Chocolate Bee Sting Slices

Ingredients

Directions

1. 1

   For the cream, stir the pudding powder, 150 g sugar and 100 ml milk until smooth. Bring 900 ml milk to the boil, stir in the pudding powder. Bring to the boil again while stirring and simmer over low heat for about 1 minute. Then fill into a mixing bowl, place foil on the surface and let it cool down at room temperature. In the meantime mix flour, 75 g sugar and salt in a mixing bowl. Add egg and 75 g butter.

2. 2

   Warm 150 ml milk lukewarm, crumble yeast into it and dissolve while stirring. Add to the flour mixture. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes. Roll out the yeast dough on a greased, floured fat pan of the oven (32 x 39 cm). Cover and leave to rise in a warm place for another 30 minutes. In the meantime, melt 150 g butter, 150 g sugar and honey for the icing. Add almonds, bring to the boil briefly and brown lightly. Stir in 5 tablespoons of milk. Leave to cool slightly. Spread the lukewarm icing evenly over the leavened yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 16-20 minutes.

3. 3

   Add almonds, bring to the boil briefly and brown lightly. Stir in 5 tablespoons of milk. Leave to cool slightly. Spread the lukewarm icing evenly over the leavened yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 16-20 minutes. Remove from the oven, place on a rack and allow to cool. Cut yeast dough into 3 strips (approx. 13 x 32 cm). Then cut them horizontally. Whip 500 g butter with the whisk of the hand mixer until creamy white (approx. 15 minutes), stir in the pudding by the spoonful and spread evenly on the lower strips. Place the upper strips on top. Place in a cool place for approx. 1 hour. Cut 10 pieces (approx. 3 x 13 cm) from each strip with a sharp knife or an electric knife and chill for 1 hour

4. 4

   Cut yeast dough into 3 strips (approx. 13 x 32 cm). Then cut them horizontally. Whip 500 g butter with the whisk of the hand mixer until creamy white (approx. 15 minutes), stir in the pudding by the spoonful and spread evenly on the lower strips. Place the upper strips on top. Place in a cool place for approx. 1 hour. Cut 10 pieces (approx. 3 x 13 cm) from each strip with a sharp knife or an electric knife and chill for 1 hour

5. 5

   Waiting time approx. 2 1/2 hours. Per cut approx. 1470 kJ/350 kcal. E 5 g/F 26 g/KH 27 g