Teddy Bears Lu Style

In a few weeks, it's (already) back to school time, and snacks are returning in backpacks! So here's an ideal recipe, and what's even better is that it's just as delicious on vacation, so no need to wait to get started 😉 If you need to simplify the recipe, you can omit the cocoa part (and therefore not make the teddy bear details) and add chocolate chips to the batter instead of the spread filling, which will save you time, and the recipe will be easier if you make it with your kids.

Equipment:

I used the Guy Demarle Teddy Bear Mold, perfect for baking and unmolding. With the code FLAVIE10, you get €10 off a purchase of €69 on the shop (first order, code to be entered upon registration) – affiliate link.

Preparation time: 15 minutes + 20 minutes of baking

For about fifteen teddy bears:

Ingredients:

200g of flour

25g of cornstarch

140g of granulated sugar

2 eggs

100g of neutral oil

25g of powdered milk

5g of baking powder

2g of salt

125g of whole milk

A dash of vanilla extract or vanilla powder

2 tablespoons of cocoa powder (optional)

As needed of the spread of your choice

Recipe:

If you want the spread filling to be very runny, you can prepare sticks of the right length (pipe them onto a sheet of parchment paper) and freeze until completely set. If you don't have time like me, you can fill them with unfrozen spread, the filling will simply be less runny.

Mix all the ingredients except the cocoa powder and blend with an immersion blender to get a homogeneous batter.

If you don't have a mixer, mix the eggs with the sugar and vanilla, then add the oil, powdered milk, then the flour with cornstarch, baking powder, and salt, and finally the whole milk.

Take about 2 tablespoons of batter, and add the cocoa powder.

Use a piping bag to pipe the teddy bear details with the cocoa batter: the ears, arms, legs, and even the eyes if you are patient 😉

Fill the molds with the vanilla batter to 1/3 of the height. Pipe the spread in the center (or add the frozen sticks).

Cover with more batter, the molds should be filled 2/3 full, the teddy bears will rise during baking.

Bake in the preheated oven at 170°C for 15 to 20 minutes. Let cool, then unmold the teddy bears and enjoy!