Bee Sting Petit Fours

Name: Bee Sting Petit Fours
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 ml Milk; 1/2 cube (21 g) Yeast; 300 g Flour; 6 TABLESPOONS Sugar; 1 egg (size M); 150 g Butter (of which 50 g soft butter); 75 g liquid honey; 100 g Hazelnut flakes; 6 Prunes; 2 TEASPOONS Cinnamon; 500 g Whipped cream; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 ml Milk
1/2 cube (21 g) Yeast
300 g Flour
6 TABLESPOONS Sugar
1 egg (size M)
150 g Butter (of which 50 g soft butter)
75 g liquid honey
100 g Hazelnut flakes
6 Prunes
2 TEASPOONS Cinnamon
500 g Whipped cream
baking paper

Directions

1
Heat milk for the dough. Crumble yeast into it. Mix flour and 2 tablespoons of sugar. Knead the egg and yeast milk with the dough hooks of the mixer for about 3 minutes to a smooth dough, kneading 50 g butter in flakes. Cover and leave to rise in a warm place for about 1 hour until the volume has doubled.
2
Divide the dough into 12 pieces, form into 12 balls. Spread on 2 baking trays lined with baking paper and press flat. For the honey icing, briefly boil 100 g butter, 2 tbsp. sugar, honey and nuts. Let cool down a little. Spread on the dough pieces. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) one after the other for about 15 minutes. Let cool off.
3
Wash plums, cut in half, remove stones. Cut the flesh into thin slices. Mix cinnamon and 2 tablespoons sugar. Whip cream until stiff, allow sugar mixture to trickle in. Cut bee sting particles in half horizontally. Fill with cream and plums. Keep cool until serving.