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.
CROISANT/PAIN AU CHOCOLAT DOUGH
Ingredients
-
Meringue base for pavlova:
-
21 g of YUMGO White Powder
-
17 g of lemon juice
-
164 g of water for rehydration
-
5 g of vanilla paste
-
200 g of granulated sugar
-
200 g of powdered sugar
-
​
-
Vegan whipped cream:
-
200 g of vegan cream
-
10 g of sugar
-
​​
-
Deliciousness:
-
250 g of strawberries or other fruits
-
50 g of pistachios
-
Process
Meringue base for pavlova:
-
Rehydrate YUMGO White Powder with water, lemon juice, and vanilla.
-
Slowly add the sugar.
-
Fold in the powdered sugar.
-
Pipe 40 g of pavlovas on parchment paper.
-
Bake at 90°C for 4 hours and let them cool in the oven.
-
The pavlova should be completely dried by the end of the cooling process.
​
Vegan whipped cream:
-
Whip the cream with sugar until soft peaks form.
-
Shave the top of the pavlova and invert it.
-
Pipe the whipped cream on top of the pavlovas.
​
Deliciousness:
-
Cut the strawberries and pistachios into pieces.
-
Garnish with fresh fruits and pistachios.