Brioches Nid d'Abeille

adapted from the recipe of Christophe Felder


for the brioche:

250 g flour
30 g sugar
1 tsp salt
3 g dry yeast
3 large eggs
130 g butter, softened

1 egg, beaten, for the wash

1. Scale the flour, sugar and salt in a bowl.
2. Add the yeast.
3. Add the eggs and knead to form a dough.
4. Add the butter piece by piece until well incorporated.
5. Cover with foil and refrigerate for 2 hours.

 for the huney-almond paste:

100 g honey
80 g butter
80 g sliced blanched almonds

1. Heat the honey and butter in a pan. Let it cook for about 10 seconds.
2. Add the almonds and stir to coat. Set aside to cool.

Tailoring:

1. Preheat the oven to 180 C.
2. Take the brioche out of the fridge. Roll the dough 6 mm thick.
3. Using 8 cm round cutter, cut out the rolled dough in small brioches. Let them rise for 2 hours.
4. Give each brioche an egg wash. Spread a teaspoon of the honey mixture on top of every brioche.
5. Bake for about 10 min. Transfer on a wire rack to cool.

Store at room temperature.

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