Bee's nest

Ingredients

Pastry

  • 300g  Hard flour
  • 40g  Sugar
  • 7g  Salt
  • 25g  Yeast
  • 80ml  Warm water
  • 150g  Egg
  • 50g  Soft butter

Bee's nest glazing: 

  • 40g  Pure & Natural Labonte Honey
  • 70g  Butter
  • 40g  Sugar
  • 20ml  Milk 
  • 80g  Silvered almonds

Cream filling :

  • 500ml  Milk
  • 80g  Pure & Natural Labonte Honey
  • Eggs
  • 45g  Corn Starch
  • 25g  Butter
  • Vanilla Extract
      

Method

Pastry

  • Dissolve yeast in warm water.
  • Add egg and softened butter.
  • Mix in flour, sugar and salt.
  • Knead for 5 to 7 minutes.
  • Divide dough into two 320g portions.
  • Shape in two balls.
  • Grease two 18cm round cake pans and place dough balls in them.
  • Allow to rise in warm place.

Bee's nest glazing: 

  • Combine honey, butter, sugar and milk in a saucepan and bring to a boil.
  • Remove from heat.
  • Add silvered almonds.
  • Cool until lukewarm.
  • Spread on raw pastry dough.
  • Bake at 350oF for 45 minutes.
  • Allow to cool
  • Cut each pastry in half horizontally and spread cream filling at the center.
Phone: (819) 758-3877 © Miel Labonté 2009   |   Created by Vertisoft

Miel Labonté
530 rang Nault,
Victoriaville (Québec)
G6P 7R5

Téléphone : (819) 758-3877
Télécopieur : (819) 758-9386