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.
Ingredients
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250 g soy milk
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250 g 35% cream or plant-based cream
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85 g of sugar
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11 g of YUMGO Yolk Powder + 78 g of water (to hydrate the powder) or 89 g of Yumgo Yolk Liquid.
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11 g rapeseed oil (to hydrate the powder)
Process
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Boil the cream with the milk and vanilla, leave to infuse.
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For powder product, Mix Yumgo Yolk Powder with water and rapeseed oil to rehydrate it. For liquid product, move on to the next step.
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Mix the rehydrated Yumgo Yolk Powder or liquid with the sugar.
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Add to the first preparation and bring everything to a boil.
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Pour the mixture into small containers.
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Bake for 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 2 hours in the refrigerator.
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Sprinkle the preparations with brown sugar and caramelize with a blowtorch.