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
-
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.
MACAROONS BY DAVID DEVANT

Vegan since 2015, chef David Devant began his career in pastry apprenticeship at Maxim's restaurant and then gained experience at Lassere restaurant (2 Michelin stars), Ledoyen restaurant (3 Michelin stars), at Le Bristol palace alongside Gilles Marchal and Éric Fréchon. He then became pastry chef in various houses such as Fabien Ledoux in Maisons-Laffites or at La maison Bigot in Versailles.
He also became a consultant for a Chocolate Factory in order to develop an international range of Macarons.
David Devant has been a partner / manager at Maisons Landemaine since 2012
He uses his experience with macaroons for us and offers us his 100% vegetable recipe made with YUMGO White. Thank you !



PREPARATION
FOR 80 SHELLS
FRUITY SHELLS
MARZIPAN
-
YUMGO White 110 gr
-
Icing sugar 300 gr
-
Almond powder 300 gr
Mix the dry parts then add YUMGO White, mix.
ITALIAN MERINGUE
-
YUMGO White 110 gr
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Semolina sugar 300 gr
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Water 110 gr
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Red-Raspberry-Sevarome-Coloring-Powder
Heat the water and sugar to get a syrup.
Once it has reached 118 degrees, add it to YUMGO White, which has risen in snow.
STEPS
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Once the meringue has cooled a little, gently mix the two devices to obtain a homogeneous, smooth and shiny mixture.
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Poach on a baking sheet with a baking sheet.
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Don't let it crust
Cooking 16 min at 140 degrees.
When removed from the oven, let the macaroons finish cooking on a plate for 10 min.
CHOCOLATE SHELLS
MARZIPAN
-
YUMGO White 110 gr
-
Icing sugar 300 gr
-
Almond powder 300 gr
-
Cocoa 90 gr
ITALIAN MERINGUE
-
YUMGO White 110 gr
-
Semolina sugar 300 gr
-
Water 110 gr
STEPS
-
Same preparation techniques as for fruity shells for mixing the two devices.
-
Crust 20 to 30 minutes before baking for 16 minutes at 140 degrees.
CONFITS
Blackcurrant strawberry:
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Blackcurrant 210 gr
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Strawberry pulp 425 gr
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Trimoline 40 gr
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Glucose 75 gr
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Sugar 90 gr
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Pectin 15 gr
STEPS
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Boil the strawberry pulp and blackcurrant, the trimoline and the glucose then whisk in the pectin and sugar mixture.
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Reduce the preparation 3 min then keep cool.
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When the jelly is completely cold, mix it.
RASPBERRY:
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Strawberry pulp 425 gr
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Trimoline 40 gr
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Glucose 75 gr
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Sugar 90 gr
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Pectin 15 gr
Same preparation process as the strawberry and blackcurrant confit.
CHOCOLATE :
-
Soy milk 100 gr
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Trimoline 25 gr
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Glucose 25 gr
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Vegetable liquid cream 150 gr
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Chocolate 65% 250 gr
