Debic Vegantop by Ranson NV

Vegan can be this good! Create outstanding vegan pastry with our new plant-based topping 1

Vegan can be this good!

In the past few years, veganism has become more and more popular. And as a baker or pastry chef, you want to be able to offer delicious products to everyone. Whether clients have dietary needs or want special products that match their lifestyle. As being the specialist you can distinguish yourself by adding vegan products to your assortment by fulfilling needs of your existing customers and attract new customers. With the new Debic Vegantop we offer you the perfect vegan topping.

So what is vegan exactly? Vegan people choose not to consume dairy, eggs or any other products of animal origin and, like vegetarians, also refrain from eating meat. Veganism is a lifestyle that excludes using any animal products and attempts to limit the exploitation of animals as much as possible. A lot of people also choose to go vegan because they prefer a plant-based diet. But veganism is more than just a diet – it encompasses lifestyle habits and choices, and is often motivated by ethical considerations such as animal welfare and environmental concerns.

Can vegan products be as good as non-vegan products? You may be wondering whether you can rely on the quality of vegan products. The short answer is: yes, with Debic you can. Debic Vegantop is created using sustainable plant-based ingredients and tested by professionals. Vegantop has a perfect stand, an outstanding performance, great freeze-thaw stability, a beautiful white color and a subtle taste. And it’s perfect for mixing with ingredients like chocolate and fruit.

Try it for yourself and bake a difference! We want to help you to make deliciously vegan pastry, using Vegantop. So in this brochure we’re sharing all kinds of applications and plant-based ingredients for your recipes. Surprise your current customers with highly creative vegan products and attract new customers at the same time. Your clients and the planet will thank you for it.

CREATE INSPIRING VEGAN PASTRY Debic Vegantop is created based on knowledge and expertise of dairy creams, this resulted in a 100% plant-based alternative for whipping and decorating. As a professional, you can create delicious end-results. Vegan finally can be this good!

• Combines excellent whipping with a subtle taste • Constant quality, high overrun and guaranteed stand • Freeze-thaw stable • Suitable for all pastry and dessert applications • Developed by and for professionals

PISTACHIO SOFTNESS

Pâte sablé with pistachio cream and red fruit gel. By Dré Eversteijn. Recipe page 6

BROWNIE DE LUXE

Brownie De Luxe with dark chocolate mousse. By Dré Eversteijn. Recipe page 8

CHOCOLATE ORANGE

With almond praline and dark chocolate mousse. By Dré Eversteijn. Recipe page 9

MANGO-PISTACHIO VERRINE Pistache mousse, mango mousse and peanut crumble. By Dré Eversteijn. Recipe page 10

MANGO COCONUT FINGER

Pâte sablé with mango mouse and vegan whip. By Bruno Van Vaerenbergh. Recipe page 11

RECIPE FOR 5 ENTREMETS OF 16 CM Pâte sablée 190 g coconut fat 180 g icing sugar 2 g salt

Red fruit gel 370 g red fruit puree 6 g pectin 50 g sugar

55 g almond powder 50 g Debic Vegantop 325 g flour 100 g potato starch 2 g baking powder

25 g 100% pistachio pasta

630 g water 690 g sugar (1) 150 g sugar (2) 20 g pectin (for nappage)

Pistachio mousse 1000 g Debic Vegantop 150 g water

100 g pistachio pasta 60 g lemon juice 150 g Debic Vegantop

200 g pistachio pasta 15 g pectin

Pistachio sponge

Pistachio glaze

150 g sugar 3 g salt

Vegan Whip 360 g Debic Vegantop 50 g sugar

100 g coconut fat 50 g almond milk 25 g lime juice 2 g salt 150 g aquafaba (chickpeas water) 60 g sugar 180 g hazelnut powder 64 g icing sugar 180 g flour 6 g baking powder 12 g corn starch

