Dacquoise
Ingredients
for 8 people
-
300 g dark chocolate 68%
-
180 g of YUMGO White
-
60 g brown sugar
-
180 g vegetable milk
-
80 g coconut oil
Steps
-
Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
-
Add the coconut oil to the milk mixture then mix.
-
Cool the mixture until it is just warm.
-
Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
-
Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
-
Mix gently with a spatula.
-
Pour into the containers.
-
Keep cool for 2 to 3 hours.
Ingredients
-
1000 g of T45 flour
-
20 g salt
-
170 g of sugar
-
25 g of fresh yeast
-
500 g butter or margarine
-
600 g of water ( to hydrate the powder) + 100 g YUMGO Whole Powder or 700 g of Yumgo Whole Liquid
Process
-
Put the flour, salt, Yumgo Whole ( rehydrated Powder and water or liquid) in a bowl.
-
Base temperature: 46°C - 48°C.
-
Mix 8 mins. Add the sugar.
-
Mix 8 mins. Add the yeast.
-
Mix 8 mins. Add the butter.
-
Stop mixing when the butter is fully incorporated.
-
Temperature of arrival : 24°C.
-
Rising : 40 min, punch down the dough then keep it cold for 2 - 3 hours.
-
Proofing : 2h30 - 3h at 28°C.
-
Baking time : 180°C in a ventilated oven, depending on the size and shape of the brioche.