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.
GINGERBREAD
Ingredients
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64g butter or margarine
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72g milk or soy milk
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4 g star anise (in pieces)
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164g orange marmalade
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164 g invert sugar or honey
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64 g glucose syrup
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20g T65 wheat flour
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124g T30 rye flour
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8g baking powder
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8g brown sugar
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20g potato starch
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4g ground cinnamon
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1.6 g of 4 spice mix
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2.4g salt
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12.8g YUMGO Whole Powder
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67.2 of water (to hydrate the powder)
Process
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Bring the milk and star anise to a simmer.
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Leave to infuse for 10 minutes, sieve and let cool to 30°C.
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Mix together the brown sugar, cinnamon, 4 spices, as well as the flours (wheat flour and rye flour), starch and baking powder.
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Incorporate the marmalade, invert sugar or honey and glucose previously warmed together to 30°C.
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Mix YUMGO Whole Powder and water to rehydrate it.
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Incorporate YUMGO Whole Rehydrated Powder little by little, the salt and finally the milk warmed to 30°C.
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Finally, add the margarine or softened butter.
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Pour 400g of mixture into each 18x6cm cake tin.
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Bake for 40 to 50 minutes at 160°C.