Teddy bear Bouchee Recipe

Name: Teddy bear Bouchee
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 12
Cuisine: French
Ingredients: 2 Egg whites; 45g Sugar; 2 Egg yolks; 2g Vanilla extract; 40g Cake flour; 25g Almond powder; Powdered sugar; Melted chocolate; 40g Unsalted butter; 30g Condensed milk; 60g Heavy cream

by Cooking Tree 2022-02-26

written by Cooking Tree 2022-02-26

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Teddy bear Bouchee is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a brush in the shape of a cute teddy bear~
The texture is soft and the taste is similar to egg crackers.

The condensed milk cream, made simply with three ingredients, has a rich milk flavor and seems to go well with the brush strokes.
Baking color may vary depending on the oven, so I think it would be better to bake it until the color you want while checking the condition.

It is delicious to eat as is, but making it cute in the shape of a teddy bear makes it even more delicious and cute.
Have fun watching it~♬

Follow along with the 📝 recipes below👇🏾👇🏾

Teddy bear Bouchee
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Rating: 5.0/5
( 2 voted )

Serves: 12 Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 Egg whites
45g Sugar
2 Egg yolks
2g Vanilla extract
40g Cake flour
25g Almond powder
Powdered sugar
Melted chocolate

40g Unsalted butter
30g Condensed milk
60g Heavy cream

Instructions

Whip the cold egg white and when a large bubble appears, divide the sugar into 2 portions and whip to make a soft meringue. Add the egg yolk and vanilla extract and mix.
Sift soft flour and almond powder, mix, put in a piping bag and pan in an oven pan, sprinkle with sugar powder and bake in an oven preheated to 160 degrees for 15 minutes.
Put it on a cooling rack to cool and make a teddy bear face using melted chocolate.
While whipping the unsalted butter at room temperature, add the condensed milk that is not cold, and whip it enough until it becomes creamy, then add the fresh cream that is not cold and whip until completely mixed.
Sand the cream in a piping bag and harden it in the refrigerator.

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