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Giant bee sting slice recipe
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
85 minutes
Decadent honey cakes layered with creamy custard and topped with crunchy praline.
Ingredients:
  • 410ml (1 2/3 cups) milk
  • 410ml (1 2/3 cups) thickened cream
  • 2 tsp vanilla bean paste
  • 130g caster sugar
  • 60g cornflour
  • 2 egg yolks
  • 125g butter, chopped
  • 2 tablesoons honey, plus extra, to drizzle
  • 100g (1 cup) flaked almonds
  • 150ml milk
  • 75g butter, chopped
  • 1 tsp vanilla bean paste
  • 350g (2 1/3 cups) plain flour
  • 55g (1 ⁄4 cup) caster sugar
  • 7g sachet (2 tsp) dried yeast
  • 1 lemon, rind finely grated
Instructions:
  • In a saucepan over medium heat, combine 250ml (1 cup) milk, 200ml cream, and vanilla and bring to a boil. Remove from heat. In a heatproof bowl, use electric beaters to mix 80g sugar, cornflour, yolks, and remaining milk until pale and creamy. Gradually pour the hot milk mixture into the yolk mixture, whisking continuously until smooth. Return mixture to the saucepan and whisk over medium heat for 3-5 minutes until it boils and thickens. Remove from heat, add 50g butter, and whisk until combined. Transfer to a bowl, cover with plastic wrap, and chill in the fridge for 3 hours or overnight.
  • In a small saucepan over medium-low heat, gently melt butter, milk, and vanilla for the brioche dough. Use a stand mixer with a dough hook to combine flour, caster sugar, yeast, lemon rind, and a pinch of salt. Let it sit for 2-3 minutes to cool slightly. Add the milk mixture to the flour mixture and knead for 5 minutes until smooth. Cover the dough with plastic wrap and a tea towel, then place it in a warm, draft-free spot to prove for 1 hour until doubled in size.
  • Preheat the oven to 180C/160C fan forced. Grease a 20 x 30cm slice pan and line the base and sides with baking paper, leaving an overhang on the 2 long sides. Roll out the dough on a lightly floured surface to a 20 x 30cm rectangle using a floured rolling pin. Transfer the dough to the pan, cover, and let it rise in a warm spot for 15 minutes.
  • In a small saucepan over medium-low heat, melt the remaining butter with sugar, honey, and 50ml thickened cream. Simmer for 2 minutes, then stir in the almonds and remove from heat.
  • Spread the almond mixture evenly over the dough. Bake for 25-30 minutes until golden brown. Allow to cool in the pan for 5 minutes before transferring, with the baking paper still attached, to a wire rack to cool completely.
  • Slice brioche in half horizontally. Place bottom half back in the pan. Beat custard until smooth with electric beaters. In a separate bowl, whip remaining cream to firm peaks. Gently fold whipped cream into custard until well combined. Spread mixture evenly over the brioche base. Cover with the top brioche layer and plastic wrap. Chill in the fridge for 1 hour to set. Serve by drizzling with extra honey.

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