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.
HEAT STABLE PASTRY CREAM
Ingredients
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175g milk or soy milk
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75 g of 35% cream or vegetable cream
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20g butter or margarine
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50 g caster sugar
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10 g liquid vanilla extract
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25g cornstarch
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5.5 g of YUMGO Yolk Powder + 39 g of water (to hydrate the powder) or 44,5 of Yumgo Yolk Liquid
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5.5 g rapeseed oil (to hydrate the powder)
Process
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Heat the milk, cream, and part of the sugar and the vanilla.
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For powder product, mix Yumgo Yolk Powder with water and rapeseed oil to hydrate it.
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Mix the cornstarch, Yumgo Yolk ( Powder rehydrated or liquid) and the rest of the sugar. Pour the hot milk over this mixture and boil for 2 minutes.
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Add butter or margarine and mix.