Rilakkuma Dessert Recipe
This is the best selling tart at Luxbite in Melbourne. Once you taste it you’ll know why. Pastry Chef Bernard Chu’s love for Japanese culture and the character ‘Rilakkuma’ were his inspiration when designing this dessert. He combined fresh, quality ingredients to recreate milkshake flavours.
Rilakkuma Bear Dessert Recipe
Chocolate Tart Shell (makes 9)
125g (4.41 ounces) or 1/2 cup plus 1 Tbsp unsalted butter
75g (2.65 ounces) or 1/3 cup of caster or superfine sugar
2 small or 1 large egg
¾ tsp vanilla
255g (8.99 ounces) or 1 2/3 cups minus 1 Tbsp plain (all-purpose) flour
75g (2.65 ounces) or 2/3 cup minus 2 tsp unsweetened cocoa powder
ceramic baking weights (or you can use rice or dried beans/lentils)
individual pie tins (loose based will be easier to work with)
Preheat the oven to 180C (356 degrees Fahrenheit)
Rub the butter into the flour, keep going until it looks like bread crumbs.
Stir in the sugar and cocoa powder.
Lightly whisk your egg and add that too.
Stir until combined then use your fingers to squeeze the mixture together to form a ball.
Place it on some plastic wrap and squash it down. Put more wrap on top and roll it out.
Cut circles and place in the base of the tins then cut strips to place around the edge of the tins to create the Tart Shell cases. (The sides need to be high enough to put the fruit cremeux and cookie inside).
Line the base with non-stick paper and add ceramic baking weights. Place in the oven until it is lightly brown.
Then remove the baking beads and paper, return to the oven so the base can crisp up.
Once it is firm remove from the oven and leave to cool.
Melt some chocolate, there is no need to temper it, and line the inside of the pastry shells with the chocolate
so they do not become soggy with the filling.
Chocolate Chip Cookie (makes 20 cookies)
75g (2.65 ounces) or 1/3 cup unsalted butter
60g (2.12 ounces) or 1/4 cup (firmly packed) brown sugar
60g (2.12 ounces) or 1/4 cup plus 1 tsp superfine/castor sugar
¼ tsp vanilla paste
33g (1.16 ounces) or 1 small egg
3g (0.11 ounces) or ¾ tsp (bi-carb) baking soda
2g (0.07 ounces) or ¼ tsp pink salt
100g (3.53 ounces) or 1/2 cup plus 2 Tbsp plain/all purpose flour
35g (1.23 ounces) or 1/4 cup plus 1 Tbsp cocoa powder
175g (6.17 ounces) quality dark chocolate chips
Cream together the butter, brown sugar and caster sugar until really pale and fluffy.
Add in the egg and vanilla paste.
Sieve all dry ingredients (except the salt) together and add into them into mixture.
Then add the dark chocolates.
Add the salt and mix for 3 seconds only
Roll the mixture into small balls, a raised teaspoonful and flatten onto a tray. Bake at 165C (329 degrees Fahrenheit).
White Chocolate Milkshake Mousse (makes 9 x 80ml mold)
100g (3.53 ounces) or 1/3 cup plus 2 Tbsp milk (4% fat)
3 gelatine leaves, soaked in ice water
200g (7.05 ounces) white chocolate, melted
280g (9.88 ounces) or 1 cup plus 2 Tbsp (35% fat) cream, semi-whipped
Bring the milk to boil, then add the soaked gelatine.
Pour onto the melted white chocolate, and stir to mix well.
Cool it down so it is not warm to the touch, then fold the semi-whipped cream in gently so the mousse is nice and light.
Fill into moulds, freeze.
Banana and Strawberry Cremeux Recipe (makes enough for 9+ extra)
167g (5.89 ounces) or 2/3 cup banana puree
167g (5.89 ounces) or 2/3 cup strawberry puree
53g (1.87 ounces) or 1/4 cup caster/superfine sugar
75g (2.65 ounces) or 5 egg yolks
2 gelatine leaves, soaked in ice water
43g (1.52 ounces) or 3 Tbsp plus 1 tsp unsalted butter
Mix both purees together in a pot and heat gently. When starting to simmer add the soaked gelatine into the mixture and mix till dissolved.
Mix the egg yolks and the caster sugar in a bowl and the gently add the hot puree mixture to the egg mixture while stirring, leaving just a small amount of the puree behind in the pot.
Pour this mixture back into the pot and heat till slightly shiny and thickened.
Add the butter slowly as shown in the video and mix in well.
Strain and leave to cool.
Caramel Glaze Recipe (makes enough for 9+ extra)
93g (3.28 ounces) or 1/3 cup plus 2 Tbsp caster/superfine (or white) sugar
117g (4.13 ounces) or 1/2 cups (35% fat) cream
50g (1.76 ounces) or 2 Tbsp plus 1 tsp glucose (or corn syrup)
33millilitres (1.12 fluid ounces) or 2 Tbsp plus 1 tsp water
8g (0.28 ounces) or 1 Tbsp cornflour (or corn starch)
3 gelatine leaves, soaked in ice water
60g (2.12 ounces) white chocolate
17g (0.6 ounces) milk chocolate
Heat cream and glucose in a pot/microwave.
