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IMG_7403.HEIC

VANILLA CREAMEUX FOR MACARON
YUMGO & LA MANDORLE

Ingredients

  • 410 g of vegan white chocolate

  • 100 g of inverted sugar

  • 175 g of deodorised coconut oil

  • 325 g (300 water + 25 powder) almond milk LA MANDORLE

  • 10 g of Yumgo YOLK POWDER

Process

  1. Rehydrate the LA MANDORLE almond milk powder with the water.

  2. Add YUMGO Yolk powder, inverted sugar and vanilla in a saucepan, mix together

  3. Bring the mixture to the boil.

  4. Once the mixture is hot, pour it over the chocolate and coconut oil.

  5. Emulsify the mixture with a hand blender until smooth.

  6. Set the creamy aside in the fridge for few hours.

  7. Put the creamy in a piping bag and pipe the creamy on the macaroon shells.

DOWNLOAD THE RECIPE

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