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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3120g whole almonds
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600g pistachios
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900g invert sugar
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590 g of water (1)
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1740 g caster sugar (1)
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1950 g glucose sugar (1)
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700 g caster sugar
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80 g of YUMGO White Powder +680 g of water (to hydrate the powders) or 760 g of Yumgo White Liquid
Process
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Roast the almonds and pistachios.
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Start cooking the syrup (1) and start cooking the invert syrup.
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For powder product, mix YUMGO White Powder with water to rehydrate it.
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When the inverted sugar is at 100°C, beat the egg whites and
sugar. The whites should be frothy. -
At 131°C, cut the inverted sugar and pour over YUMGO White Powder. Let the mixture rise.
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When the sugar syrup is at 135°C, put the sheet on, let the sugar syrup rise to 143°C/145°C and pour into the tank.
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Corner and let dry to desired texture.
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Add the almonds and pistachios, place in a frame and leave to dry overnight.