Posted on by Bembum Kitchen · 2 Comments

Teddy Bear Choco Pies

Hi Guys! I hope that you are doing well, and today we are making these gorgeous “Teddy Bear Choco Pies“.
Choco pie is a popular Korean snack, some call it National Snack. It consist of 2 cakes with marshmallow fillings in between, and the whole thing is covered in chocolate.

I’m the biggest fan of Choco Pie. 2 of the most popular Choco Pie brand are Oreon and Lotte. They got the original and also other flavor varieties.

And out of all the Choco Pies, my favorite will have to be Cacao Choco Pie. I love the the cacao version because it has chocolate cakes instead of Vanilla. The extra chocolate just adds a little richness to the Choco Pies and it taste really good.

So today I’m gonna show you how to make my homemade and healthier version of Cacao Choco Pie.

We need to make homemade chocolate cakes, homemade marshmallows, and then assembling it in the end to make Teddy Bear Choco Pies. It’s quite a long step, but of course it’s really worthed in the end.

The chocolate cake is soft and moist, the marshmallow fillings itself are so fluffy, kinda a spongy texture. And the melted chocolate… it’s just a chocolaty goodness. And yes, it was definitely fun to make.

I hope that you will enjoy this recipe. Have fun with it, create any design your want! Love you Guys!!

TEDDY BEAR CACAO CHOCO PIES
Yield: 16 pieces
Active time: 2 hour
Total time: 3 hours

INGREDIENTS
Cake Batter:

  • 145 grams Unsalted Butter
  • 105 grams Granulated Sugar
  • 150 grams Eggs
  • 190 grams All-Purpose Flour
  • 30 grams Cocoa Powder
  • 1 1/2 teaspoons Baking Powder

Marshmallow Fillings:

  • 10 grams Gelatine Powder
  • 80 grams Water
  • 220 grams Granulated Sugar
  • 60 grams Water
  • 1/2 teaspoon Vanilla Extract
  • Pink Food Colouring

Coating & Decorating:

  • 350 grams Dark Chocolate
  • 150 grams Milk Chocolate
  • 100 grams White Chocolate
  • 50 grams Strawberry Chocolate

INSTRUCTIONS
Prepare design template. Secure the template to the pan with some tape (so they stop slipping around). Over the top of the design, place a piece of baking parchment that fits exactly the bottom of the pan.

Chocolate Cake Batter:

  1. Preheat the oven to 170 C.
  2. Combine the soft butter and granulated sugar, continue mixing until light and fluffy. Add in the eggs, and mix that all through (don’t worry if the batter looks like curdling now, the mixture will comes back together when we add the dry ingredients later).
  3. Mix in all of the dry ingredients (flour, cocoa powder and baking powder), mix until the batter is really smooth and no lumps remains.
  4. Transfer the batter into a piping bag with a 1 cm round tip. Pipe according to the design template.
  5. Bake it for about 13-15 minutes. Let it sit on the pan for about 3 minutes then transfer them onto a cooling rack to cool completely (if you find that you have a little bit of uneven surface on your teddy bear cakes, it doesn’t really matter since we’re going to be dipping them in Chocolate anyways)

Details Decorations:

  1. Using the same Teddy Bear template as above, tape some wax paper right on top (just to make sure it doesn’t budge).
  2. Melt the chocolate in microwave of a double boiler, transfer it to a piping bag. Pipe each details with melted chocolate.
  3. Pop them in the freezer, let them set until ready to use them.

Prepare the Chocolate Cake:
Melt some dark chocolate. Dip each chocolate cake into some melted dark chocolate, shake off the excess (shake the teddy bear to get it nice and smooth). Let them dry on the cooling rack so it’s firm to touch.

Marshmallow Fillings:

  1. Pour the gelatine into a mixing bowl, add 80 grams of water and mix, let it stand for a while.
  2. In a sauce pot, mix the granulated sugar and 60 grams of water. Cook over medium heat until the sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about one to two minutes (to allow any sugar crystals to dissolve from the sides of the saucepan). Remove the lid and attach a candy thermometer to the side of the pan. Boil, without stirring, until the syrup reaches 240 degrees Fahrenheit or the softball stage (if you don’t have one, just bring it to a rolling boil and let it boil for 1 minute)
  3. Pour in hot sugar syrup over the soft gelatine. Whip this up on medium speed with a hand mixer. Add in your favorite extract and food colouring, continue whip for about 8-10 minutes, until it gets super thick and fluffy. Transfer the marshmallow into a piping bag.

ASSEMBLE
Take one of the chocolate cake. Squeze a generous amount of marshmallow to the center of the cake and then put another cake on top. Decorate with chocolate detail decorations (using melted chocolate as a glue to attach the details).

NOTE

  1. Let the marshmallow set a while before piping it, so it doesn’t melt around the edges of the cake.
  2. I don’t have milk chocolate on hand, so I’ve just mix the dark and white chocolate together to create a soft brown chocolate colour. And for the red mouth, I’ve just add a bit of red food colouring to the white chocolate.
  3. You can keep them quite well at room temperature in an airtight container for up to 1 weeks, 3 weeks in the fridge.

Posted on by Bembum Kitchen

Totoro Choux au Craquelin (Crispy Cream Puff)

Hi Everyone! Today we are making these cute “Totoro Choux au Craquelin”.
Choux au Craquelin is a dessert made with Choux Pastry, and topped with a thin cookie disc called Craquelin.
It’s only a little step up from classic Cream Puff.

