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
STEPS :
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Heat the milk and star anise. Infuse for 10 minutes, separate the milk from the star anise and let cool to 30°C.
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Blend together the brown sugar, cinnamon, 4 spices, flours, starch and baking powder.
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Mix together the marmalade, inverted sugar or honey and glucose previously warmed together at 30°C.
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Incorporate the YUMGO whole slowly, the salt and finally the milk at 30°C.
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Add the softened plant based butter.
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Put the batter into molds.
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Bake 40 to 50 minutes at 160°C.
Use of Yumgo Whole powder
Percentage of use in the recipe: 16%
Application method: mix the powder and water well using a
whip.
Quantity needed for the recipe: 12.8 g of powder + 67.2 g of water = 80 g of YUMGO
Entire