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Chestnut bear claws

Chestnut bear claws

    

Delicate, puffy pastries. Tasty variation of traditional Christmas pastry - bear claws.

Cook

No. of servings

60

Ready in

Difficulty

medium

 

 

1. 

unsalted butter 4.5 oz (125 g)  powdered sugar 3.5 oz (100 g)

Use a wooden spoon to stir butter with sugar.

2. 

chicken egg 2 pcs  cocoa powder 0.25 oz (10 g)

Blend in eggs and cocoa powder.

3. 

chestnut puree 8.75 oz (250 g)  all-purpose flour / plain flour 7 oz (200 g)  baking powder for gingerbread 0.25 oz (10 g)

Add defrosted chestnut puree and flour with baking powder. Knead the dough by hand, the dough is rather sticky. Place it in the refrigerator for one hour to let it stiffen.

4. 

unsalted butter  flour medium

Grease with butter and flour the forms for bear claws.

5. 

Take the dough out of refrigerator in parts. Form out of it adequately large balls (their size depends on the size of the forms). Place the ball into the form and press. The dough must be until the middle of the form at the most, it rises when baking and fills the whole form.

6. 

Place the filled forms into the baking tin and bake at 355°F (180°C) for 15 minutes.

7. 

Remove them while they are still warm ...

8. 

powdered sugar

... and coat them in sugar.

Bon appetit!

 

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