Bee sting with pudding-crème fraîche filling

Name: Bee sting with pudding-crème fraîche filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 225 g Butter; 600 ml + 5 tablespoons of milk; 1 cube (42 g) Yeast; 500 g Flour; 2 Eggs (size M); 225 g + 5 tablespoons sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 100 g Whipped cream; 200 g chopped almonds; 1 package Pudding powder "Vanilla Flavor"; 6 sheets Gelatine; 400 g Fresh cream; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

225 g Butter
600 ml + 5 tablespoons of milk
1 cube (42 g) Yeast
500 g Flour
2 Eggs (size M)
225 g + 5 tablespoons sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
100 g Whipped cream
200 g chopped almonds
1 package Pudding powder "Vanilla Flavor"
6 sheets Gelatine
400 g Fresh cream
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Melt 75 g butter. Add 200 ml milk, dissolve yeast in it. Put flour, eggs, 75 g sugar, salt and lemon zest in a mixing bowl. Add the milk mixture. Knead everything into a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Meanwhile simmer 150 g butter and 150 g sugar until the sugar has melted. Add cream, bring to the boil and simmer for about 5 minutes.
2
Stir in almonds, fill into a bowl and let it cool down. Stir pudding powder, 3 tablespoons of sugar and 5 tablespoons of milk until smooth. Bring 400 ml milk to the boil. Add the pudding powder while stirring, bring to the boil. Pour the pudding into a bowl, cover with foil and let it cool down. Knead the dough again. Grease the fat pan of the oven and sprinkle with flour. Roll out the dough evenly in the fat pan. Cover the pan again and let it rise for about 20 minutes. Spread almond icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out of the oven and let cool down. Soak the gelatine in cold water. Whip the crème fraîche with the whisk of the hand mixer, adding 2 tablespoons of sugar. Squeeze the gelatine, dissolve and stir in 2 tablespoons of crème fraiche.
3
Roll out the dough evenly in the fat pan. Cover the pan again and let it rise for about 20 minutes. Spread almond icing on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out of the oven and let cool down. Soak the gelatine in cold water. Whip the crème fraîche with the whisk of the hand mixer, adding 2 tablespoons of sugar. Squeeze the gelatine, dissolve and stir in 2 tablespoons of crème fraiche. Stir the gelatine into the remaining crème fraiche. Stir the pudding well and stir in the crème fraiche by the spoonful. Chill for about 15 minutes. Cut the bee sting into 8 pieces and halve them horizontally. Spread the cream on the bottom and put the lids on top. Put them in a cool place for about 1 hour. Cut into 3 pieces with a sharp knife
4
Stir the gelatine into the remaining crème fraiche. Stir the pudding well and stir in the crème fraiche by the spoonful. Chill for about 15 minutes. Cut the bee sting into 8 pieces and halve them horizontally. Spread the cream on the bottom and put the lids on top. Put them in a cool place for about 1 hour. Cut into 3 pieces with a sharp knife
5
waiting time approx. 2 hours