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Honey stars

    

Creamy Christmas cakes.

Cook

No. of servings

30

Ready in

Difficulty

medium

 

Categories:   

 

all-purpose flour / plain flour-
all-purpose flour / plain flour8oz230grams
bicarbonate0.5tsp½teaspoon
chicken egg1pc1piece
honey 3tbsp3tablespoon
icing decorations-
powdered sugar2.5oz70grams
rum1tbsp1tablespoon
semi skimmed milk 1,5%6tbsp90milliliters
sugar granulated1.75oz50grams
unsalted butter5.25oz150grams

1. Honey dough

sugar granulated 1.75 oz (50 g)  unsalted butter 1.75 oz (50 g)  chicken egg 1 pc  honey  3 tbsp

Put sugar in the smaller pot, add butter, egg and honey. Pour water the the larger pot and bring to boil.

Honey dough

2. 

Place smaller pot into the larger one and whisk content of the smaller pot in a water bath for about 10 minutes. Set aside and let it cool.

3. 

all-purpose flour / plain flour 7 oz (200 g)  bicarbonate 0.5 tsp

Combine in a bowl flour and bicarbonate of soda. Add honey mixture and ...

4. 

... work stiff dough. Let it rest in the cold place for two hours.

5. Creamy filling

all-purpose flour / plain flour 1 oz (30 g)  semi skimmed milk 1,5% 6 tbsp (90 ml)  unsalted butter 3.5 oz (100 g)  powdered sugar 2.5 oz (70 g)  rum 1 tbsp

Mix flour in milk, bring it to boil and cook gruel. Let it almost cool. Stir softened butter, sugar and rum in the warmish gruel . Place the cream in the refrigerator.

Creamy filling

6. Baking and filling of the stars

all-purpose flour / plain flour

Use a rolling pin to spread the dough on a floured board until it is about 2-3 mm thick with active support of the youngests :-) cut out stars.

Baking and filling of the stars

7. 

Bake the stars in the baking tin with parchment paper. Bake at 340°F (170°C) for 5 minutes. Let them cool.

8. 

Stick each two stars with the cream. Spread the cream also over the surface.

9. 

icing decorations

Decorate the surface with icing decorations. Let the filling stiffen in the cold place.Then place the stars in the closed box and and store them in the cold place. Consume them not before 3 days, until then the cakes become just about soft.

Bon appetit!

 

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