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