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.
CROISANT/PAIN AU CHOCOLAT DOUGH
Ingredients
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69 g mik or water
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86 g water
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11 g honey or inverted sugar
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37 g sugar
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7 g salt
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13 g fresh Yeast
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17 g butter or margarine
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172 g T45 flour
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172 g T65 flour
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2,72 g Yumgo Whole Powder
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14,11 water (to hydrate the powder)
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191 g extra Dry Butter / Margarine
Process
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Knead 8 min at low speed and 5 min at medium high speed until full gluten development.
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Rising : 40 min, punch down and store in the fridge.
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Folding : one double fold, one single fold.
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Shape and freeze.
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Proofing : 1h at 18°C, 2h15 at 26°C.
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Egg Wash and bake 16-18 min at 165°C