Hello, I am Laura. Today, we’re going to make bienenstich recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Bienenstich Recipe
Bienenstich is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Bienenstich is something which I’ve loved my whole life.
To be with this recipe, we must first prepare a few ingredients. You can cook bienenstich using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Bienenstich:
- Take 1 broiche dough recipe
- Take 1/2 tablespoon cake syrup
- Get 21/1 tablespoons sugar
- Prepare 1/2 tablespoon honey
- Get 2 tablespoons butter
- Get 1/4 cup almonds
- Get 11/2 cups cream pastry
- Prepare 1/3 cup heavy cream
Steps to make Bienenstich:
- Procedure
- Prepare the brioche according to instructions. Roll the finished dough out to a thickness of about 1/2 inch, then trim it into a disk about 8 inches in diameter. Save the remaining dough, you’ll have it to some other purpose (if you can’t think of anything right away you can freeze it for up to two months). Put the disk on a parchment-lined baking sheet and paint it with egg wash.
- Right away, make the topping. Combine the sugar, honey, and butter in a small saucepan. Place it over medium heat dab bring it to the boil for about 30 seconds. Remove the pan from the heat, let sit for for about a minute, then stir in the almonds. Pour the topping onto the brioche circle and spread it out evenly.
- Allow the topped brioche to rise for about 1 to 1 1/2 hours until puffy. Meanwhile preheat your oven to 375 degrees Fahrenheit. When the topped brioche has risen bake it for 12-15 minutes until golden. Allow it to cool completely before assembling the cake. Put on lil cake syrup.
- Whip the cream to soft peaks and fold it into the pastry cream. Slice the cooled brioche horizontally into two pieces. Apply the filling (pipe it in if you wish) and put on the top. Serve immediately or refrigerate it for up to a day. Remove it from the refrigerator a minimum of half an hour before serving.
So that is going to wrap it up for this distinctive dish bienenstich recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
