Recipe courtesy of Michael Symon
Episode: Holiday Desserts
Save Recipe Print
Total:
2 hr 35 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 35 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Brush 4 (1 1/2 cup) brioche tins with melted butter, and sprinkle with 1/4 cup of the bread crumbs. Set aside.

Preheat oven to 375 degrees F.

Put honey in a mixing bowl and set over a pot of steaming water; warm until it gets loose. Add the sugar and egg yolks to the honey, and whisk until frothy. Remove the bowl from the heat and whisk in remaining 1 3/4 cups bread crumbs and hazelnuts.

In a separate bowl, whisk the egg whites until stiff and fold into the batter.

Place mixture into the brioche tins and bake for 45 minutes.

When cool remove from pan and garnish with whipped cream and a drizzle of honey.

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