Beesting with Bienetta

Ingredients

Units %
Dough
Cake flour 2500g 0
Sweet & Soft 20% Premix 500g 0
NCP Yeast Wet 100g 0
Water 1375g 0
Dough total 0
Topping
Sunset Glaze 134g 0
Bienetta 1000g 0
Almond Flakes 1000g 0
Topping total 0
Filling
Ambiante 1000g 0
Water 1000g 0
Instant Custard 400g 0
Filling total 0

Working Method

Method
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C.
  3. Scale pieces of dough at 200g, mould round and rest for 5 minutes before working off.
  4. Press dough firmly into foil shapes.
  5. Prove for 40 minutes.
  6. Spray with Sunset Glaze. Sunset Glaze can also be diluted with up to 30% water.
  7. Sprinkle with Bienetta and almond flakes that was mixed together.
  8. Bake at 200° C for ± 15 minutes. Allow to cool.
  9. Prepare Custard by mixing cold water and instant custard togther, rest for 10 minute after mixing to firm up.
  10. Cut in two, horizontally and pipe one layer Custard onto the bottom piece and a layer of whiped Ambiante Non Dairy topping on top of the Custard.
  11. Place other piece on top. (As for sandwich)

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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