RECIPES

Chestnut bear claws

Chestnut bear claws

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

recipe,photo-recipe,chestnut puree,Biscuits,Christmas

Biscuits

Cook

No. of servings

60

Ready in

Difficulty

medium

 

Ingredients

Ingredients

all-purpose flour / plain flour7oz200grams
baking powder for gingerbread0.25oz10grams
chestnut puree8.75oz250grams
chicken egg2pcs2pieces
cocoa powder0.25oz10grams
flour medium-
powdered sugar3.5oz100grams
powdered sugar-
unsalted butter4.5oz125grams
unsalted butter-

 

Recipe

1. 

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

Use a wooden spoon to stir butter with sugar.

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.

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.

Add defrosted chestnut puree and flour with baking...

4. 

unsalted butter  flour medium

Grease with butter and flour the forms for bear claws.

Grease with butter and flour the forms for bear...

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.

Take the dough out of refrigerator in parts. Form...

6. 

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

Place the filled forms into the baking tin and...

7. 

Remove them while they are still warm ...

Remove them while they are still warm ......

8. 

powdered sugar

... and coat them in sugar.

... and coat them in sugar....

Bon appetit!

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