Hi, I am Elise. Today, I will show you a way to prepare bienenstich recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna 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 recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Bienenstich is something that I have loved my entire life.
To be with this recipe, we have to first prepare a few components. You can cook bienenstich using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Bienenstich:
- Get 1 broiche dough recipe
- Make ready 1/2 tablespoon cake syrup
- Make ready 21/1 tablespoons sugar
- Get 1/2 tablespoon honey
- Get 2 tablespoons butter
- Take 1/4 cup almonds
- Get 11/2 cups cream pastry
- Get 1/3 cup heavy cream
Instructions 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.
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