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.
RUM BABA
Ingredients
Dough:
-
47 g Yumgo WHOLE POWDER + 266 g water (to hydrate the powder) or 313 g of Yumgo WHOLE LIQUID
-
24 g of milk or vegetable milk
-
15g honey or inverted sugar
-
3g salt
-
108g butter or margarine
-
300g flour
-
12 g of yeast
-
47g sunflower oil
Syrup:
-
1100 g of water
-
440 sugar
-
Vanilla
-
257g brown rum
Process
-
For powder product, mix Yumgo Whole powder and water to rehydrate it.
-
Add all the ingredients with only half of Yumgo whole ( rehydrated powder or liquid) into the bowl fitted with a paddle attachment. Start on low speed then increase to medium high speed until dough separates from the bowl.
-
On low speed, add reserved rehydrated Yumgo whole in 4-5 parts, allowing dough to absorb the
liquid after each addition. Mix until the dough pulls off the side of the bowl and passes a window
pane test. -
Rest 30 min at room temperature.
-
Degas and pipe 25g in a silicone mold
-
Proof at 25°C until tripled in size.
-
Bake 15 min at 180°C with silpat and tray on top.
-
Remove from molds and bake another 10 minutes at 180°C until lightly browned. Cool.
-
SYRUP : bring water, sugar and vanilla to a boil. Cover and leave to infuse. When the mixture has
cooled, add the rum. -
Let soak overnight in the refrigerator.
-
Remove from syrup and decorate.
