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Bienenstich (Bee Sting)
YIELD: 2, 10 inch tarts
METHOD FOR TOPPING:
- Cook butter, sugar, milk, and honey to 230°F.
- Add almonds and stir until incorporated.
- When cool, spread evenly on top of risen ring of brioche dough.
- Bake at 175°F for about 22 minutes. When cool, split in half and fill with diplomat cream.*
- Chill for 1 hour before serving to firm the cream.
METHOD FOR DIPLOMAT CREAM: Whip the heavy cream until stiff with the vanilla. Fold in the pastry cream.
METRIC | |
---|---|
Butter | 200g |
Sugar | 200g |
Milk | 40g |
Honey | 40g |
Almonds, sliced | 200g |
TOTAL YIELD | 680g |
METRIC | |
---|---|
Pastry Cream | 1kg |
Heavy Cream | 0.33kg |
Vanilla Extract | 0.03kg |
TOTAL YIELD | 1.36kg |