Ultimate bee sting

  • Ingredients

For the yeast dough:
500g flour
1 cube of yeast, fresh
100 g of sugar
1 packet of vanilla sugar
1 pinch (s) of salt

instructions next page


1 egg (s)
250 ml milk
100 g butter, soft

For covering:
150 g butter
100 g of sugar
1 packet of vanilla sugar
2 tbsp honey
3 tbsp heavy cream
150 g almond (s)

For the filling:
5 sheets of gelatin
1 packet of custard powder, vanilla
100 g of sugar
500 ml of milk
800 ml of cream
4 packs of cream stabilizer, (or 4 sheets of gelatine)

  • preparation

For the yeast dough:
Put the sifted flour in a bowl, make a well and crumble the yeast in, sprinkle some sugar over it and add the milk, dissolve the yeast, let rise for 10 minutes
The remaining sugar, salt, egg and softened butter in flakes, distribute on the edge. Knead all ingredients with the dough hook.
Cover and let rise in a warm place for about 40 minutes until it has doubled.

For covering:
Slowly heat the butter with sugar, vanilla sugar, honey and cream while stirring, bring to the boil briefly. Stir in the almonds, let the mixture cool down, stirring occasionally.
Knead the risen dough briefly, roll it out into a rectangle and place it in the large buttered fat pan (40 × 30). Spread the topping evenly on the dough and let the dough rise again.
Bake in a preheated oven at 190 ° – 200 ° C for 12 – 15 minutes, then allow to cool. Cut the plate for 12 pieces of equal size, remove the pieces from the sheet one at a time, cut across, put the lower parts back on the sheet metal, place the upper parts in the same order on the work surface.

For the filling:
Cook a pudding from milk, sugar and pudding powder, squeeze out the soaked gelatine for 5 minutes and add one at a time, allow to cool well.
Cream with cream setting agent (with gelatine the mixture stays better), whip until stiff and stir into the pudding.

Fill the pastry plate with the pudding cream, place the tops in the correct order and refrigerate for 3 hours, but do not cover them in the refrigerator.
Cut with a knife before serving.

We like it even better the next day, that’s why I make it the day before.

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