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.
MILLEFEUILLE
Step 1: Quick puff pastry
Ingredients
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5 g salt
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2 g white vinegar
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125 g water
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250 g T65 flour
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200 g tourage butter
Process
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Dissolve the salt and white vinegar in the water, add the flour and the cold dry butter, and knead with a hook.
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Roll out into rectangular shape.
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Refrigerate for 10 minutes.
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Give 1 single turn. Refrigerate for 10 minutes.
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Repeat 5 times.
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Set aside in the fridge.
Step 2: Shaping and baking
Ingredients
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50 icing sugar
Process
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Preheat the oven to 180°C.
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Roll out the puff pastry to a thickness of 2.5 mm into a rectangle measuring approximately 40
x 50 cm. -
Prick all over and sprinkle with icing sugar.
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Bake the puff pastry, covered with a baking sheet, for around 35 minutes at 180°C.
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When the puff pastry is still hot, cut into 3 strips measuring 12 x 40 cm.
Step 3: Mousseline cream
Ingredients
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250 g milk
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3 g liquid vanilla
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3 of Yumgo Yolk POWDER + 23 g of water (to hydrate the powder) or 26 g of Yumgo Yolk Liquid
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3 g rapeseed oil (to hydrate the powder)
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50 g sugar
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20 g cornstarch
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140 g of butter
Process
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Heat the milk and the liquid vanilla.
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For powder product, rehydrate YUMGO Yolk powder by mixing with water and oil.
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Mix YUMGO Yolk ( rehydrated powder or liquid) with sugar, then add cornstarch and mix.
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Add some of the hot milk to the previous mixture. Return to the pan with the rest of the milk and boil for 1 min.
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Then rapidly cool down.
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Once cooled down, whisk the cream.
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In a separate bowl, cream the butter. Gradually add the cream to the butter.
Step 4: Assembly and finishing
Ingredients
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300g white fondant
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50g of chocolate
Process
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Using a 10 mm.Tip, pipe the smoothed mousseline cream.
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Add a second strip of puff pastry and repeat the operation.
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Finally, add the last puff pastry strip.
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Set in the fridge.
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Heat the white fondant to 32°C, then loosen with a little water if necessary.
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Glaze the millefeuille, then marble it with a cone of melted dark chocolate and the tip of a knife.
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Cut into 10 millefeuilles measuring 4 x 12 cm.