Inspiration for Easter
The best thing about Easter? This spring holiday is always a time for indulgence. Tables throughout the whole of Europe are decked with Easter dishes, often lamb, eggs and chocolate. Every country and every region has its own traditions. In the run-up to Easter, chefs and bakers pull out all the stops with Easter menus, breads and bakes, chocolate eggs and figurines and so on. Read on to get inspired by Easter traditions all across Europe and discover our own Debic Easter recipes.
Easter marks the end of Lent, the six week fasting period leading up to Easter. In the Middle Ages people were not allowed to eat eggs while they were fasting, but that of course didn’t stop the chickens from laying them! So people hard-boiled the eggs so that they could keep them for longer. These were then decorated and given as gifts at Easter. From the far north to the deep south of Europe, eggs are a prominent feature during the Easter festivities. Of course, it’s not Easter without chocolate. Chocolate eggs, sweets and cakes are a favourite on food lovers’ Easter tables – and who can blame them?
Each country has its own traditional Easter dishes, from artichokes in Sicily, to white asparagus in Belgium and the Netherlands, and typical Easter tapas in Spain. In France, the land of pastry, it goes without saying that the Easter assortment is generous and varied. French pastry chefs get the creative juices flowing with themes such as nests, eggs, Easter chicks and bunnies, Easter lilies and a whole lot more.
Ever heard of Easter men? They are made with white bread with a hard-boiled egg placed in the middle, still in its shell (which you can also decorate!). These men can predominantly be found in German-speaking areas, but are also popular around Amsterdam and in other parts of the Netherlands. In Italy, Easter is a definitely a ‘high season’ for local bakery specialties, and the three favourite Easter specialities here are la pastiera, la colomba and il casatiello.
Want to be inspired by our own Debic Easter creations?
Discover our recipes for chefs and bakers.
Easter brunch is an ideal moment of pampering for your guests. You can get very creative. Provide sweet and savory, drinks and dessert. These vegetable pancakes are conveniently prepared in advance and can be served hot or cold. Your guests can easily heat these pancakes at home when you offer this dish as a takeaway meal. You can easily prepare the cream with green herbs that comes with it up to 3 days in advance.
For this creation we are going to lightly whip up the Debic Panna Cotta. This gives you a nice return from the panna cotta and at the same time the panna cotta can be nicely portioned using a piping bag. You can easily find the half chocolate eggs in wholesale around this time of year, or partner with a local chocolatier. If you serve this dessert as part of a takeaway menu, make sure that the eggs can be transported stably. The finely ground cocoa beans can help with that.
For this dessert, the surprise is mainly in its simplicity. Take a moment to cut the surprise eggs open. Afterwards you can conveniently fill them with the whipped Debic Chocolate Mousse. For a special touch, serve them as in the picture in an egg cup, or in the case of takeaway, in an egg carton.
How about surprising your guests or customers with these crème brûlée eggs served in egg shells? In preparation, mix the Debic Crème Brûlée with different fruity flavours to create a dessert full of flavor and texture!
This delicious creation by Raphaël Giot is inspired by the classic Merveilleux, but with a modern twist. As individual pastries, or as a large cake ... your guests will undoubtedly enjoy this treat.
A fresh take on the classic pavlova by Wouter Hanssens, given a special Easter touch. The combination of the pavlova with chocolate and different lemon preparations is a real flavor bomb!
