IN GOOD HANDS

Even at the highest level of competition

 TOGETHER WITH
Debic fosters professionalism at the highest
level. And that is why we are proud sponsor of
this internationally renowned event. In addition,
we develop, based on many years of experience,

DEBIC TO THE
high quality and relevant products that are in
good hands with food professionals – including
during prestigious competitions such as the
Coupe du Monde. In this brochure, our culinary
advisors make the recipes of the winning teams

HIGHEST LEVEL
that took part in the Coupde du Monde de la
Pâtisserie accessible to all chefs and pâtissiers
who like to work with our products.

Debic is there for every food professional who

The Coupe du Monde de la Pâtisserie is held every other year in the wishes to compete against others and emerge
French city of Lyon. The best pastry chefs in the world go head to head with as the best. Who strives for the finest creations,
the most delicious combinations of flavours and
each other on an international stage, to rise to the challenge of becoming the most surprising concepts. Debic is there for
the very best in their profession. The Coupe du Monde de la Pâtisserie is champions. Whether you are on the stage during
setting new trends and inspires new generations of professionals. the Coupe du Monde de la Pâtisserie or are the
flavour hero of your own region. We’re there.
Because like you, we are driven to work with the
finest products to achieve the best results.

2
DEBIC
STAND & OVERRUN
The perfect mariage
between high yield and
excellent firmness.

• 35% fat
• 160% average overrun
• Superb stand without
the risk of collapsing
• Rich cream taste
• Smooth mouthfeel
• Freeze/thaw-stable

RECIPES
INSPIRED
BY THE
CONTESTERS
In the following pages we present recipes
inspired by famous and prize-winning creations
from the history of the Coupe du Monde de
la Pâtisserie. Debic translated these creations
into practical, timesaving and margin improving
applications that can be used in every pastry shop.

5
 Inspired by team Japan FOR 3 DESSERTS 16 CM LONG

HIROSHI
Sponge cake
325 g egg whites
65 g ground almonds
70 g yoghurt powder
15 g matcha powder
In 2021, Japan presented an unusal form of

GARDEN
25 g flour
ice dessert, emulating a fruit orchard and
garden. The elegant shape invites you to taste Breton sablé (1 kg)
it immediately and enjoy its fresh flavours with 237 g Debic Cake Butter
recognisable but surprising tastes of fresh fruit 224 g sugar
and buttery baked sablé. We redesigned this 60 g ground almonds
112 g egg yolks
inspirational ice cake into a more accessible
343 g flour
and commercial, no ice ceam, version.
BRUNO VAN VAERENBERGH 19 g baking powder
CULINARY ADVISOR DEBIC 5 g coarse salt
Almond-pistachio
500 g Debic Cake Gold Butter
250 g icing sugar
150 g blond cassonade sugar
500 g eggs
300 g almond powder
150 g ground pistachios
150 g Debic Stand & Overrun
Strawberry yuzu
350 g strawberry puree
50 g yuzu puree
50 g fresh strawberries
30 g icing sugar
25 g gelatin mass
400 g Debic Stand & Overrun
PREPARATION
Sponge cake
Mix all the ingredients in a Thermomix® or use a hand blender. Sieve and pour in a
siphon. Close and add 3 gas capsules. Leave for 1 night in the refrigerator. Spray into
paper cups, filling them up 2/3l. Heat in a microwave at 900W for 40”. Cool the cups
upside down. Store in the freezer.
Breton sablé
Whip the egg yolk and the sugar into a foamy mousse. Combine with the softened
butter. Fold in the flour with the baking powder, previously sifted, and the coarse
salt. Cover with plastic wrap and store in a cool place.
Almond-pistachio
Soften the butter with the icing sugar. Add the almond and pistachio powder,
previous mixed with the cassonade sugar. Pour in the eggs. Finish by mixing in the
flour. Add the cream. Keep refrigerated.
Strawberry yuzu
Crush the strawberries with the icing sugar, mix with the fruit purees. Melt the
gelatin mass and combine. Fold in the semi-whipped cream. Pour into the molds
filling them up 1/3 and freeze. Pour the remaining mousse into silicon balls, freeze.