These little GREEN disc is made with a mix of Butter, Sugar and Flour – just like Pie or Shortcrust Pastry.

In contrast to regular Choux Pastry buns, Craquelin adds a layer of sweetness and makes the Cream Puff delightfully crunchy.

Once you’ve tried these, you will never go back to normal Cream Puffs, because these are so delightfull and flavourfull.

That lovely, crackly top takes these Cream Puffs to a whole new level, plus the Craquelin helps keep the Cream Puff Crisp for longer, even when it’s filled with a filling. 

The Craquelin adds a really nice texture and sweetness to the Choux Pastry, they are really perfectly round with that even looking 🤩


The Cream Puff will have beautiful crack on tops and the inside will be hollow, you can fill these with whatever fillings you prefer 😌

I’m using my favorite buttercream fillings which is light, creamy and not too sweet.
I find this buttercream absolutely addictive! 

Do whatever kind of designs you like!

🙄… 🤤 hungry

Have fun getting creative with it!
Love you all! 🥰

WATCH HOW TO MAKE TOTORO CHOUX AU CRAQUELIN


TOTORO CHOUX AU CRAQUELIN
Yield: 10 pieces
Active time: 1 1/2 hour
Total time: 2 1/2 hours

INGREDIETNS
🍀 Craquelin Dough
40 grams Unsalted Butter
50 grams All-Purpose Flour
50 grams Granulated Sugar
Mint Green Food Colouring

🍀 Choux Pastry
100 grams water
63 grams Unsalted Butter
1/8 teaspoon Salt
75 grams All-Purpose Flour
Approx. 100 grams Eggs

🍀 Buttercream
270 grams Milk
4 ½ tablespoons All-Purpose Flour
270 grams Unsalted Butter
135 grams Icing Sugar
1 ½ tablespoons Vanilla Extract

INSTRUCTIONS
Preheat the oven to 200°C, put a tray at the bottom of the oven.
🍀 Craquelin Dough

  1. Mix all ingredients together until it’s form a dough ball.
    Add some food colouring or flavouring (optional), mix until the colour incorporated.
  2. Transfer the dough onto a Parchment Paper, and place another piece of Parchment Paper on top.
    Roll the dough for about 3 mm thick, freeze it for about 20 minutes to firm up a bit.
  3. Take it out off the freezer, cut out it individual little disk (cut the dough with a round cookie cutter that slightly smaller that the size of the Choux Pastry).
    Let the little disk sit in the freezer while preparing the Choux Pastry dough.


🍀 Choux Pastry

  1. In a sauce pan combine Butter, Water and Salt.
    Cook over a MEDIUM heat until the Butter dissolved and the Water stars to boil.
  2. As soon as the Water comes to a boil, turn OFF the heat
    Add in the Flour in all at once; stir vigorously so that it absorbs all of the water.
  3. When the Flour has absorbed the Water and it’s forming a dough, return the pan to the stove, then cook the dough on LOW heat for about 2 – 5 minutes (keep beating, cook until you get a dough that pulls away from the sides and leaves a little bit of the skin on the bottom of the pan).
    Take it off from the heat and let it cool down slightly for a few minutes.
  4. Once it the mixture feels warm,
    With a wooden spoon, slowly pour in a little by little of the Eggs.
    Mix the dough while adding the Eggs one at a time, mixing well after each addition (what we are looking for is we want the mixture to fall of the spoon within about 3 seconds and it should have slightly soft peak).
  5. Once it’s done; transfer the dough to a pastry bag with a 1 cm round tip.
    Press the bag flat with hands to get rid air bubbles out.
  6. Place the template underneath the Parchment Paper (it’s about 4,5 cm round diameter each).
    Don’t forget to give some space between them coz the pastry will raise pretty much later
  7. Get ready for piping
    Hold the bag vertically, squeeze with even pressure (you want to pipe this pretty high).
  8. Take your little Craquelin disk out off the freezer.
    Carefully place them on top of the piped Choux Pastry, press them gently (make sure they are in the center).
  9. In the preheated 200° C oven, throw in some water to the tray that we’ve have been place at the bottom so it creates a steam.
    Put Choux Pastry in, close the door and drop the temperature to 160° C, bake it for about 35 minutes.
  10. Once it’s done, turn OFF the oven, open the door slightly and let it sets in the oven for another 5 minutes.
    Then, take it out from the oven and let it cool completely on the cooling rack.


🍀 Buttercream

  1. Mix the Milk and Flour until no lumps, then Microwave it in 20 seconds intervals or cook on the stove until it just become a paste, then set aside to cool completely.
  2. In a large bowl, cream the Butter until it gets a really smooth consistency;
    Add in the Icing Sugar along with Vanilla Extract, mix well.
    Add in the cooled Flour Paste, mix until it’s incorporated.
  3. Create Totoro or other design character that you like.


ASSEMBLE
Take one of our Choux au Craquelin, cut the top with serated knife;
Fill it with buttercream (or other fillings you prefer) then place your adorable character on top.


NOTES

  1. For the Choux, there’s no the exact amount for the Eggs; You might need more or you might need less.
    The amount off Egg you use depends on the Flours (you might have different All Purpose Flour in your country which has different kind of absorption properties).
    If you add too much Egg and it’s too runny, then your Choux Pastry won’t raise
  2. Do not open the door while baking, to prevent the pastries from collapsing.
  3. These pastry can be kept at room temperature for 1 day and 3 days in the fridge.