Description
The vegetable oil cream Vègètop Debic 1L is a high-quality product with a long and prestigious history in the world of pastry. It is composed of a blend of vegetable oils, including palm kernel, coconut, palm, and rapeseed, which give the cream a creamy texture and a delicate flavor. The sweetened buttermilk, present at 23%, provides the cream with a balanced sweetness that makes it perfect for sweets and desserts. The product also contains sugar (12%) and fully hydrogenated palm kernel oil (7%), which help improve the cream's texture and ensure its stability. Emulsifiers E472b, E435, and E433 are used to keep the mixture homogeneous and to enhance its whipping ability. The flavorings and beta carotene coloring 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, Bavarians, 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 custard: replace traditional cream with vegetable oil cream Vègètop Debic to create a vegan custard. Add sugar, cornstarch, vanilla, and plant-based milk and cook over medium heat until the cream thickens. 2. Chocolate mousse: melt dark chocolate in a bain-marie and let it cool. Whip the vegetable oil cream Vègètop Debic with powdered sugar and add the melted chocolate. Mix gently 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 the ladyfingers in coffee and arrange them in a mold. Pour the cream over the ladyfingers and sprinkle with bitter 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. Mix gently and pour the cream over the biscuit base. Chill in the refrigerator for at least four hours. Other: Average nutritional values per 100 g Energy 1410 kJ Energy 341 kcal Fat 31 g Of which saturates 24 g Carbohydrates 15 g Sugars 15 g Protein 2 g Salt 0.06 g