Freezing : Can you freeze this recipe?
Not recommendedThe pastry cream may turn grainy and the puff pastry may lose its crispy texture.
Bear Claws
Bear claws are flaky pastries filled with pastry cream. 🐻 They look like oranais but have a different shape.
- Total time
- 45 min
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 1 h
- Difficulty
- Easy
- Per person
- €0.67
By the CookinBreak team
Ingredients 10
Estimated cost €4.00
For the puff pastry
For the pastry cream
Equipment
Oven
Baking sheet
Parchment paper
Saucepan
Whisk
Mixing bowl
Knife
Pastry brush
Instructions
Tap a number to check off the step, and a time to start a timer.
<strong>Make the pastry cream:</strong>
Split the vanilla bean and put it in the milk. Heat gently until it starts to simmer.
In a large bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch.
Pour a little hot milk into the egg-sugar mixture, whisk, then pour it back into the saucepan.
Thicken over medium heat, whisking constantly. Off the heat, stir in the butter.
Press plastic wrap directly onto the surface and let cool.
Split the vanilla bean and put it in the milk. Heat gently until it starts to simmer.
In a large bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch.
Pour a little hot milk into the egg-sugar mixture, whisk, then pour it back into the saucepan.
Thicken over medium heat, whisking constantly. Off the heat, stir in the butter.
Press plastic wrap directly onto the surface and let cool.
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Nutrition facts
per serving · estimate280kcal
- Protein4 g6%
- Carbs32 g47%
- Fat14 g47%
- Fiber1 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
🌟 For an even crispier puff pastry, put your bear claws in the freezer for 10 minutes before baking. This helps the dough rise better! ❄️🥐
Storage : How long does it keep?
The puff pastry softens quickly and the pastry cream does not keep well. Eat soon after baking.
Making ahead : Can you make it the day before?
Same dayIdeally make and bake on the same day for the best texture. The pastry cream can be made the day before and kept chilled in an airtight container.
Reheating : How do you reheat it?
Reheating in the oven for 5-7 min at 160°C can help bring back some crispness. Microwave softens the pastry and spoils the cream.
Variations
- Sprinkle with sliced almonds before baking.
- Dust with powdered sugar when they come out of the oven.
- Vary the flavors of the pastry cream.
Mistakes to avoid
- Filling with warm cream: make the pastry cream ahead and let it cool.
- Forgetting the egg wash: brush with beaten egg yolk before baking.
- Cutting uneven rectangles: cut rectangles of about 10 x 12 cm.
Frequently asked questions
How do you make bear claws?
Make the pastry cream, cut the puff pastry into 10 x 12 cm rectangles, put a spoonful of cream in the center of each, fold over, brush with egg yolk and bake about 20 minutes at 180°C.
How do you make the pastry cream?
Heat the milk with the split vanilla bean, whisk the yolks with the sugar and cornstarch, pour in the hot milk, thicken over the heat, then add the butter and let cool.
What is the difference with an oranais?
Bear claws are flaky pastries filled with pastry cream, which look like oranais but have a different shape.
How do you brown bear claws?
Place the pastries on a baking sheet lined with parchment paper and brush them with beaten egg yolk before baking at 180°C with the fan on.
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Bear Claws
Step 1 of 3
<strong>Make the pastry cream:</strong>
Split the vanilla bean and put it in the milk. Heat gently until it starts to simmer.
In a large bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch.
Pour a little hot milk into the egg-sugar mixture, whisk, then pour it back into the saucepan.
Thicken over medium heat, whisking constantly. Off the heat, stir in the butter.
Press plastic wrap directly onto the surface and let cool.
Split the vanilla bean and put it in the milk. Heat gently until it starts to simmer.
In a large bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch.
Pour a little hot milk into the egg-sugar mixture, whisk, then pour it back into the saucepan.
Thicken over medium heat, whisking constantly. Off the heat, stir in the butter.
Press plastic wrap directly onto the surface and let cool.
For this step
- 3 ½ oz puff pastry
- 1 egg yolks
- 2 cups whole milk
- ½ cup sugar
- ⅓ cup cornstarch
- 4 egg yolks
- 1 vanilla bean
- 3 ½ tbsp butter
- powdered sugar
- almonds