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Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
The best allround cooking cream for you as a professional.
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We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.
To challenge himself, Simone Devasini adds new products to his range every month.
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Recipe fore approximately 5 tarts 16 cm diameter
350 g sugar
8 g salt
10 g corn starts
250 g water
250 g olive oil
250 g flour
65 g cocoa powder
16 g baking powder
150 g dark chocolate 80%
600 g Debic Vegan-Top
70 g water
12 g pectin
60 g sugar
300 g dark cacao powder
40 g pectin nappage
900 g sugar
300 g neutral glaze
Mix the flour, cocoa powder, corn starts, sugar, baking powder and salt.
Add water into the powder and mix into a hard dough.
Add in parts the olive oil, until a smoot mixture
Spread into a mold off 16 cm and bake a 180 ° fore 45 min
Mix the pectin with sugar
Melt the dark chocolate
Heat water until 60 °C add the pecine mix whit a hand blender and cooked fore 2 min.
Add the dark chocolate ( if the mixture it to thick add some hot water)
Whip the Debic Vegan-Top at medium speed till air
Mix the dark chocolate mixture whit the Debic Vegan-Top
Mix the pectin nappage with 100 gr sugar
Heat the Debic Vegan-Top and add the rest of the sugar
Add the cacao powder mix good and cook for 4 min, keep stirring
Add the pectine mixture and cook for 2 min then add the neutral glaze
Bring over to a bowl cover with plastic film and let it set cool down
Pipe the chocolate mousse into a 14-cm mold and freeze
Heat the chocolate glacage until 35 °C and glaze the chocolate mousse
Place on top off the brownie, decorate with and cacao powder, candied ginger zests
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