PISTACHIO SOFTNESS BY DRÉ EVERSTEIJN

PREPARATION Pâte sablée Mix the coconut fat, icing sugar, salt and almond powder into a dough. Add the Debic Vegantop and finally the flour and potato starch. Cool the dough and roll out to 2 mm thickness. Cut out 5 circles of 8 cm and bake at 150 °C for 20 minutes. Cut out 5 circles of 18 cm and bake them at 150 °C for 40 minutes. Pistachio sponge Mix the pistachio pasta with the almond milk, lime juice and salt. Melt the coconut fat and combine. Whip the aquafaba with the sugar and fold in the previously prepared mixture. Sieve the dry ingredients and fold carefully into previous mixture. Bake in a 14 cm circle at 180°C for 20 minutes. Red fruit gel Dry-mix the pectin and sugar. Heat the puree to 50 °C. Add the sugar-pectin blend and bring to the boil. Finally use a hand blender. Set aside to cool. Pistachio mousse Dry-mix the pectin, sugar and salt. Heat 150 g of Debic Vegantop with the water and add the pectin blend. Bring to a boil and cook for 2 minutes. Add the pistachio pasta and mix carefully. Fold in the semi-whipped Debic Vegantop at 25°C. Pistachio glaze Heat the water with the sugar (1) to 50 °C and mix in the sugar (2) pectin blend. Bring to a boil and add the lemon juice, pistachio pasta and Debic Vegantop. Cover with plastic film and refrigerate for 24 hours before use. Vegan whip Combine the Vegantop and sugar. Whip to the desired consistency.

ASSEMBLY & DECORATION Spread a layer of red fruit gel on the pistachio sponge and freeze. Use the remaining fruit gel to freeze on silmats for decoration. Pour the pistachio mousse into 16cm moulds and close with the pistachio sponge. Freeze. Demould and glaze with the (40 °C) pistachio glaze. Place the cake on the 18 cm sablée. Decorate the 8 cm sablée with the vegan whip, and finish off with the red fruit gel and pistachio nuts.

RECIPE FOR 6 PORTIONS Brownie

Dark chocolate mousse

350 g sugar 8 g salt 10 g corn starch

150 g dark chocolate, 80% 600 g Debic Vegantop 70 g water

250 g water

12 g pectin

250 g olive oil

60 g sugar

250 g flour 65 g cocoa powder 16 g baking powder

Dark chocolate glaze 600 g Debic Vegantop 40 g pectin (for nappage) 900 g sugar 300 g dark cocoa powder 300 g neutral glaze 300 g water

BROWNIE DE LUXE BY DRÉ EVERSTEIJN

PREPARATION Brownie

Dark chocolate glaze

Sieve the flour, cocoa powder, corn starch and baking

Dry-mix the pectin with 100 g sugar. Heat the Debic

powder. Mix together with the sugar and salt. Add the

Vegantop and water and add the rest of the sugar.

water and mix into a firm texture. Little by little, add

Sieve the cocoa, add to the Debic Vegantop and bring

the olive oil to create a smooth mixture. Spread into

to the boil for 4 minutes, stirring continuously. Add the

moulds of 16 cm diameter and bake at 180 °C for

pectin mixture and cook for another 2 minutes. Finally

45 minutes.

add the neutral glaze and mix using a hand blender. Bring over to a bowl, cover with plastic film and store

Dark chocolate mousse

in a refrigerator.

Dry-mix the pectin with the sugar. Melt the dark chocolate. Heat the water until 60 °C and add the

ASSEMBLY & DECORATING

pectin-sugar blend. Bring to the boil and cook for 2 minutes. Combine with the melted dark chocolate

Pipe the chocolate mousse into 14 cm moulds and

(if the mixture is too thick, add a little hot water).

freeze. Demould and glaze with the dark chocolate

Leave to cool. Fold in the semi-whipped Debic

glaze at 35 °C. Place on top of the brownie, decorate

Vegantop.

with cocoa powder and candied ginger zests.

RECIPE FOR 20 PORTIONS Chocolate pâte sablé 190 g coconut fat 180 g icing sugar 2 g salt 55 g almond powder 30 g Debic Vegantop

CHOCOLATE ORANGE BY DRÉ EVERSTEIJN

35 g cocoa powder 325 g flour 100 g potato starch Almond praliné 300 g almonds 187 g sugar 1 ps vanilla pod Dark chocolate mousse

PREPARATION Chocolate pâte sablé

150 g dark chocolate, 80%

Mix the coconut fat, icing sugar, salt and almond powder into

600 g Debic Vegantop

a dough. Add the Debic Vegantop and mix. Finally mix in the

70 g water

sieved flour, cocoa powder and potato starch. Cool the dough

12 g pectin

and roll out to 2 mm thickness. Cut out circles of 8 cm and

60 g sugar

4 cm. Bake at 150 °C for 40 minutes.

Orange Whip 360 g Debic Vegantop 3 g orange blossom water 50 g sugar

Almond praliné Caramelize the sugar in a non-stick pan and add the roasted almonds and cloven vanilla pod. Spread out on a baking sheet, allow to cool and remove the vanilla pod. Use a Robot-Coupe and blend into a smooth almond praliné.

