TRENDSETTER FOR PASTRY CHEFS

THE ‘COUPE DU MONDE DE LA PATISSERIE’ 2013

TIPS & TRICKS USING DEBIC MOUSSE AU CHOCOLAT

BAKER WOUTER HANSSENS, CLASSIC WITH A ‘TWIST’

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magazineSPRinG - SUmmeR 2013

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Published by FrieslandCampina ProfessionalGrote Baan 34, B-3560 Lummen, Belgium.Tel.: +32 (0) 13 310 310info.lummen@frieslandcampina.comwww.debic.com

Editorial Board Eva Lekens, Bruno Van Vaerenbergh, Tom van Meulebrouck, Philip Derden, Arianne le Duc, Alessia Brambilla

RecipesBruno Van Vaerenbergh, Bart-Jeroen Van Overveld, Wouter Hanssens

PhotosKasper van ’t HoffCoupe du Monde de la Pâtisserie: Francis Mainard, le Photographe

Design and productionDallas Antwerp

Copyright 2013No part of this publication may be reproduced or copied without the prior permission of the publisher.

Publication details

I N T H I S I S S U E

FeatureCoupe du Monde de la Pâtisserie 2013 p. 4 - 9

Debic CollectionFraîche p. 10 - 11

Bronte-Bianco p. 12 - 13

Damien p. 14 - 15

Dulcey-Mandarin p. 16 - 17

Nevado p. 18 - 19

A fellow pastry baker in the spotlightInterview with pastry baker Wouter Hanssens, De Pinte p. 20 - 23

TechniquesTips & Tricks with Debic Mousse au Chocolat p. 24 - 27

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Pushing the limits

Have pastry chefs and chocolatiers reached their limits?

Certainly not the limits of their creativity. On the contrary, as witnessed by nearly everyone who saw the myriad products presented during the ‘Coupe du Monde de la Pâtisserie’ in Lyon.

The pastry and dessert world continues to develop, not just creatively, but also technically. For example, we can see serious experimentation with combinations and textures. A classic chocolate mousse, technically already perfect, is complemented with biscuit, crumble, ganache/jelly or crémeux, giving it added value.

As a partner of the ‘Coupe du Monde’, we were once again surprised by the originality and skills of the participants across the entire line. In the months to come, the ideas that were presented there will, as always, be passed on to the food service professionals throughout Europe and beyond, while you will get some recipes and trends straight away.

Is there still a line between classic and modern pastry styles? According to pastry baker Wouter Hanssens, this line is minimal. That’s why he can rarely resist adding his own creative twist to traditional pastry, and his efforts have been successful. He believes the quality makes this possible, which is why he is a big fan of the technical qualities of Debic cream. An oven-fresh story from the day-to-day life at a thriving bakery and patisserie.

How do you add your own twist to a ready-to-use base such as Debic Mousse au Chocolat? You will find a series of tips & tricks for this later in this issue, as well as a new collection of creative, quirky recipes that we have tested for you one by one. A guaranteed success.

We hope you enjoy this issue.

The Debic team

Left:Tom van Meulebrouck,Culinary Advisor, Debic

Right:Bruno Van Vaerenbergh,

Pastry Chef, Debic

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No patisserie can do without cream, butter, sugar and chocolate. For years, Debic has been partner of the ‘Coupe du Monde de la Pâtisserie’, helping driven professionals such as pastry chefs, chocolatiers and ice-cream makers to push their limits. The creations, inspiration, colours, flavours, techniques: every national team looks forward to it for months. The best recipes for mousses, glaçages, crumbles, ice cream and sorbet are there for the taking. Debic magazine brings you some highlights!

couPe du Monde de la Pâtisserie 2013

The ‘crème de la crème’ of the patisserie

F E AT U R E

Since the very first ‘World Pastry Cup’ in 1987, this competition has never been as successful as its most recent edition of late January 2013. The huge turnout of the press and the media coverage, the VIP lounges and the packed audiences were the living proof. The fact that this competition takes place during the Sirha trade fair in Lyon makes sense given the international reputation of this culinary capital.

