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.
VEGAN STRAWBERRY PISTACHIOS CHARLOTTE
BY LINDA VONGDARA

Linda is the founder of L'Okara, a plant based pastry school. She has been developing and teaching pvegan pastry since 2016 through masterclasses and professional training.
Supporting initiatives aiming to sustainably plant based food, she supports the YUMGO project, which offers solutions for pastry chefs. She has been testing the products, and interacting regularly with the team for 1 year.
Here is her very tasty vegan strawberry pistachios charlotte.
Thanks Linda!




Level : Hard
Total preparation time : 4 hours
Rest time : 3 hours
Cooking : 15 minutes
Kitchen tools :
Sauce pan
Whisk
Oven
Sifter
Spatula
Electric mixer
Electric mixer/ Kitchen Aid
Rhodoid bands
Cake ring mould, diameter 6 cm and 7 cm
Pastry bag
STEP BY STEP
FOR 4 INDIVIDUAL CHARLOTTES
1 / THE PASTRY CREAM
INGREDIENTS:
-
Plant based milk 50 cl
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Flour 50 gr
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Sugar 100 gr
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YUMGO Yolk 35 gr
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Vanilla bean
PREPARATION:
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Mix YUMGO Yolk with the sugar.
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Add the flour and a little milk.
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Heat the plant based milk, when it is lukewarm, incorporate the previous mixture with the split vanilla pod.
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Mix with a whisk until boiling.
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The mixture should thicken.
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Let cool for 3 hours.
2 / STRAWBERRY CONFIT
INGREDIENTS:
-
Strawberry puree 100 gr
-
Strawberries cut into small cubes 100 gr
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Chia seeds 3 gr
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Cold gelcrem 3 gr
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Lemon zest
PREPARATION:
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Mix the cold gelcrem with the strawberry purée.
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Add the other ingredients and mix with a spatula.
3 / THE LEONARD BISCUIT
INGREDIENTS:
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Flour T45 120 gr
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Almond or pistachio powder 60 gr
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Cornstarch 18 gr
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Baking powder 10 gr
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Blond sugar 80 gr
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Deodorized coconut oil 50 gr
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Peanut oil 35 gr
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Apple cider vinegar 1 tsp
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Vanilla soy milk 160 gr
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Lemon zest 1 lemon
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Pistachio puree 25 gr
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Xanthan gum 0.5 gr
PREPARATION:
Upstream:
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Preheat the oven to 200 ° C degrees.
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Melt coconut oil and mix with liquid plant based oil.
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Sift the flour and cornstarch then mix with the yeast.
Work progress:
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Combine soy milk and vinegar.
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Add the sugar.
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Mix, then pour in the almond or pistachio powder.
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Mix, add the flours and yeasts
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Stir in the oils.
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Mix until a homogeneous paste is obtained, then spread it on a baking mat then smooth with your spatula.
4 / FOMICO FOAM
INGREDIENTS:
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Blond sugar 60 gr
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Vegan mousse 8 gr
or 2 g of agar-agar + 0.3 g of xanthan gum.
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Strawberry puree 200 gr
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YUMGO White 60 gr
PREPARATION:
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Raise YUMGO White with a food processor or electric whisk at maximum speed.
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Gradually add a tablespoon of sugar to the bowl to obtain a bird's beak.
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While YUMGO goes up to snow, mix and heat the strawberry purée with the sugar and the vegan mousse.
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Heat until it comes to a good boil.
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Off the heat, add a little bit of the white, whipped in snow.
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Pour this mixture into the mixer bowl and mix with a hand whisk.
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Place the still hot preparation in a piping bag.
5 / ASSEMBLY
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Place rhodoïd strips in individual dessert circles 7cm in diameter.
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Using a 6 cm diameter circle, cut 4 cookie discs and place them in the circles.
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Pipe a layer of pastry cream inside.
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Pipe the strawberry confit with a pastry bag.
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Place above using a pocket
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Pipe some fomico mousse, smooth the surface and pipe a dome on top.
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Gently place thin strawberry wedges and then cut pistachios.
It's ready, good tasting!

