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.
LEMON MERINGUE PIE
PÂTE SUCREE
Ingredients
-
1000 g of flour
-
480 g icing sugar
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180 g ground almonds
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3 g salt
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300 g potato starch
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600 g butter or margarine
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34 g WHOLE Yumgo POWDER
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192 g of water (to hydrate the powder)
Process
-
Mix all the dry ingredients together.
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Crumble the powders with the butter.
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Mix Yumgo Whole Powder with water.
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Add to the previous preparation and mix.
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Chill before use.
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Bake blind at 160°C for 25 minutes.
LEMON CREMEUX
Ingredients
-
250 g of sugar
-
15 g of NH pectin
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2 g of baking soda
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43 g of Yumgo WHOLE POWDER
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207 g of lemon puree
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313 g of water
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5 g of lemon zest
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165 g of coconut oil
Process
-
Mix the sugar, pectin, baking soda, and Yumgo Whole Powder together.
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Heat the lemon puree, water, and lemon zest to 45°C.
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Add the dry ingredients to the lemon mixture.
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Cook until it reaches 85°C.
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Pour the mixture over the coconut oil and blend.
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Cool down quickly.
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Pour the mixture into pre-baked tart crusts.
ITALIAN MERINGUE
Ingredients
-
65 g of water 1
-
200 g of sugar
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11 g of Yumgo WHITE POWDER
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50 g of water 2 (to hydrate the powder)
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40 g of lemon juice (to hydrate the powder)
Process
-
Mix all the dry ingredients together.
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Rub the powders with the butter.
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Mix Yumgo Whole Powder with water.
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Add it to the previous mixture and mix well.
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Chill in the refrigerator before using.
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Bake blind at 160°C for 25 minutes.
FINITION
Ingredients
-
10 g of powdered sugar.
Process
-
Sprinkle the Italian meringue with powdered sugar.
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Caramelize lightly using a blowtorch or bake for 2 minutes at 230°C.