In order to be in the running to win the ‘Coupe du Monde de la Pâtisserie’, the participating teams have to make the following creations:

• A carved ice sculpture with an ice-cream cake • An artistic chocolate piece with a chocolate-entremets• An artwork in sugar as the backdrop for a gourmet dessert plate

These elements of the competition require pure craftsmanship in a team effort. Technical limits are pushed, and new flavour combinations are born. This is where driven people get their inspiration!

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Entremets Belgium

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P u s h i n g t h e l i m i t s

As the main favourite, France did not disappoint. This team won gold comfortably! With the theme ‘The 24 hours of Le Mans’, the French stunned their colleagues, the audience and the judging panel with their detailed Formula 1 car created from sugar and chocolate. Italy took bronze and Japan took silver. In the world ranking, they climb to places 4 and 2, respectively, following France and Belgium.

s h a r i n g k n o w l e d g e

The artistic elements of the competition are a mighty feat of technique and craftsmanship. During the competition, Debic stood in the first row, browsed through the immense range of recipes, tasted the combinations and spotted some trends in the different parts of the competition.

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F E AT U R E

32 g leaf gelatine

50 g water

500 g neutral clear jelly

415 g Debic Cream 35%

375 g sugar

135 g cocoa powder

Boil the water with the neutral

clear jelly. Add sugar and Debic

Cream 35% and continue to boil.

Sift the cocoa powder and add

to the boiling mix. Mix the leaves

of gelatine with the water, add

after the glaçage has come to the

boil, and mix for 2 minutes. Pass

through a sieve and allow to rest

in the refrigerator for 24 hours.

Use at 35°C!

The chocolate entremetsThe universal cake with chocolate as a required ingredient offers endless possibilities for combinations, preparation and finishing. The first trend we noted is that extra dark chocolate has made way for dark chocolate containing approximately 65% cocoa solids, sometimes boldly complemented with a note of exotic fruit, freshly ground coffee, Tahitian vanilla, Piemonte hazelnut praline, or Cointreau.

A chocolate mousse must be technically perfect, but in order to create a winning dessert, you need additional structures and elements such as biscuit, crumble, ganache/jelly or crémeux. One successful combination was the crémeux made by the Italian team, containing milk chocolate, hazelnut praline and mascarpone.

A second trend is the use of new, sometimes bold flavours: tonka beans, caramel, Asian Kiyomi orange, mandarins from Corsica, macadamia nuts and pecans,… Strong exotic flavours are making an appearance, whether as a thin accent layer or combined with softer flavours such as mango, banana, pineapple, honey, coriander or lemongrass.

Another novelty: crumbles or crispy layers are gaining popularity over biscuit. The crunchy effect, the minimal loss of flavour during baking and the sometimes surprising structure contribute to a coherent whole.

Finally, finishes with jelly or glaçage are a must: thinner, shinier, richer,… it’s always a quest for perfection. We present you the (dazzling!) Italian recipe to take home.

1sPotted in lyon: Pastry trends in the various creations

C o C o a g l a ç a g e ( i t a l y )

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180 g Debic Cream 35%

10 g lime zest

100 g lime juice

50 g water

30 g atomised glucose

80 g sugar

20 g inverted sugar syrup

75 g egg whites

6 g egg-white powder

Infuse the lime zest in the Debic Cream

35% and whisk lightly. Keep in the

refrigerator. Boil lime juice, sugar,

water, glucose and inverted sugar syrup

to 116°C and pour onto the whisked

egg whites (meringue). Fold in the

whipped cream and fill the moulds.

Place in the freezer.

The ice-cream cake The ideal contemporary ice-cream cake is a combination of ice cream, sorbet, semifreddo and parfait. Place those elements on a base of Breton shortbread, hazelnut daquoise or crumble and glaze the mixture with a clear jelly. Three different preparations, three different structures, three challenges.

