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Beesting
Bienenstich
Preparation info
- Yield:
1
Beesting, 9 to 10 inches in diameter - Difficulty
Complex
Appears in
Published 2004
Beesting is a Great and Classic German dessert, and brioche dough makes a wonderful base for it. The combination of the rich dough, the crunchy topping, and the smooth custard is irresistible.
Ingredients
Dough
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Method
- To Make the Topping: Place the butter, sugar, honey, and milk in a small heavy-bottomed saucepan and bring to the boil, stirring occasionally. Cook to 230°F (110°C). Add the sliced almonds, stir, and set aside, stirring occasionally to keep the topping homogenized. The topping can be made up to 2 days before finishing the Beesting. If it sets up, reheat in a bain-
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