SPRING - SUMMER 2013
magazine
Damien
TRENDSETTER FOR PASTRY CHEFS
THE ‘COUPE DU MONDE DE LA PATISSERIE’ 2013 TIPS & TRICKS USING DEBIC MOUSSE AU CHOCOL AT BAKER WOUTER HANSSENS, CL ASSIC WITH A ‘TWIST’
I n this issue
6
12
Feature Coupe du Monde de la Pâtisserie 2013
p. 4 - 9
Debic Collection
18
Fraîche
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 spotlight Interview with pastry baker Wouter Hanssens, De Pinte
p. 20 - 23
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Published by FrieslandCampina Professional Grote Baan 34, B-3560 Lummen, Belgium. Tel.: +32 (0) 13 310 310 info.lummen@frieslandcampina.com www.debic.com Editorial Board Eva Lekens, Bruno Van Vaerenbergh, Tom van Meulebrouck, Philip Derden, Arianne le Duc, Alessia Brambilla Recipes Bruno Van Vaerenbergh, Bart-Jeroen Van Overveld, Wouter Hanssens Photos Kasper van ’t Hoff Coupe du Monde de la Pâtisserie: Francis Mainard, le Photographe Design and production Dallas Antwerp
Techniques Tips & Tricks with Debic Mousse au Chocolat
Publication details
p. 24 - 27
Copyright 2013 No part of this publication may be reproduced or copied without the prior permission of the publisher.
Left: Tom van Meulebrouck, Culinary Advisor, Debic Right: Bruno Van Vaerenbergh, Pastry Chef, Debic
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
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Coupe du Monde de la Pâtisserie 2013
‘crème de la crème’ The
of the patisserie
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! 4
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!
Entremets Belgium
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Pushing the limits 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.
Sharing knowledge 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
Spotted in Lyon: pastry trends in the various creations
1
The chocolate entremets
Cocoa glaçage ( I ta ly )
32 g leaf gelatine 50 g water 500 g neutral clear jelly 415 g Debic Cream 35%
The 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.
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.
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.
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
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.
in the refrigerator for 24 hours. Use at 35°C!
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.
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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, coconutlime, rhubarb-cinnamon.
L i m e pa r fa i t (France)
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 116째C and pour onto the whisked egg whites (meringue). Fold in the whipped cream and fill the moulds. Place in the freezer.
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F E AT U R E
3 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 impression Japan - Usa - France
S i c i l i a n Ic e c r e a m ( I t a l y ) 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.
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
B l a n c - m a n g e w i t h p i s ta c h i o s ( I ta ly ) 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.
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%
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Debic Collection
Fraîche Panna cotta cheese mousse with orange and mango caramel
Ingredients for 1 tray of 60 x 40 cm Crunchy biscuit base 700 g large biscuit crumbs 320 g rice poppers (puffed grains of rice) 1000 g white chocolate
Recipe Orange-mango caramel Crunchy biscuit base
600 g sugar
Melt 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.
400 g glucose 600 g Debic Cream 35% 600 g orange puree
Orange-mango caramel
200 g mango puree
Caramelise 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.
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g leaf gelatine
Panna cotta cheese mousse 1000 g Debic Panna Cotta 720 g Debic Low-fat Cheese
Pa n n a c o t ta c h e e s e m o u s s e
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Heat 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.
900 g Debic Cream 35%
g leaf gelatine
Preparation Place the frozen panna cotta mousse with the caramel onto the crunchy biscuit base.
Finish Cut the contents of the tray into pieces: 12.5 x 3 cm. Pipe caps of orangemango caramel and garnish to taste.
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Bronte-bianco Almond biscuit desserts with lychee pistachios and satin mousse
Recipe Ingredients for 4 desserts of 16 cm Almond biscuit 450 g eggs
Almond biscuit Firmly 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 180째C for 12 minutes.
