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 Lemon pavlova

Lemon pavlova

A creation by Wouter Hanssens

Debic Easter Eggs

5ec30000-66dc-6a13-7972-08d8dfbf3d65

Ingredients

For 4 servings

Lemon crumble

340 g Debic Butter Constant

400 g sugar

400 g almond powder

340 g flour

5 g of salt

1/8 vanilla pod

6 lemons, the zest

3 g yuzu powder

yellow dye

Lemon crémeux (spherical shape)

25 g water

5 g gelatin powder

200 g lemon juice

200 g sugar

275 g eggs

8 g cream powder

5 g salt

100 g Debic Crème butter

Lemon crémeux (for decoration)

30 g water

6 g gelatin powder

4 lemons, the zest

500 ml lemon juice

450 g sugar

400 g eggs

8 g yuzu powder

250 g Debic Crème Butter

Lemon jelly

125 g water

25 g gelatin powder

450 g lemon puree

50 g orange puree

150 g glucose

25 g liquid honey

50 g limoncello

1 lemon, the zest

5 g yuzu powder

1 pinch of vanilla pith

Meringue

250 g protein

100 ml water

500 g sugar

250 g icing sugar

Finishing

4 chocolate discs

white chocolate decoration

Debic products used

Debic Incorporation Butter Brioche 4x2.5KG

Made from fresh cream
A butter ideal for all dough applications
Consistent texture and taste all year round
Guarantees smooth and reliable processing

Debic Incorporation Butter Crème 4x2.5KG

Excellent butter taste in all preparations due to lower melting point
Soft and easy to blend
Perfect for usage in whipping applications
Can be mixed easily with other ingredients such as acids, fruit and alcohol
Offers a high working comfort thanks to its smooth and homogeneous structure
Easy to handle bars, with indication on the foil for each 1/2 kilo.

Preparation

Lemon crumble

Melt the Debic Butter Constant.

Briefly mix all dry ingredients together.

Add the melted butter and continue to mix until homogeneous.

Pour on a plate and press well.

Bake in an oven at 220 ° C for 15 minutes.

Mix the crumble after baking.

Lemon crémeux (spherical shape)

Mix the water with the gelatin powder and let it soak for a while.

Heat the lemon juice and sugar. Pour on the eggs and stir.

Warm up to 82 ° C. Mix in the gelatin mass, the cream powder and the salt.

Cut the Debic Crème butter into small pieces and stir into the mixture.

Inject into spherical shapes and freeze.

Lemon crémeux (for decoration)

Mix the water with the gelatin powder and let it soak for a while.

Heat the lemon juice and sugar. Pour this on the eggs and stir.

Warm up to 82 ° C.

Mix in the gelatin mass and the yuzu powder.

Cut the Debic Crème Butter into small pieces and stir into the mixture.

Leave to set in the refrigerator and stir until smooth before use.

Lemon jelly

Mix the water with the gelatin powder and let soak for a while.

Bring all other ingredients to boiling point.

Add the gelatin mass and let melt.

Keep the jelly in the refrigerator.

Mix smooth before use.

Meringue

Beat the egg whites well.

Bring the water together with the sugar to 119 ° C.

Pour the sugar syrup on top of the egg whites and beat cold.

Mix the icing sugar into the mixture.

Pipe a cake mould of 16 cm in diameter onto a baking tray.

Also pipe small decorations for the finish right away.

Bake the meringue in an oven at 100 ° C. For the cake bottom: for 7 hours. For the decoration: for 3 hours.

Assembly

Fill the bottom with the vanilla cream and the lemon crémeux sphericals shapes.

Spray an extra layer of the vanilla cream on top of the shapes.

Arrange the dark chocolate disc on top.

Finishing touch

Finish to your own taste with the spheres of crémeux, the points of vanilla cream, points of lemon crèmeux, the crumble, the jelly, decorations of dried meringue and the chocolate decoration.

Recipe tags Debic Easter Eggs Butter Lemon yuzu Cake Pastry Crémeux meringue

debic for baker

debic for baker