Ingredients Lobster soup 3 Lobsters 3000 ml Court bouillon 50 ml Debic Roast & Fry 400 gr. Mirepoix 150 gr. Shallots 20 gr. Garlic 30 gr. Tomato purée 100 ml Cognac 1000 ml White wine 3000 ml Fish stock 1000 ml Debic Culinaire Original 5 gr. Salt Cayenne pepper Basil butter 500 gr. Debic Roast & Fry 30 gr. Basil 5 gr. Salt Garnish 50 ml Debic Roast & Fry 600 gr. Sea bass fillet with skin, descaled 500 gr. Samphire 10 gr. Nutmeg 5 gr. Salt 5 gr. Pepper Method Basil butter Beat the Debic Bake & Spread in the food processor until light and airy and add the finely chopped basil. Season with salt. Store in the refrigerator until needed. Lobster soup Boil the lobsters briefly in the court bouillon until they have turned completely red. Leave to cool, remove the intestinal tract and remove the meat from the tail and claws. Cut the lobster meats into nice big pieces and keep warm for the garnish. Break the claws and fry in a pan with the Debic Roast & Fry, mirepoix, finely chopped shallots, garlic and tomato purée. Then flambé with cognac. Add white wine and fish stock and leave to simmer for another 10'. Pass through a fine sieve. Cook everything through again and finish with the Debic Culinaire Original. Season to taste with salt and cayenne pepper. Garnish Cut the sea bass into equal portions, approximately 30 grams, and use a sharp knife to cut lines into the skin side. Fry the fish on both sides in the Debic Roast & Fry and season to taste with pepper and salt. Briefly stew the samphire in the Debic Roast & Fry and season with nutmeg. Keep it warm. Finishing touch Assemble the lobster meat, sea bass and samphire in deep plates. Mount the lobster soup with the basil butter and mix with a hand blender until foamy. Pour the soup into the bowls. Source: https://www.debic.com
Veal sweetbread 1500 gr. veal sweetbread 100 gr. flour 50 ml Debic Roast & Fry Mustard cream sauce 300 ml Debic Culinaire Original 200 ml veal stock 300 ml white wine 50 gr. traditional mustard 5 gr. salt 5 gr. pepper Spinach 1000 gr. spinach 100 gr. chopped shallot 5 gr. salt 5 gr. pepper 50 ml Debic Roast & Fry Potato straws 200 gr. potatoes Method Veal sweetbread Marinate the veal sweetbreads in salted water for two hours. Drain then wash under cold running water. Dab dry with a kitchen towel then cook in a vacuum bag for 15' at 65 °C. Chill immediately in a bath of iced water. Remove the silver skin, dry the sweetbreads gently and divide into equal parts. Sprinkle with flour. Brown the sweetbreads in Debic Roast & Fry until they are crispy and golden. Season if necessary. Mustard cream sauce Reduce the wine and veal stock by half. Add the Debic Culinaire Original and the mustard and cook until the desired consistency is obtained. Season with salt and pepper to taste. Spinach Cook the minced shallots until tender and add the washed spinach. Season with salt and pepper. Potato straws Peel the potatoes and cut into julienne strips. Fry at 160 °C. Assembly Arrange the spinach and the veal sweetbreads on the plate and add the mustard cream sauce and potato straws. Source: https://www.debic.com
Ingredients Dashi 1000 ml water 12 gr. kombu 25 gr. bonito flakes Wakamé Soup 1000 ml Debic Culinaire Végétop 1000 ml dashi 200 gr. wakamé 100 ml mirin 10 ml soy sauce Sushi rice croutons 100 gr. sushi rice 10 ml rice vinegar 20 ml mirin 200 ml water Taré 125 ml sake 250 ml soy sauce 125 ml mirin Tuna yakitori 30 gr. panko breadcrumbs 400 gr. tuna fillet Finish 3 gr. purple shiso 10 gr. wakamé Method Dashi Make the dashi by infusing water with kombu for 1 hour at 65 °C. Remove the kombu and then add the Bonito flakes. Leave to infuse briefly and then pour through a sieve. Wakamé soup Bring the Debic Végétop to the boil with the dashi and wakamé. Leave to simmer for 30'. Pass through a fine sieve and remove the wakamé. Reduce to the desired thickness. Sushi rice croutons Boil the sushi rice in water. Season with mirin and rice vinegar. Spoon the warm rice into rectangle silicon moulds immediately and leave to cool. Cut the rice into cubes. Flash fry the cubes in olive oil. Coat the rice with the taré. Taré Bring the ingredients to the boil and reduce to two-thirds. Tuna yakitori Cut the tuna into equal-sized pieces. Put them on a skewer. Roll the skewered tuna in the breadcrumbs. Briefly fry the tuna on all sides in a dry pan. Cover in a generous amount of the taré and then sprinkle with panko. Assembly Assemble the yakitori and croutons in deep dishes. Pour the soup on top. Finishing touch Finish with the wakamé and purple shiso. Source: https://www.debic.com