What trends did we discover in the ice-cream cakes?Distinct flavours added to ice cream: Jamaican pepper, verbena, anise, but also a remarkable amount of coconut milk. The combination of multiple flavours in one sorbet. As with cocktails, this leads to surprising flavour sensations: banana-cherry, apricot-passion fruit, strawberry-black rice vinegar, coconut-lime, rhubarb-cinnamon.

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l i m e P a r f a i t ( f r a n C e )

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F E AT U R E

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215 g Debic Cream 40%

215 g vanilla pods

70 g Brönte pistachios

180 g vanilla cream infusion

50 g light cane sugar

15 g pistachio paste

4 g leaf gelatine

165 g Debic Cream 40%

Heat up the milk with all the sugars to 35°C and mix the liquid. Heat further to 60°C and add the rest of the ingredients. Pasteurise and turbine.

s i C i l i a n i C e C r e a m ( i t a l y )

Dessert platter A discipline within the competition that has grown from a simple pastry with fruit coulis to gastronomic delights. A trend that has been going for a number of years: pastry chefs reach out to their restaurant colleagues with newly developed textures, binders, jellies, foams and crunchies,…

A small impressionJapan - UsA - France

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560 g milk

100 g Debic Cream 40%

180 g goat’s cheese from Sicily

25 g low-fat milk powder

9 g milk protein

130 g cane sugar

35 g dextrose

6 g maltodextrin

5 g ice cream stabiliser

Infuse the chopped pistachios and the vanilla pods in the Debic Cream 40% and vanilla cream (65°C) for 45 minutes. Filter so that you have 180g infusion left. Add the soaked gelatine, sugar and pistachio paste and mix. Cool and then whisk in the whipped cream.

B l a n C - m a n g e w i t h P i s t a C h i o s ( i t a l y )

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FraîchePanna cotta cheese mousse with orange and mango caramel

r e c i p e

C r u n C h y B i s C u i t B a s eMelt the white chocolate and mix with the rice poppers and biscuit crumbs. Spread over a tray of 60 x 40 cm and press down firmly.

o r a n g e - m a n g o C a r a m e lCaramelise the sugar and the glucose and cover with the Debic Cream 35%. Continue to boil until all the sugar has melted. Add the fruit puree and the melted soaked gelatine. Mix in well. Keep 200g aside for finishing. Pour the other caramel onto a slab of biscuit and freeze.

P a n n a C o t t a C h e e s e m o u s s eHeat up the Debic Panna Cotta to 60°C. Add the melted, pre-soaked gelatine and mix in well. Fold in the Debic Low-fat Cheese and leave to cool to 35°C. Now gently whisk in the whipped Debic Cream 35%. Spread onto the frozen biscuit-caramel layer and freeze.

P r e p a r a t i o nPlace the frozen panna cotta mousse with the caramel onto the crunchy biscuit base.

f i n i s hCut the contents of the tray into pieces: 12.5 x 3 cm. Pipe caps of orange-mango caramel and garnish to taste.

i n g r e d i e n t sf o r 1 t r a y o f 6 0 x 4 0 c m

Crunchy biscuit base 700 g large biscuit crumbs

320 g rice poppers

(puffed grains of rice)

1000 g white chocolate

orange-mango caramel600 g sugar

400 g glucose

600 g Debic Cream 35%

600 g orange puree

200 g mango puree

20 g leaf gelatine

Panna cotta cheese mousse1000 g Debic Panna Cotta

720 g Debic Low-fat Cheese

10 g leaf gelatine

900 g Debic Cream 35%

DEBIC COLLECTION

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Bronte-biancoAlmond biscuit desserts with lychee and raspberries, pistachios and satin mousse

i n g r e d i e n t sf o r 4 d e s s e r t s o f 1 6 c m

almond biscuit450 g eggs

290 g sugar

115 g flour

115 g corn starch

75 g ground almonds

lychee-raspberry compote375 g raspberry puree

200 g sugar

12 g pectin NH

zest of 1 lemon

35 g rosewater

400 g chopped lychees

Pistachio cream400 g pastry cream

80 g pistachio paste from Sicily

12 g leaf gelatine

600 g Debic Cream 35%

satin mousse450 g white chocolate

300 g full-fat yoghurt

8 g leaf gelatine

550 g Debic Cream 35%

r e c i p e

a l m o n d B i s C u i tFirmly whisk the eggs with the sugar for 10 minutes. Mix the rest of the ingredients together and fold into the batter. Spread onto a baking tray and bake at 180°C for 12 minutes.

