Bee's nest : Makes two 18 cm pastries.

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
• 2  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.