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

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Necessary material:

A salad bowl

A maryse

A pastry bag

A saucepan

PAVLOVA 6 PEOPLE

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VEGAN MERINGUE INGREDIENTS

• YUMGO White                      47 gr

• Crystal sugar                        47 gr

• Icing sugar                           23 gr

• Icing sugar                           23 gr

• Guar gum                            0.2 gr

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VEGAN MERINGUE PREPARATION

• Dry mix YUMGO White, crystal sugar and icing sugar.

• Mix with YUMGO White.

• Heat in a water bath at 60 ° C.

• Raise then add the 2nd icing sugar to the spatula.

• Poach the meringue in hearts shape.

• Cook for 4 hours with a ventilated oven, at 90°C.

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INGREDIENTS FOR STRAWBERRY CONFIT

• Strawberry puree                 94 gr

• Glucose syrup                        8 gr

• Trimoline                                5 gr

• Pectin 325 NH 95                   3 gr

• Brown sugar                          6 gr

• Lemon puree                          5 gr

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STRAWBERRY CONFIT PREPARATION

• Heat the mash, glucose, trimoline and mash to 50 ° C.

• Mix the sugar with the pectin, add to the mash.

• Boil and mix if necessary.

• Keep cold.

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GANACHE MOUNTED INGREDIENTS

• Flora Cream                          44 gr

• Glucose syrup                     0,2 gr

• Trimoline                                4 gr

• Gelatin mass                          9 gr

• White chocolate VEGAN       18 gr

• Flora Cream                        105 gr 

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PREPARATION

• Boil the 1st cream with the trimoline and glucose

• Add the gelatin mass

• Pour over the chocolate then mix

• Add the 2nd cold cream

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• Fresh strawberries                                              90 gr

• Chocolate decorations (Strawberry inspiration) 15 gr

• VEGAN Chablonnage

  • Vegan white chocolate                                 3 gr

  • Cocoa butter                                                2 gr

• Chopped Pistachio                                              5 gr

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MOUNTING

• Cover the meringue (cover the meringue with the chocolate)

• Poach the mounted ganache

• Poach the confit

• Arrange the strawberries in inserts

• Cover with whipped ganache

• Place the Decors meringue

• Place the Decors strawberries

• Cover the strawberries

• Apply the chocolate decorations

• Sprinkle with pistachio