PISTACHIO RASPBERRY DACQUOISE

FROM MAISON LANDEMAINE

Jean-Michel Briend, with his experiences, took the place of chef at Bechu in 2016 and passed the MOF competition, then again in 2019 where he was a finalist. He then trained at Lenôtre with great chefs like Guy Krenzer and Jean-Christophe Jeanson. Today Jean-Michel is pastry chef at Maison Landemaine since 2019. By wanting to take up a new challenge, you will find this vegan dacquoise made with YUMGO White, thank you!

Level: Difficult

Total preparation time: 1h30min

Necessary material :

Two containers

A whip

A maryse

PREPARATION
FOR 20 DACQUOISES
  • Mimetic butter                                  84 gr

  • Rice flour                                          66 gr

  • Xanthan                                              2 gr

  • Cornflour                                          50 gr

  • Fructose                                           23 gr

  • Fructose 2                                        33 gr

  • Banana puree                                   39 gr

  • Almond powder                                70 gr

  • Fleur de sel                                         1 gr

  • Almond milk                                     33 gr

PREPARATION FOR THE SWEET DOUGH
  • Put the plant based butter and all the powders in a mixer.

  • Mix the milk with the puree, pour it into the tank.

  • Knead until the dough is homogenized.

  • Keep cold.

  • Roll out the sweet dough to 2 in the rolling mill.

  • Cut out DIAM 80 sweet dough disks, leaving a circle around the dough.

INGREDIENTS FOR DACQUOISE PISTACHIO
  • Salt                                                     3 gr

  • YUMGO White                                100 gr

  • Almond milk                                     63 gr

  • Fructose 1                                        63 gr

  • Fructose 2                                        25 gr

  • Rice flour                                          88 gr

  • Cornflour                                          82 gr

  • Baking powder                                   1 gr

  • Pistachio paste                                 50 gr

  • Mimetic butter                                126 gr

PREPARATION FOR DACQUOISE PISTACHIO
  • Blanch the butter, pistachio paste and salt.

  • Add the almond milk before mixing with the fructose 1.

  • Assemble YUMGO White with fructose 2

  • Add the sifted powders.

  • Poach on the sweet dough disc.

  • Leather at 165 ° C for 15 minutes depending on the fan oven.

  • Raspberry confit 400 gr

 

LIGHT PISTACHIO CREAM INGREDIENTS
  • Creamy pistachio VEGAN 825 gr

  • Vegetable cream 275 gr

  • Fresh raspberry 320 gr

PREPARATION
  • Temper the raspberry cream at 18 ° C.

  • Temper the pistachio cream at 18 ° C. Then mix it with the whipped cream.

  • Arrange half of raspberries on the light cream.