Lime mousse Lime mousse

250 lime puree
1 lime, zest
200 g Debic Cream Cheese
50 g icing sugar
30 g gelatin mass
550 g Debic Stand & Overrun
Soften the cream cheese with the icing sugar and the lime zest. Melt the gelatin
mass and add to the previous mixture, followed by the lime puree. Fold in the
semi-whipped cream. Pour in the molds, on the frozen strawberry-yuzu mousse and
freeze. Use the remaining mousse in silicon bolls, freeze.
ASSEMBLY & FINISH

Laminate the Breton sablé and place on a Silpain®. Soften the almond-pistachio
and pipe a spiral in the middle of the sablé. Stay 2 to 3 cm from the edge. Bake
at 170°C during 20 à 24 minutes. Leave to cool. Glaze the frozen mousse with a
neutral glaçage and unmold at once. Place on the sablé. Decorate with the frozen
balls of fruit mousse. Roll the strawberry balls through strawberry powder and the
lime balls through pistachio powder. Use some pieces of sponge cake to finish.

6 7
 FOR 3 ENTREMETS OF Ø 16 CM

Crispy bottom
220 g crispy puffed rice
Inspired by team Belgium

LE 95
125 g milk chocolate
250 g almond praliné

Chocolate genoise
(1 baking tray 60 x 40 cm)
160 g egg yolks
120 g ground almonds
60 g icing sugar
50 g flour
30 g cacao powder
20 g cacao nibs (grué)
BRUNO VAN VAERENBERGH 50 g Debic Crème butter
CULINARY ADVISOR DEBIC
150 g egg whites
PREPARATION
50 g sugar

Crispy bottom
Crèmeux bruléé
Melt the milk chocolate with the praliné. Combine with the crispy rice.
In 1995, the Belgian Pastry Team (Pierre 700 g Debic Crème Brûlée
Spread on the chocolate genoise. Store.
Marcolini, Gunther Van Essche and Rik De Baere) 100 g white chocolate
won the first and also the last gold medal for 1 orange, zest
Chocolate genoise
Belgium at the Coupe du Monde. More than 50 g gelatin mass (1:5)
Whip the egg yolks with the almond powder and the icing sugar into a smooth foam.
28 g Cointreau 60% vol.
25 years ago, they surprised both friend and Separately whip the egg whites with the sugar to form a soft meringue. Combine the
foe with daring texture combinations (crème flour with the cacao powder and the crushed cacao nibs and fold into the egg yolk
Dark chocolate mousse
brûlée as the interior of a cake), a crispy rice mixture, followed by the melted butter. Fold in the meringue. Spread over a baking
275 g sugar
bottom and a jet black glaçage instead of the 100 g water
tray and bake at 180°C for 8 minutes. Store in the refrigerator.
classic 50/50 ganache. Today, this creation has 120 g eggs
become a standard in every modern bakery. Crèmeux brulée
270 g egg yolks
Revive this bestseller or rework it as we did Heat the Debic Crème Brûlée to 90°C and mix with the other ingredients,
550 g dark chocolate 66%
in the Debic Atelier. using a hand blender. portion in 3 Silpats and freeze. Optional: fill honeycomb molds
1 l Debic Stand & Overrun
with the remaining crèmeux, freeze as well.

Whipped ganache
Dark chocolate mousse
350 g Debic Stand & Overrun (1)
Bring the sugar and water to a boil at 120°C. Pour gently over the egg mixture in
50 g inverted sugar
the stand mixer. Run slowly at medium speed, so that the mixture can cool down.
150 g dark chocolate 66%
Melt the dark chocolate at 45°C and combine alternating with the egg mixture
500 g Debic Stand & Overrun (2)
and the soft whipped Debic Stand & Overrun.

