Chocolate Bee Sting Slices

Name: Chocolate Bee Sting Slices
Cook time: 2 h
Total time: 2 h
Yield: 30
Ingredients: 200 g Dark chocolate; 150 g Milk chocolate; 750 g Whipped cream; 375 g Flour; 225 g Sugar; 1 pinch Salt; 1 egg (size M); 225 g Butter; 200 ml Milk; 1 cube (42 g) fresh yeast; 2 TABLESPOONS Honey; 100 g flaked almonds; 50 g Hazelnut flakes; 75 g crunchy oats; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 30

200 g Dark chocolate
150 g Milk chocolate
750 g Whipped cream
375 g Flour
225 g Sugar
1 pinch Salt
1 egg (size M)
225 g Butter
200 ml Milk
1 cube (42 g) fresh yeast
2 TABLESPOONS Honey
100 g flaked almonds
50 g Hazelnut flakes
75 g crunchy oats
7-10 Tbsp Fat and flour

Directions

1
For the cream, chop the chocolate roughly. Warm the cream (must not boil). Add chocolate and melt while stirring constantly. Then pour into a mixing bowl and chill for about 4 hours. Mix flour, 75 g sugar and salt in a mixing bowl. Add the egg and 75 g room-warm butter. Warm 150 ml milk lukewarm, crumble yeast into it and dissolve while stirring.
2
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 (32x39 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, nuts and oat flakes, bring to the boil briefly and brown lightly. Stir in 50 ml milk. Leave to cool slightly. Spread the lukewarm icing evenly over the leavened yeast dough. Bake in the preheated oven (electric range: 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. 13x32 cm).
3
Add almonds, nuts and oat flakes, bring to the boil briefly and brown lightly. Stir in 50 ml milk. Leave to cool slightly. Spread the lukewarm icing evenly over the leavened yeast dough. Bake in the preheated oven (electric range: 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. 13x32 cm). Then cut them horizontally. Whip the chocolate cream with the whisk of the hand mixer. Spread the chocolate cream evenly on the lower strips. Place the upper strip on top. Put in a cool place for about 1 hour. Cut 10 pieces (approx. 3x13 cm) from each strip with a sharp knife or an electric knife.
4
Then cut them horizontally. Whip the chocolate cream with the whisk of the hand mixer. Spread the chocolate cream evenly on the lower strips. Place the upper strip on top. Put in a cool place for about 1 hour. Cut 10 pieces (approx. 3x13 cm) from each strip with a sharp knife or an electric knife.
5
Waiting time about 6 hours. Per cut approx. 1340 kJ/320 kcal. E 5 g/F 21 g/KH 26 g