crust >> Brioche streusel is usually served for breakfast, but in another version I transform it into a tart I use half the amount of brioche and roll it out to line a tart ring Before I roll out the brioche I sauté some sliced or diced apples in butter with some vanilla extract and sugar, let them cool, and place them on the raw brioche The whole thing is then topped with streusel; when baked together, these three textures combine magically BEE STING BRIOCHE / BRIOCHE NID D’ABEILLE ... butter with some vanilla extract and sugar, let them cool, and place them on the raw brioche The whole thing is then topped with streusel; when baked together, these three textures combine magically BEE STING