Marshmallow bears

Marshmallow bears

By Laurent MORENO March 20, 2026
Laurent MORENO

Ambassador Louis François since 2024

Created on

March 20, 2026

Recipe

Products used

Citric acid , Invert sugar , Fish gelatin

Step1 Marshmallow

The ingredients
490g (38.8%) Sugar
160g (12.7%) Water
150g (11,9%) Invert sugar (LF)
220g (17.4%) Invert sugar (LF)
30g (2,4%) Fish gelatin (LF)
210g (16,6%) Water (for gelatin mixture)
4g (0,3%) Citric acid (LF)
2 Vanilla beans
Dark chocolate
1264g (100%) TOTAL
Process
  1. Cook the granulated sugar, water, and the first portion of the invert sugar (150 g) until the mixture reaches 110°C.
  2. Pour this mixture into the mixer bowl over the second portion of invert sugar (220 g).
  3. Add the melted gelatin, which has been soaked in cold water beforehand.
  4. Next, stir in the citric acid solution.
  5. Beat the mixture on speed 3 for 3 minutes, then beat on speed 2 until completely cooled.
  6. Pour the mixture into the Silikomart bear-shaped molds and add the salted butter caramel.
  7. Let it cool overnight.
  8. Then cover with dark chocolate

Note: The citric acid solution consists of 50% citric acid and 50% water.

Products used in this recipe

LFBasics
Acids, bases and salts

Citric acid

Acidifier naturally present in fruit
LFSugars
For pastry chefs

Invert sugar

Versatile and essential ingredient offering an ideal combination of high sweetening power, enhanced Maillard reaction and anti-crystallization.
LFTextures
For pastry chefs

Fish gelatin

Gelling and bulking agent extracted from fish
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