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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.
Choux dough with craquelin, italian buttercream with pecan, and caramel sauce
Hazelnut praliné, italian buttercream with hazelnut and chocolate crumble
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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With coffee cream and coffee crunch
For 13 servings
100 g cookie crumble
50 g feuilletine
50 g milk chocolate
50 g hazelnut praliné
5 g instant coffee
2 g salt
153 g espresso
153 g Debic Cream Plus Mascarpone
65 g egg yolks
51 g sugar
179 g dark chocolate 65%
380 g Debic Croissant Gold
361 g powder sugar
4 g salt
110 g almond powder
210 g whole egg
70 g cocoa powder
653 g flour
209 g potato starch
500 g Debic Cream Plus Mascarpone
50 g sugar
Mix the crumble with the feuilletine.
Melt the chocolate and add the hazelnut praliné, the instant coffee and the salt.
Mix together.
Scoop 40 g in a 9 cm mall an press to a circle.
Let it set in the fridge.
Heat the espresso with the Debic Cream Plus Mascarpone.
Mix the egg yolks with the sugar and stir to a crème anglaise up to 84 ° C.
Add the chocolate and mix with the immersion blender until smooth.
Transfer to a piping bag.
Mix the Debic Croissant Gold, the icing sugar, the salt and the almond powder into a dough.
Add the eggs and mix.
Mix the flour, cocoa powder and potato starch.
Cool the dough and roll out to 2 mm.
Cut out to 9,5 cm round circles and place it under a silpan air mat.
Bake the sablé at 150 °C for 40 min.
Mix the Debic Cream Plus Mascarpone with the sugar.
Whip till firm mass at medium speed.
Place the coffee crunch on the pate sable.
Pipe 7 dots of mascarpone cream on top of the coffee crunch.
Place in the freezer.
Cover with naturel jelly.
Pipe small dots of coffee cream between the mascarpone dots.
Decorate with a chocolate disc and small chocolate balls.
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