Intermediate
35 mins
N/A
18 bear cubs
The best recipe for little marshmallow bears.
An original recipe from the Valrhona Gourmet School. Make your own marshmallow bears by following this easy recipe. Recipe makes 18 marshmallow bears.
Utensils:
- KitchenAid-style stand mixer with bowl and whisk
- Food thermometer
- "Teddy bear" silicone mold
Made with the products below :
1. Dark chocolate marshmallow
Ingredients :
- 225 g Granulated sugar (7.94 oz)
- 95 g Water (3.35 oz)
- 12 g Powdered gelatin (0.42 oz)
- 65 g Water (for rehydrating the gelatin) (2.29 oz)
- 130g Egg whites (4.59 oz)
- 100g Guanaja 70% Chocolate (3.53 oz)
- 10g Cocoa powder (0.35 oz)
Preparation time: 15 min
Rest: 12 hours at 16°C
Steps
- Hydrate the powdered gelatin in cold water.
- Cook the granulated sugar and water to 110°C.
- Add the melted gelatin and pour over the whipped egg whites.
- Allow to rise at a medium and constant speed.
- When the marshmallow is lukewarm, incorporate the melted Guanaja 70% dark chocolate and cocoa powder with a spatula.
- When the mixture reaches 45-50°C, pour into a piping bag without a nozzle and pipe into the silicone teddy bear mold previously greased with grapeseed oil.
- Allow the marshmallows to set for 12 hours in the refrigerator.
2. Tempering Chocolate or Inspiration
Ingredients :
- 600g Strawberry Inspiration (21.16 oz)
- or Guanaja 70% dark chocolate
- or Jivara milk chocolate 40 %
- or Dulcey blond chocolate 35%
Preparation time: 20 min
- Melt the chocolate or the inspiration at 45°C, then temper it according to the seeding method.
- Coat the marshmallows with temperate seeding cover.
- * The tempering technique using seeding can be found in the chef's tip
Chef's tip: tempering by seeding
For 600g/ 21.16 oz of dark chocolate:
- Melt ²/³ of the total amount of chocolate, either in a double boiler or in the microwave.
- Raise the temperature to 50-55 °C.
- Once this temperature is reached, add the remaining 1/3 of unmelted chocolate.
- Mix together and then blend using an immersion blender. Be careful not to incorporate air.
- Check the temperature of the chocolate, which should be 31-32°C.
The chocolate is now tempered . Be sure to maintain the chocolate at this temperature throughout the process.
If necessary, warm the surface using a hairdryer.
Frequently Asked Questions
Why temper the chocolate for this recipe?
Tempering chocolate creates a shiny, crisp shell around marshmallow bears. This controlled crystallization technique of cocoa butter ensures easy unmolding and a professional appearance. Tempered chocolate is more resistant to temperature variations and retains its shine for several days, guaranteeing a perfect presentation for your confectionery.
How to easily remove the teddy bears from the silicone mold?
Prepare the silicone mold by lightly greasing it with a neutral oil before first use (or a non-stick cooking spray). After pouring in the marshmallow mixture, let it set in the refrigerator for 30 minutes. Gently tap the bottom of the mold and apply light pressure to the edges to release the little bears. A quick rinse of the mold under warm water can help loosen any stubborn pieces.
What if my marshmallow doesn't rise?
First, check the temperature of your sugar syrup , which must reach precisely 110°C (230°F) on a thermometer. Use properly rehydrated gelatin. Whip your egg whites at the right time, neither too early nor too late, until they reach stiff peaks. Beat your mixture at medium speed for 5 minutes after adding the hot syrup to ensure a light and stable texture.
Can gelatin be replaced with agar-agar?
Replacing gelatin with agar-agar is not recommended for this recipe because agar-agar alters the characteristic texture of homemade marshmallows. Unlike gelatin, which provides softness and elasticity, agar-agar produces a firmer, more brittle texture. For a successful recipe , use gelatin, which guarantees the traditional softness and creaminess of this confection.
How to store homemade marshmallow bears?
Place your marshmallow bears in an airtight container in the refrigerator for up to 4 days. The presence of egg white in the marshmallow makes storage at room temperature unsuitable. For easy unmolding and optimal preservation, ensure the chocolate shell is sufficiently thick and even before adding the marshmallow.
What is the difference between a marshmallow and a marshmallow?
Chamallow is a registered trademark belonging to Haribo, while guimauve refers to the confectionery itself. This commercial distinction explains why these two terms are often used interchangeably in everyday language.
From a technical standpoint, there is no difference between these preparations. Both consist of gelatin sheets, whipped egg whites, and heated syrup. The characteristic spongy texture is achieved using the same beating method in a large bowl.
The name varies from country to country: marshmallow across the Atlantic, chamallow in France due to branding. Whether you use one term or the other for your homemade gummy bears, the recipe remains the same.
What are the essential ingredients for marshmallows?
Gelatin, eggs, glucose syrup, ...
The success of your homemade marshmallow depends on a few fundamental ingredients that should be chosen carefully.
- Gelatin is the structuring element that will give it this characteristic soft texture.
- A kitchen thermometer is essential for monitoring the cooking of the syrup over medium heat up to 110°C, as well as for tempering chocolate.
- Prepare your work surface, having a spatula handy to incorporate the marshmallow using delicate movements.
These simple but essential ingredients guarantee a perfect texture and successful unmolding.
