Bake the still-frozen buns in a mold for 20-24 min.
Step 3
Dice the apples and add the water and lemon. In a saucepan, melt the sugar until golden-brown, add the butter, then the apples and cook until you obtain a nice compote.
Step 4
Apple whipped ganache: Boil the apple juice with the honey and pour the mixture over the white chocolate. Add the cream and chill for 2 hours before whipping.
Step 5
Place the brioche on a plate, pipe the ganache with a piping bag, and garnish the center with the caramelized apples.