Cacao glaçage
Whipped ganache
375 g sugar
Heat the Debic Stand & Overrun (1) with the inverted sugar. Pour over the
135 g cacao powder
dark chocolate. Use a hand blender to make an emulsion while adding the
75 g water
Stand & Overrun (2). Store in the refrigerator.
415 g Debic Végétop
180 g gelatin mass (1:5)
Cacao glaçage
500 g neutral glazing
Mix half of the sugar with the cacao powder (to avoid lumps). Bring the water and
the Debic Végétop with the remaining sugar and the sugar-cacao mixture to a boil
(102°C). Add the neutral glazing and the gelatin mass. Mix for 2 minutes with a hand
blender. Use at 35°C.

ASSEMBLY & FINISH

Assemble in reverse, starting with the dark chocolate mousse. In the center, place
the frozen crèmeux brûlée. Finish with the rest of the mousse and seal with the
combined genoise-crispy bottom. Freeze. Unmold and glaze with the dark cacao
glaçage. Decorate with the honeycomb crèmeux or the whipped ganache on a baked
cookie bottom.

8 9
 LUC DEBOVE
“By using algae
“I am a big fan of the you can cold bind,
Debic Duo, an evolution
towards fluffier pastry
and mix without
that emphasizes flavor losing the flavor
even more.” and vitamins
through cooking.”
JOHANNA LEPÄPE

“At 2O years
flavors textures FRANCK MICHEL

and design
have evolved
brightly, the
colored glacages
are somewhat
on the return.” ORIOL BALAGUER

LAURENT MORENO
“Cream and
butter are
irreplaceable
in terms
of taste.”

“The future is pastry YANN BRYS

and cakes with less sugar
and without colorings “Make maximum
or additives and more use of agriculture
natural ingredients.” and horticulture
with new techniques
SOPHIE DEBERNARDI for a more pure and
simplicity result.”

“Recipes become
more pure,
more honest and
less complex.”
STÉPHANE LEROUX

10 11
 Inspired by team The Netherlands

CHOCOLATE
BLOOD In 2005, The Netherlands was never closer to

ORANGE
winning the Coupe du Monde de la Pâtisserie.
After almost 20 years, the artistic showpieces still
look contemporary and are a feast for the eyes. FOR 3 ENTREMETS OF Ø 16 CM
The artistic task is still to present a show table
in a certain theme where the ice cream cake, Crispy bottom
75 g ground almonds
DRÉ EVERSTEIJN the chocolate entremet and the desserts tell a
75 g pistachio, coarsely chopped
CULINARY ADVISOR DEBIC single story or fairy tale. This assignment requires PREPARATION
75 g Debic Crème Butter
specific artistic disciplines and technical skills.
75 g muscuvado sugar
It remains a challenge to realistically recreate Crispy bottom
animals and persons in edible materials. Mix the dry ingredients and combine with the melted Debic Crème butter.
Chocolate genoise
Fill in a 16 cm circle and bake at 160°C for 30 minutes.
75 g almond paste
Ivo Wolters, Jeroen Goosens and Arthur Tuytel 35 g egg yolk
Chocolate genoise
should be very proud of their silver medal. 25 g eggs
Mix almond paste, egg yolk and eggs. Melt the cacao mass and butter
We reworked their fantastic dessert to a more 40 g egg whites
and add to the above mixture. Fold in the sieved flour and cacao powder.
accessible and commercial version. 13 g flour
Whip the egg whites and sugar and combine into the mixture.
9 g cacao powder
Fill three 12-cm circles and three 17-cm circles and bake for 20 minutes at 190°C.
17 g cacao mass 100 %
17 g Debic Crème butter
Chocolate orange mousse
40 g sugar
Heat the milk and add the gelatin mass. Pour over the dark chocolate. Mix.
Add the pâte à bombe. Fold in the soft whipped cream.
Chocolate orange mousse
300 g Debic Stand & Overrun
Blood orange marmalade
150 g dark chocolate 64%
Cut the oranges into segments, cut and drain. Boil and reduce the juice to 50 g and
100 g pâte à bombe
bind it with gelatin mass and the sugar. Add the remaining ingredients and marinate
100 g milk
for 30 minutes at about 80°C.
25 g gelatin mass