Ingredients Dough 1000 gr. Flour (13%) 80 gr. Fresh yeast 300 ml Full-fat milk 105 gr. Sugar 16 gr. Salt 200 gr. Eggs 25 gr. Lemon zest 80 gr. Soft luxury dough improver 200 gr. Debic Cake Gold Filling 300 gr. Dried cranberries 300 gr. Chocolate chips, bake-resistant Method For this dough, first make a starter. A starter is a liquid yeast preparation. This gives the dough a lighter structure, more volume and a more distinctive flavour. Dough Mix 1/3 of the flour, yeast, milk and sugar to make a starter. Cover with the rest of the flour and leave to rest for 20'. Add the Debic Cake Gold together with the rest of the ingredients and knead until you have a supple dough: 6' on the first setting and 6' on the second setting. Maximum dough temperature 24 °C. Carefully fold in the dried fruit and chocolate chips. Weight the dough into 750 gram portions and shape into boules. Divide these boules into 30 portions and push into brioche moulds. Leave to rise 40' at 28 °C and 80% humidity. Bake 8' at 220 °C Source: https://www.debic.com
Panna cotta 1000 ml Debic Panna Cotta 100 ml Debic Cream 35% 50 ml full-fat milk 2 vanilla pod 30 cuberdons Raspberry foam 250 gr. raspberry coulis 400 gr. sugar syrup 150 ml water 15 gr. lecithin Method Panna cotta Cut the soft cuberdons into pieces and divide among the glasses. Warm the Debic Panna Cotta with the milk, Debic Cream 35% and split vanilla pods. Mix well and leave to cool to +/- 25 °C. If you miss this step, the pieces of cuberdon will float to the top. Divide among the glasses and store in the refrigerator. Raspberry foam Mix the lecithin with the water and mix with the syrup and raspberry coulis. Leave to rest in the refrigerator for at least one night. Finishing touch Beat the raspberry foam with a hand mixer and add a spoonful on top of the panna cotta. Serve immediately. Source: https://www.debic.com
Method Golden vanilla parfait 1000 ml Debic Parfait 150 ml full-cream milk 2 vanilla pods 400 gr. sugar French toast 500 ml Debic Crème Brûlée Bourbon 1 brioche 200 gr. cane sugar Mocha pear 12 small pears in syrup 12 short espresso shots (cold) Red fruit foam bath 500 gr. raspberry coulis 2 gr. xanthan gum (Xantana - Texturas) Method Golden vanilla parfait Grate the vanilla pulp into hot milk and leave to infuse overnight. Mix with Debic Parfait and whip. Pour into small silicone moulds and freeze. Brown the sugar to a caramel colour in a frying pan and pour onto a silicone sheet. Crush and set aside. French toast Warm the Debic Crème Brûlée Bourbon to no more than 45 °C so the cream does not curdle. Soak the slices of brioche in the crème brûlée. Mocha pear Core the small pears and heat the syrup with the espresso coffee. Marinate the pears in this syrup for at least 12 hours. Red fruit foam bath Carefully mix the xanthan gum with the raspberry coulis. Insert an electric froth maker into the coulis to make it bubble. Finishing touch Place a slice of freshly cooked brioche French toast at the bottom of a deep plate. Place the mocha pear beside it and garnish with the red fruit and sparkling raspberry coulis. Roll the vanilla parfait in caster sugar just before serving. Source: https://www.debic.com
Ingredients Crust 500 gr. biscuit slices Wild lemon crème brûlée 1000 ml Debic Crème Brûlée Bourbon 20 gr. wild lemon zest Panna Cotta 500 ml Debic Panna Cotta 100 gr. sour cream Mandarin jelly 400 gr. puree, mandarin 100 ml sugar water 5 gr. leaf gelatin Bergamot meringue 130 gr. bergamot purée 25 gr. protein powder 30 gr. sugar 30 gr. icing sugar Goat's cheese ice cream 550 gr. milk, whole 100 ml Debic Cream 35% 200 gr. soft goat's cheese 160 gr. granulated sugar 25 gr. milk powder, skimmed 150 gr. maltodextrin 5 gr. ice cream stabilizer Pistachio couscous 100 gr. pistachio nuts 10 ml sugar water Finish Blood orange Punnet lime cress Method Crust Use rings with a diameter of 12cm to cut 10 biscuit slices and leave the crust inside the ring. Make another, 8cm diameter ring inside and leave there. Store in the freezer to allow the crusts and rings to cool down. Wild lemon crème brûlée Bring the Debic Crème Brûlée and wild lemon zest to a boil and allow to infuse over low heat for 10'. Pass through a fine sieve and divide the crème brûlée among the biscuit crusts. Set aside in the refrigerator. Panna Cotta Melt the Debic Panna Cotta, mix with the sour cream and cool to room temperature. Arrange on top of the crème brûlée once this has fully set, and then place back in the refrigerator. Mandarin jelly Heat the mandarin purée