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.
KOUGLOF
Ingredients
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39 g WHOLE Yumgo POWDER + 261 g water 1 (to hydrate the powder) or 300 g of Whole Yumgo Liquid
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41 g water 2
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41 g rum
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200 g raisins
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49 g sugar
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12 g salt
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115 g of fresh yeast
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465 g flour
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367 g Butter or margarine
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4 g orange zest
Process
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DOUGH
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For powder product, Mix Yumgo Whole Powder and water, store in the fridge.
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Heat the water and rum and pour over the raisins. Soak in freezer.
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Mix Yumgo (rehydrated powder or liquid), sugar, salt, yeast and flour at 3rd speed until full gluten development.
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Cut the butter into pieces.
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On 3rd speed, add the diced soft butter and mix until incorporated (approx. 8min)
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Mix on 5th speed until dough comes together (approx. 2 min)
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Drain raisins into syrup and add at 5th speed with orange zest (approx. 3 min).
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Retard in refrigerator overnight.
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Shape into 85g balls, poke a hole through the center of the dough, and press into the greased kougelhoph mold.
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Put the dough in a panematic puffer at 27°C between 1h30 - 2h.
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Bake 20 min at 180C
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SYRUP
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Mix all the ingredients and boil.
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Roll in cold syrup very quickly.
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Toss in sugar