Orange ganache
Blood orange marmalade
Heat the Debic Stand & Overrun to 60°C. Add the gelatin mass and pour over the
350 g orange segments
orange chocolate. Add the palm sugar and the Debic Cream Cheese. Mix with a hand
250 g blood orange puree
blender and store in the refrigerator.
20 g gelatin mass (1:5)
40 g candied orange peels
Chocolate glazing
5 g Cointreau 60% vol.
Sieve the cacao powder and combine with the sugar and a little water.
30 g sugar
Add to the Debic Stand & Overrun and bring to boil. Add the gelatin mass.
Mix well and store in a container to let cool down.
Orange ganache
200 g Debic Stand & Overrun
64 g orange chocolate
ASSEMBLY & FINISH
70 g Debic Cream Cheese
4 g gelatin mass
Divide the blood orange into donut-shaped molds and cover with the chocolate
30 g palm sugar
genoise, freeze. Fill a donut-shaped mold with the chocolate mousse, place the
blood orange into the center, cover with the chocolate mousse, genoise and freeze.
Chocolate glazing
Unmold and cover with the dark glazing, used at 35°C. Whip the orange ganache,
300 g Debic Stand & Overrun
pipe with a St.-Honoré nozzle onto the crispy bottom and spray with orange
360 g water
chocolate. Place the cake in the center, decorate.
450 g sugar
150 g cacao powder
20 g gelatin mass

12 13
 FOR 8 PIECES OF Ø 16 CM

Strawberry sorbet
300 g strawberry puree
91 g sugar
30 g inverted sugar
1.2 g ice stabilizer
120 g water

Mango sorbet
300 g mango puree
100 g sugar
30 g inverted sugar
1 g ice stabilizer
150 g water

Coconut ice cream

300 g unsweetened coconut puree
PREPARATION
80 g sugar
30 g Debic Stand & Overrun
Strawberry sorbet
1 pc gelatin
Bring the sugar, the water and the stabilizer to a boil. Add the puree, remove from
120 g egg whites
the heat. Leave to cool and turbinate until a smooth sorbet.

Bergamot parfait
Mango sorbet
300 g Debic Stand & Overrun
Bring the sugar, the water and the stabilizer to a boil. Add the puree, remove from
150 g pate a bombe mass
the heat. Leave to cool and turbinate until you have a smooth sorbet.
80 g bergamot puree

Coconut ice cream

Pistachio sponge cake
Mix all the ingredients and heat to 75°C. Add the soaked gelatin. Mix and cool
(1 tray 60 x 40 cm)
overnight. Turbinate until you have a smooth ice cream.
500 g eggs
200 g ground almonds
Bergamot parfait
175 g ground pistachios
Whip the Debic Stand & Overrun until airy and firm. Mix with the pate a bombe
Inspired by team Italy 375 g sugar (1)

BERGAMOT
mass and the bergamot puree.
78 g Debic Crème Butter

175 g flour
Pistachio sponge cake
375 g egg whites
Whip the egg whites with the sugar (2), until you get a soft peak meringue.
78 g sugar (2)
Melt the butter. Whip the eggs, sugar (1), ground almonds and pistachios until airy.

MANGO
Fold the melted Debic Butter into the above mixture. Spread the sponge cake
In 2017, the Italian Pastry Team reached the on a baking tray 1 cm thick and bake at 210°C for 10 minutes. After baking,
immediately remove from the baking tray.
highest achievable place in the pastry world
by winning the prestigious Coupe du Monde

COCONUT
de la Pâtisserie. During that competition, the
ASSEMBLY & FINISH
team created an elegantice cream entremet.
Together with Sillikomart, they developed Pipe the strawberry sorbet into a 4 cm round tubular mold and freeze. Unmold the
this typical shape and mold. sorbet, pipe the bergamot parfait into a 10 cm mold, push the strawberry parfait
rod into the middle and freeze again. Unmold the ice cream stick and roll into the

