Getting stung by this bee would not upset me at all.

A cake made of brioche dough filled with diplomat cream and topped with caramelised almonds. Sticky, sweet goodness. But if you are not into bee stings, then check out my other brioche videos. This recipe requires 550g (1.2lb) of brioche dough. That is half of the amount in my brioche base recipe. In my brioche base recipe video follow the steps until refrigerating the dough overnight.

Watch the video down below to see detailed instructions.

Ingredients

550g (1.2lb) brioche dough that has been refrigerated overnight.

For the honey almond topping –

100g (3.5oz) butter

100g (3.5oz) sugar

20g (0.7oz) honey

20g (0.7oz) milk

100g (3.5oz) sliced almonds

For the pastry cream –

400g (14oz) milk

50g (1.75oz) sugar

50g (1.75oz) butter

2 large eggs

1 orange worth of zest or 5g (0.2oz) vanilla paste can be used instead, or you can use both

40g (1.4oz) cornflour

50g (1.75oz) sugar *Yes, sugar twice – this is not a typo.

To make the pastry cream into diplomat cream –

120g (4.2oz) double cream

6g (0.2oz) gelatine

18g (0.6oz) water

Method

1. Roll out the dough to 25cm (10in), cover and proof for around 2 hours. Whist the dough is proofing make all the other elements.
2. To make the almond topping boil the butter, milk, honey, and sugar to 110C (230F). Take off the heat, fold in the sliced almonds and keep warm on the side.
3. To make the pastry cream in a thick bottom pan add the milk, butter and 50g (1.75oz) of the sugar and bring to a rolling boil. In a separate bowl whisk the eggs, cornflour, orange zest, and the remaining sugar to a smooth paste.
4. Once the milk is boiling turn the heat down low and whilst whisking vigorously pour the egg mix in a thin stream into the milk until all combined. Keep whisking on the heat for another minute. Transfer to a bowl, cover with clingfilm so that it is touching and refrigerate until completely cold.
5. Spread the almond topping over the dough gently in an even layer.
6. Bake the dough in a preheated oven at 190C (375F) fan off for around 25 – 30 minutes or until puffed up and golden brown, turn around if one side starts browning too quickly.
7. Let the dough cool down completely before slicing it in half horizontally. Place the bottom half back into the baking tray and cut the top half into the desired number of portions.
8. To make the pastry cream into diplomat cream melt the gelatine in 18g (0.6oz) water over a ban marie. Whisk the double cream until thick. Fold the double cream in the pastry cream and once well combined whisk in the gelatine until all nice and smooth.
9. Spread the diplomat cream in a thick layer over the bottom part of the dough and cover with the pre-sliced top part. Refrigerate for at least 2 hours.

Cut down the lines into portions and enjoy!