A couple of months ago I got a request from one of you for a recipe for bear claws. What fun, my boys absolutely love them, as much for the appearance as for the taste. There are many styles of bear claws, but this one is easy and most of all the kids will get a kick out of it.
Thank you for the requests, we want to hear what you’d like to make with all the dough. If you have an idea for a bread post, just drop us a note in the comments. It may take us a while, but we will try our hardest to make it.makes 6 Bear Claws:
1 pound Brioche dough
1 cup frangipane (almond cream- page 193 in ABin5)
egg wash (1 egg beaten with 1 teaspoon water)
sugar for sprinkling
almonds for decorating
prepare a baking sheet with a sheet of parchment or a Nonstick Silicone Baking Mat
Roll out the brioche dough to 1/4-inch thick rectangle. Cut the rectangle into 6 squares.
along one end put about 3 tablespoons of the almond filling. Then use a pastry brush to paint a line of the egg wash just below the filling.
Roll the dough over and press it over the filling onto the line of egg wash you painted on. This will act as a glue so that the pastry won’t pop opened in the oven. Allow to rest for 45 minutes.
Preheat your oven to 350 degrees.
Use a Pastry Wheel to cut the dough into claws. I’m not exactly sure how many toes a bear has, but I thought five looked right.
Fan out the claws and make and press the seam one more time to make sure they won’t pop opened.
paint the entire pastry in egg wash, press the almonds into the ends of the toes and sprinkle with the sugar. Bake for about 20 minutes or until golden.