Marshmallow Bear Recipe by Chef Jean-Thomas Schneider

Jean-Thomas Schneider shares his marshmallow bear recipe

Discover the Marshmallow Bears recipe, a delicious creation by chef Jean-Thomas Schneider, Meilleur Ouvrier de France. These little bears combine melting marshmallow sweetness with a light texture, made using our silicone mould reference 013652 for an original and playful presentation.

This sweet, soft dessert will delight both children and adults with its delicate flavour and adorable shape. The perfect combination of melting marshmallow and playful bear shapes makes this recipe a true treat to share.

Follow chef Jean-Thomas Schneider’s detailed steps to recreate this recipe at home and make 30 units. For this recipe, the silicone marshmallow bear mould is essential to ensure perfect presentation.

Step 1: Pear mousse (500 g)

Ingredients:

• 209.4 g Sweetened pear purée at 13% (Les Vergers Boiron) (1)
• 20.9 g DE40 powdered glucose (I) (2)
• 10.7 g Sugar (3)
• 49.5 g 200bloom fish gelatin mass (4)
• 209.4 g 35% cream (5)

Method:

Bring a small portion of 1 to boil with 2-3
Incorporate 4
Add remaining 1
Cool mixture to 28/30°C
Whip and incorporate 5

Step 2: 200bloom fish gelatin mass (49.5 g)

Ingredients:

• 6.2 g 200bloom fish gelatin (Louis François)
• 43.3 g Water

Method:

Prepare one day in advance.
Mix ingredients
Let hydrate for 1 hour at room temperature
Melt ingredients at 45/50°C
Refrigerate

Storage: 2/3 days
Can be frozen

Step 3: Mandarin jelly (200g)

Ingredients:

• 152.1 g 100% mandarin purée (Vergers Boiron) (1)
• 15.2 g Sugar (2)
• 30.4 g DE40 powdered glucose (I) (3)
• 2.3 g Iota carrageenan (I) (4)

Method:

Mix 2-3-4
Incorporate 2-3-4 into 1
Bring to boil

Step 4: Dark chocolate coating (500g)

Ingredients:

• 326.1 g 70% dark chocolate
• 130.4 g Cocoa butter (Chocolaterie de l’Opéra)
• 43.5 g Rapeseed oil

Method:

Melt ingredients at 40°C
Use at 35/40°C

Assembly

Pour mandarin jelly into mould
Let set 20 minutes refrigerated
Pipe pear mousse and smooth surface
Flash freeze
Unmould
Coat with dark chocolate coating

Ingredients

Equipment and ustensils

• Silicone marshmallow bear mould 16 cavities - 21 ml

Recipe steps

• Step 1: Pear mousse

• Step 2: Fish gelatin mass

• Step 3: Mandarin jelly

• Step 4: Dark chocolate coating

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