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Oursons en guimauve enrobés de chocolat maison
Des oursons moelleux à la guimauve vanillée, enrobés d'une coque craquante de chocolat au lait. Cette confiserie gourmande, inspirée des bonbons d'enfance, se réalise à la maison avec des moules en silicone. La recette détaille chaque étape, du fondu du chocolat à la préparation de la guimauve, en passant par le montage et le démoulage, pour obtenir 24 oursons parfaits.
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Cost Breakdown
Critical Success Points
- • Ne pas dépasser 38‑40 °C lors de la fonte du chocolat au micro‑ondes.
- • Atteindre exactement 130 °C pour le sirop afin d’obtenir la bonne texture.
- • Incorporer le sirop chaud aux blancs tout en fouettant pour éviter la coagulation.
- • Utiliser la guimauve encore tiède lors du pochage pour une bonne fluidité.
- • Laisser le chocolat se cristalliser complètement avant le démoulage.
Safety Warnings
- • Le chocolat fondu et le sirop atteignent des températures élevées ; manipuler avec des gants de cuisine.
- • Utiliser le thermomètre pour éviter de sur‑chauffer le sirop (risque de brûlure).
- • Les feuilles de gélatine peuvent être glissantes ; les manipuler avec précaution.
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