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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287 g of water
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16 g of salt
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43 g of sugar
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43 g of fresh yeast
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29 g of butter or margarine
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688 g of T45 flour
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14 g of Yumgo WHOLE POWDER
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94 g of water (to hydrate the powder)
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717 g of dry butter or margarine
Process
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Dissolve yeast in water, then add remaining ingredients
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Knead 3 min at low speed and 3 min at medium high speed until full gluten development.
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Rest in the freezer for 30 mins.
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Folding : one double fold, two single folds.
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Roll to desired thickness, cut in 8x8cm squares.
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Fold in edges, press.
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Proofing : 1h to 1,5h at 26°C.
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Fill with vanilla cream.
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Egg Wash and bake 10-12 min at 200°C.