Croissants, Bear Claws

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.

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Baked Goods

Submitted by holds99 on October 26, 2008 - 11:31am.

Beautiful display

Sylvia,

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

Howard

Submitted by SylviaH on October 26, 2008 - 12:31pm.

Encouragment

Howard,

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

Sylvia

Submitted by Paddyscake on October 25, 2008 - 6:53pm.

Mmmm..YUM..

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

Betty

Submitted by SylviaH on October 25, 2008 - 7:27pm.

Croissants sur levain liquide

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

Submitted by Paddyscake on October 26, 2008 - 5:58pm.