Dacquoise
Ingredients
for 8 people
-
300 g dark chocolate 68%
-
180 g of YUMGO White
-
60 g brown sugar
-
180 g vegetable milk
-
80 g coconut oil
Steps
-
Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
-
Add the coconut oil to the milk mixture then mix.
-
Cool the mixture until it is just warm.
-
Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
-
Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
-
Mix gently with a spatula.
-
Pour into the containers.
-
Keep cool for 2 to 3 hours.
FRENCH MERINGUE
Ingredients
-
200g icing sugar
-
200 g caster sugar
-
21 g of YUMGO White powder
-
179 g of water (to hydrate the powder)
Process
-
Mix YUMGO White powder with water to rehydrate it.
-
Whip the rehydrated YUMGO White powder using a food processor.
-
Gradually add the caster sugar.
-
Gradually add the icing sugar using a spatula or the mixer's whisk.
-
Poach the meringues.
-
Bake at 90°C for several hours.
-
Let cool.