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hazelnut praline bear claw pastries 榛果巧克力酥皮熊爪包
用料
hazelnut praline bear claw pastries 榛果巧克力酥皮熊爪包的做法步骤
to make the pastry in a stand mixer fitted with a dough hook add the flour, yeast, water and egg. mix the ingredients together until it forms a dough.
transfer it to a floured surface and knead for about 10 minutes. (or just knead it for 5 minutes in the mixer).
once smooth and elastic, place in bowl and cover with plastic wrap and leave for an hour to double in size. (during this time make the praline paste see below)
once the dough has risen, tip out on to a lighly floured surface and roll into a large rectangle, slice the butter thinly and lay onto the middle section of the dough leaving a quarter of the dough exposed at the top and bottom.
fold the top and bottom pieces over the butter so that they meet in the middle, then fold the left and right hand edges so they meet in the middle, and fold the whole thing in half so the seam is on the left.
press the dough firmly to seal it then roll it back out to a rectangle again, then repeat the same folding process twice more.
wrap tightly in cling film and place in the fridge for two hours or overnight. (not make the praline below)
preheat the oven to 180c roll out the dough into a light rectangle and cut into small rectangle spoon on some of the filling (about 2 tbsp.) then brush the edges with egg and press closed then use a knife to cut the claws then brush the whole thing with egg and place on a baking tray with a gap between each one and then let them rest for about 15 minutes and then bake them for 25 to 30 minutes
add the water and sugar to a pan and stir until the sugar has melted then attach a candy thermometer and heat until it reaches 120c, then pour in the hazelnuts and stir, don’t worry if it starts to crystallise keep stirring it over the heat and it will turn to a caramel colour and be liquid like again then pour on to a lined baking tray and place in the fridge for 15 minutes. break up and place in a food processor and pulse until it is like a fine sand, then add 2 tbsp. water and pulse again until it is like a wet paste. to finish them I just drizzled some icing and sprinkled on some nuts nut you can leave them plain if you want.
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