l y C h e e - r a s P B e r r y C o m P o t eChop up the lychees and mix with the rosewater. After 30 minutes, mix the liquids with the raspberry puree. Bring to the boil and mix with the sugar and the pectin. Leave to simmer. Add the chopped lychees and lemon zest and boil for a little longer.

P i s t a C h i o C r e a mStir the pastry cream with the pistachio paste until smooth. Melt the pre-soaked gelatine and mix it in. Fold in the lightly whipped Debic Cream 35%. Spread onto a second layer of almond biscuit. Place in the freezer.

s a t i n m o u s s eSoak the leaves of gelatine in cold water. Heat up half of the yoghurt and mix it with the melted gelatine. Mix with the warm melted white chocolate (50°C). Add the rest of the yoghurt and then fold in the lightly whipped Debic Cream 35%. Use immediately.

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Almond biscuit desserts with lychee and raspberries, pistachios and satin mousse

P r e p a r a t i o nPlace a layer of biscuit in the bottom of a tray. Spread the lychee-raspberry compote on top. In the meantime, prepare the pistachio cream and pour it onto a second layer of almond biscuit. Place in the freezer. Add half of the satin mousse to the tray. Push the frozen cream into the mousse, then add the remaining satin mousse and smooth over. Leave to harden in the freezer.

f i n i s hSpread a neutral clear jelly onto the trays, containing 5% pistachio paste. Garnish to taste.

DEBIC COLLECTION

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DamienMarzipan mousse with Alsace fruit compote and crunchy biscuit

r e c i p e

C o m P o t e d ’ a l s a C eCut the fruit into pieces and fry in Debic Roast & Fry, mix with the split vanilla pod, sugar, orange zest and topping jelly. Store in the fridge.

a P r i C o t j e l l yBoil the apricot purée with the sugar, then mix with the clear jelly.

m a r z i P a n m o u s s eMix the marzipan with the boiling milk and the sugar. Mix in the pre-soaked gelatine. After cooling this mix sufficiently (30°C), fold in the lightly whipped Debic Cream 35%.

C r u n C h y B i s C u i t 1 0 g / B a s eMix the ingredients and spread onto the biscuit bases (see also: recipe Bronte-bianco, almond biscuit).

P r e p a r a t i o nFill the Silpat with the marzipan mousse up to 3/4th. Add the compote and cover with the crunchy biscuit. Freeze.

f i n i s hPipe a mix of 50% white chocolate + 50% cocoa butter into the moulds. Garnish in the signature style.

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DEBIC COLLECTION

ingredientsfor 20 por t ions

Compote d’alsace150 g apple

120 g peach

200 g apricot

1 vanilla pod

25 g sugar

25 g Debic Roast & Fry

zest of 1 orange

150 g topping jelly

apricot jelly200 g apricot puree

30 g sugar

150 g clear jelly

marzipan mousse350 g marzipan 66%

250 g milk

12 g leaf gelatine

500 g Debic Cream 35%

50 g sugar

Crunchy biscuit 10 g / base200 g hazelnut praline

50 g white chocolate

150 g feuilletine (crispy flakes)

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r e c i p e

C r e a m P u f f m i x + / - 1 0 0 C r e a m P u f f sPreparing a classic cream puff mix. Roll out the shortcrust pastry dough to 2 mm and cut out pieces of dough to place on the filled puffs. Bake at 200°C for 10 to 14 minutes.

s h o r t C r u s t P a s t r yBring all ingredients to room temperature. Turn the Debic Butter Croissant into a soft creamy batter with the sugar and gradually add the eggs. Mix the baking powder, flour, salt and ground almonds and then knead briefly.

