Page 79 - 2021-03-01BakefromScratch_UserUpload_Net
P. 79
CHOCOLATE-HAZELNUT BEAR 2 (15x5½-inch) rectangles; cut each half SMOKED SALMON-ASPARAGUS
CLAWS into 3 (5½x5-inch) rectangles. TARTS
Makes 6 pastries 6. Position 1 dough rectangle with a 5-inch Makes 8 pastries
side closest to you. Place 1 filling rectangle
Traditionally a yeast-leavened Danish pastry on lower half of rectangle, leaving ¾-inch A savory take on puff pastry, Smoked
with eye-catching lamination, making the border. Brush all edges of dough with egg; Salmon-Asparagus Tarts are perfect for any
dough for bear claws could be an all-day fold dough over filling to make 5-inch meal, from a light and flaky replacement for
affair. Thankfully, with our quick rough puff, sides meet, pressing edges firmly to seal. your favorite lox-topped everything bagel in
you can still get all the flakiness you love but Using a pizza wheel, trim ⅛- to 1⁄16-inch the morning to a colorful appetizer for guests
with no rise time and extra-fast lamination. of dough off sealed edges to further seal. or family. The rectangular shape shows off
Chocolate and hazelnut come together Using a paring knife, make 4 (¾-inch-long) layers of gorgeous lamination, and people will
to make a rich and nutty filling. A final equally spaced cuts along long, sealed think you spent all day making them—but
sprinkling of confectioners’ sugar and these edge of dough, being careful not to cut don’t worry, your secret is safe with us.
homemade bear claws will take hold of your through to filling. Repeat procedure with
taste buds. remaining dough rectangles and remaining 2¼ cups (281 grams) all-purpose flour
filling. Place at least ¾ to 1 inch apart on 1¼ cups (284 grams) cold unsalted
2¼ cups (281 grams) all-purpose flour remaining prepared pan, gently curving to butter, cubed
1¼ cups (284 grams) cold unsalted spread out cuts. Freeze for 10 minutes. 2¼ teaspoons (6 grams) kosher salt,
butter, cubed 7. Brush tops of dough with egg; sprinkle divided
2 teaspoons (6 grams) kosher salt with pearl sugar. ½ cup (120 grams) ice water
½ cup (120 grams) ice water 8. Bake for 15 minutes. Reduce oven 8 ounces (226 grams) cream cheese,
Chocolate-Hazelnut Filling (recipe temperature to 375°F (190°C), softened
follows) and bake until puffed and golden brown, ¼ cup (24 grams) finely shredded
1 large egg (50 grams), lightly beaten about 10 minutes. Let cool on pans for Parmesan cheese
Swedish pearl sugar, for sprinkling 15 minutes. 1 large egg yolk (19 grams)
2 tablespoons (2 grams) chopped fresh
1. In the bowl of a stand mixer fitted with CHOCOLATE-HAZELNUT FILLING dill
the paddle attachment, beat flour, cold Makes ⅔ cup ½ teaspoon (1 gram) garlic powder
butter, and salt at low speed just until 40 (3½-inch-long) spears (140 to
butter is coated with flour. With mixer on ½ cup (48 grams) finely ground hazelnut 160 grams) trimmed medium fresh
low speed, add ½ cup (120 grams) ice water flour asparagus
in a slow, steady stream, beating just until 3 tablespoons (21 grams) confectioners’ 1 large egg (50 grams), lightly beaten
dough comes together, about 1 minute. sugar Everything bagel seasoning, for sprinkling
(There will still be large pieces of butter.) ⅛ teaspoon kosher salt 4 ounces (113 grams) thinly sliced
On a lightly floured surface, shape dough ⅓ cup (92 grams) chocolate hazelnut smoked salmon
into a 6-inch square. Wrap in plastic wrap; spread* Pickled Red Onion (recipe follows)
refrigerate for 30 minutes. 1 large egg yolk (19 grams), room
2. On a lightly floured surface, roll dough temperature 1. In the bowl of a stand mixer fitted with
into a 15x8-inch rectangle, lightly flouring 2 tablespoons (28 grams) unsalted the paddle attachment, beat flour, cold
surface and top of dough as needed. Fold butter, melted butter, and 2 teaspoons (6 grams) salt at
dough into thirds, like a letter. Rotate low speed just until butter is coated with
dough 90 degrees; roll into a 15x8-inch 1. In a medium bowl, stir together flour, flour. With mixer on low speed, add ½ cup
rectangle, and fold into thirds, like a letter. confectioners’ sugar, and salt. Add (120 grams) ice water in a slow, steady
Repeat procedure once. Wrap dough in chocolate hazelnut spread, egg yolk, and stream, beating just until dough comes
plastic wrap, and refrigerate for at least melted butter; stir until well combined, together, about 1 minute. (There will still
1 hour. (See Note on page 78.) kneading together by hand toward end if be large pieces of butter.) On a lightly
3. Preheat oven to 400°F (200°C). Line needed. (Mixture will be quite thick.) Use floured surface, shape dough into a 6-inch
2 rimmed baking sheets with parchment immediately. square. Wrap in plastic wrap; refrigerate for
paper. 30 minutes.
4. Divide Chocolate-Hazelnut Filling into *We used Nutella. 2. On a lightly floured surface, roll dough
6 portions (about 2 tablespoons [about into a 15x8-inch rectangle, lightly flouring
34 grams] each), and place on a prepared surface and top of dough as needed. Fold
pan; shape each portion into a 3¼x1¾-inch dough into thirds, like a letter. Rotate
rectangle, and cover with plastic wrap. dough 90 degrees; roll into a 15x8-inch
5. On a lightly floured surface, roll dough rectangle, and fold into thirds, like a letter.
into a 16x11½-inch rectangle. Trim edges Repeat procedure once. Wrap dough in
to create a 15x11-inch rectangle. Cut plastic wrap, and refrigerate for at least
rectangle in half lengthwise to create 1 hour. (See Note on page 78.)
77 77 b a k e f r o m s c r a t c h
bake from scratch
