Marshmallow Bear Recipe by Chef Jean-Thomas Schneider
The best craftsman of France, Jean-Thomas Schneider, shares his recipe for chocolate marshmallow bear moulds – Discover it here!
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)
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