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.
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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.
CHOCOLATE MUFFIN
Ingredients
-
21 g WHOLE Yumgo POWDER
-
110 g of water (to hydrate the powder)
-
114 g sugar
-
131 g of T45 flour
-
8 g baking powder
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20 g ground almonds
-
31 g cocoa
-
3 g salt
-
62 g sunflower oil
Process
-
Pre-heat the oven at 170°C.
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Mix Yumgo Whole Powder with water to rehydrate it.
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Combine rehydrated Yumgo Whole Powder and sugar.
-
Mix flour, baking powder, almond powder, cocoa, and
salt. -
Add the powdered mixture to the Yumgo Whole/sugar
-
mixture, then add oil.
-
Pour the batter into a muffin mold.
-
Bake at 170°C for 60 minutes.
DOWNLOAD THE RECIPE
MUFFIN A LA VANILLE
Ingredients
-
21 g WHOLE Yumgo POWDER
-
110 g of water (to hydrate the powder)
-
114g sugar
-
131 g of T45 flour
-
8g baking powder
-
20g ground almonds
-
6 g liquid vanilla extract
-
3g salt
-
62g sunflower oil
Process
-
Pre-heat the oven at 170°C.
-
Mix Yumgo Whole Powder with water to rehydrate it.
-
Combine rehydrated Yumgo Whole Powder and sugar.
-
Mix flour, baking powder, almond powder, vanilla extract, and salt.
-
Add the powdered mixture to the Yumgo Whole/sugar mixture, then add oil.
-
Pour the batter into a muffin mold.
-
Bake at 170°C for 60 minutes.
