Bear paws
easy
75 mins
75 mins
Ingredients
- 150 g Butter or margarine
- 150 g Sugar
- 3 Eggs (size M)
- 115 g Flour
- 45 g crushed almonds
- 2 TABLESPOONS Cocoa powder
- 1 coated Tsp Baking Powder
- 7-10 Tbsp grated peel of 1/2 untreated orange
- 120 g Milk and dark chocolate
- 7-10 Tbsp Almond slivers
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Cream fat and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, ground almonds, cocoa, baking powder and orange peel and gradually stir into the fat-sugar mixture. Grease the madeleine tray (12 troughs) well and sprinkle with breadcrumbs. Fill half of the dough up to the rim into the wells and place on a baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 18 minutes.
- 2
Carefully remove bear paws from the wells and let them cool on a cake rack. Do the same with the rest of the dough. In the meantime, roughly chop the chocolate coating and melt on a water bath. Dip the front third of the paws into the couverture. Place almond slivers as "claws" on the tips of the paws. Pour the remaining chocolate coating into a disposable piping bag, cut off a small corner and inject strips into the pastry grooves
- 3
Waiting time approx. 1 hour
Nutrition Facts
170 kcal
15 g
11 g
3 g
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