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.
NOUGAT
INGREDIENTS:
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STEPS :
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Roast the almonds and pistachios.
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Put the water, caster sugar and glucose syrup in a saucepan, then start cooking the syrup.
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Start cooking the invert sugar
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When the invert sugar reaches 100°C, start beating the egg whites with the coconut sugar.
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At 131°C, stop the cooking of the honey and pour over the whipped egg whites. Continue beating with a stand mixer.
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When the sugar syrup reaches 143°C/145°C, pour over the egg whites.
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Dry the mixture using the flat beater for 25 minutes.
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Add the almonds and pistachios, place in a frame and leave to dry overnight.
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Cut into 2 x 3 cm squares.
