Dacquoise
Ingredients
for 8 people
-
300 g dark chocolate 68%
-
180 g of YUMGO White
-
60 g brown sugar
-
180 g vegetable milk
-
80 g coconut oil
Steps
-
Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
-
Add the coconut oil to the milk mixture then mix.
-
Cool the mixture until it is just warm.
-
Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
-
Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
-
Mix gently with a spatula.
-
Pour into the containers.
-
Keep cool for 2 to 3 hours.
MARSHMALLOW
Ingredients
-
104 g of water (1)
-
65 g of inverted sugar
-
195 g of sugar
-
6 g of vanilla paste
-
6 g of 325NH95 pectin
-
52 g of water (2)
-
6 g of xanthan gum
-
6,82 g of Yumgo WHITE POWDER
-
58,18 g of water (to hydrate the powder)
Process
-
Sift the vanilla paste with water (1).
-
Boil water (2) with the pectin and set aside in a cool place.
-
Cook water (1), trimoline, sugar to 110°C. At the end of the cooking add the xanthan gum and mix.
-
Mix Yumgo White Powder and the water to rehydrate it.
-
Pour the syrup over Yumgo White Powder rehydrated, then add the melted pectin mass.
-
Whip the marshmallow at highest speed and pour into molds at 35°C.
-
Store marshmallows in an airtight container at room temperature or in the freezer.