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.
Place 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 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