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.
VANILLA CREAMEUX FOR MACARON
YUMGO & LA MANDORLE
Ingredients
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410 g of vegan white chocolate
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100 g of inverted sugar
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175 g of deodorised coconut oil
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325 g (300 water + 25 powder) almond milk LA MANDORLE
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10 g of Yumgo YOLK POWDER
Process
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Rehydrate the LA MANDORLE almond milk powder with the water.
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Add YUMGO Yolk powder, inverted sugar and vanilla in a saucepan, mix together
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Bring the mixture to the boil.
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Once the mixture is hot, pour it over the chocolate and coconut oil.
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Emulsify the mixture with a hand blender until smooth.
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Set the creamy aside in the fridge for few hours.
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Put the creamy in a piping bag and pipe the creamy on the macaroon shells.