COCONUT
MARSHMALLOW

Complexity level

Mold: Maé Little Bear

Composition

Vanilla Coconut Marshmallow
Caramelized Coconut
Coconut Gianduja

Steps

1 Vanilla Coconut Marshmallow

Ingredients

Glucose Syrup PatisFrance 145 g

Sorbitol Powder E4201 PatisFrance 12 g

Puratos Classic Vanilla 20 g

Beef Gelatin in Powder PatisFrance 50 g

Puratos Classic Coco CL 25 g

Sugar 300 g

Inverted sugar n°1 190 g

Coconut pulp 120 g

Inverted sugar n°2 120 g

Hydration water 165 g

Preparation

In a blender, pour the inverted sugar n°2, the coconut and vanilla flavoring pastes, then add the previously hydrated and melted gelatin.
Bake the sugar, glucose, inverted sugar n°1, coconut pulp and sorbitol at 113°C. Pour the baked sugar into the mixer. Beat at full speed and pipe at 40 to 45°C. Grease the molds and fill them at 80%.

2 Caramelized Coconut

Ingredients

Grated Coconut PatisFrance 179 g

Water 20 g

Sugar 40 g

Inverted sugar 6 g

Preparation

Boil the syrup with the water, sugar and inverted sugar. Blend with the grated coconut, caramelize in the oven at 150°C until you get a uniform blond color. Let cool down then finely blend and set aside.

3 Coconut Gianduja

Ingredients

Gianduja 36% Cacao-Trace 555 g

Pralirex Hazelnut 30 g

Belcolade Cocoa Butter Cacao-Trace 20 g

Belcolade Cocoa Butter Cacao-Trace 7 g

Fleur de sel 2 g

Caramelized coconut 120 g

Soft butter 25 g

Preparation

In a mixer using the paddle, blend the Gianduja, hazelnut pure paste, caramelized coconut powder, cocoa butter and fleur de sel. Take some of the mass and mix it with 1% of soft cocoa butter (Magic Temper), then the soft butter. Blend one last time. Pipe on the bears to fill the molds. Let crystallize at 16°C.

4 Assembly & Finishings

Ingredients

Preparation

Coat the bears with Belcolade Origins Noir Arriba 66%.

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