Honey Slices by Pavel Berky

DOUGH INSTRUCTIONS

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

CREAM INSTRUCTIONS

• 1
  Put milk and cream into a saucepan. Split the vanilla pod lengthwise and remove the seeds. Add them to the saucepan along with the whole pod. Stir and bring to a boil. Let simmer on low heat for 1 minute, then remove the saucepan from the heat and let it steep for at least 2 hours.
• 2
  After steeping, remove the pod from the milk, add sugar, plain flour, and semolina. Bring to a boil again and, while stirring constantly, prepare a thick porridge, which you let cool to room temperature.
• 3
  Place the cooled porridge into the bowl of a stand mixer and start whisking 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 fridge until the next day.

GLAZE INSTRUCTIONS

• 1
  Place broken chocolate and butter cubes into a bowl. Set it over a water bath and let it melt. Then remove the bowl and mix the mixture into a smooth glaze. Pour the glaze over the rested slices and let it set.