Place the sugar into a saucepan and allow to caramelize, be careful you do not burn it.
Add the warmed cream mixture to caramel and mix well.
Combine the water and corn flour to make a slurry. Then add this to the caramel mixture stirring well.
Bring it to boil again and stir for a minute.
Remove from the heat and add the soaked gelatin, mix well.
Add chocolate and stir until combined.
Strain the glaze through a seive to remove any small lumps and allow to cool.
Faces
White and milk chocolate tempered and piped to make the face.
Assembly
Spoon in a thin layer of the Strawberry and Banana Cremeux into the Tart cases. Then place a cookie upside down so the flat base faces up. Then spoon in another thin layer of strawberry and banana cremeux, set these in the freezer. Glaze the top of the white chocolate milkshake mousse with the caramel glaze. Allow it to set then add this to the top of the tart. Decorate each with a piped chocolate face.
With thanks to Bernard Chu from Luxbite in Melbourne for sharing his recipe with us.
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Hi Ann! Thanks for sharing this video! I love all your work!
Just a question.. do you happen to have a video of you making the chocolate tart part?
thanks!
Hi Grace, this was the guest chef’s dessert and so the video footage provided show his steps.
Hi Ann! I would love to try and make the Rilakkuma Desserts, but I’m not sure as to what kind/size molds are needed or even where to buy them. Could you please help me? Thank you!
Hi Sylvia, Ann recommends using round loose based individual tart tins. There are a wide variety of these on the market . Just choose a size that is suitable of an individual serving (not mini).
hey i am doing cert3 commercial cookery at Tafe, and i am doing a dessert, unit, i have a assessment next week that has to have 3 components we have about 3=4 hr’s and was woundering if this would be easy? 🙂
Hi Ann your text version of the cremeux, isn´t equal to the video first the purees go to boil and then he add the gelatin and then mix egg yolks with the sugar and then he combine thw two mixtures, i supose that the 85 ºC is for this next step?
Hi Claudia, the recipe comes from the chef who demonstrated the dessert and fills in a few gaps from the demonstration. Use the video and recipe together for best results.
Is there a printable version of the recipe? Loved the video and WILL definitely make this!
Hey, I tried to make this recipe and ran into a couple problems I was wondering if you could help me with. I froze my mouse in a tray and then cut out circles. We placed the tray back into the freezer, but even in doing that, my caramel still melted my mouse. But if I let the caramel sit for too long to body temperature, it wasn’t liquid enough to pour over and even coat the mouse. Also, what is the bake time for the tart shell?
Hi Sarah, This recipe comes from Bernard Chu. The caramel should not set at room temperature. Are you using real chocolate or compound chocolate? If you are using compound chocolate is could cause this problem as it sets firm at room temperature.
Another OMGOSH recipe!!! Thank you again for sharing!! <3
How I turned the Rilakkuma Bear into Hearts 😉
HI Tiho, These look amazing. Great baking!!!
How much Rilakkuma bear does that make?
Oops photo did not get attached
Hi Candy, These look delicious! Well done!
Ann this is a great project you are amazing what you can do I did not have as good of a success when I tried to make these
No way! I think they look awesome!
hi ann~
I always wondered about this dessert and now can’t wait to try it out!
I was wondering how many tarts will come out from the ingredients?
Have a good day~
Hi Ann! Great video, the sweetest thing is Amazing! I was wondering if you could make a giant chocolate malt ball?
Oh wow! I wish I could have tasted that! it looks so amazing! Thank you for doing what you do! All the effort you put in and the patients! Love your website and channel!
Thanks Blogger girl!
Ann looks lovely and yummy where can i find banana puree and strawberry or can i make them.
For the chocolate cookies, how long are you supposed to bake them for?
Hi Rhiannon. It does depend on your oven but it is a good idea to check them around 10 minutes and then leave them longer if needed. The cooled cookies are chewy rather than crisp especially once used in the cake.
Hi Ann I was just wondering how many this recipe makes ?
Thanks lily
Hello! Are there any substitutions that you can think of for the cremeux? I would love to make these, but I have a lot of fruit allergies.
Hi Linh, you could replace it with a chocolate cremeux. Check out this pages for an example of chocolate creameux: https://www.howtocookthat.net/public_html/chocolate-cream/
Thanks Ann!
Looks amazing! How do I make the banana and strawberry purée?
Hi Katie, fresh fruit in the blender will give you a good puree. If you want it totally smooth then put the strawberry through a fine sieve to remove the seeds.
Hi Ann, thank you for your reply. Should I add any water, or is it 500g of pure fruit? P.S I’m a long time reader, love your recipes 🙂
Hi Katie, just use pure fruit.
Heyy ann
in some of the recipes, could I use powdered gelatin instead of the leaves and if so how much?
thanks
Yes you can 1tsp powdered = 1 leaf of gold strength gelatin. You will need to stir the gelatin in with some of the liquid and let it sweet, then add it to the heated mixture.