Bear claws (almond-filled Danish pastries)

Beat the egg well; a little goes into the filling and the rest is saved for egg wash.

Crumble 6 oz almond paste into the bowl. Add 4 tbsp room-temperature butter, a pinch of salt, vanilla extract, the flour and 1 tbsp of the beaten egg.

Mix with the hand mixer on low, slowly increasing the speed, to a smooth, thick, slightly fluffy paste.

Transfer to the pastry bag, push the filling toward the point with a bench scraper and twist to close.

Roll the cold dough into a 16 by 11 inch rectangle (she first says 16 by 9 and corrects it). If it warms, with butter squeezing out or the dough springing back, chill it again.

Trim to sharp sides, about 15 by 10, to expose the layers. Cut in half lengthwise and in thirds crosswise into six squares.

Pipe a thick line of filling down the centre of each square lengthwise, leaving about a half-inch border, using all the filling.

Brush egg wash along the borders. Fold each square over onto itself, aligning the edges, and press along the sides to remove air pockets; flour the fingers if it sticks.

With a paring knife cut four notches to make five toes, then press the edges really well so the filling does not leak as it puffs.

Set on the baking sheet and curve the filled edge so the toes fan out. Repeat with the remaining five squares.

Spritz water onto the parchment between the pastries to aid proofing, cover loosely with plastic, and proof until very puffy and a poke springs back leaving a slight indentation, normally 50 to 60 minutes; these took 45 to 50.

Preheat the oven to 375F with a rack in the centre.

Brush the proofed pastries gently with the remaining egg wash and sprinkle generously with the sliced almonds.

Bake at 375F until very puffy and golden brown, 23 to 28 minutes; 25 is her sweet spot and these took 26.

Cool on a rack. Underproofed pastries split as they puff; these have smooth surfaces and no leaking filling.

Glaze: stir 2/3 cup confectioners sugar with 1 tbsp milk to a thick glaze that still drizzles; add drops of water if needed, since adding liquid is easier than adding sugar.

Lift the glaze with a whisk or fork and, once it falls in a steady stream, drizzle it over the bear claws. Cool fully before slicing.