A recipe to delight young and old: Marshmallow Bears homemade! Under their crunchy milk chocolate coating hides a tender marshmallow flavored with vanilla. A delicacy to taste for pleasure or to offer to other gourmands...
What you'll love about these homemade marshmallow bears
- flavors : we go back to childhood! The taste of milk chocolate mingles with that of slightly vanilla marshmallow.
- Texture : the chocolate shell is finely crunchy (its level of crunch also depends on how you melt the chocolate. I explain in my recipe at the bottom of the page), the marshmallow is soft.
- Difficulty level : the realization is quite simple, the filling of the bear mold is done in three steps.
- Milk chocolate : to coat these marshmallow bears, I take a classic pastry milk chocolate, but if you have milk chocolate couverture it's even better.
- Gelatin sheets : this is what will create the marshmallow appearance of our bears. I use classic Vahine sheets.
- Honey : I do not use glucose syrup, so honey replaces glucose syrup for a more natural result. Be careful not to use too strong honey: in baking I always use acacia honey, which is fairly neutral in taste.
Choose your marshmallow bear mold
For this recipe you will need a silicone marshmallow bear mold : it is essential to properly unmold your teddy bears once ready. On my mould, each cavity is 2,5cm x 3cm which looks rather like the teddy bears found on the market.
This mold contains 12 marshmallow bear prints: you will therefore make several successive preparations to use all your ingredients.
How to make marshmallow bears at home?
- Melt the milk chocolate
- It is applied with a brush in the marshmallow bear mold and then left to set
- We prepare a syrup in the pan
- Beat the egg white until stiff then pour in the syrup, whisking to form a marshmallow
- We garnish each chocolate imprint with the marshmallow
- We close with melted chocolate then let set
- We unmold!
NB: the complete and detailed recipe is given to you at the bottom of the page.
My tips for successful marshmallow bears
- To facilitate the release of your teddy bears : it is necessary to make a sufficient layer of chocolate with a brush (double layer). We won't see the marshmallow through, it's better.
- If possible use a pastry robot to beat your egg white until stiff: this way you will have your hands free to manage the syrup at the right temperature in parallel. He will then whip the marshmallow without you! Convenient, isn't it?
- Respect the resting times between each layer : otherwise the marshmallow too hot can melt the chocolate (or the opposite for that matter)
How to store homemade marshmallow bears?
Once made, it is best to keep your marshmallow teddy bears in an airtight box placed in the fridge for up to 4 days. Indeed, the marshmallow contains egg white, so avoid leaving it at room temperature.
Other recipes to try
If you like this kind of delicacies that are easy to make at home, I advise you to take a look at these other recipes from the blog:
- Bounty House
- Energy balls in 4 ingredients
- Oatmeal and chocolate cookies
- Only Chocolate Cookies
- Soft chocolate muffins
If you make these marshmallow bears, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your cute bears!
Marshmallow Bears, The Homemade Recipe
- 200 g pastry milk chocolate
- 4 Gelatin sheets Vahine (1,9 grams each)
- 30 g water
- 100 g Granulated sugar
- 10 g Acacia honey
- 1 egg white
- 1 cc natural vanilla extract
- The quickest version: melt the milk chocolate in a bain-marie or in the microwave in 20 to 30 second intervals.
- Otherwise you can temper your milk chocolate to make it harder and shiny: chop the chocolate then put 2/3 of the chocolate in a container over a bain-marie. When the chocolate reaches 45°, remove from the heat and add the remaining 1/3 of the chocolate then mix. Once it has dropped to 28°, put it back to heat on a bain-marie up to 30°. At this temperature it is ready to use.
- Once the chocolate is ready, pour a small teaspoon of melted chocolate into each cavity of the bear mold then generously spread the chocolate on the sides using a pastry brush. Leave the first coat to set (at room temperature or 10 minutes in the refrigerator), then add a second coat with a brush so that they unmold well afterwards.
- Save the rest of the chocolate for later.
- Soften the gelatin in cold water. In a saucepan, heat the water with the powdered sugar and honey to 118° to obtain a syrup (use a kitchen thermometer).
- Meanwhile, beat the egg white in a food processor (more practical) or in a mixer until frothy. When the syrup is ready, take it off the heat and melt the drained gelatine in it, then drizzle it over the whipped egg whites while continuing to whisk. Add the vanilla.
- Continue whisking until the bowl cools down to about 37°. Without waiting, fill a piping bag with this marshmallow and garnish each chocolate imprint, leaving 1 to 2 millimeters of space at the top. NB: the marshmallow hardens very quickly, it must be poached quickly. If you've waited too long, you can melt your marshmallow again for a few seconds in the microwave.
- Let the marshmallow set completely in the bear mold for 30 minutes at room temperature.
- Melt your remaining milk chocolate in the microwave or bain-marie then put it in a small piping bag. Coat each teddy bear footprint with chocolate to complete their filling.
- With a flat spatula, smooth the excess chocolate by scraping the top of the mold. Let the chocolate cool for 30 minutes at room temperature before unmolding the marshmallow bears.