Honey Slices by Pavel Berky

Name: Honey Slices by Pavel Berky
Prep time: 2 h 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 1 SERVING
Cuisine: Česká kuchyně
Ingredients: 480 g plain flour (430 g for dough, 50 g for cream); 70 g almond flour; 100 g powdered sugar; 2 eggs; 430 ml whole milk (2 tbsp for dough, 400 ml for cream); 2 tbsp honey; 350 g butter (50 g for dough, 250 g for cream, 50 g for glaze); 2 tbsp molasses; 1 tsp baking soda; 100 ml whipping cream; 50 g fine semolina; 200 g granulated sugar; 1 vanilla bean; 100 g dark chocolate (minimum 60%)

1 SERVING

Under an hour

Buy all ingredients right below the recipe

DOUGH INGREDIENTS

480 g plain flour (430 g for dough, 50 g for cream)
70 g almond flour
100 g powdered sugar
2 eggs
430 ml whole milk (2 tbsp for dough, 400 ml for cream)
2 tbsp honey
350 g butter (50 g for dough, 250 g for cream, 50 g for glaze)
2 tbsp molasses
1 tsp baking soda

CREAM INGREDIENTS

100 ml whipping cream
50 g fine semolina
200 g granulated sugar
1 vanilla bean

GLAZE INGREDIENTS

100 g dark chocolate (minimum 60%)

DOUGH INSTRUCTIONS

1
Preheat the oven to 180°C.
2
In a bowl, mix both flours and baking soda. In another bowl, combine all other ingredients, place it over a bain-marie, and whisk for approximately 3 minutes.
3
Pour this liquid mixture into the bowl with flour and knead into a smooth dough. Divide it into 4 equal parts, wrap each in foil, and let rest for 20 minutes.
4
Roll out each part into the thinnest possible sheet and bake them one by one for approximately 8 minutes in the preheated oven. Then let the sheets cool down.

CREAM INSTRUCTIONS

1
In a saucepan, combine milk and cream. Slit the vanilla bean lengthwise and scrape out the seeds. Add them to the saucepan along with the whole bean. Stir and bring to a boil. Let simmer on low heat for 1 minute, then remove the saucepan from the stove and let steep for at least 2 hours.
2
After steeping, remove the bean from the milk, add sugar, plain flour, and semolina. Bring to a boil again and, stirring constantly, prepare a thick porridge, which you then let cool to room temperature.
3
Place the cooled porridge into the bowl of a stand mixer and begin to whisk it. Gradually add cubes of softened butter and prepare a smooth cream.
4
Layer the baked dough sheets with an even layer of cream. Place baking paper on the top dough sheet, weigh down the slices, and let them rest in the refrigerator until the next day.

GLAZE INSTRUCTIONS

1
In a bowl, combine broken chocolate and cubes of butter. Place it over a bain-marie and let it melt. Then remove the bowl and stir the mixture into a smooth glaze. Pour the glaze over the rested slices and let it set.

Tip

It is better to keep the slices whole and only cut a portion for serving each time. This way, they won't dry out unnecessarily and will retain their moisture.

Pavel Berky

Pavel Berky, finalista soutěže MasterChef Česko je vášnivý kuchař a návrhář. Jeho kulinářský styl je inovativní, spojuje tradiční recepty s moderním přístupem, a využívá kvalitní lokální suroviny. A spoustu jeho receptů nyní najdete i na Rohlík Chef!