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Inspired by @foodmymuse's viral savory spin on the iconic Arôme toast, this recipe transforms buttery brioche into golden rectangles of perfection. The brioche is toasted and coated with a luscious honey butter mixture, baked until caramelized, and topped with whipped brie for a creamy finish. A drizzle of honey, a sprinkle of lavender flowers, and flaky salt elevate the dish with subtle floral notes and a touch of sweetness. Each bite is a dreamy combination...
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Cut 3 thick brioche slices into rectangles.
Toast both sides of the brioche slices at 380°F for 2 minutes.
Mix softened butter, honey, brown sugar, and a pinch of salt until well combined.
Coat all sides of the toasted brioche slices with the honey butter mixture.
Bake the coated brioche slices at 380°F for 8–11 minutes, flipping halfway through, until golden and caramelized.
Let the baked brioche cool for 20 minutes.
Blend brie (rind removed) with cream cheese until smooth and creamy.
Pipe the whipped brie onto the cooled brioche toast.
Drizzle with honey, sprinkle lavender flowers, and finish with flaky salt.
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For a stronger floral flavor, infuse the honey with lavender before using.
Make sure the brioche is completely cooled before piping the whipped brie to prevent melting.
Use high-quality brie and honey for the best flavor.
Can I use a different type of bread?
Yes, you can substitute brioche with another soft and slightly sweet bread, but brioche provides the best texture and flavor for this recipe.
Can I skip the lavender flowers?
Yes, the lavender flowers are optional and can be omitted if you prefer a simpler flavor profile.
How do I store leftovers?
Store leftover brioche toast in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven before serving.
Can I make the whipped brie ahead of time?
Yes, the whipped brie can be made ahead and stored in the refrigerator for up to 2 days. Bring it to room temperature before using.
What can I use instead of cream cheese in the whipped brie?
You can substitute cream cheese with mascarpone for a slightly richer texture.
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