Dark chocolate enrobing 250 g dark chocolate

Dark chocolate mousse

50 g grapeseed oil

Dry-mix the pectin with the sugar. Melt the dark chocolate. Heat

50 g chopped hazelnuts

the water to 60 °C and add the pectin-sugar blend. Bring to the boil and cook for 2 minutes. Combine with the melted dark chocolate (if the mixture is too thick, add a little hot water). Leave to cool. Fold in the semi-whipped Debic Vegantop. Orange whip Whip the Debic Vegantop with the orange blossom water and sugar until desired consistency is achieved. Dark chocolate enrobing Melt the chocolate with the grapeseed oil and combine with the chopped, slightly roasted hazelnuts. ASSEMBLY & DECORATION Pipe the dark chocolate mousse into a silicon mould of 7 cm diameter, place the 4 cm diameter baked sablée on top and freeze. Heat the chocolate coating at 30 °C and dip in the frozen chocolate combination. Place on the 8 cm sablée bottoms. Pipe the orange whip with a large piping nozzle onto the small cakes. Using a spoon, create a round cavity in the decoration and fill carefully with the homemade almond praliné. Decorate with chocolate chips and orange zests.

RECIPE FOR 30 GLASSES Mango mousse 300 g mango puree

Mango gel 370 g mango puree

600 g Debic Vegantop

6 g pectin

10 g pectin

MANGO PISTACHIO VERRINE

50 g sugar

50 g sugar Pistachio mousse 200 g pistachio pasta 1000 g Debic Vegantop 15 g pectin 150 g sugar 3 g salt 150 g water Red fruit gel 370 g red fruit puree 6 g pectin 50 g sugar

BY DRÉ EVERSTEIJN

Peanut crumble 125 g coconut fat 80 g icing sugar 2 g salt 40 g roasted peanuts 20 g peanut oil 230 g flour

PREPARATION Mango mousse

Red fruit gel

Dry-mix the pectin with the sugar. Heat half of the

Dry-mix the pectin and sugar. Heat the puree to 50 °C.

fruit puree until 50 °C and add the pectin-sugar

Add the sugar-pectin blend and bring to the boil, then

mixture using a hand blender. Bring to the boil and

finally blend using a hand blender. Leave to cool.

cook for 2 minutes. Add the remaining puree to cool the preparation. Fold in the semi-whipped Debic

Peanut crumble

Vegantop. Pipe a maximum of 2 cm into a glass. Cool

Grind the roasted peanuts and mix into a dough

to set.

with the coconut fat, icing sugar and salt. Add the peanut oil and mix again. Finally add the flour and

Mango gel

potato starch. Stop mixing if the mixture forms coarse

Dry-mix the pectin and sugar. Heat the puree to 50 °C.

crumbs. Spread onto a baking tray and bake at 170 °C

Add the sugar-pectin blend and bring to the boil, and

for 20 minutes.

finally blend using a hand blender. Leave to cool. ASSEMBLY & DECORATION Pistachio mousse Dry-mix the pectin and sugar. Heat 150 g of the Debic

Pipe a layer of mango mousse in the glass and cool,

Vegantop in the water. Add the sugar-pectin blend

then add consecutively: the mango gel, pistachio

and bring to the boil. Cook for 2 minutes. Combine

mousse and red fruit gel. Allow it to set sufficiently

with the pistachio pasta. Mix well. Allow to cool to

between each layer. Decorate with the peanut crumble

approximately 25 °C. Fold in the semi-whipped Debic

and fresh blueberries and blackberries.

Vegantop.

MANGO COCONUT FINGER

RECIPE FOR 25 PORTIONS Pâte sablé

Neutral glaze

125 g coconut fat

260 g water

80 g icing sugar

345 g sugar (1)

2 g salt

74 g sugar (2)

40 g almond powder

10 g pectin

20 g Debic Vegantop

30 g lemon juice

230 g flour Vegan Whip Coconut sponge 50 g coconut fat 210 g Debic Vegantop

BY BRUNO VAN VAERENBERGH

360 g Debic Vegantop 50 g sugar ½ vanilla pod

80 g cane sugar 50 g almond powder 25 g grated coconut 120 g flour 30 g corn starch 5 g baking powder 3 g salt Mango mousse 300 g mango puree 600 g Debic Vegantop 10 g pectin 50 g sugar

PREPARATION Pâte sablé

Vegan whip

Mix the coconut fat, icing sugar, salt and almond powder

Whip the Debic Vegantop with the sugar and vanilla

into a dough. Add the Debic Vegantop and finally the

pod.

flour. Refrigerate and roll out to 2 mm thick. Cut into 12 rectangles of 5 cm and bake at 160 °C for 15 minutes.

