Last year we explored setting honeycomb in white chocolate. The light airy comb was surrounded by white chocolate. It looked like nougat. We ended up chopping the blocks into pieces to sprinkle on doughnuts. The introduction of the Angel Doughnut reawakened my interest in honey as a doughnut topping. We pondered honey glaze and honey butter. It took me longer than I care to say to come back around to honeycomb. In practice the honeycomb-white chocolate was not functional. But if we processed the mixture, or the idea of the mixture, further and included shortbread we might be able to create an intensely flavorful and easily sprinkled crumb.
I combined equal parts honeycomb, white chocolate and shortbread in the food processor. I added 0.3% salt and pulverized the mixture into a fine crumb. The result was better than I hoped for. The honey flavor remained intense and was supported by the white chocolate and shortbread. While the crumb was designed for the Angel Doughnut, I believe it will find many new homes in doughnutland.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
