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.
PASTRY CREAM
Ingredients
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54 g WHOLE Yumgo POWDER + 246 g water (to hydrate the powder) or 300 g of Yumgo Whole Liquid
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250g sugar
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1000 g of milk or vegetable milk
Process
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For powder product, mix Yumgo Whole powder and water to rehydrate.
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Add sugar.
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Then add milk and vanilla and mix.
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Divide between the molds, filling them ⅘ of the way up.
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Put the molds in a gastronorm tray and fill halfway with water and put it in the oven.
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Bake for approximately 35 minutes at 160°C.
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Set aside overnight in the fridge, then unmold the creams by flipping them onto a plate.