ASSEMBLY & DECORATION

Coconut sponge

Pour the mango mousse over the coconut sponge and

Mix the cane sugar, almond powder and grated coconut.

freeze. Glaze the surface with the neutral glazing at

Melt the coconut fat and add to the Debic Vegantop.

40 °C. Demould. Cut into 10 x 4 cm rectangles and

Combine both mixtures. Fold in the flour with the corn

place on top of the sablée. Decorate with the vegan

starch, baking powder and previously sieved salt. Bake in a

whip, fresh mango and coconut slices.

23 x 23 cm frame at 200 °C for 20 minutes. Mango mousse Dry-mix the pectin with the sugar. Heat half of the fruit puree until 50 °C and add the pectin-sugar mixture using a hand blender. Bring to the boil and cook for 2 minutes. Add the remaining puree to cool the preparation. Fold in the semi-whipped Debic Vegantop. Neutral glaze Heat the water with the sugar (1) to 50 °C and add the pectin-sugar blend (2). Bring to the boil, add the lemon juice and raspberry puree. Cover and refrigerate for 24 hours.

RECIPE FOR 15 PORTIONS Pâte sablé 125 g coconut fat 80 g powder sugar 2 g salt 40 g almond powder 20 g Debic Vegantop 230 g flour Apple compote 356 g apple puree 110 g apple, granny smith 23 g sugar 6 g pectin 10 g lemon juice Cinnamon Whip 300 g Debic Vegantop 3 g cinnamon powder 30 g sugar

APPLE CINNAMON BY DRÉ EVERSTEIJN

PREPARATION

ASSEMBLY & DECORATION

Pâte sablé

Fill the sablée tartelettes with a generous scoop

Mix the coconut fat, icing sugar, salt and almond

of apple compote. Cover with the cinnamon whip

powder into a dough. Add the Debic Vegantop and

and create a nicely-shaped point with a pallet knife.

finally the flour. Refrigerate and roll out to 2 mm

Decorate with fresh apple slices and dark chocolate.

thickness. Cut circles of 10 cm, line in a baking mould of 8 cm and refrigerate. Bake at 160 °C for 40 minutes. Appel compote Cut the apples into 5 mm brunoise, add the lemon juice. Heat the puree to 50 °C. Add the pectin-sugar blend and bring to the boil. Combine with the apple brunoise. Leave to cool. Cinnamon whip Whip the Debic Vegantop with the cinnamon and sugar on medium speed until desired consistency achieved.

RECIPE FOR 20 PORTIONS Sponge cake

Raspberry glaze

300 g almond milk

260 g water

145 g sunflower oil

345 g sugar (1)

250 g sugar 5 g vanilla powder 5 g salt 50 g lime juice

74 g sugar (2) 10 g pectin 30 g lemon juice 40 g raspberry puree

300 g flour 40 g corn starch 15 g baking powder Raspberry mousse 600 g Debic Vegantop

RASPBERRY POPCORN BY DRÉ EVERSTEIJN

300 g raspberry purée 10 g pectin 50 g sugar

PREPARATION Sponge cake Mix the almond milk with the sugar, sunflower oil, vanilla powder and finally lime juice. Sieve the flour with the baking powder, corn starts and salt. Combine the two mixtures. Bring over to a baking mould of 8 cm diameter and bake at 180 °C for 40 minutes. Raspberry mousse Mix the pectin with sugar. Heat half the fruit puree until 50 °C and add the pectin blend using a hand blender. Cook for 2 minutes, then add the rest of the puree to cool. Mix with the semi-whipped Debic Vegantop. Bring over to silicon moulds of 8 cm diameter and freeze. Raspberry glaze Mix the pectin with sugar (2). Heat the water with the sugar (1) to 50 °C and add the pectin-sugar mixture. Bring to the boil, add the lemon juice and raspberry puree, cover and refrigerate for 24 hours. ASSEMBLY & DECORATION Demould the raspberry mousses and glaze them with the raspberry glaze. Place them on the sponge cake and decorate with popcorn.