290 g sugar 115 g flour
L y c h e e - r a s pb e r r y c o m p o t e
115 g corn starch
Chop 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.
75
g ground almonds
Lychee-raspberry compote 375 g raspberry puree 200 g sugar 12
g pectin NH
zest of 1 lemon 35
g rosewater
400 g chopped lychees
P i s ta c h i o c r e a m Stir 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.
Pistachio cream 400 g pastry cream
S at i n m o u s s e
80
g pistachio paste from Sicily
12
g leaf gelatine
Soak 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 (50째C). Add the rest of the yoghurt and then fold in the lightly whipped Debic Cream 35%. Use immediately.
600 g Debic Cream 35%
Satin mousse 450 g white chocolate 300 g full-fat yoghurt 8
g leaf gelatine
550 g Debic Cream 35%
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Debic Collection
and raspberries,
Preparation Place 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.
Finish Spread a neutral clear jelly onto the trays, containing 5% pistachio paste. Garnish to taste.
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Damien Marzipan mousse with Alsace fruit compote and crunchy biscuit
Recipe Compote d’Alsace Cut 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.
Ap r i c o t j e l l y Boil the apricot purée with the sugar, then mix with the clear jelly.
M a r z i pa n m o u s s e Mix 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%.
Crunchy biscuit 10g / base Mix the ingredients and spread onto the biscuit bases (see also: recipe Bronte-bianco, almond biscuit).
Preparation Fill the Silpat with the marzipan mousse up to 3/4th. Add the compote and cover with the crunchy biscuit. Freeze.
Finish Pipe a mix of 50% white chocolate + 50% cocoa butter into the moulds. Garnish in the signature style.
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Debic Collection
Ingredients for 20 portions Compote d’Alsace 150 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 jelly 200 g apricot puree 30
g sugar
150 g clear jelly
Marzipan mousse 350 g marzipan 66% 250 g milk 12
g leaf gelatine
500 g Debic Cream 35% 50
g sugar
Crunchy biscuit 10 g / base 200 g hazelnut praline 50
g white chocolate
150 g feuilletine (crispy flakes)
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Dulcey-Mandarin Mandarin frangipane with caramel and tiger cream puffs Recipe Cream puff mix +/- 100 cream puffs Preparing 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 200째C for 10 to 14 minutes.
S h o r t c r u s t pa s t r y Bring 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.
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Debic Collection
ganache
Ingredients for 4 x16 cm pies Cream puff mix +/- 100 cream puffs 250 g water 100 g Debic Butter Constant 250 g eggs 150 g flour
Praline cream
5
Mix the ingredients and fill the puffs.
200 g shortcrust pastry
Mandarin cream
Shortcrust pastry
Mix the ingredients and fill the puffs.
400 g powdered sugar
g salt
400 g Debic Butter Croissant
M a n d a r i n f r a n g i pa n e
900 g flour
Turn 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.
75 g ground almonds
Caramel ganache
Praline cream
Heat the liquid Debic Mousse au Chocolat to 50-60째C and mix it with the melted caramel chocolate. Emulsify and distribute among the baked frangipane bases.
250 g pastry cream
5
g baking powder
5
g salt
300 g eggs
55 g hazelnut paste
Mandarin cream 250 g pastry cream
C h o c o l at e m o u s s e
35 g mandarin puree concentrate
Whip the Debic Mousse au Chocolat and process with the piping bag.
Mandarin frangipane 200 g Debic Butter Constant
Preparation
120 g brown sugar
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 185째C 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.
100 g ground almonds 100 g ground hazelnuts 200 g eggs 10 g zest of mandarin 65 g flour
Caramel ganache 275 g caramel chocolate 350 g Debic Mousse au Chocolat
Finish Sprinkle the puffs with icing sugar and decorate with Debic Mouse au Chocolat.
