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.
CRÉMEUX
by David Devant

Vegan since 2015, chef David Devant began his career in pastry apprenticeship at Maxim's restaurant then gained experience at Lassere restaurant (2 Michelin stars), Ledoyen restaurant (3 Michelin stars), Le Bristol palace alongside Gilles Marchal and Éric Fréchon. He then became pastry chef in various houses such as Fabien Ledoux in Maisons-Laffites or at La maison Bigot in Versailles.
He also became a consultant for a Chocolate Factory in order to develop an international range of Macarons.
David Devant has been a partner / manager at Maisons Landemaine since 2012
Level: Medium
Total preparation time: 5min
Materials needed:
One pot
Two containers
CARAMEL CRÉMEUX RECIPE
RECIPE A
INGREDIENTS
-
Sugar 45 gr = 14%
-
Plant Based Flora cream 31% 200 gr = 63%
-
YUMGO Yolk 50 gr = 15%
-
Sugar 10 gr = 3%
-
Cocoa butter 7 gr = 2.2%
-
Pectin 5 gr = 1.5%
-
Total 317gr
STEPS
Cook the sugar dry
Deglaze with the cream
Incorporate the YUMGO Yolk / sugar / pectin mixture
Boil the preparation for 30s / 1min
Incorporate the cocoa butter off the heat
Result: creamy texture.
RECIPE B
INGREDIENTS
-
Sugar 50 gr = 14.4%
-
Plant based Flora cream 31% 200 gr = 58%
-
YUMGO Yolk 50 gr = 14.4%
-
Sugar 20 gr = 5.8%
-
Vegan white chocolate Valrhona 20 gr = 5.8%
-
Pectin 5 gr = 1.4%
-
Total 345 gr
STEPS
Cook the sugar dry
Deglaze with the cream
Incorporate the YUMGO Yolk / sugar / pectin mixture Boil the whole for 30s / 1min
Incorporate the melted white chocolate