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Sweet honey

Recipe for 1 Cake:

Brioche dough:

250 g Flour T45

6g Salt

37g Sugar

10g Fresh yeast

150g whole eggs

125g Butter 82% fat

-In a kitchen-aid, weigh the salt and sugar, then the flour.Weigh the yeast over the flour, add the eggs and mix with a hook.Let the dough mix until the dough is smooth and detaches from the mixer bowl.Then add the butter in temperate pieces.Then mix until the butter is well incorporated and until the dough detaches from the kitchen-aid vat.The dough should not be hot, the ideal is to have a dough at the end of kneading at maximum 24°C. Store directly in the refrigerator one night.

Light vanilla/honey cream:

100g Milk

16g yolks

10g All flowers honey

10g Chestnut honey

10g Corn starch

10g Butter

2g gelatin (1 sheet)

¾ Vanilla bean "épices mille saveurs"

125g Cream

-Soak the gelatin sheet with cold water

-Make a pastry cream with the milk, vanilla, yolks, 2 honeys and cornstarch.Once cooked add the butter and gelatin.Cool quickly to 4°C. Whisk the gelled custard until smooth, then add the whipped cream.

Honey/orange blossom syrup:

19g water

12g Chestnut honey

7g All flowers honey

Suffisant quantity of Orange blossom.

Bring the water and the two honeys to a boil, then cold add the orange blossom.

Here is a short video of the production:

Feel free to replicate the recipe, and share it on your social networks by tagging with the hashtag #lifeissweet .

I also put a link to the site that sells this beautiful vanilla from Madagascar:

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