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.
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
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Mimetic butter 84 gr
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Rice flour 66 gr
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Xanthan 2 gr
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Cornflour 50 gr
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Fructose 23 gr
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Fructose 2 33 gr
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Banana puree 39 gr
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Almond powder 70 gr
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Fleur de sel 1 gr
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Almond milk 33 gr
PREPARATION FOR THE SWEET DOUGH
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Put the plant based butter and all the powders in a mixer.
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Mix the milk with the puree, pour it into the tank.
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Knead until the dough is homogenized.
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Keep cold.
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Roll out the sweet dough to 2 in the rolling mill.
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Cut out DIAM 80 sweet dough disks, leaving a circle around the dough.
INGREDIENTS FOR DACQUOISE PISTACHIO
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Salt 3 gr
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YUMGO White 100 gr
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Almond milk 63 gr
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Fructose 1 63 gr
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Fructose 2 25 gr
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Rice flour 88 gr
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Cornflour 82 gr
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Baking powder 1 gr
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Pistachio paste 50 gr
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Mimetic butter 126 gr
PREPARATION FOR DACQUOISE PISTACHIO
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Blanch the butter, pistachio paste and salt.
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Add the almond milk before mixing with the fructose 1.
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Assemble YUMGO White with fructose 2
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Add the sifted powders.
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Poach on the sweet dough disc.
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Leather at 165 ° C for 15 minutes depending on the fan oven.
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Raspberry confit 400 gr
LIGHT PISTACHIO CREAM INGREDIENTS
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Creamy pistachio VEGAN 825 gr
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Vegetable cream 275 gr
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Fresh raspberry 320 gr
PREPARATION
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Temper the raspberry cream at 18 ° C.
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Temper the pistachio cream at 18 ° C. Then mix it with the whipped cream.
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Arrange half of raspberries on the light cream.