Elderberry and coconut bee sting

Ingredients

Directions

1. 1

   Melt 75 g butter. Add 125 ml milk and warm it up lukewarm. Mix yeast, 1 tablespoon sugar and 75 ml of the milk mixture. Mix flour, salt and 75 g sugar in a bowl and make a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes.

2. 2

   Add the remaining milk-butter mixture and egg and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes

3. 3

   Soak gelatine in cold water. Stir pudding powder, 6 tbsp. sugar and 100 ml milk until smooth. Boil 900 ml milk. Stir the pudding powder into the boiling milk, bring to the boil and simmer for about 1 minute. Remove from the stove. Squeeze the gelatine, stir into the pudding until the gelatine has dissolved. Place the foil directly on the surface and let it cool down to room temperature

4. 4

   Grease a fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Briefly knead the yeast dough on a lightly floured work surface and roll out on the fat pan. Allow to rise again for approx. 20 minutes. In the meantime, melt 150 g butter and 150 g sugar for the icing. Fold in the grated coconut. Finally, stir in 5 tbsp. cream and let it cool down. Spread the lukewarm icing on the yeast dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 16-20 minutes. Take out and let cool down

5. 5

   Wash the elderberries, strip them from the stalks, place them in a pot and cook them covered with lemon juice, 3 tbsp. sugar and Calvados for about 10 minutes. Mix starch with approx. 3 tbsp. water, stir into the compote and boil again for approx. 3 minutes, stirring continuously. Put into a bowl and let cool off

6. 6

   Cut the bee sting into 4 approx. 9 cm wide strips. Then cut them horizontally. Mix the vanilla pudding with the whisk of the hand mixer until creamy. Whip 400 g cream until stiff and fold into the pudding cream. Spread the compote on the lower parts of the strips. Add the pudding cream and smooth it down. Cover with the upper parts of the strips. Chill for at least 2 hours. Cut into portion pieces (approx. 9 x 5 cm) with a sharp knife or electric knife

7. 7

   waiting time approx. 3 3/4 hours