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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.
EN
EN
FR
CRÈME BRULÉE
INGREDIENTS
For 8 individual crème brûlées
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250g of almond milk
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250g of almond or soy cream
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85g of sugar
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100 g of YUMGO Yolk
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1 vanilla pod
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Brown sugar for caramelization
RECIPE
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In a saucepan, heat the cream and milk until boiling and add the vanilla pod to infuse.
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In a bowl, put the YUMGO Yolk with the sugar and mix.
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Add to the saucepan and bring everything to a boil.
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Using a piston funnel, pour the preparation into small containers.
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Bake for 45 minutes to 1 hour at 100°C.
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Keep for 30 minutes at room temperature then place in the refrigerator for 2 hours.
The cream is ready when the preparation no longer moves in the middle. -
Sprinkle the preparations with brown sugar then caramelize with a blowtorch.

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