Dulcey-MandarinMandarin frangipane with caramel ganache and tiger cream puffs

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Mandarin frangipane with caramel ganache and tiger cream puffs

i n g r e d i e n t sf o r 4 x 1 6 c m p i e s

Cream puff mix +/- 100 cream puffs250 g water

100 g Debic Butter Constant

250 g eggs

150 g flour

5 g salt

200 g shortcrust pastry

shortcrust pastry400 g powdered sugar

400 g Debic Butter Croissant

900 g flour

75 g ground almonds

5 g baking powder

5 g salt

300 g eggs

Praline cream250 g pastry cream

55 g hazelnut paste

mandarin cream250 g pastry cream

35 g mandarin puree concentrate

mandarin frangipane200 g Debic Butter Constant

120 g brown sugar

100 g ground almonds

100 g ground hazelnuts

200 g eggs

10 g zest of mandarin

65 g flour

Caramel ganache275 g caramel chocolate

350 g Debic Mousse au Chocolat

Chocolate mousse500 ml Debic Mouse au Chocolat

P r a l i n e C r e a mMix the ingredients and fill the puffs.

m a n d a r i n C r e a mMix the ingredients and fill the puffs.

m a n d a r i n f r a n g i P a n eTurn the Debic Butter Constant and the sugar in a soft creamy batter. Mix in half of the eggs. Add half of the dry ingredients and then fold in the rest of the eggs and the other ingredients.

C a r a m e l g a n a C h eHeat the liquid Debic Mousse au Chocolat to 50-60°C and mix it with the melted caramel chocolate. Emulsify and distribute among the baked frangipane bases.

C h o C o l a t e m o u s s eWhip the Debic Mousse au Chocolat and process with the piping bag.

P r e p a r a t i o n Use wooden baking rings with baking paper and place a layer of shortcrust pastry in the bottom. Add a layer of mandarin frangipane and bake in a medium hot oven at 185°C for 15-18 minutes. After cooling, pour the caramel ganache over the baked frangipane bases and store in the refrigerator. Fill the crispy puffs with the creams and arrange on the tarts.

f i n i s hSprinkle the puffs with icing sugar and decorate with Debic Mouse au Chocolat.

DEBIC COLLECTION

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Nevado

r e c i p e

i v o r y m o u s s eHeat up the Debic Cream 35% with the grated tonka bean. Add the soaked gelatine and pour onto the melted white chocolate in 3-4 parts. Make a smooth emulsion. Fold in the lightly whipped Debic Cream 35%.

C o f f e e C r é m e u xSoak the gelatine and heat up the Debic Cream 35% with the vanilla pods. Prepare an anglaise, add the gelatine and the instant coffee. Pour out into the Flexipan and freeze.

h a z e l n u t C r u m B l eMix the ingredients together until large crumbs form. Sprinkle onto baking paper and bake 150°C for 2 x 15 minutes. After baking, immediately sprinkle on cocoa butter.

C h o C o l a t e B i s C u i t w i t h o u t f l o u rWhip up the egg white with the sugar. Mix in the egg yolk. Melt the chocolate with the Debic Butter Constant. Carefully fold together. Pipe onto baking paper and bake at 220°C for 8 minutes.

P r e p a r a t i o n Coat stainless steel circles with plastic foil. Place a layer of chocolate biscuit at the bottom. Sprinkle with the hazelnut crumble. Add the frozen coffee crémeux and cover with a second layer of chocolate biscuit. Fill the moulds with the ivory mousse.

f i n i s h Pipe on with a mix of white chocolate and cocoa butter (50/50) and decorate with hazelnut crumble and liqueur cherries.

