The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants, Bear Claws

  • Pin It
SylviaH's picture
October 25, 2008 - 3:56pm -- SylviaH

These were fun to make.  Buttery, flakey and tastey.  Even put the scraps into a little cherry pastry.  The Bear Claws are filled with a honey almond paste.

Comments

Paddyscake's picture
Submitted by Paddyscake on

Those look wonderful! Would you share the Bear Claw recipe?

Betty 

 

SylviaH's picture
Submitted by SylviaH on

 Betty, I used the recipe for Sourdough Croissants/ Croissants sur levain liquide from Daniel Leaders Local Breads.  You can use any croissant recipe to shape the Bear Claws.

The Bear Claws were filled by using ground almond meal, honey, sugar and water.  Then dribbled with a powered sugar and milk fondant, toe nails are almond slices.

Boil 1 cup sugar, 1/4 honey, 1/3 cup water together to make a syrup...also added a little vanilla and almond extract.

Pour the syrup over about 500grams almond meal.  Wrap in plastic and chill.  When ready to put into Bear Claws mix with 1/4 cup/50 grams butter...this helps from being so sticky.

Sylvia 

Paddyscake's picture
Submitted by Paddyscake on

I'll look forward to giving this a try. The honey & almond combo sounds perfect.

Betty

holds99's picture
Submitted by holds99 on

Sylvia,

Bet those didn't last long.  They look terrific..and delicious. VERY nice job.

Howard

SylviaH's picture
Submitted by SylviaH on

Howard,

Thank you,  It is so nice and encouraging to get a compliment from such a wonderful baker as yourself

Sylvia