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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: |
|---|---|---|
DA013 | 1.25 oz | 112 |
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Enriched Flour (Wheat Flour, Ascorbic Acid Added As A Dough Conditioner, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Water, Unsalted Butter, Sugar, Margarine (Palm Oil, Water, Salt, Mono- and Diglycerides, Sunflower Lecithin, Natural Flavor, Citric Acid, Color [Beta Carotene], Antioxidant and Vitamin A), Milk, Eggs, Almond Paste (Almond, Sugar, Water, Natural and Artificial Flavor, Preserved with Potassium Sorbate), Yeast, Almonds, Mix (Sugar, Food Starch- Modified, Disodium Phosphate. Contains 2% Or Less Of Each Of The Following: Corn Starch, Sodium Acid Pyrophosphate, Artificial Flavor, Salt, Calcium Acetate, Potassium Sorbate as a Preservative, Natural and Artificial Flavor, Yellow 5, Yellow 6), Canola Oil, Salt, Natural Vanilla Flavor, Natural Flavor (Milk), Invert Syrup, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Dough Improver (Wheat Gluten, Xanthan Gum, Ascorbic Acid, Enzymes [Xylanase and Alpha-amylase]), Natural Flavor, Corn Starch, Modified Corn Starch, Caramel Color.
To ensure maximum quality and customer satisfaction, we recommend handling Le Chef specialty products in the following manner:
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.
