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.
SABLÉ BRETON
Ingredients
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93 g of T65 flour
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3 g of baking powder
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60 g of sugar
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1 g of salt
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70 g of butter
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3 g of Yumgo Yolk Powder
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22 g of water ( to hydrate the powder)
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3 g of rapeseed oil ( to hydrate the powder)
Process
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Sand butter with dry ingredients.
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Mix Yumgo Yolk Powder, water and oil to rehydrate it.
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Knead rehydrated Yumgo Yolk.
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Spread dough in square 16 x 16 cm square mold.
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Bake 20 minutes at 160°C.