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Giant bee sting slice

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Recipe may contain gluten, tree nuts, milk, soy and sesame.

Creamy, smooth custard wedged between two soft sponges of honey-sweetened cake, with a nutty praline top.

16 Ingredients


  • 410ml (1 2/3 cups) milk

  • 410ml (1 2/3 cups) thickened cream

  • 2 tsp vanilla bean paste

  • 130g caster sugar

  • 60g cornflour

  • 2 egg yolks

  • 125g butter, chopped

  • 2 tablesoons honey, plus extra, to drizzle

  • 100g (1 cup) flaked almonds
  • Brioche


  • 150ml milk

  • 75g butter, chopped

  • 1 tsp vanilla bean paste

  • 350g (2 1/3 cups) plain flour

  • 55g (1 ⁄4 cup) caster sugar

  • 7g sachet (2 tsp) dried yeast

  • 1 lemon, rind finely grated

6 Method Steps


  • Step 1

    Bring 250ml (1 cup) milk, 200ml cream and vanilla to the boil in a saucepan over medium heat. Remove from heat. Use electric beaters to beat 80g sugar, cornflour, yolks and remaining milk in a heatproof bowl until pale and creamy. Slowly pour hot milk mixture into yolk mixture, whisking continuously, until smooth. Return mixture to saucepan and whisk over medium heat for 3-5 minutes or until mixture boils and thickens. Remove from heat. Add 50g butter and whisk until combined. Transfer to a bowl. Cover surface with plastic wrap. Place in fridge for 3 hours or overnight to chill.

  • Step 2

    For brioche, heat milk, butter and vanilla in a small saucepan over medium-low heat until melted. Use a stand mixer with a dough hook attachment to combine flour, caster sugar, yeast, lemon rind and a pinch of salt. Set aside for 2-3 minutes to cool slightly. Add milk mixture to flour mixture. Knead for 5 minutes or until dough is smooth. Cover surface loosely with plastic wrap and cover bowl with a clean tea towel. Set aside in a warm, draught-free spot for 1 hour to prove or until doubled in size.

  • Step 3

    Preheat oven to 180C/160C fan forced. Grease a 20 x 30cm slice pan. Line base and sides with baking paper, allowing paper to overhang the 2 long sides. Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 20 x 30cm rectangle. Transfer to prepared pan. Cover. Set aside in a warm spot for 15 minutes to rise.

  • Step 4

    Meanwhile, heat the remaining butter and sugar, honey and 50ml thickened cream in a small saucepan over medium-low heat until melted. Simmer for 2 minutes. Stir in the almonds. Remove from heat.

  • Step 5

    Spread almond mixture across dough. Bake for 25-30 minutes until golden. Set aside in pan for 5 minutes to cool slightly before transferring, with baking paper attached, to a wire rack to cool completely.

  • Step 6

    Carefully cut brioche in half horizontally. Return baking paper and base to pan. Use electric beaters to beat custard until smooth. In a separate bowl, whip remaining cream to firm peaks. Use a spatula to fold cream into custard until combined. Spread mixture evenly over base. Replace top layer of brioche. Cover with plastic wrap. Place in fridge for 1 hour to set. Drizzle over extra honey to serve.
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