Ivory Mousse cream with coffee crémeux and hazelnut crumble

i n g r e d i e n t sf o r 3 p i e s o f 1 6 c m

ivory mousse250 g Debic Cream 35%

1 tonka bean, grated

10 g leaf gelatine

400 g white chocolate

600 g Debic Cream 35%

Coffee crémeux750 g Debic Cream 35%

180 g egg yolk

2 vanilla pods

140 g sugar

7 sheets of gelatine

10 g instant coffee

hazelnut crumble150 g Debic Butter Constant

150 g cane sugar

175 g hazelnuts, finely chopped

and roasted

150 g flour

Chocolate biscuit without flour215 g egg whites

110 g sugar

50 g egg yolks

195 g dark chocolate 60%

40 g Debic Butter Constant

finish6 liqueur cherries

60 g hazelnut crumble

Ivory Mousse cream with coffee crémeux and hazelnut crumble

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DEBIC COLLECTION

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t h e s t a r t o f h i s C a r e e r Not everyone takes quite as sharp a turn when mapping out their career as this baker from De Pinte near Ghent, who soon after his studies traded in his electrical equipment for a baker’s apron and piping bag. He acquired his basic training at the famous bakery school Ter Groene Poorte in Bruges. Back in the Ghent area, he and his partner Virginie discovered a beautiful historic building, which they transformed into a modern bakery with a warm, friendly design.

h i s q u a l i t y s t a n d a r d sWouter Hanssens is a satisfied user of Debic products, because he believes the choice of ingredients is crucial to how the pastry turns out. “Cream is not only needed for decoration and taste, but definitely also needs to be technically reliable. Flexibility when mixing for bavarois, consistency in the refrigerated counter or during transport, quality for emulsification with chocolate when making a ganache,… Debic has it all. Apart from that, the brand just works for me.”

h i s r a n g e “Our bakery is located in the village of De Pinte, 10 minutes from Ghent, in a residential area with many double-income households and business owners. It’s an audience that’s quite sophisticated, travels often and has high standards. For this group, we started with a range of high-quality bread, pastry and chocolate. Bread and Danish pastries, kneaded and baked fresh every day, are still the commercial heart of our business.”

h i s s e l e C t i o n C r i t e r i a “The choice of ingredients is crucial to how the pastry turns out: flavour, stability and presentation. I look for ethical ingredients that are as natural as possible and can add value to our pastries. I don’t cut back on the quality of the ingredients, but try to find the best prices for the highest-quality product.”

Debic is constantly on the move in the professional bakery

environment, bringing us into contact with bakers and pastry

chefs with a passion for their trade. These professionals have unique

stories to tell and it is our pleasure to share them with you.

This is Wouter Hanssens’ story. It

is about a technician who traded in his job for a future in patisserie.

He deliberately chose classic patisserie, but modernised, with a

‘contemporary twist’.

Pastry baker

Wouter Hanssens opts for quality and classic baking with a contemporary ‘twist’

“Debic inspires me and offers me recipes and tips.

I like that.”

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Pastry baker

Wouter Hanssens opts for quality and classic baking with a contemporary ‘twist’

“Take cream, for example. At first I tried many different brands, but now I’ve definitively chosen Debic Cream 35% and I stand by that decision. Why? Because the product meets my technical requirements, but also because the brand just works for me. It inspires me and offers me recipes and tips in the magazine and on the website,… I like that. Other brands don’t offer that sort of thing.”

“We work with ingredients that give our customers a sense of recognition. The flavours and product range change with the seasons: in winter we use nuts, dark chocolate, hazelnut paste and butter, and during the warmer months we work with fresh fruit, fresh creams, light mousses and lots of colour.”

h i s P h i l o s o P h y“The most important thing is to give the customers what they deserve! And that is: pure indulgence, made with high-quality ingredients. Classic, high-quality pastry with a modern ‘twist’. Shortcrust pastry, puff pastry, mousses, etc. are all prepared according to the traditional rules of the trade. It is pointless to mimic the

style, taste and pricing of large department stores. Existing traditional creations such as St.-Honoré cakes, millefeuilles and javanais offer plenty of opportunities for reinvention or adding your own twist.

That’s what my customers appreciate: recognisable flavours, but interpreted in a contemporary way. “Warm taste, pure charm” – that’s our philosophy in a nutshell.”

“Cream must be technically reliable. Flexibility,

consistency, emulsifying qualities,...

Debic has it all.”

