Discover the recipe of Carambar Teddy Bear

Recipe

CARAMBAR TEDDY BEAR

Recipe for 2 entremets (mould 088248)

GIANDUJA AND DRIED FRUITS CRISP

200 g - Salted caramelized dried fruits, crushed
175 g - Gianduja

BASE CARAMEL FOR CARAMEL BISCUIT CARAMEL

129 g - Sugar
110 g - Cream
21 g - Glucose P INGREDIUM

CARAMEL BISCUIT

250 g - Butter
185 g - Brown sugar
235 g - Eggs
100 g - Base caramel
85 g - Glucose P INGREDIUM
210 g - T55 flour
150 g - Almond powder
4 g - Baking Powder INGREDIUM
85 g - Cream
1 g - Vanilla pod
2,8 g - Fleur de sel

CARAMEL CARAMBAR

300 g - Carambar
200 g - Whipping cream
8 g - Gelatin Fast INGREDIUM

CARAMBAR CHANTILLY

750 g - Whipping cream
200 g - Carambar
7 g - Gelatin Fast INGREDIUM

CARAMEL CHOCOLATE MIRROR GLAZE

300 g - Caster sugar
150 g - Water
300 g - Glucose
200 g - Sweetened condensed milk
20 g - Gelatin F INGREDIUM
120 g - Water (for gelatin)
250 g - White chocolate 30%
50 g - Milk chocolate 40%
1 g - Red coloring
3 g - Brown coloring

1.
GIANDUJA AND DRIED FRUITS CRISP
Mix the salted caramelized dried fruits with the melted gianduja. Spread the mixture between two rulers to a thickness of 0.5 cm. Cut into rectangles measuring 9 x 19 cm.
2.
BASE CARAMEL FOR CARAMEL BISCUIT CARAMEL
In a saucepan, cook the sugar and Glucose P INGREDIUM until an amber caramel forms. Deglaze with the hot cream. Set aside.
3.
CARAMEL BISCUIT
Work the cold butter, brown sugar, and fleur de sel with the paddle attachment, lightly aerating the mixture. Add the cold base caramel and glucose, scrape down the sides, and mix. Gradually add the eggs, alternating with the almond powder, scraping the bowl regularly. Incorporate the sifted flour with the baking powder, mixing well. Add the warm cream and vanilla infusion at low speed. Spread the mixture on a Silpat sheet between two 2 cm-high rulers. Bake in a convection oven at 150°C with closed steam for 15 minutes, then for about 8-9 minutes with open steam. Immediately after baking, place in a blast freezer. Cut the biscuit into 9 x 19 cm rectangles, then attach the biscuit to the Gianduja crisp by slightly warming it with a heat gun.
4.
CARAMBAR CARAMEL
Melt the Carambar in the hot whipping cream. Once melted, add the Gelatin Fast and blend using an immersion blender. Let cool in the refrigerator, then pipe onto the Caramel Biscuit using a piping bag fitted with a size 16 nozzle. Freeze the insert in a blast freezer.
5.
CARAMBAR CHANTILLY
The day before, bring the whipping cream to a boil with the Carambar, then pour over the Gelatin Fast. Blend using an immersion blender. Refrigerate overnight. The next day, whip the chantilly using a mixer. Line the "Ourson" mould with the chantilly, then place the insert composed of the Gianduja crisp, caramel biscuit, and Carambar caramel. Smooth to the mould’s height. Freeze in a blast freezer.
6.
CARAMEL CHOCOLATE MIRROR GLAZE
In a saucepan, cook the caster sugar until a dark caramel forms. Deglaze with the heated water and glucose mixture. Cook again until it reaches 103°C. Pour over the sweetened condensed milk and the gelatin mass, then over the chocolates and colorings. Blend using an immersion blender. Refrigerate overnight. The next day, unmold the Teddy Bear entremets. Heat the glaze to 40°C and use it at 35°C to glaze the Teddy Bear.