The vegetable oil cream Vègètop Debic 1L is a high-quality product that has a long and prestigious history in the world of pastry. It is made from a blend of vegetable oils, including palm kernel, coconut, palm, and rapeseed, which give the cream a creamy texture and a delicate flavor. The sweet buttermilk, comprising 23%, provides a balanced sweetness that makes it perfect for desserts and pastries. The product also contains sugar (12%) and fully hydrogenated palm kernel oil (7%), which help improve the consistency of the cream and ensure its stability. The emulsifiers E472b, E435, and E433 are used to maintain the homogeneous mixture and improve its whipping ability. The flavors and beta carotene colorant give the cream a pleasant aroma and color. The vegetable oil cream Vègètop Debic 1L can be used in many pastry preparations, such as creams, Bavarian creams, mousses, and ice creams. Thanks to its stability, the cream is also suitable for decorating cakes and desserts. The vegetable oil cream Vègètop Debic 1L is a high-quality product that meets the needs of the most demanding pastry chefs. Pairings: As a pastry chef, I suggest using the vegetable oil cream Vègètop Debic to create creamy and light desserts. Here are some ideas: 1. Vegan pastry cream: replace traditional cream with vegetable oil cream Vègètop Debic to create a vegan pastry cream. Add sugar, corn starch, vanilla, and plant milk, and cook over medium heat until the cream thickens. 2. Chocolate mousse: melt dark chocolate in a double boiler and let it cool. Whip the vegetable oil cream Vègètop Debic with powdered sugar and add the melted chocolate. Gently fold and pour the mousse into glasses. Chill in the refrigerator for at least an hour. 3. Vegan tiramisu: replace traditional cream with vegetable oil cream Vègètop Debic to create a vegan tiramisu. Prepare a vegan mascarpone cream with silken tofu, powdered sugar, and vanilla. Whip the vegetable oil cream Vègètop Debic and add it to the mascarpone cream. Soak ladyfingers in coffee and arrange them in a mold. Pour the cream over the ladyfingers and sprinkle with unsweetened cocoa. Chill in the refrigerator for at least two hours. 4. Vegan cheesecake: replace traditional cream with vegetable oil cream Vègètop Debic to create a vegan cheesecake. Crush dry biscuits and mix them with melted vegan butter. Pour the mixture into a springform pan and press down well. Whip the vegetable oil cream Vègètop Debic with powdered sugar and add vegan cheese. Gently mix and pour the cream over the biscuit base. Chill in the refrigerator for at least four hours.
Price VAT included
The vegetable oil cream Vègètop Debic 1L is a high-quality product that has a long and prestigious history in the world of pastry. It is made from a blend of vegetable oils, including palm kernel, coconut, palm, and rapeseed, which give the cream a creamy texture and a delicate flavor. The sweet buttermilk, comprising 23%, provides a balanced sweetness that makes it perfect for desserts and pastries. The product also contains sugar (12%) and fully hydrogenated palm kernel oil (7%), which help improve the consistency of the cream and ensure its stability. The emulsifiers E472b, E435, and E433 are used to maintain the homogeneous mixture and improve its whipping ability. The flavors and beta carotene colorant give the cream a pleasant aroma and color. The vegetable oil cream Vègètop Debic 1L can be used in many pastry preparations, such as creams, Bavarian creams, mousses, and ice creams. Thanks to its stability, the cream is also suitable for decorating cakes and desserts. The vegetable oil cream Vègètop Debic 1L is a high-quality product that meets the needs of the most demanding pastry chefs. Pairings: As a pastry chef, I suggest using the vegetable oil cream Vègètop Debic to create creamy and light desserts. Here are some ideas: 1. Vegan pastry cream: replace traditional cream with vegetable oil cream Vègètop Debic to create a vegan pastry cream. Add sugar, corn starch, vanilla, and plant milk, and cook over medium heat until the cream thickens. 2. Chocolate mousse: melt dark chocolate in a double boiler and let it cool. Whip the vegetable oil cream Vègètop Debic with powdered sugar and add the melted chocolate. Gently fold and pour the mousse into glasses. Chill in the refrigerator for at least an hour. 3. Vegan tiramisu: replace traditional cream with vegetable oil cream Vègètop Debic to create a vegan tiramisu. Prepare a vegan mascarpone cream with silken tofu, powdered sugar, and vanilla. Whip the vegetable oil cream Vègètop Debic and add it to the mascarpone cream. Soak ladyfingers in coffee and arrange them in a mold. Pour the cream over the ladyfingers and sprinkle with unsweetened cocoa. Chill in the refrigerator for at least two hours. 4. Vegan cheesecake: replace traditional cream with vegetable oil cream Vègètop Debic to create a vegan cheesecake. Crush dry biscuits and mix them with melted vegan butter. Pour the mixture into a springform pan and press down well. Whip the vegetable oil cream Vègètop Debic with powdered sugar and add vegan cheese. Gently mix and pour the cream over the biscuit base. Chill in the refrigerator for at least four hours.
| Energy (kcal) | 341 |
| Carbohydrates (g) | 15 |
| of which Sugars (g) | 15 |
| Fat (g) | 31 |
| of which Saturates (g) | 24 |
| Protein (g) | 2 |
| Sale (g) | 0.06 |
