Danish, Bear Claws, Large All Butter/Natural, 4oz / 36

Danish, Bear Claws, Large All Butter/Natural, 4oz / 36

Our Bear Claws Danish Dough with Almond Filling is a must-try for anyone who loves pastries. You're sure to enjoy this delicious treat.

Code:	Unit Weight:	Case Pack:
DA011-NAT	4 oz	36

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All Natural

Derived From Bioengineering

Croissant Dough (Enriched Wheat Flour [Wheat Flour, Ascorbic Acid Added As A Dough Conditioner, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid], Unsalted Butter, Water, Sugar, Yeast, Whole Milk Powder, Salt, Dough Improver [Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes]), Almond Filling (Almonds, Powdered Sugar [Sugar, Corn Starch], Unsalted Butter, Eggs, Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Canola Oil, Milk, Food Starch-Modified, Invert Sugar, Baking Powder [Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate], Corn Starch, Natural Almond Flavor).

Eggs, Milk, Tree Nuts (Almonds), Wheat

To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:

Keep product in case, covered and store in freezer at -10˚F. to 0˚F.
Please keep dough completely covered in plastic while being stored in the freezer or while staging in the refrigerator or cooler.
Thawing and refreezing dough may cause degradation of product performance.
For superior taste and freshness, all products should be consumed on the day of preparation.

Preparation: Thaw frozen Danish at room temperature for approximately 30 minutes.

Proofing: (A) Room Temperature: (approx. 70°F): Place Danish on a lined baking pan, cover with plastic wrap, and let proof for approx. 3 to 4 hours. (B) Proofer: Place Danish on a lined baking pan, put into proofer with temperature at 90F to 95°F and humidity at 80% for approx. 1 to 1½ hours. (Proofed Danish will be at least 2 times larger than the frozen size.) Filling (optional): Place your choice of filling in the center of each Danish.

Egg Wash: thoroughly mix egg yolks and egg whites together. Pour egg mixture into spray bottle. Spray egg wash (lightly) over the surface of proofed croissant. (Attention: Bear Claws topped with almond slices should be egg washed BEFORE baking.)

Baking & Temperature:

All proofing and baking times/temperatures may vary slightly depending on size of the oven, weather, product variations, etc.