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.
GENOISE SPONGE WITH EMULSIFIER
Ingredients
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26 g WHOLE Yumgo POWDER + 174 g of water (to hydrate the powder) or 200 g of Yumgo Whole Liquid
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12 g of emulsifying dough for sponge cake
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130g of sugar
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130 g T65 flour
Process
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Preheat the oven to 180°C.
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For powder product, rehydrate Yumgo Whole with water.
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Add the sugar and the emulsifying paste for sponge cakes.
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Whip in the mixer for 10 min minimum.
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Add the flour.
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Spread on a baking sheet or bake in a circle.
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Bake for 30 minutes for a circle or 12 - 15 min for a tray at 180°C.
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Leave to cool before cutting.