A FELLOW PASTRY BAKER IN THE SPOTLIGHT

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h i s s o u r C e s o f i n s P i r a t i o n “Sometimes the knowledge, motive or inspiration is closer than you might think. I work with a fixed team. They regularly bring forward ideas, which we can then develop into a shop creation, whether alone or in a team. Demonstrations are not essential to me, but I do regularly leaf through magazines for inspiration. I use social media such as Facebook mainly to check out what colleagues are posting. I also get inspiration from my travels, as well as ingredients, the seasons, etc. E.g. my creation “Mauris” is pure nostalgia for exotic places: heat, fresh ripe mangos, scented vanilla,…”

h i s v i s i o n f o r t h e f u t u r e“To continue to surprise our customers and capture their interest – that’s the biggest challenge. In the years to come, we will be carrying out further research into authentic ways to make bread. I’m interested in using spelt flour, sourdough or leaven. I also see opportunities in ice cream and simple chocolates.”

“I want to continue to delight my customers by bringing them something that is just a little bit different to what my colleagues are producing. And by continuing to do what I’m doing already, without expansion, without additional sales outlets, but with unique and high-quality products. I want to keep surprising them with delicious pastries, sometimes with an original twist.”

BAKERY HANSSENS, Pintestraat 1, 9840 DE PINTEwww.bakkerijhanssens.be

i n g r e d i e n t sr e c i p e f o r 4 x 1 6 c m t a r t s

shortcrust pastry750 g Debic Croissant

500 g icing sugar

2 g vanilla sugar

2 g salt

3 eggs

1420 g flour

white chocolate

pinch of titanium dioxide

mango cream5 g gelatine powder

20 g water

20 g passion fruit puree

80 g mango puree

400 g lightly whipped

Debic Cream 35%

40 g sugar

200 g Debic Cream 35%

mango jelly13 g gelatine powder

52 g water

350 g mango puree

75 g glucose

17 g honey

35 g Limoncello

1/4 vanilla pod

Panna cotta5 g gelatine powder

20 g water

375 g Debic Cream 35%

50 g sugar

1/4 vanilla pod

syrup for fresh mango500 g water

500 g cane sugar

finish1 mango

white chocolate

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C r e a t i o n o f P a s t r y B a k e r w o u t e r h a n s s e n s

MAURIS Shortcrust pastries with mango cream/jelly and panna cotta

This pastry completely illustrates Wouter Hanssens’ style.

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r e c i p e

s h o r t C r u s t P a s t r yKnead together the ingredients in the order listed. Store in the fridge. Roll out the dough to 3 mm, prick and blind bake at 220°C for 7 minutes.

m a n g o C r e a mMix the water with the gelatine powder. Whisk both creams together. Bring the purees to room temperature and thoroughly mix in the melted gelatine and sugar. Mix all elements together for a light mousse.

m a n g o j e l l yMix the gelatine powder with the water. Gently warm the mango puree with the honey, glucose and 1/4 vanilla pod. Stir in the melted gelatine, ensuring that no air bubbles form. Mix in the Limoncello. Pour into a Silpat and allow to harden in the fridge or freezer.

P a n n a C o t t aWarm the sugar, Debic Cream 35% and vanilla pod (do not boil) and fold in the melted gelatine while it is cooling. Poor into the mould and allow to harden.

s y r u P f o r f r e s h m a n g oMix together the ingredients and briefly bring to a boil. Dip the fresh mango chunks into the syrup and drain.

P r e p a r a t i o nSquirt white chocolate and a pinch of titanium dioxide into the baked shortcrust pastry bases. Fill with the mango cream. Arrange the balls of mango gelatine and panna cotta on the tart.

f i n i s hFinish the tart with fresh chunks of mango and white chocolate.

