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.
LEMON MERINGUE TART
STEP 1 : PÂTE SUCREE
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1000 g of flour
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480 g of Icing sugar
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180 g of almond powder
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3 g of salt
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300 g of potato starch
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600 g of butter or margarine
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34 g of YUMGO Whole Powder
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192 g of water (to hydrate the powder)
PROCESS
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Mix all dry ingredients together.
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Sand the powders with the butter.
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Mix Yumgo Whole Powder with water.
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Add to previous mixture and stir.
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Set aside in a cool place before use.
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Bake at 160°C for 25 minutes.
STEP 2 : LEMON CREMEUX
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250 g of sugar
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15 g of NH pectin
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2 g of Baking soda
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43 g of Yumgo WHOLE POWDER
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207 g of lemon puree
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313 g of water
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5 g of lemon zest
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165 g of coconut oil
PROCESS
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Mix sugar, pectin, baking soda and Yumgo Whole Powder.
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Heat lemon puree, water and lemon zest to 45°C.
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Add powders.
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Pour onto coconut oil and blend.
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Cool quickly.
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Pour into baked shells.
STEP 3 : ITALIAN MERINGUE
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65 g of water 1
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200 g of sugar
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11 g of Yumgo White Powder
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50 g water 2 ( to hydrate the powder)
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45 g of lemon juice (to hydrate the powder)​
PROCESS
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Make a syrup with the water 1 and sugar, then bake at 118°C.
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At the same time, place water 2 and lemon juice in the mixer bowl and add Yumgo White Powder.
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Whip Yumgo Whites until foamy and pour in the syrup slowly.
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Whip until stiff peaks appears.
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Pipe over the lemon cream until completely covered.
STEP 4 : FINISHING
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10 g of Icing sugar
PROCESS
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Sprinkle the Italian meringue with Icing sugar.
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Caramelize lightly with a blowtorch or for two minutes, in the oven at 230°C.