ICE CREAM CAKE With a few ordinary tubes and molds, you
can also build a similar ice cream cake. Or opt
pistachio sponge cake. Place it in a 13 cm tubular mold and fill with mango sorbet
and freeze. Unmold the tube, place into a 16 cm mold, fill with the coconut ice
for less complicated sorbet recipes, combined cream and freeze again. Unmold the bar of ice cream and cut into 4 cm slices, roll it
with Debic Parfait and a classic coconut ice through the coconut grater; cut a piece from the bottom and place on a biscuit.
cream. Perfectly suited to cutting into mono
DRÉ EVERSTEIJN
CULINARY ADVISOR DEBIC portions to please the customer who wants
to try it.

14 15
 Inspired by team Belgium

STRAWBERRY
WHITE
PEACH
MINT One of the disciplines in the competition is
to create a plated dessert. Restaurant Style.
The philosophy behind it is to stretch ideas,
FOR 30 PIECES OF Ø 8 CM

Pâte
382
sablée
g Debic Croissant Butter
tastes, combinations, unimpeded by packaging,
DRÉ EVERSTEIJN 361 g icing sugar
CULINARY ADVISOR DEBIC transport or a long day on a pastry counter.
4 g salt
In 2007, the Belgian team, with Nicolas Arnaud,
110 g almond powder
created a Belgian plated dessert that won 5th
211 g egg
place in 2017. 722 g flour
209 g potato starch
This dessert has been adapted to a tartelette
shape so that it is easier to produce. White peach cream
What remains unchanged is a nice combination 200 g Debic Stand & Overrun PREPARATION
of fresh, crispy and creamy textures. 200 g white peach puree
1 vanilla pod, Madagascar Pâte sablée
60 g sugar Mix the Debic Croissant butter, icing sugar, salt and almond powder. Add the eggs
24 g gelatin mass (1:5) followed by the sieved flour and the potato starch. Wrap and refrigerate the dough.
150 g mascarpone Laminate at 2 mm, then use a mold to create a round shape with an 8 cm diameter.
Bake at 150°C for 15 minutes.
Lime frangipane
166 g Debic Crème Butter White peach cream
330 g almond paste Heat 1/4 of the cream, white peach puree, vanilla and sugar. Dissolve the gelatin
183 flour mass in the mixture. Add the remaining cream and mascarpone. Mix with a hand
1 lime zest blender and pass through a fine sieve. Leave to cool.

Strawberry mousse Lime frangipane

300 g strawberry puree Mix the soft butter with the almond paste. Add the eggs one by one and combine
78 g sugar with the flour and lime zest.
42 g gelatin mass
380 g Debic Stand & Overrun Strawberry mousse
Heat 1/3 of the puree with the sugar. Add the gelatin mass to dissolve, followed by
the remaining puree. Leave to cool until 35°C. Fold in the soft whipped cream.

ASSEMBLY & FINISH

Fill the tartlets with a layer of lime frangipane and bake for 25 minutes at 150°C.
Cool down and fill to the edges with the strawberry mousse. Whip the white peach
vanilla cream gently and pipe a blob on the tartelettes. Decorate with mint leaves,
fresh raspberries and chocolate decoration.

16 17
 Photography:
© Photoweb SAS groupe Exacompta-Clairefontaine 2022 Joomeo.
Kasper van 't Hoff (Shootby)

OVER 20 YEARS
IN GOOD HANDS
WITH DEBIC!

18 19
IN GOOD
HANDS
with Debic Stand & Overrun

Thanks to 100 years of experience, you are in good

hands with Debic. We know how to create professional
cream and this is why Debic Stand & Overrun is the
first choice of great pastry chefs like Pascal Molines,
Frank Haasnoot and Otto Tay:

l a superb stand of 48h

l an improved overrun of 160%
l a rich cream taste

Discover more on Debic.com

Watch the Masterclass of Pascal Molines.
Debic. Made for professional hands. MOF, Champion of the Pastry World Cup 1999