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.
MOTHER'S DAY PAVLOVA
BY MAISON LANDEMAINE

Jean-Michel Briend, with his experiences, took the place of chef at Bechu in 2016 and passed the MOF competition, then again in 2019 where he was a finalist. He then trained at Lenôtre with great chefs like Guy Krenzer and Jean-Christophe Jeanson. Today Jean-Michel is pastry chef at Maison Landemaine since 2019. By wanting to take up a new challenge, you will find this vegan pavlova recipe made with YUMGO White, thank you!



Level: Difficult
Total preparation time: 5 h for the preparation
Cooking: 4h at 90°C with a ventilated oven
Necessary material:
A salad bowl
A maryse
A pastry bag
A saucepan
PAVLOVA 6 PEOPLE
VEGAN MERINGUE INGREDIENTS
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YUMGO White 47 gr
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Crystal sugar 47 gr
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Icing sugar 23 gr
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Icing sugar 23 gr
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Guar gum 0.2 gr
VEGAN MERINGUE PREPARATION
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Dry mix YUMGO White, crystal sugar and icing sugar.
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Mix with YUMGO White.
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Heat in a water bath at 60 ° C.
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Raise then add the 2nd icing sugar to the spatula.
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Poach the meringue in hearts shape.
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Cook for 4 hours with a ventilated oven, at 90°C.
INGREDIENTS FOR STRAWBERRY CONFIT
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Strawberry puree 94 gr
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Glucose syrup 8 gr
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Trimoline 5 gr
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Pectin 325 NH 95 3 gr
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Brown sugar 6 gr
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Lemon puree 5 gr
STRAWBERRY CONFIT PREPARATION
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Heat the mash, glucose, trimoline and mash to 50 ° C.
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Mix the sugar with the pectin, add to the mash.
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Boil and mix if necessary.
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Keep cold.
GANACHE MOUNTED INGREDIENTS
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Flora Cream 44 gr
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Glucose syrup 0,2 gr
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Trimoline 4 gr
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Gelatin mass 9 gr
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White chocolate VEGAN 18 gr
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Flora Cream 105 gr
PREPARATION
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Boil the 1st cream with the trimoline and glucose
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Add the gelatin mass
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Pour over the chocolate then mix
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Add the 2nd cold cream
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Fresh strawberries 90 gr
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Chocolate decorations (Strawberry inspiration) 15 gr
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VEGAN Chablonnage
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Vegan white chocolate 3 gr
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Cocoa butter 2 gr
-
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Chopped Pistachio 5 gr
MOUNTING
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Cover the meringue (cover the meringue with the chocolate)
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Poach the mounted ganache
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Poach the confit
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Arrange the strawberries in inserts
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Cover with whipped ganache
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Place the Decors meringue
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Place the Decors strawberries
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Cover the strawberries
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Apply the chocolate decorations
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Sprinkle with pistachio