COCONUT
MARSHMALLOW
Mold: Maé Little Bear
Mold: Maé Little Bear
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%.
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.
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.
