Honey cream cheese a little differently
Last Updated on
ingredients
Cesto
480 g plain flour 190 g powdered sugar 3 tbsp honey 90 g butter 2 pk egg 1 pk egg yolk 1 tsp baking soda
Filling:
800 ml milk 2 packets Golden cob 150 g granulated sugar 1 pk vanilla sugar´ 250 g butter
Whipping cream:
500 ml whipping cream 33% chilled 1 tbsp powdered sugar 1 pk Cream-fix Dr.Oetker
progress
Excellent mini honey creams:))
1.
Dough: Process the sifted flour, icing sugar, honey, eggs, egg yolk, baking soda into a smooth dough. Roll out the dough on a floured board to a thickness of 2-3 mm. Using a pastry cutter, cut out rounds, 7 cm in diameter. Place the rounds on a baking tray with baking paper, spaced apart. Bake at 180°C for about 8 minutes until golden. Let cool.
2.
Filling: make a pudding with milk, Golden Cob, sugar and vanilla sugar and leave to cool under cling film. Beat the room temperature butter, then beat in the cooled custard, a little at a time.
3.
Whipping Cream: Beat the cooled whipping cream with the sugar and cream of tartar to a thick consistency.
4.
Divide the cooled rounds in half. Using a pastry bag, spread the custard filling on the bottom rounds, spread the whipped cream on top of the custard filling, also using a pastry bag, cover with the other round. Refrigerate to soften. Sprinkle the surface with icing sugar.
5.
Good taste!
