Brioche honeycomb

In France, the brioche is Ambassador of dough.We know the Parisian brioche, braided brioche, lorraine brioche etc.Brioche bee nest is much less known and Nicolas Bernardé version is a pure gluttony: the crunchiness of almonds, the sweetness of the honey will you beat the taste buds.A bun to the unusual shape and delicious taste.
INGREDIENTS:
P/2 buns.
350 gr of flour T45
8 grams of salt
45 grams of sugar
21 grams of Baker's yeast fresh
4 Well cold eggs
1 cold yellow
220 gr of butter
1 Egg for gilding
Cream honeycomb:
100 gr of fresh cream
100 gr of honey
80 gr of slivered almonds.
PREPARATION:
The dough:
Put the flour in the bowl of the robot.
Make a well.
Remove the eggs.
Add around forming a triangle, the salt, sugar and yeast. They must be well separated.
Work the dough hook for 10 minutes.
Stir the butter cut into pieces.
Knead for 7 minutes or until the dough comes off the walls and more sticks to hands.
Let the dough 30 minutes rest.
First proofing:
Make a beautiful ball of dough.
Place in a lightly floured Bowl.
Cover in contact with a film food so that the dough does not crust.
Place the refrigerator 3 hours minimum and up to 24 hours.
Shaping:
Remove the dough from the refrigerator.
Cut the dough into 2 equal pieces.
Roll them into balls.
With the help of a roll, spread the dough into a disc of 20 cm in diameter and 2.5 cm thick.
Place the disc on the plate baking sheet covered with parchment paper. Second lift:
Cover the dough with a clean cloth to make brioche crust not.
Watch the shoot: brioche should double in volume.
Count 1 hour to 2 hours depending on the temperature of the room.
Cream nest of bees:
Place the cream and honey in a jar.
Mix with a whisk.
Add almonds.
Mix gently with a fork.
Let rest a moment so that the almonds become engorged honey and swell.
Shaping:
Whisk the egg in a bowl.
Spread it out to help on brioche with a brush.
Push fingers into the brioche from the centre outwards leaving well intact brioche collar.
Spread the cream on the brioche: it will penetrate into the cavities. Cook in a preheated oven at 180 ° C for 15 minutes.
Lower the temperature to 160 ° C.
Cook another 10 minutes.
While cooking, cream, honey and almonds are a crispy crust.
Get rid.
Turn out on a rack.
Serve the warm brioche (with fresh cherries (when it is the season) and a glass of almond syrup).

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