Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
BUTTERCREAM YULE LOG
BY DAVID DEVANT

Vegan in 2015 years, chef David Devant began his career in pastry apprenticeship at Maxim's restaurant and then gained experience at Lassere restaurant (2 Michelin stars), Ledoyen restaurant (3 Michelin stars), at Le Bristol palace alongside Gilles Marchal and Éric Fréchon. He then became pastry chef in various houses such as Fabien Ledoux in Maisons-Laffites or at La maison Bigot in Versailles.
He also became a consultant for a Chocolate Factory in order to develop an international range of Macarons.
David Devant has been a partner / manager at Maisons Landemaine since 2012



Level : Difficult
Total preparation time : 1h
Rest time : 1 hour
Cooking : 7 minutes
Kitchen tools :
Electric cutter / kitchen aid
Knife
Stove
Maryse
60x40 plate
Railway socket
PRE REPAIR
PLANT BASED BUTTER CREAM
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YUMGO White 200 gr
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Sugar 400 gr
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Margarine 600 gr
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Coffee extract
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Italian meringue:
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Make a sugar cooked at 118 ° c
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Raise YUMGO Blanc to snow
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Gradually incorporate the sugar into the egg whites
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Plant based butter cream:
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Add the margarine cut into pieces to the still hot preparation
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Pour the coffee extract
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BISCUIT ROLL
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YUMGO White 350 gr
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Sugar 250 gr
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YUMGO Yellow 150 gr
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Flour 220 gr
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Baking powder 3 gr
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Biscuit:
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In a Kitchen Aid, whip YUMGO White until stiff, then gradually add the sugar
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Pour the amount of YUMGO Yolk provided then the flour and baking powder
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Then mix delicately using a maryse
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On a 60x40 plate
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Bake the cookie for 7 min at 210 degrees
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Syrup:
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So much for so much water and sugar
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Add the coffee extract
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Before rolling up, lightly soak the cookie with syrup
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MOUNTING
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On the soaked cookie sheet, spread a thin layer of the buttercream
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Gently roll up the cookie
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Block in the cold for about an hour
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Make the masking of the rolled biscuit using a pipe nozzle to obtain the Yule log
IT'S READY!