Products
Products
Cream

Whipping

Cooking

Spraycan

Butter

Performance butter

Traditional butter

Desserts

Filling

Ice & shakes

Cream Cheese
See all products
Discover our products

Stand & Overrun

Modern pastry cream 35% fat, the perfect mariage between high yield and excellent firmness.
Discover more about Stand & Overrun

Culinaire Original

The best allround cooking cream for you as a professional.

Discover more about Culinaire Original
Recipes
Recipes
Chefs

Appetizers

Cakes & tarts

Desserts

Garnishes

Main courses

Soups

Starters

Viennoiserie

Bakers

Appetizers

Cakes & tarts

Desserts

Garnishes

Ice creams

Viennoiserie

Popular themes

Easter

Butter

Cinnamon
See all recipes
Caramel Pecan

Choux dough with craquelin, italian buttercream with pecan, and caramel sauce

Hazelnut coffee entremet

Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble
Techniques
Masterclasses
News
News
Debic Inspiration

Stories

Business tips
See all news
See our latest articles

Debic wants to make the difference

We are continuously working towards a fully sustainable dairy chain. Find out how Debic does it.

Read the article

Production scale up helps bakers innovate

To challenge himself, Simone Devasini adds new products to his range every month.
Read the article
Partnerships
Partnerships
Our ambassadors
Debic ambassadors

If there’s one thing we’re extra proud of, it’s our ambassadors from all over the world; famous chefs and pastry chefs, who believe in Debic and are always more than happy to help us tell our story. Our ambassadors will tell you all about how they work, what they think is important and why they choose to work with Debic.
Brochures
About Debic

Home Recipes Cha Yen iced tea

Cha Yen iced tea

An inspiring recipe for Cha Yen iced tea

Chef Gee thai Tea

cha-yen-iced-tea

chef-gee

Chef Gee

Geelicious Bakehouse

Ingredients

For 20 servings

Whipped ganache with Thai tea

1 gelatine sheet

100 g Debic Stand & Overrun (1)

20 g Thai tea powder

160 g white chocolate

270 g Debic Stand & Overrun (2)

Thai tea ganache

125 g Debic Stand & Overrun

2 tbsp Thai tea leaves

260 g white chocolate, chopped

Debic products used

Debic Stand & Overrun 1L

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

Preparation

Whipped ganache with Thai tea

Soak the gelatine sheet in cold water.

Bring the Stand & Overrun (1) and Thai tea powder to the boil in a saucepan.

Cover and remove from the heat.

Set aside for 10 to 15 minutes.

Strain the cream with the Thai tea powder through a cheesecloth.

Reheat it, then add the soaked gelatine and white chocolate.

Stir until everything has dissolved.

Then add the remaining Stand & Overrun (2).

Mix again and refrigerate for 2 to 3 hours.

Thai tea ganache

Heat the Stand & Overrun until it starts to bubble, add the Thai tea leaves, cover, and leave to infuse for 15 minutes.

Strain the leaves out of the cream and reheat until it starts to bubble.

Pour the cream over the white chocolate, leave to stand for a minute, then stir until the chocolate has completely melted.

Leave to cool for a while.

Assembly

Pour the Thai tea ganache into the baked bases up to the edge and leave to set.

Whip the white chocolate ganache with Thai tea, pipe onto the set ganache, and garnish with discs of caramel chocolate.

Recipe tags Chef Gee thai Tea Debic Stand & Overrun

debic for baker

debic for baker