Table of Contents:
Mother’s Day Bear
Jean-Thomas Schneider gives us his recipe made in our bear mould
Preamble
Recipe for 30 units – MAE Ref. 013652
Would you like to make this recipe? Find the teddy bear silicone mould and our various food grade silicone moulds
Composition
500 g Pear mousse
200 g Mandarin jelly
500 g Dark chocolate coating
Recipe
Pear Mousse (500 g)
Ingredients :
- 209.4 g Sweetened pear puree 13% (Les Vergers Boiron) (1)
- 20.9 g Glucose powder DE40 (I) (2)
- 10.7 g Sugar (3)
- 49.5 g Fish gelatin mass 200b (4)
- 209.4 g Cream 35% (5)
Process :
Boil a small portion of 1 with 2-3
Stir in 4
Stir in remaining 1
Cool the mixture to 28/30°C
Stir in 5
Fish gelatin mass 200b (49.5 g)
Ingredients :
- 6,2 g Fish gelatine 200bloom (Louis François)
- 43.3 g Water
Process :
Make the recipe a day ahead.
Mix the ingredients together
Leave to hydrate for 1 hour at room temperature
Melt the ingredients at 45/50°C
Store in a cool place
Storage: 2/3 days
Can be frozen
Mandarin jelly (200g)
Ingredients :
- 152.1 g 100% mandarin puree (Vergers Boiron) (1)
- 15.2 g Sugar (2)
- 30.4 g Glucose powder DE40 (I) (3)
- 2.3 g Carrageenan iota (I) (4)
Process :
Mix 2-3-4
Stir 2-3-4 into 1
Boil
Dark chocolate coating (500g)
Ingredients :
- 326.1 g Dark chocolate 70% (Chocolaterie de l’Opéra)
- 130.4 g Cocoa butter (Chocolaterie de l’Opéra)
- 43.5 g Rapeseed oil
Process :
Melt the ingredients at 40°C
Use at 35/40°C
Dressage
Pour the mandarin jelly into the mould
Leave to set for 20 minutes in a cool place
Poach the pear mousse and smooth
Freeze
Turn out
Coat in dark chocolate coating
Recipe proposed by Jean-Thomas Schneider for Maé Innovation.
