Make the brownie mix: Mix the butter and chocolate together. Whip the egg yolks with half of the sugar. Whip the other half of the sugar with the egg white to make a meringue. Combine the meringue and the egg yolk mixture into the chocolate butter mixture. Add the flour and salt. Let cool down.
Step 2
Thaw the danish dough sheet at room temp. Cut bands of dough (6’’ wide). Pipe down the brownie mix in the middle. Humidify the bottom part of the dough before closing it with the top part. Press down well the bottom part before marking it with a bearclaw cutter.
Step 3
Cut the bear claw to the desire size (4” for large or 2” for small).
Step 4
Place on sheet pan then in the proofer for about 80-90 min.
Step 5
Prepare the egg wash: mix the egg with the liquid cream and a pinch of salt.
Step 6
Egg wash the bear claws, then bake them at 350°F for 18-20 min.
Chef's tip
This recipe gives 15-16 large bear claws or 45-48 small ones.
