A Recipe for OVERDOSE
An inspiring recipe for OVERDOSE | Debic. A Recipe compiled for and by professional chefs and bakers.
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Ingredients
- 375 g Debic Butter Crème
- 315 g milk chocolate Venezuela 43%
- 390 g eggs
- 230 g blond cassonade sugar
- 115 g sugar
- 100 g Debic Stand & Overrun
- 145 g flour
- 75 g chopped pecan nuts
- 75 g grounded pecan nuts
- 3 g coarse salt
- 160 g milk
- 80 g sugar
- 130 g egg yolk
- 365 g dark chocolate Brasil 74%
- 625 g Debic Stand & Overrun
- 500 g Debic Stand & Overrun
- 630 g melk
- 180 g egg yolk
- 90 g sugar
- 700 g basic anglaise
- 330 g Gold chocolate 30%
- 30 g cacao butter
- 36 g gelatin mass
- 725 g Debic Stand & Overrun (2)
- 40 g gelatin mass
- 775 g milk chocolate Venezuela 43%
- 825 g Debic Stand & Overrun
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