Complexity level  

Mold: Maé Little Bear

Café Ambré


1 Vanilla Coconut Marshmallow
  • Sugar 300 g
  • Glucose Syrup PatisFrance 145 g
  • Inverted sugar n°1 190 g
  • Coconut pulp 120 g
  • Sorbitol Powder E4201 PatisFrance 12 g
  • Puratos Classic Vanilla 20 g
  • Inverted sugar n°2 120 g
  • Beef Gelatin in Powder PatisFrance 50 g
  • Hydration water 165 g
  • Puratos Classic Coco CL 25 g

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
  • Water 20 g
  • Sugar 40 g
  • Inverted sugar 6 g
  • Grated Coconut PatisFrance 179 g

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
  • Fleur de sel 2 g
  • Caramelized coconut 120 g
  • Soft butter 25 g
  • 7 g

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
Coat the bears with Belcolade Origins Noir Arriba 66%.

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