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

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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

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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.

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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

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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

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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.