yumecipe.com

Honey Cremes

    

Traditional favourite dessert from our cuisine.

Cook

No. of servings

12

Ready in

1 h. 15 min.

Difficulty

high

 

Categories:   

 

all-purpose flour / plain flour10.25oz290grams
all-purpose flour / plain flour-
bicarbonate0.5tsp½teaspoon
chicken egg1pc1piece
cream stabilizer0.5oz16grams
egg yolk3pcs3pieces
honey 1.75oz50grams
powdered sugar1.75oz50grams
powdered sugar-
rum2tbsp2tablespoon
semi skimmed milk 1,5%1.25quart1200milliliters
sugar granulated5.25oz150grams
unsalted butter8.75oz250grams
vanilla pudding - powder4oz110grams
whipping cream (30-33% fat)2.1cup500milliliters

1. 

semi skimmed milk 1,5% 1.05 quart (1000 ml)  sugar granulated 5.25 oz (150 g)

Bring milk and sugar to the boil.

2. 

all-purpose flour / plain flour 1.5 oz (40 g)  vanilla pudding - powder 4 oz (110 g)  semi skimmed milk 1,5% ¾ cup (200 ml)

Mix flour and pudding powder with milk and pour it into the boiling milk. Cook until it becomes dense.

3. 

egg yolk 2 pcs

Stir egg yolks in and bring to the boil. Transfer it to a bowl and allow it to cool at room temperature while stirring occasionally.

4. 

all-purpose flour / plain flour 8.75 oz (250 g)  powdered sugar 1.75 oz (50 g)  honey  1.75 oz (50 g)  unsalted butter 1.75 oz (50 g)  rum 2 tbsp  bicarbonate 0.5 tsp  chicken egg 1 pc  egg yolk 1 pc

Pour flour into the bowl, add sugar, honey, sliced butter, rum, baking soda, egg and egg yolk.

5. 

Work the dough.

6. 

all-purpose flour / plain flour

Split the dough into halves. Use a rolling pin to spread one-half of the dough on parchment paper until thin and cut out a rectangle for about 35x25 cm using a knife. While spreading the dough, sprinkle it lightly with flour to prevent the dough from sticking to the rolling pin.

7. 

Prepare the second half of the dough the same way and score it lightly into 12 equal pieces.

8. 

Transfer the layers with parchment paper to the baking tins and gradually bake them at 355°F (180°C) for 5 minutes.

9. 

unsalted butter 7 oz (200 g)

Add sliced butter into warmish pudding gruel and whisk until it thickens into a cream.

10. 

whipping cream (30-33% fat) 2.1 cup (500 ml)  cream stabilizer 0.5 oz (16 g)

Spread the cream on top of the first layer. Make whipped cream with a whisk and spread it over the cream.

11. 

Cover it with layer scored into squares and place it in the refrigerator for few hours until it becomes stiff.

12. 

powdered sugar

Before serving, cut the cake following the scored lines and sprinkle it with sifted sugar.

Bon appetit!

 

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