Chocolate mousse 500 ml Debic Mouse au Chocolat
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Nevado Ivory Mousse cream with coffee Recipe Ingredients for 3 pies of 16 cm Ivory mousse 250 g Debic Cream 35% 1 tonka bean, grated
Ivory mousse Heat 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%.
10 g leaf gelatine 400 g white chocolate
Coffee crémeux
600 g Debic Cream 35%
Soak 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.
Coffee crémeux 750 g Debic Cream 35% 180 g egg yolk 2 vanilla pods
Hazelnut crumble
140 g sugar
Mix 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.
7 sheets of gelatine 10 g instant coffee
Hazelnut crumble 150 g Debic Butter Constant 150 g cane sugar 175 g hazelnuts, finely chopped
and roasted
150 g flour
C h o c o l at e b i s c u i t w i t h o u t flour Whip 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.
Chocolate biscuit without flour 215 g egg whites
Preparation
110 g sugar
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.
50 g egg yolks 195 g dark chocolate 60% 40 g Debic Butter Constant
Finish 6 liqueur cherries
Finish
60 g hazelnut crumble
Pipe on with a mix of white chocolate and cocoa butter (50/50) and decorate with hazelnut crumble and liqueur cherries.
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Debic Collection
crĂŠmeux and hazelnut crumble
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Pastry baker
Wouter
opts for quality and classic T h e s ta rt o f h i s career
“Debic inspires me and
Not everyone takes quite as sharp a offers me recipes and tips. turn when mapping out their career I like that.” 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 ta n d a r d s
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’.
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Wouter 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.”
His range “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.”
His selection criteria “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.”
A fellow pastry baker in the spotlight
Hanssens
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.”
His philosophy “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.”
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Ingredients recipe for 4 x 16 cm tarts Shortcrust pastry 750 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 cream 5
g gelatine powder
20
g water
20
g passion fruit puree
80
g mango puree
400 g lightly whipped Debic Cream 35%
H i s s o u r c e s o f i n s p i r at i o n
40 g sugar
“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,…”
200 g Debic Cream 35%
His vision for the future “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.”
Mango jelly 13
g gelatine powder
52 g water 350 g mango puree 75
g glucose
17
g honey
35
g Limoncello
1/4 vanilla pod
Panna cotta 5
g gelatine powder
20
g water
375 g Debic Cream 35%
“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.”
50
g sugar
1/4 vanilla pod
Syrup for fresh mango 500 g water 500 g cane sugar
BAKERY HANSSENS, Pintestraat 1, 9840 DE PINTE www.bakkerijhanssens.be
Finish 1 mango white chocolate
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A fellow pastry baker in the spotlight
C r e a t i o n o f P ASTRY b a k e r W o u t e r H a n s s e n s This pastry completely illustrates Wouter Hanssens’ style.
MAURIS
Shortcrust pastries with mango cream/jelly and panna cotta
Recipe
Preparation
Knead 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.
Squirt 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.
Mango cream
Finish
Mix 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.
Finish the tart with fresh chunks of mango and white chocolate.
S h o r t c r u s t pa s t r y
Mango jelly Mix 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.
Pa n n a C o t ta Warm 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.
Syrup for fresh mango Mix together the ingredients and briefly bring to a boil. Dip the fresh mango chunks into the syrup and drain.
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Bruno Van Vaerenbergh, Tom van Meulebrouck
Tips & Tricks with Debic Mousse au Chocolat from 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!
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Techniques
B ASIS FOR YOUR OWN C REATIVITY 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.
HOW DO YOU WHI P U P DE B I C MOUSSE AU C HO C OLAT ? 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.
TI 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.
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C AN YOU ADD AL C OHOL TO DE B I C MOUSSE AU C HO C OLAT ? 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.
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Techniques
C AN YOU ADD EXTRA C HO C OLATE TO DE B I C MOUSSE AU C HO C OLAT ? 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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Discover the most convenient way of preparing delicious chocolate mousse.
New!
Ready to use chocolate mousse Superior 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.