Bear-Shaped Entremets Inspired by Kinder Bueno by @lapaillotesucree

N/A

8 servings

🥛

130 ml

Whole milk

🥛

430 ml

Heavy cream

🥚

30 g

Egg yolks

🍬

10 g

Sugar

🍫

110 g

Dark chocolate

🍮

4.1 g

Gelatin

🫘

0.13

Tonka bean

🥜

100 g

Hazelnuts

🍫

95 g

Milk chocolate

🍫

25 g

White chocolate

🥜

45 g

Hazelnut paste

🌰

60 g

Hazelnut praline

45 g

Feuillantine

🥜

20 g

Roasted hazelnuts

💧

Cold water

  1. Rehydrate

    Rehydrate the gelatin in cold water.

  2. Heat

    Heat the milk, cream and grated tonka bean, then leave to infuse for a few minutes covered.

  3. Mix

    Mix the egg yolks with the sugar.

  4. Pour

    Gradually pour the hot milk-cream mixture over the yolks while whisking.

  5. Put

    Put the mixture back in the saucepan and cook to 82-84°C, stirring constantly.

  6. Pour

    Pour the hot custard over the dark chocolate.

  7. Add

    Add the squeezed gelatin and emulsify.

  8. Blend

    Blend to obtain a perfectly smooth cremeux.

  9. Pour

    Pour into the pomponette molds then freeze.

Bear-Shaped Entremets Inspired by Kinder Bueno by @lapaillotesucree

N/A

8 servings

🥛

130 ml

Whole milk

🥛

430 ml

Heavy cream

🥚

30 g

Egg yolks

🍬

10 g

Sugar

🍫

110 g

Dark chocolate

🍮

4.1 g

Gelatin

🫘

0.13

Tonka bean

🥜

100 g

Hazelnuts

🍫

95 g

Milk chocolate

🍫

25 g

White chocolate

🥜

45 g

Hazelnut paste

🌰

60 g

Hazelnut praline

45 g

Feuillantine

🥜

20 g

Roasted hazelnuts

💧

Cold water

Preparation Steps

  1. Step 1/9

    Rehydrate the gelatin in cold water.

    🍮Gelatin
    💧Cold water
    🥣Bowl

  2. Step 2/9

    Heat the milk, cream and grated tonka bean, then leave to infuse for a few minutes covered.

    🥛Whole milk
    🥛Heavy cream
    🫘Tonka bean
    🍲Saucepan
    🧀Grater

  3. Step 3/9

    Mix the egg yolks with the sugar.

    🥚Egg yolks
    🍬Sugar
    🥣Bowl
    🥄Whisk

  4. Step 4/9

    Gradually pour the hot milk-cream mixture over the yolks while whisking.

    🥚Egg yolks
    🍬Sugar
    🥛Whole milk
    🥛Heavy cream
    🥄Whisk

  5. Step 5/9

    Put the mixture back in the saucepan and cook to 82-84°C, stirring constantly.

    🍲Saucepan
    🥄Spatula

  6. Step 6/9

    Pour the hot custard over the dark chocolate.

    🍫Dark chocolate
    🥣Bowl

  7. Step 7/9

    Add the squeezed gelatin and emulsify.

    🍮Gelatin

  8. Step 8/9

    Blend to obtain a perfectly smooth cremeux.

  9. Step 9/9

    Pour into the pomponette molds then freeze.

    Pomponette molds

Composition

Ingredients

Types

Dairy, Eggs, Sweetener, Chocolate, Additive, Spices, Nuts, Pastry, Liquid

Ingredients

Whole milk, Heavy cream, Egg yolks, Sugar, Dark chocolate, Gelatin, Tonka bean, Hazelnuts, Milk chocolate, White chocolate, Hazelnut paste, Hazelnut praline, Feuillantine, Roasted hazelnuts, Cold water

Notes

Whole milk (for the dark chocolate and tonka cremeux), Heavy cream (35% fat, for the cremeux, for the mousse), Egg yolks (for the cremeux), Sugar (for the cremeux), Dark chocolate (64-66% cocoa, for the cremeux), Gelatin (for the cremeux), Tonka bean (1/8 of a bean, grated), Hazelnuts (whole, to make 100% hazelnut paste), Milk chocolate (40% cocoa, for the mousse), Hazelnut paste (100% hazelnut, for the mousse), Feuillantine (for the crunchy layer), Cold water (to rehydrate the gelatin, amount not given)

Allergens

Milk, Eggs, Soy, Tree nuts, Gluten

Dietetics

Dietary regimen

Low Sodium

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 28g, Fat: 32g, Fiber: 2g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1.8mg, Magnesium: 45mg, Potassium: 220mg, Sodium: 60mg

Vitamins

Vitamin A: 120µg, Vitamin E: 2.5mg, Vitamin B2 (Riboflavin): 0.15mg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Expert (4/4)

Steps

9 steps

Equipments

Utensils

Saucepan, Whisk, Bowl, Grater, Spatula, Pomponette molds, Bear-shaped molds

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Special Occasion, Celebration

Origin

Source

Platform

instagram

Original Creator

@lapaillotesucree

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Crunchy, Airy

Flavors

Chocolatey, Hazelnut, Sweet, Tonka Bean, Nutty

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

freezer : 1 month (airtight container,assembled before final decoration,thaw in fridge for a few hours before serving), fridge : 2 days (after thawing or once fully assembled and glazed)