together with the sugar water and add the pre-soaked gelatin. Bring back to room temperature and arrange on top of the firmed panna cotta. Place back in the refrigerator. Bergamot meringue Whisk the bergamot purée and protein powder together until foamy. Add the sugar and the confectioner's sugar and continue beating for another few minutes. Squirt into small caps and dry in the oven or airing cabinet at 60 °C for 6 hours. Goat's cheese ice cream Mix the stabilizer with the maltodextrin and add sugar. Heat the milk, the Debic Cream 35% and dry ingredients to 60 °C until all ingredients have dissolved. Add the goat's cheese last and combine into an even mixture. Churn the ice cream for 10' and freeze at -21 °C. Pistachio couscous Crush the pistachios and mix with the sugar water until you have a couscous texture. Finishing touch Release the cake by briefly heating the cake rings with the gas jet and arrange on the plates. Top off the dish with the bergamot meringue, fresh blood orange, pistachio couscous and lime cress. Make a quenelle of goat's cream ice cream to accompany the dish. Source: https://www.debic.com
Ingredients 40 gr. Chemical leavener 1400 gr. Flour 1000 gr. Debic Constant Dairy Butter 400 gr. Egg yolks 900 gr. Sugar 12 gr. Salt Method Mix and sieve the flour and baking powder. Make a nice pastry using the Debic butter, sugar and salt. Mix the egg yolks into the pastry and fold in the flour and baking powder using a spatula. Leave in the refrigerator overnight and roll out the next day to a thickness of 3 mm. Baste the pastry with egg yolk and cut out small circles, 5 cm in diameter. Cook the biscuits on a very hot waffle iron with a fine grid. Source: https://www.debic.com
Ingredients Poolish 2500 gr. Flour 500 ml Buttermilk 2000 ml Water 10 gr. Yeast, frozen Mother dough 5000 gr. Poolish 7500 gr. Flour 2300 ml Water 500 gr. Sugar 170 gr. Salt 500 gr. Yeast, frozen 1000 gr. Debic Cake Gold Turning (folding) 5000 gr. Debic Croissant Gold Method Poolish Dissolve the yeast in the water and buttermilk, add the flour and mix well. Leave to rise for 8 hours at bakery temperature, and then store in the refrigerator for 12 hours. Mother dough Knead all the ingredients, apart from the butter, in the mixer. Once you have a dough, add the Debic Cake Gold. Kneading time: 15' on the first setting and 3' on the second setting. Make sure that the final temperature of the dough is between 18 - 22 °C. Weigh out 3.5 kilos pieces of dough, cover with cling film and leave to cool in the freezer for 30'. Turning (folding) Roll out the pieces of dough into 60 cm x 40 cm rectangles. Place 1 kilo of Debic Croissant Gold in the middle of each rectangle and fold the dough over so that the butter is covered. Turn: 1 x 4 and 1 x 3. Leave the folded dough in the refrigerator for at least 1 hour. Tip: Make sure that the temperature of the water and the flour is 6 °C. You could also add another 200 grams of pasteurised sourdough to the mother dough. Source: https://www.debic.com
Ingredients Vanilla panna cotta 500 ml Debic Panna Cotta ½ vanilla pod Milk chocolate panna cotta 500 ml Debic Panna Cotta 200 ml full-fat milk 200 gr. milk chocolate covering Crispy milk 500 ml full-fat milk ½ vanilla pod 100 gr. sugar Milk chocolate mousse 500 ml Debic Chocolat Mousse Crispy chocolate mousse 500 ml Debic Chocolat Mousse Garnish Can of condensed milk Method Vanilla panna cotta Melt the panna cotta and add the pulp from the vanilla pod. Cool to room temperature and fill half-sphere silicone moulds up to halfway. Store in the refrigerator. Milk chocolate panna cotta Heat the milk and dissolve the milk chocolate in it. Heat the panna cotta and add the chocolate mixture. Cool to room temperature and pour on top of the set vanilla panna cotta. Leave to set in the refrigerator and freeze to be able to turn them out easily. Milk chocolat mousse Whip the chocolate mousse until light and airy and transfer half into a suitable container and store in the refrigerator. Spread the other half onto a baking mat using a template and dry at 50 °C in the oven or airing cupboard. Store in a well-sealed container with silica beads. Crispy milk + crispy chocolat mousse Bring the milk, sugar and vanilla pulp to the boil. Remove from the heat for 5' until a skin forms on the milk. Gently press a piece of grease-proof paper that has been cut to size onto the milk skin and dry in the airing cupboard at 50 °C for 1 hour. Repeat these steps and store the crisps in a well-sealed container with silica beads. Source: https://www.debic.com