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.
Ingredients
-
106.33 g of milk or plant-based milk (rich in calcium)
-
39.54 g of sugar
-
8.57g cornstarch
-
106.33 g cream or plant-based cream
-
3 g of Pectin 325 NH 95
-
3.95g of YUMGO Yolk Powder + 28.04 g of water (to hydrate the powder) or 32 g of Yumgo Yolk Liquid
-
3.95 g rapeseed oil (to hydrate the powder)
Process
-
Heat the milk and the scraped vanilla pod.
-
Mix the sugar and pectin.
-
Mix Yumgo Yolk Powder with water and rapeseed oil to rehydrate it.
-
Mix the rehydrated Yumgo Yolk Powder and sugar, then add cornstarch and mix.
-
Add some of the hot milk and mix well.
-
Boil all the ingredients for 2 minutes.
-
Cool quickly then smooth with a whisk. Use at 15°C.
-
Whip the cream to a semi-whipped texture, incorporate in 3 times into the previous mixture.
-
Use immediately.