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Gourmet
Marshmallow Baby Bears
Made with Cooking Range Inspiration Strawberry
AN ORIGINAL RECIPE BY L’École Gourmet Valrhona
2 stepsMakes 18 marshmallow baby bears
To be done on the day:
- Dark chocolate marshmallow
- Tempering
Required utensils:
- KitchenAid with bowl and whisk attachment
- Thermometer
- “Bear cubs” silicone mould
Recipe Step by Step
01
DARK CHOCOLATE MARSHMALLOW
Preparation time: 15 minutes
Leave to sit for: 12 hours at 16°C
- 225g Caster sugar
- 95g Water
- 12g Gelatine powder
- 65g Water (to rehydrate the gelatine)
- 130g Egg whites
- 100g GUANAJA 70% chocolate
- 10g Cocoa powder
Dissolve the gelatine powder in cold water.
Cook the sugar and water at 110°C.
Add the melted gelatine and combine with the beaten egg whites.
Beat at a constant medium speed until firm.
When the marshmallow is still warm, use a spatula to stir in the melted GUANAJA 70% chocolate and the cocoa powder.
When the mixture reaches 45/50°C, pour it into a piping bag without a nozzle and pipe it into the “bear cubs” silicone mould greased with grape seed oil.
Leave to set for 12 hours.
Cook the sugar and water at 110°C.
Add the melted gelatine and combine with the beaten egg whites.
Beat at a constant medium speed until firm.
When the marshmallow is still warm, use a spatula to stir in the melted GUANAJA 70% chocolate and the cocoa powder.
When the mixture reaches 45/50°C, pour it into a piping bag without a nozzle and pipe it into the “bear cubs” silicone mould greased with grape seed oil.
Leave to set for 12 hours.
02
TEMPERED CHOCOLATE OR INSPIRATION
Preparation time: 20 minutes
- 600g STRAWBERRY INSPIRATION
or GUANAJA 70%
or Blond DULCEY 35%
Melt the chocolate or the Inspiration at 45°C, then temper it using the seeding method.
Coat the marshmallows with the seeded and tempered couverture.
* Check out the chef’s tip to see how to temper your couverture using the seeding technique.
Coat the marshmallows with the seeded and tempered couverture.
* Check out the chef’s tip to see how to temper your couverture using the seeding technique.