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.
MARSHMALLOW
Ingredients
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104 g of water (1)
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65 g of inverted sugar
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195 g of sugar
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6 g of vanilla paste
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6 g of 325NH95 pectin
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52 g of water (2)
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6 g of xanthan gum
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7 g of Yumgo White Powder + 58 g of water (to hydrate the powder) or Yumgo White Liquid
Process
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Sift the vanilla paste with water (1).
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Boil water (2) with the pectin and set aside in a cool place.
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Cook water (1), trimoline, sugar to 110°C. At the end of the cooking add the xanthan gum and mix.
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For powder product, Mix Yumgo White and the water to rehydrate it.
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Pour the syrup over Yumgo White (Powder rehydrated or liquid), then add the melted pectin mass.
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Whip the marshmallow at highest speed and pour into molds at 35°C.
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Store marshmallows in an airtight container at room temperature or in the freezer.
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GELATIN MARSHMALLOW
Ingredients
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100 g of water (1)
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250 g sugar
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100 g DE38 glucose syrup
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11 g gelatin
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55 g water 2 (to hydrate the gelatin)
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9 g of Yumgo WHITE POWDER
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76 g of water 3 (to hydrate the powder)
Process
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Bring water (1) and sugar to the boil, add glucose and cook
at 130°C. Decook with gelatin rehydrated with water (2). -
Mix Yumgo White powder and water (3) to rehydrate it.
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Whisk the rehydrated Yumgo White powder and pour in the
syrup. Add the coloring. -
Add flavoring when marshmallow is almost cool.
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Smooth the marshmallow in a greased 20x20cm frame.
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Leave to crystallize for 12 hours at room temperature.