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

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CARAMEL CRÉMEUX RECIPE

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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

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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.

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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

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Result: firmer texture than recipe A.