This dessert is a spin on the classic bienenstick (aka Beesting) German cake. Choux pastry filled with pastry cream / whipped cream and a honey almond topping. They can be made ahead of time and refrigerate until required if desired. 

They are moist, tasty and require no further garnishes; perfect for a pastry platter or even served as a dessert. I prefer to make slightly larger profiteroles if serving as a dessert but do for small “bite size” ones if serving on a platter. The choice is yours.

 

Beesting Profiteroles
Serves 6
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FOR THE CHOUX PASTRY
  1. 100g unsalted butter
  2. 1 cup water
  3. 1 cup flour
  4. 2 eggs
FOR THE PASTRY CREAM
  1. 1 cup milk
  2. 1/2 tsp vanilla essence
  3. 3 egg yolks
  4. 1/4 cup sugar
  5. 3 tbspn flour
  6. 2 tbspn butter
FOR THE ALMOND/HONEY TOPPING
  1. 1/4 cup slivered almonds, toasted
  2. 2tbspn butter
  3. 1tbspn cream
  4. 2 tbspn honey
FOR THE CHOUX PASTRY
  1. In a small saucepan heat the butter & water until just boil
  2. Reduce heat and add flour
  3. Stir vigorously for approx 1 minute until flour combines and mixture forms a smooth ball
  4. Set aside to cool for minutes
  5. Transfer to a food processor and blend in eggs (approx 1 minute)
  6. The mix should be pliable enough to shape into small balls with your hands
  7. bake on a lightly oiled baking tray in 200deg C oven for 1/2 hour
FOR THE PASTRY CREAM
  1. Bring milk and vanilla essence to a boil in a small saucepan
  2. Set aside
  3. In a medium mixing bowl beat (with an electric mixer) the egg yolks and sugar
  4. Gradually add the flour then gradually add the milk
  5. Transfer back to the saucepan
  6. Continually whisk over a low heat (approx 5 mins) until thicked
  7. Remove from heat and whisk in butter
  8. Refrigerate until required
FOR THE ALMOND HONEY TOPPING
  1. Heat butter, cream & honey in a small saucepan until bubbling
  2. stir in almonds
  3. Set aside to cool slightly
TO ASSEMBLE
  1. Cut each choux puff in halves
  2. Smear Honey/almond fix onto each choux puff top only
  3. Fill each choux with cream mix
  4. Place almond top on top of cream
  5. Serve
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