Ingredients (for 8 bear paws)
| Vanilla pastry cream | 40 g of Imperial custard powder | 1 teaspoon of vanilla extract |
| 40 centiliters of milk | 1 gousse de vanille | 40 g powdered sugar |
| Sucre glace | 2 pre-rolled puff pastry | 1 egg yolk and 1 whole egg |
Configuration
- Make the pastry cream 1 hour before.
- Whisk the egg yolk with the sugar.
- Then add 10 centiliters of milk and the cream powder. Mix well.
- Warm the rest of the milk (30 centilitres) with the seeds of the vanilla bean.
- Add the egg-sugar-milk-powder mixture and stir over low heat until it boils: the cream is thickened.
- Laisser refroidir.
- Once cooled, we make the bear paws;
- Unroll the puff pastry and cut a large square in each.
- Spread the pastry cream on half of each square (sparing a 3 cm border (see photo)).
- Fold the border of 3 centimeters over the cream and moisten it with a little water (for soldering). Then fold the other half of the dough on top.
- Cut into pieces 7 centimeters wide.
- Arrange them on baking paper, separating them well (I make 2 plates of 4 bear paws and I cook in 2 batches).
- Reserve 30 minutes in the refrigerator.
- Preheat the oven to 200 ° C, pastry mode (or hot air if you do not have this mode).
- Take the legs out of the refrigerator and make 3 incisions on the border (the seamless one) to make the famous legs, spread them apart.
- Brush with the beaten egg mixed with the vanilla extract.
- Cook between 20 and 22 minutes: watch the cooking, they should be golden brown.
- Sprinkle with icing sugar before serving
