bienenstich

Bienenstich (Bee Sting)

YIELD: 2 @ 10" 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.

TOPPING
  METRIC
Butter 200g
Sugar 200g
Milk 40g
Honey 40g
Almonds, sliced 200g
TOTAL YIELD 680g
*DIPLOMAT CREAM
  METRIC
Pastry Cream 1kg
Heavy Cream 0.33kg
Vanilla Extract 0.03kg
TOTAL YIELD 1.36kg