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Artisan Baker
44 Pastry & Baking North America
Publisher’s Note:
Ciril Hitz is the Department
Chair for the International Baking and Pastry
Institute at Johnson & Wales University in
Providence, Rhode Island. He has been recognized
both nationally and internationally with numerous
awards and accomplishments. More information on
Ciril and his work can be viewed on his web site:
www.breadhitz.com.
What if I told you that a bee sting is a pleasant experience? Most likely
you would question my sanity, stop reading immediately, and throw all my
previous advice to the wind, right?Well, read on in confidence, my baking
friend!What I actually mean is
eating
a piece of
Bienenstich
(literally translated
to “Bee Sting”) is very much enjoyable! This delicious pastry is made from
a light diplomat cream sandwiched between two layers of yeasted sweet
dough and topped with a honey-kissed almond florentine.Take a walk into
any
Konditorei
in Germany,Austria, Switzerland, or even Hungary, and you will
most likely find this true classic gracing the showcase.
Back in my Swiss-childhood days, I remember festive weekends always
included guests bringing along something to share, and inevitably someone
would bring Bienenstich. Sadly, the name alone turned my taste buds off,
and I never really embraced this delicacy as a child. I am certain I made it
during my apprenticeship, but I am also sure what was left of my narrow
Swiss mind prevented me from revisiting the sting of the bee. Only
during my visits back to Switzerland did I begin to have the craving of
a Bienenstich experience. It took years to lose my childhood ways, and
recently a Swiss colleague of mine, Chris Bruehwiler, rekindled my interest
in this classic... and now it’s a new favorite in my repertoire.Thanks to
Chris’ inspiration, you can all reap the benefits of experiencing a great “Bee
Sting” without letting too much precious time go by.A bee sting never felt
(or tasted!) so good. Enjoy!
There’s Nothing Like a
Good Bee Sting!
By
Bread flour
2000g
4# 6.5 oz
100
Milk
1100g
2# 6.8 oz
55
Granulated sugar
210g
7.4 oz
10.5
Whole eggs
150g
5.3 oz
7.5
Instant yeast, osmotolerant
38g
1.3 oz
1.9
Salt
38g
1.3 oz
1.9
Malt
20g
.7 oz
1
Unsalted butter, 83% butterfat
300g
10.5 oz
15.1
Lemon zest
1 each
1 each
Vanilla bean
1 each
1 each
Old dough (optional)
200g
7 oz
10
Bienenstich (Bee Sting)
Ingredients
Final Weight
3856g 8# 8 oz
Metric
Pounds
%
Dough