Gâteau Petit ours brun (window color)
 
Prep time: 40 mins

Serves 6-8 children
Ingredients
  • one 20cm diameter cake of your choice
Soft black chocolate icing
  • 150g dark chocolate 60%
  • 250g (25 cl) double cream
  • 60g honey
  • 60g butter at room temperature, diced
For Little Brown Bear
  • 150g white chocolate
  • 150g dark chocolate
  • Red food colouring for chocolate*
  • 1 A4 sheet cover
  • 1 Little Brown Bear template printed on A4
Instructions
Ice the cake
  1. Before starting the preparation of frosting, remove the cake from its ting and reserve it in the freezer. Melt chocolate in double boiler. In another saucepan, bring the cream and honey to a boil. Make an emulsion: stir the cream in the chocolate in 3 times using a spatula until the mix is smooth and elastic. Add the butter. Let the mixture cool to 30-34°C.
  2. Take out your cake from the freezer and place it on a rack. Immediately pour the icing in center and let cover the sides. Smooth with a spatula. Let set 1 hour at room temperature before serving. Keep refrigerated.
Use the transfer technique to make the head of Little Brown Bear
  1. Slide the face of Little Brown Bear in the plastic cover.
  2. Begin by melting white chocolate in the microwave (500W no more) for 1 minute, stir. Then continue to melt, stirring every 30 seconds with a spatula until ⅔ of the chocolate has melted. Finish when melting chocolate with a spatula.
  3. Draw white of the eye with a toothpick directly on the plastic cover placed on a board. Melt the dark chocolate in the same way as white. Put 2 tablespoons melted chocolate soup in a piping bag fitted with a small plain round tip and draw the outline of Little Brown Bear's face directly on the cover, as well as the outline and inside of his eyes and his nose. Let set a few seconds in the the freezer. Colour a little white chocolate with a drop of red food colouring until pink and fill the tongue with a toothpick.
  4. In a bowl mix ⅔ black chocolate and ⅓ white chocolate (if needed, use the microwave to make the mix more liquid). Spread the dark brown chocolate all over the face of Little Brown Bear except on the muzzle and inside of the ears.
  5. Take a little of this brown chocolate and add a little white chocolate to get a lighter brown. Fill with the muzzle and the ears. Let set 5 minutes in the freezer (no more). Flip the face on a board and then gently peel off the cover.
  6. Gently slide the face of Little Brown Bear on the cake.
Notes
*If you cannot find red food colouring for chocolate, you can use some pink marzipan instead
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2016/10/gateau-petit-ours-brun-window-color/