Recipe Giant bee sting slice : Easy, Special and Delicious

Recipe Giant bee sting slice : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Giant bee sting slice. This Recipe Giant bee sting slice : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Giant bee sting slice was necessary 45m, cook 40m and serving 14. Attention: allergies Contains gluten, tree nuts, milk, soy and sesame.. Without having to wait long, let's just check the Recipe Giant bee sting slice

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

16 Ingredients

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  410ml (1 2/3 cups) milk
  
  
  


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  410ml (1 2/3 cups) thickened cream
  
  
  


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  2 tsp vanilla bean paste
  
  
  


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  130g caster sugar
  
  
  


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  60g cornflour
  
  
  


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  2 egg yolks
  
  
  


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  125g butter, chopped
  
  
  


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  2 tablesoons honey, plus extra, to drizzle
  
  
  


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  100g (1 cup) flaked almonds
  
  
  



• Brioche



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  150ml milk
  
  
  


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  75g butter, chopped
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  350g (2 1/3 cups) plain flour
  
  
  


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  55g (1 ⁄4 cup) caster sugar
  
  
  


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  7g sachet (2 tsp) dried yeast
  
  
  


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  1 lemon, rind finely grated
  
  
  


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  Select all ingredients
  
  
  

6 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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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