A FELLOW PASTRY BAKER IN THE SPOTLIGHT

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Tips & Tricks with Debic Mousse au Chocolatfrom our culinary advisors

Even in a bakery, a delicious chocolate mousse can tempt any customer: in a glass or in a cup, in a cake, ‘natural’ or enriched with orange liqueur, coconut, dark chocolate,… Chocolate mousse offers plenty of possibilities, is technically achievable and commercially interesting. That’s why Debic developed its Debic Mousse au Chocolat, a basis which allows you to get to work straight away!

bruno van vaerenbergh, toM van Meulebrouck

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B a s i s f o r y o u r o w n C r e a t i v i t y

Due to work scheduling, priorities and staffing, you sometimes lack the time required to make desserts from scratch. That is why Debic, together with internal and external chefs, developed an excellent solution for preparing a delicious chocolate mousse quickly and reliably: Debic Mousse au Chocolat. Simply a natural addition to the existing Debic dessert range, perfect for use in the bakery to tempt your customers with a ready-made dessert. Like all other desserts, our Debic Mousse au Chocolat offers you plenty of space and freedom to give it your own style, taste and decoration.

We developed a few additional variations with Debic Mousse au Chocolat. Try them; you will be amazed at how easy it is to create surprising taste combinations.

h o w d o y o u w h i P u P d e B i C m o u s s e a u C h o C o l a t ?

1. Briefly shake the bottle and pour its contents into the beater-mixer.2. Like cream, the Debic Mousse au Chocolat is best whipped at a medium speed or at 2/3

of the machine power.3. Once the whisk leaves visible lines in the mixture, use the maximum speed until the

mousse comes away from the edges of the bowl.4. Place into a piping bag and portion out.5. Cool for a minimum of 2 hours for individual portions, 4 to 6 hours for cakes.

t i P : To pour ganache over your chocolate cakes with chocolate mousse the decorated cakes should ideally be left to solidify in the freezer for 1 to 2 hours.

TECHNIqUES

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C a n y o u a d d a l C o h o l t o d e B i C m o u s s e a u C h o C o l a t ?

Adding spirits and liqueurs such as orange liqueur, Kirsch or Cognac is no problem and adds an extra dimension to your recipe. Adding 5% is an ideal measure for a supporting flavour without it being overpoweringly ‘boozy’. Preferably use liqueurs with a minimum volume of 35%. A lower alcohol content will make the mousse sweeter and less firm.

HOW DO WE DO THIS?Pour the liquid Debic Mousse au Chocolat into a batter bowl, start the machine and pour in the measured quantity of alcohol. Then continue to whip at a medium speed, like whipped cream. You can also add orange or lemon zest to give the mixture bit of a kick.

C a n y o u a d d e x t r a C h o C o l a t e t o d e B i C m o u s s e a u C h o C o l a t ?

Debic Mousse au Chocolat is a basis for chocolate mousse made with Belgian milk chocolate. Do you prefer your chocolate mousse a little darker or with an extra powerful chocolate taste? You can do this by adding chocolate or cocoa powder.

In order to change just the colour, preferably use a maximum of 3 to 4% cocoa powder. Sift the cocoa powder over the liquid mix and whisk together according to the process specified. You can add more cocoa powder, but this will make the mousse firmer and more bitter.

If you prefer a lighter colour, you can achieve this by adding +/- 4% full-fat milk and whisking it in. The mousse will not only become lighter in colour but will also be airier.

REAL CHOCOHOLICS USE DARK CHOCOLATE! Adding chocolate? That’s possible too. There is just one technical point to bear in mind. To avoid spots (the ‘stracciatella phenomenon’), do not add the melted chocolate straight to the whipped Debic Mousse au Chocolat. It is best to melt the chocolate in part of the liquid Debic Mousse au Chocolat first and then add this as a ganache. This will make a shiny, firm mousse.

t i P : Use chocolate with a high cocoa content, which will allow you to create a sufficient amount of extra taste and colour by adding 3%.

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TECHNIqUES

Ready to use chocolate mousseSuperior quality without much preparation? It’s possible with the ‘ready to use’ Debic chocolate mousse. Made with real Belgian chocolate! Packed in a handy 1-litre bottle, deliciously creamy and with a mild flavour. As close to homemade as it gets.

New!

Discover the most convenient way of preparing delicious chocolate mousse.

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