Cinnamon bear paws

Name: Cinnamon bear paws
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 32
Ingredients: 150 g Butter or margarine; 150 g + 1 tablespoon of sugar; 3 Eggs (size M); 115 g Flour; 45 g crushed almonds; 2-3 TABLESPOONS Cocoa powder; 1 coated Tsp Baking Powder; 2 TABLESPOONS Cinnamon; 150 g white couverture; 10 g Coconut oil; 7-10 Tbsp Almond slivers; 7-10 Tbsp Grease; 7-10 Tbsp Disposable piping bag

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 32

150 g Butter or margarine
150 g + 1 tablespoon of sugar
3 Eggs (size M)
115 g Flour
45 g crushed almonds
2-3 TABLESPOONS Cocoa powder
1 coated Tsp Baking Powder
2 TABLESPOONS Cinnamon
150 g white couverture
10 g Coconut oil
7-10 Tbsp Almond slivers
7-10 Tbsp Grease
7-10 Tbsp Disposable piping bag

Directions

1
Cream fat and 150 g sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, ground almonds, cocoa and baking powder and gradually stir into the fat-sugar mixture. Mix cinnamon and 1 tbsp. sugar. Grease the madeleine tray (12 troughs) well and sprinkle with cinnamon sugar. Fill the dough up to the rim into the wells and place on a baking tray.
2
Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: stage 2) for approx. 15 minutes. 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 coconut oil and melt over a warm water bath. Dip the front third of the paws into the couverture. Place almond slivers as claws on the tips of the paws. Let the chocolate coating dry
3
Waiting time approx. 30 minutes