Sting Choux Buns1

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healthy donuts recipeAs I recently have some time, I had been surfing on the web a few days ago. Trying to find fresh, exciting ideas, inspirational meals that I've never used before, to treat my loved ones with. Searching for a long time yet couldn't discover any interesting stuff. Just before I wanted to give up on it, I ran across this scrumptious and simple treat simply by accident over ambitiouskitchen. It looked so delightful on its photos, that required instant actions.
It had been easy to imagine how it's made, how it tastes and just how much my hubby is going to like it. Mind you, it is quite simple to delight the man in terms of treats. Anyhow, I went to the blog and followed the step-by-step instuctions which were combined with superb pictures of the procedure. It just makes life much simpler. I can suppose it is a slight effort to take photos in the midst of baking in the kitchen as you may typically have sticky hands thus i pretty appreciate the time and effort she put in for making this post and recipe conveniently followed.
With that in mind I'm encouraged presenting my own recipes similarly. Appreciate your the concept.
I was tweaking the main formula create it for the taste of my loved ones. I've got to say it turned out a great success. They prized the flavor, the consistency and enjoyed getting a treat like this during a stressful workweek. They ultimately requested lots more, a lot more. So next time I'm not going to make the same mistake. I'm likely to multiply the amount .

I celebrated my 14th wedding anniversary recently so that as you might guess, for this kind of ordinary number and since it was karate night, we did nothing. Well, we said we'd do nothing but AT bought me some lovely long-stem roses, and I made him some choux pastry. And yes, it was looking as boring as it sounds, so , like George and his medicine, I created something marvellous.
I'd designed to fill the profiteroles with custard, but as I bit in to my test subject I was reminded of a much beloved German Bee-Sting cake. Without the need to bake a whole cake, I managed to re-created the important parts of this recipe with much less hassle. A little bit of cream and some flaked almonds is all you need to transform boring old profiteroles into something truly delectable.
Bienenstich is a traditional German recipe, which will be made by baking a cake of sweet yeast dough, and then filling it with cream and custard and topping it with caramelised honey almonds. These mini choux buns taste almost like the real thing, and certainly will be made rather last-minute if you've got the motivation and make a lovely option to the typical choux pastry fare. Plus, once you've had a taste of this amazing honey-almond caramel - you'll be trying to think of more things you are able to spread it on, like cakes, ice cream, brioche…
Bee-Sting Choux Bun Recipe
For the honey almond glaze
Firmly set vanilla custard (I used Waitrose fresh vanilla custard)
In your stand mixing bowl, mix the flour and sugar.
Bring the butter and water to the boil in a saucepan and remove the heat the moment it involves the boil.
Pour the hot mixture into the flour and mix with the dough hook until a dough forms and starts to pull away from the sides.
Now pour the eggs in slowly as the machine kneads the dough. The mixture will become wet and glossy.
When it's all mixed in and smooth, put aside.
Grab a baking tray and sprinkle some water on to it, shake of any excess. This can help to create some steam and a nice rise in the pastry.
Put heaped teaspoons of the mixture to the tray, nicely spaced. Then bake for 5-10 minutes.
Then turn the heat up to 220C and keep baking until nicely puffed and golden.
Take out of oven and prick straight away to release any steam. Cool on a rack.
For the honey almond glaze
Pour the butter, cream, sugar and honey right into a sauce pan and bring to the boil.
Simmer until the caramel becomes slightly golden. Add the almonds and stir in.
The mixture must certanly be runny, but will harden as it cools.
Slice the buns in two and keep all the tops together.
Spread the almond mix together with all the tops and place under a hot grill to burnish and firmly set the glaze. This bit is a little bit fiddly. Heat them until the colour comes up and the caramel sizzles a bit. Let these cool on a tray.
Spread a layer of thickly whipped cream to the bases, followed closely by a dollop of firm vanilla custard. I used Waitrose fresh Madagascan vanilla custard - which held together nicely inside the delicate buns.
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