tiramisu
20 g Trimoline
20 g Sugar
100 g Neutral Glaze ( For spray Chantilly Flower)
Reduce puree from 400g to 180g. Whip egg white hard peak, add in the sugar.
Pour yolks follow by fruit puree with low speed.
Fold in the flour and corn flour, lastly melted butter.
Bake with 170ºC
Warm puree and glucose to 45c, add in sugar pectin mixture, bring to boil.
Add in gelatin followed by all fruit cube.
Boil Cream (A) and pour into chocolate and mix well. Add in cold cream (B) follow by gelatin, Fruit powder and orange blossom water.
Blend it will to well emulsifier.
Keep in Chiller 8 hours.
Whip it into soft peak before use.
Boil the milk, with the puree.
Add melted gelatin mixing well and pour gradually the hot mixture into the melted chocolate and glucose.
Blend well. Add the cold liquid cream and let crystallize minimum 8 hours in the refrigerator.
Whip all ingredients together into soft peak.
. Pipe the flower shape and place a soft pvc plastic and press it a bit flat on top surface then keep in freezer.
After freeze glaze it by spraying the neutral glaze.
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