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Tahini Chocolate Bear Claws Recipe

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★★★★★

4.4 from 125 reviews

Decadent Tahini Chocolate Bear Claws made with buttery croissant dough filled with a creamy blend of tahini and bittersweet chocolate, then baked to golden perfection with a flaky, layered texture. These pastries are perfect for breakfast or a special treat, combining nutty and chocolate flavors in an elegant twist on a classic French pastry.

Ingredients

Scale

Pastry Dough

  • 1 half batch Baker’s Croissant Dough

Filling

  • 1/4 cup (35g) tahini
  • 2/3 cup (113g) bittersweet chocolate chips or semisweet chocolate chips
  • 1/2 cup (57g) confectioners’ sugar, sifted
  • 1/2 teaspoon King Arthur Pure Vanilla Extract

Egg Wash

  • 1 large egg, beaten with 1 tablespoon water

Instructions

  1. Prepare the filling: In a heatproof bowl, combine the tahini and chocolate chips. Microwave in 40-second bursts at half power, stirring between each, until fully melted and smooth. Stir in the sifted confectioners’ sugar and vanilla extract. If the mixture remains runny, add an additional 1/4 cup confectioners’ sugar until thickened.
  2. Shape the dough: Line a large baking sheet with parchment paper. Unwrap the croissant dough and roll it into a 12″ x 18″ rectangle. Trim 1/4″ from all edges of the dough to encourage a higher puff during baking.
  3. Cut dough into rectangles: Slice the dough into thirds lengthwise and widthwise, making nine rectangles measuring approximately 4″ x 6″ each.
  4. Form the filling ropes: Roll the tahini-chocolate filling into ropes about 3/4″ in diameter. Cut the ropes into 4″ lengths and place one piece a third of the way up from the bottom of each dough rectangle.
  5. Fold the dough over filling: Fold the bottom edge of the dough up and over the filling, then fold it over once more to create a closed packet with the filling snug against one edge and the seam underneath.
  6. Create the bear claw cuts: Using a bench knife, make three evenly spaced cuts through the folded edge containing the filling, slicing two-thirds through the pastry to create the appearance of bear claws. Transfer each pastry to the prepared baking sheet and gently curve the packet to fan out the “toes.” Refrigerate the shaped pastries for 30 minutes.
  7. Allow the pastries to proof: Remove the chilled pastries and set them at room temperature for 45 minutes to 1 hour to rise until noticeably puffy and springy to gentle touch.
  8. Preheat oven and egg wash: Midway through proofing, preheat the oven to 425°F (220°C). When the pastries are nearly doubled in size, brush each with the beaten egg wash to promote a glossy finish.
  9. Bake pastries: Bake the bear claws at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 8 to 10 minutes until pastries are deep golden brown and fragrant with chocolate aroma.
  10. Cool and serve: Remove the bear claws from the oven and let them cool on the baking sheet placed on a wire rack for 20 minutes before serving. Store loosely covered at room temperature for up to 2 days.

Notes

  • Use high-quality bittersweet or semisweet chocolate chips for the best flavor.
  • Trimming the dough edges helps achieve a higher, flakier puff.
  • The refrigeration step is important for shaping and maintaining the pastry structure.
  • Egg wash ensures a shiny, golden crust.
  • Store at room temperature loosely covered to maintain crispiness; avoid airtight containers to prevent sogginess.

Keywords: Tahini chocolate bear claws, Chocolate croissant, Tahini pastries, Breakfast pastries, Flaky croissant dessert

Find it online: https://thefoodrecipe.com/tahini-chocolate-bear-claws-recipe/