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.
FRENCH MERINGUE
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Ingredients
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200g icing sugar
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200 g caster sugar
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21 g of YUMGO White powder
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179 g of water (to hydrate the powder)
Process
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Mix YUMGO White powder with water to rehydrate it.
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Whip the rehydrated YUMGO White powder using a food processor.
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Gradually add the caster sugar.
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Gradually add the icing sugar using a spatula or the mixer's whisk.
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Poach the meringues.
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Bake at 90°C for several hours.
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Let cool.