Bienenstich
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Bienenstich
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Bienenstich (honeycomb) is a cake from Germany, Alsace and Moselle made from brioche filled with pastry cream, garnished with almonds.
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Ingredients
For the brioche dough
- 2½ cups all-purpose flour , sifted
- ½ cup milk
- 5 tablespoons unsalted butter , diced
- ¼ cup caster sugar
- 1 pinch salt
- 4 teaspoons dry baker's yeast
- butter , for the pan
- flour , for the pan
For the cream
- 1½ cup whole milk
- 1 package vanilla pudding powder
- ⅓ cup caster sugar
- 1 cup whipping cream , very cold
- 2 tablespoons whip cream stabilizer
For the almond filling
- 5 tablespoons unsalted butter
- 3 tablespoons full cream , fluid or semi-fluid
- 3 tablespoons caster sugar
- 1 tablespoon of Honey
- 120 g slivered almonds
Equipment
- Stand mixer
- springform pan , 10 inches / 26 cm in diameter
- Rolling pin
- pastry bag
- Piping tip , plain
- Removable pastry ring
Instructions
Brioche dough
- In a non-stick saucepan, heat the butter and milk to 97 F (36°C).
- In the bowl of a stand mixer, pour the flour and caster sugar.
- Add yeast on top.
- While gradually pouring in the milk/butter mixture, start kneading at low to medium speed, using the dough hook.
- After 5 minutes, add the salt and knead again for 5 minutes at medium speed then 2 minutes at high speed. The dough should be smooth and homogeneous.
- Cover the dough with a cloth and let it rest for 1 hour in a warm place, away from drafts.
Custard
- Boil the milk in a non-stick coated saucepan.
- In a bowl, combine the pudding powder and sugar and 3 tablespoons of hot milk taken from the pan.
- Add this mixture to the hot milk in the saucepan and bring to the boil again, stirring.
- Pour the cream obtained into a bowl, and place plastic wrap so that it touches the surface.
- Let cool to room temperature then refrigerate for 1 hour.
- Shaping and baking the brioche
- Butter and flour the springform pan.
- Preheat the convection oven to 320 F (160°C).
- Transfer the risen dough to a lightly floured work surface and roll it for 2 minutes.
- Using a rolling pin, roll it out into a disc of 10 inches (26 cm) in diameter and transfer it to the springform pan.
- Cover with a cloth and let rest again for 20 minutes in a warm place, away from drafts.
Almond filling
- In a small nonstick saucepan, over medium heat, bring the butter, cream, sugar and honey to a boil.
- Simmer the mixture for about 2 minutes over low heat, stirring several times.
- Remove from the heat and stir in the almonds. Mix well.
- Pour the almond mixture over the brioche dough and spread it evenly with a spatula.
- Place in the oven and cook the brioche for about 30 minutes.
- Loosen the rim of the springform pan immediately after baking.
- Let cool completely.
- Fixing the cream
- Cut the brioche in half horizontally.
- Place the base on a pie dish and place a removable pastry ring around it.
- Whip the very cold single cream into whipped cream, gradually incorporating the cream fixer.
- Take the pastry cream out of the fridge and stir briefly until smooth, and stir in the whipping cream. Mix well.
- Transfer the cream to a piping bag fitted with a plain piping tip.
Assembly
- Spread the cream, in decreasing circles, on the base of the brioche.
- Place the brioche with the spreaded cream in the refrigerator for 2 hours.
- Pre-cut the second brioche circle into 10 triangle pieces and place them on top.
- Remove the baking ring and serve immediately.
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