Caramel-béchamel honey cut
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ingredients
Cesto
60 g butter 200 g powdered sugar 2 tbsp honey 2 pcs eggs 1 KL bicarb soda 1 packet vanillin sugar 500 g plain flour
Filling
200 g granulated sugar 200 ml milk 125 g fat (palmarin) 3 tbsp plain flour 200 g butter to taste icing sugar to taste rum a little crushed nuts for sprinkling
progress
Honey slices with caramel béchamel are sure to please you…
1.
Cesto: Put the butter, sugar, honey, eggs in a saucepan and heat, stirring constantly. Into a compact mixture, add baking soda and stir in flour and vanilla sugar about 3/4 of the amount, put the rest of the flour on a board and stir in the warm mixture.
2.
Make a smooth dough, and while still warm, divide it into 3 parts and roll out on baking paper to 35x35cm. Bake at 200 degrees for about 5-10 minutes
3.
Filling. Leave to cool.
4.
Melt the palmarin in a saucepan, and put in the plain flour and make a roux, and pour this over the cooled caramel milk, this will make a caramel béchamel. When cool, incorporate the béchamel into the whipped butter with the icing sugar and rum.
5.
Fill the pastry (pastry, filling, pastry, filling, pastry, filling, nuts), spread a layer of filling on top as well, and sprinkle with crushed nuts.
6.
Good taste!
