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CROISANT/PAIN AU CHOCOLAT DOUGH

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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

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  • Vegan whipped cream:

    • 200 g of vegan cream

    • 10 g of sugar

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  • Deliciousness:

    • 250 g of strawberries or other fruits

    • 50 g of pistachios

Process

Meringue base for pavlova:

  1. Rehydrate YUMGO White Powder with water, lemon juice, and vanilla.

  2. Slowly add the sugar.

  3. Fold in the powdered sugar.

  4. Pipe 40 g of pavlovas on parchment paper.

  5. Bake at 90°C for 4 hours and let them cool in the oven.

  6. The pavlova should be completely dried by the end of the cooling process.

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Vegan whipped cream:

  1. Whip the cream with sugar until soft peaks form.

  2. Shave the top of the pavlova and invert it.

  3. Pipe the whipped cream on top of the pavlovas.

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Deliciousness:

  1. Cut the strawberries and pistachios into pieces.

  2. Garnish with fresh fruits and pistachios.

DOWNLOAD THE RECIPE

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