Marshmallow bear for Easter

Other · Total time : 1 h · Prep : 45 min · Cook : 15 min · 6 servings

Ingredients

For 6 servings

250 g 250 g Sugar powder
80 g 80 g Glucose syrup
10 cl 10 cl Water
15 g 15 g Gelatin powder
2 2 Egg white(s)
1 c. à café 1 cup of coffee Vanilla extract
1 1 pinch(s) Fine salt
50 g 50 g Ice sugar
50 g 50 g Maize starch
300 g 300 g Chocolate black pastry
50 g 50 g White chocolate
1 1 point(s) Pink colouring

Method

1.Preparation of ingredients
2.Check that you have all the ingredients needed for the recipe. Put them in front of you to save time. Weigh sugar, glucose syrup, water and gelatin. Separate the egg whites and prepare the rest of the ingredients in small bowls.
3.Manufacture of syrup
4.Pour the sugar powder, glucose syrup and water into a saucepan. Heat it all over medium heat by monitoring with a thermometer. When the mixture reaches 121°C, stop cooking. Be careful because the hot sugar is very hot.
5.Gelatin hydration
6.While the syrup heats, pour the gelatin powder in 5 tablespoons of cold water. Let the gelatin inflate for several minutes until you get a sparkling texture. This step guarantees a well taken and mellow marshmallow for your cubs.
7.Mounting of marshmallow
8.Pour the egg whites into the bowl of a robot and start whipping them gently. As soon as they become sparkling, pour the hot syrup into fillet while whisking at medium speed. Add hydrated gelatin, vanilla extract and salt, increase the speed to obtain a firm and airy texture.
9.Shaping of cubs
10.Prepare your silicone cub mould by spraying it very lightly with neutral oil. Fill each footprint of the mould immediately with a socket pocket or spoon. Smooth the surface with a spatula and let stand at room temperature for at least 2 hours.
11.Preparation of chocolate coating
12.Gently melt the black pastry chocolate in the water bath or microwave in short sequences. Mix well until you get a smooth consistency. Meanwhile, mix the icing sugar and cornstarch in a separate bowl to remove the marshmallows.
13.Demoulding and coating
14.Gently remove the cubs. Roll them quickly in the icing sugar-female mixture to avoid sticking. Then dip each cub into the melted chocolate with a fork and place on a grill covered with baking paper.
15.Easter Decoration
16.Melt the white chocolate and color it with a hint of pink dye. Using a thin pocket or toothpick, draw small Easter details on each bear. Let chocolate freeze completely before handling and serving.
17.Service
18.Place marshmallow cubs nicely on a dish or in small bags to offer. Accompany them with a few chocolate eggs for a guaranteed Easter effect. Enjoy with family or friends to share a gourmet moment.