Our Local Date


Date Sponge
1 pc Demi brioche bun
175g Date paste
175g Water
165g Flour
165g Date sugar
7g Backing powder
110g YumgoTM vegan eggs
55g Margarine


Date Confit
320g Soaked date
80g Water
100g Plant-base cream
65g Date paste
70g Date syrup
2g Pectin NH
1 pc Lime zest


Date Cream
20g Vao bio 42%
80g Vao bio 35%
360g Plant-base cream
90g Date paste
10g Date syrup


Yellow Coating
Mix all together
300g Vao bio 35%
75g Weiss cocoa butter
Yellow color


Milk Chocolate Coating
Mix all together
300g Vao bio 42%
75g Weiss cocoa butter


Dark Chocolate Coating
Mix all together
300g Acarigua 70%
75g Weiss cocoa butter


Date Sponge Process

  1. Mix the date paste with the water and boil till puree.
  2. In a mixing bowl, paddle margarine and sugar. Sieve flour and baking powder. Add the Yumgo whole eggs to the margarine and sugar mixture slowly.
  3. Add date paste and mix.
  4. Bake at 170°C for 45 minutes. Cut some oval shapes and keep them in the chiller.


Date Confit Process

  1. Soak the date in cold water till soft.
  2. In the meantime put in a pot water, cream, date paste, date sugar, pectin and 160g of soaked date till it cooks.
  3. Cool down fast and once cold, add 160g of soaked date, the date syrup and the lime zest.
  4. Place in the mould and freeze.


Date Cream Process
Boil cream with date paste and date syrup. Pour on the two chocolates. Blend it with a hand blender and set it in the chiller. Use the day after.


Final Process

  1. Once the sponge is baked and cut, take date confit out of the freezer.
  2. Start to whip the date cream, then pipe it in the “Pastry Evo Date Mold’.
  3. Add Date Confit in the mold.
  4. Fill in with the Date Sponge, close and freeze properly.
  5. Once frozen, unmold and dip into the yellow coating first.
  6. Before dipping the shape in the milk chocolate coating, marble it with the yellow colour to create some nice shades.
  7. Keep in the chiller until it is defrosted then serve on a nice plate with some date syrup on the side.