neutral flavor; just don’t
use chestnut honey, as its
flavor is too strong. You
can also play around with
different nuts, but make
sure to chop them small
so that they bake fully.
The topping mixture is
cooked to 222°F/105°C
before it is spread on the
raw brioche dough. Just
melting the mixture and
omitting to precook it
chris devlin
(Chris Devlin)
#1