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
![Meringue David DEVANT - YUMGO Blanc (2).jpg](https://static.wixstatic.com/media/5aa825_f30629014a06470295959af8738a4dd0~mv2.jpg/v1/crop/x_2224,y_0,w_3776,h_4000/fill/w_439,h_465,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/Meringue%20David%20DEVANT%20-%20YUMGO%20Blanc%20(2).jpg)
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.