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.
CREME BRULEE BY DAVID DEVANT
Level: Medium
Total preparation time: 4 hours
Materials needed:
A container
A plunger strainer
A saucepan
For 5 individual crèmes brûlées (140 gr)
Ingredients
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Plant based milk 250 gr
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Plant based cream 250 gr
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Sugar 85 gr
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YUMGO Yolk 100 gr
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Vanilla pod
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Brown sugar
Preparation
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Heat the cream and milk until boiling and add the vanilla to infuse
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In a container, put YUMGO Yolk to which you must add the sugar then mix
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Add it to the preparation to bring everything to a boil
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Using a chinois à piston pour the preparation into small containers
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Bake 45 minutes to 1 hour in an oven at 100 ° c
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Keep for 30 minutes at room temperature
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Leave for 2 hours in the refrigerator
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The cream is ready when the preparation no longer moves in its center
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Sprinkle the preparations with brown sugar then caramelize with a blowtorch
