And today we're going to make this gorgeous Rilakuma Bear dessert which is the secret

recipe of Bernard Chu who is the pastry chef at LuxBite in Melbourne.

Bernard is a lovely guy, he had such a different childhood to me though. He grew up in a bakery

with his grandfather baking everything and he got to eat butter cake all day whereas

I just was not allowed any sweet stuff when I was young.

My parents went through this really self-sufficient stage, they just grew everything themselves.

They grew their vegies, we had goats for milk, chickens for eggs, they even grew their own

wheat and then Mum would get the wheat and grind it in this stone mill by hand and then

she'd get that flour and bake bread.

And I used to sit and watch the bread baking in the oven and I still love that smell of

freshly baked bread.

We weren't allowed junk food, we weren't allowed lollies, no soft drink, nothing like that

except for I remember on birthdays my Mum used to bake us a themed cake, which we used

to love so it just seemed natural for me once I had my own kids to spend time for their

birthdays, just doing creative themed parties and making cakes and doing stuff that they

loved and asking them what they liked for their birthdays.

We've had all different cakes, being boys there's been lots of trucks, we've had a firetruck,

we've had a dump truck with edible geodes and chocolate dirt in the back for Jedd because

he just loves trucks.

We've had a chocolate pinyata cake that when you smash it all these lollies come out everywhere,

that was good fun. And I remember when James was little we had a pirate party, everything

was themed and we had fishing and all of that stuff it was great fun and then he wanted

a treasure chest cake, so we had the treasure chest with all the lollies coming out of it.

What about Transformers? No

That's what you wanted yesterday. Oh yeah I want Transformers.

He changes his mind every day on what cake he wants so I just go with what he wants on

the week of his birthday. I say what cake do you want? And that's what we're having.

But I'm pretty sure that he would love this Rilakuma Bear dessert because whatever Bernard

makes he always tries to inject love into it and make it fun and he's really thought

about the kids with this one.

Thankyou so much Bernard for sharing your Rilakuma bear recipe.

My pleasure.

Hiding inside this dessert there is a very chocolatey cookie. What's in those cookies?

We have brown sugar here, castor sugar, unsalted butter, vanilla paste, baking soda, eggs,

flour, cocoa powder, pink salt and dark chocolate.

First we going to cream the butter and sugar until it's very fluffy.

I'll put all of the recipe quantities on the howtocookthat.net website in grams and ounces

and cups. I'll add a link to that below.

Once that mixture is super fluffy add in the vanilla and the eggs and then we are going

to sift together all the dry ingredients except for the salt and mix them into the mixture.

Mix it until it's well combined and looks like this.

We are just going to add this dark chocolate in there.

That is a lot of chocolate chips.

When it's so much chocolate in there, even when it's cooled down, some of them will just

stay a little bit gooey.

And once that's all mixed in add in the salt last and mix that for 3 seconds only so you

get those little bursts of salt through the biscuit.

Then roll them into balls and place them on a baking tray and bake them in the oven for

about 8 minutes.

Okay for our white chocolate milkshake mouse, we've got gelatine, milk, white chocolate

and cream.

And then you've just melted that white chocolate over a pan of boiling water and then heat

up the milk on the stove.

So this is boiling now, we're going to turn off our heat and add this gelatine, this is

soaked in ice water and has been squeezed.

Once the gelatine has dissolved add milk mixture to the chocolate and mix that well and leave

it to cool. Whip the cream until it's semi-whipped and then add one third of the chocolate mixture

and fold it through. And then add the rest of the mixture and gently mix it together.

So we're just going to fill this in a sauce dropper here, I don't expect people to have

this at home to be honest. What would you suggest people use if they don't have one?

I suggest if you don't have this at home you just have to freeze this mousse into a flat

tray and then when it's nice and frozen, put a round cutter that match your tart shell,

most important.

And then place that in the freezer overnight.

Correct yes.

Inside the tart shell is a banana, strawberry creameux.

Can you talk us through the ingredients we'll need for this?

We have banana puree, strawberry puree, castor sugar, egg yolks, gelatine and unsalted butter.

I'm going to get you to help me here with the banana puree.

Just pour in the pot here, give it a quick mix and just put it on a stove.

Once they are boiling add the gelatin and let it melt. And next whisk together the egg

yolks and sugar then add the puree mixture into the egg yolks.

This is a little tip very important tip that we always leave a little bit of the mixture

here.

Then add the mixture back into the pan and heat until it is shiny and slightly thickened.

Add the butter a little at a time and mix that through. And then once you've added all

the butter strain it through a sieve and leave to one side to cool.

And we are going to start filling our tarts now.

Great. And I'll put a recipe on the website for the chocolate tart shells so we don't

have to make them but it looks like you've actually put something inside them as well,

what have you done there?

This is just a simple chocolate tart pastry and we just melt some dark chocolate.

The best way is to do it with your finger and just go over the chocolate pastry.

So we need to get the cookies.

Yum!

We are going to show you the old school way how to fill a tart. We are going to fill in

there.

Into the base and then we just take a cookie and press it on top. And then you're topping

them up so that really seals that biscuit in there.

We top this up, seal the cookie in there. People always like a bit of a surprise.

And then we put them in a freezer to set.

For the caramel glaze that's what makes it look beautiful and shiny on top, what do we

need to make that?

Castor sugar, cream, glucose, cornstarch, water, gelatine, white chocolate and milk

chocolate.

And there's no caramel there so obviously we are going to make a caramel, so what are

we doing first?

Pop this cream and glucose in the microwave just to warm it up. We are going to do our

cornflour slurry here. Add all your water into the cornflour and whisk that together.

To make the caramel heat the empty pan until it's hot.

Don't let it go smokey we are not doing a BBQ here.

Add a third of the sugar, we'll see that melt straight away. We are going to do this in

three stages so we want it to be a little bit more than golden brown here. Amber I like

to say.

Now add in the warmed cream and glucose slowly and stir it well. Then whisk in that cornflour

mixture.

We are just going to let it cook for a little more, I'll go for a minute and then we are

going to add our gelatine in so that will help with the setting as well and the chocolate.

So while this is still nice and hot we're going to add our chocolate in so all at once.

And the milk chocolate as well.

Okay so this is ready to strain. All going through perfect.

So this is ready to set aside for cooling down.

Okay so now we've got to make the nose and the cute little eyes.

Just print out the Rilakuma, just put a baking paper on top. And we are just going to fill

this.

Shake it to smooth it then let that set, then pipe on the nose and the mouth and some little

dots for the eyes.

We are ready to assemble our tart.

The mousse is frozen.

Yes it's very very cold.

The caramel glaze should just be body temperature so not too hot or cold. Just pour it over

the top of the frozen mousse and let that excess drip off.

Now put it over the top of the tart and carefully remove your spatula.

Okay that's it, perfect, perfect.

And now we can add our little faces.

That's right, just here and there.

Cute! It's a little Rilakuma Bear.

I'm very much looking forward to eating this, this is what I've been waiting for all day.

Yum it looks good. That mousse is so soft.

You have cutlery, I'm just going to go the dude way.

You can really taste the banana and the strawberry in there and that creamy milkshake. That is

so good.

Am I biased or is this really delicious?

No this is awesome, it's really good.

Thankyou so much Bernard for sharing your Rilakuma bear recipe, it tastes so good.

My pleasure.

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Make it a great week and I'll see you all on Friday