RECIPE FOR ±15 PORTIONS Pâte sablé 125 g coconut fat

Vegan crème patisserie

80 g icing sugar 2 g salt 40 g almond powder

750 g almond milk 250 g Debic Vegantop 150 g sugar (1)

20 g Debic Vegantop 230 g flour

Vanilla whip 360 g Debic Vegantop 50 g sugar ½ vanilla pod

1 vanilla pod 50 g sugar (2) 80 g corn starch

Vegan frangipane

30 g almond powder

25 g potato starch 100 g cane sugar 250 g soy milk 50 g peanut oil 130 g almond powder 25 g flower 4 g salt

PREPARATION Pâte sablé Mix the coconut fat, icing sugar, salt and almond powder into a dough. Add the Debic Vegantop and finally the flour. Refrigerate and roll out to 2 mm thick. Cut circles of 10 cm, line in a baking mould of 8 cm and refrigerate. Vegan frangipane Mix the potato starch with the cane sugar. Heat the soy milk, combine and bring to the boil. Add the peanut oil, almond powder, flour and salt. Refrigerate. Vegan crème patisserie Heat the almond milk with the Debic Vegantop, sugar (1) and vanilla. Mix the corn starch with the sugar (2), almond powder and a small amount of the warm liquid. Combine and bring to the boil. Cook for 2 minutes, cover with cling film and

FRESH FRUIT TARTELETTE BY DRÉ EVERSTEIJN

refrigerate for 12 hours before use. Vanilla whip Whip the Debic Vegantop with the sugar and vanilla to achieve the desired texture. ASSEMBLY & DECORATION

MORE INSPIRATION

Pipe a layer of frangipane in the sablée moulds and bake at 170 °C for approximately 25 minutes. Allow to cool and then

Scan the QR code for

pipe a spiral of Vegan crème patisserie. Decorate with fresh

a bonus recipe with

fruits and a blob of Debic Vegantop.

Debic Vegantop!

GOOD TO KNOW THIS IS WHAT MAKES VEGANTOP SO GOOD. Short whipping time You need less time to whip Vegantop than regular whipping cream.

DOS AND DON’TS • Start simple. Add one or two recipes to your pastry range. • Use strong fruit purees in mousses and creams (e.g. red fruits, citrus fruits, passion fruit, mango). Weak

Higher overrun

flavors are less effective in a cream and work better

You’ll benefit from a higher overrun, as Vegantop

in a coulis or compote.

is much airier than regular whipping cream.

• Adding Vegantop to cake and sponge cake batters provides a more tender texture.

Easy to Mix

• Cold infusing Vegantop with citrus zests, coffee,

It’s easy to mix Vegantop with fruit, alcohol,

strong teas, star anise and cinnamon, or adding

chocolate and other ingredients.

floral essences, makes the whipped topping more refined and requires no additional ingredients.

For decorating Due to its good stand, Vegantop is also ideal for decorating.

• Don’t use the same substitute for every recipe. Rice milk, for example, has a different taste to soy milk. • Vegan sponge cakes bake longer than non-vegan batter. Pay attention to this during preparation.

Freeze-thaw stable

• Avoid cooking the Vegantop forwhipping ganache.

And you can freeze Vegantop because it’s

You can avoid this by heating ¼ of the Vegantop

freeze-thaw stable.

to emulsify with the chocolate and mixing the remaining ¾ while cold.

GOOD SUBSTITUTES How can you best replace some of your current ingredients with vegan alternatives? We’ve pulled together some great substitutes that make it even easier to create vegan products or adapt current recipes. • Replace whipped cream with Debic Vegantop. • Replace margarine or butter with 75% hard coconut fat + 25% oil (peanut oil, sunflower oil or grapeseed oil). Margarine and butter have a softer texture than coconut fat. You can also compare the textures at room temperature: not all coconut fats are equally hard. • Replace eggs in a sponge cake with vegetable oil and extra baking powder. • Use aquafaba (water from chickpeas) as egg white to make meringues. In this brochure, for example, we use aquafaba in the pistachio sponge (p6). • Substitute gelatin with pectin or agar-agar. • Use dark chocolate with a higher cocoa percentage. This results in a firm but light and tasty chocolate mousse. Ask local chocolate producers about their vegan alternatives to milk and white chocolate. • Good to know: yeast is vegan!

Vegan can be this good!

MARKETING VEGAN IN YOUR PASTRY STORE OR BAKERY How can you offer vegan pastries alongside your usual assortment, while still maintaining the same quality and creativity? And what’s a good way to market your exciting new creations? We’ve got 4 key tips for you: 1. Work with a few simple but proven recipes. For example, use one cake base with one or two recipes. This way, you can create everything upfront and there will be no unpleasant surprises. 2. Get some proper signage: a board outside, sticker on the window, flags or signs at the pastry counter. 3. Communicate about your vegan creations via your social media channels. 4. Ask your customers for feedback.

FrieslandCampina Professional P.O. Box 640, 3800 AP Amersfoort, The Netherlands info.foodservice@frieslandcampina.com Tel.: +31(0) 800-0765 (free) debic.com

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