GIANT BEE STING SLICE

INGREDIENTS

• 410ml (1⅔ cups) milk

• 410ml (1⅔ cups) thickened cream

• 2 tsp vanilla bean paste

• 130g caster sugar

• 60g cornflour

• 2 egg yolks

• 125g butter, chopped

• 2 tbsp honey, plus extra, to drizzle

• 100g (1 cup) flaked almonds

BRIOCHE

• 150ml milk

• 75g butter, chopped

• 1 tsp vanilla bean paste

• 350g (2⅓ cups) plain flour

• 55g (¼ cup) caster sugar

• 7g sachet (2 tsp) dried yeast

• 1 lemon, rind finely grated

METHOD

1 Bring 250ml (1 cup) milk, 200ml cream and vanilla to the boil in a saucepan over medium heat.

Remove from heat. Use electric beaters to beat 80g sugar, cornflour, yolks and remaining milk in a heatproof bowl until pale and creamy. Slowly pour hot milk mixture into yolk mixture, whisking continuously, until smooth. Return mixture to saucepan and whisk over medium heat for 3-5 minutes or until mixture boils and thickens. Remove from heat. Add 50g butter and whisk until combined. Transfer to a bowl. Cover surface with plastic wrap. Place in fridge for 3 hours or overnight to chill.

2 For brioche, heat milk, butter and vanilla in a small saucepan over medium-low heat until melted. Set aside for 2-3 minutes to cool slightly. Use a stand mixer with a dough hook attachment to combine flour, caster sugar, yeast, lemon rind and a pinch of salt. Add milk mixture to flour mixture. Knead for 5 minutes or until dough is smooth. Cover surface loosely with plastic wrap and cover bowl with a clean tea towel. Set aside in a warm, draught-free spot for 1 hour to prove or until doubled in size.

3 Preheat oven to 180C/160C fan forced. Grease a 20 x 30cm slice pan. Line base and sides with baking paper, allowing paper to overhang the 2 long sides. Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 20 x 30cm rectangle. Transfer to prepared pan. Cover. Set aside in a warm spot for 15 minutes to rise.

4 Meanwhile, heat remaining butter and sugar, honey and 50ml thickened cream in a small saucepan over medium-low heat until melted. Simmer for 2 minutes. Stir in the almonds. Remove from heat.

5 Spread almond mixture across dough. Bake for 25-30 minutes until golden. Set aside in pan for 5 minutes to cool slightly before transferring, with paper attached, to a wire rack to cool completely.

6 Carefully cut brioche in half horizontally. Return baking paper and base to pan. Use electric beaters to beat custard until smooth. In a separate bowl, whip remaining cream to firm peaks. Use a spatula to fold cream into custard until combined. Spread mixture evenly over base. Replace top layer of brioche. Cover with plastic wrap. Place in fridge for 1 hour to set. Drizzle over extra honey to serve.