These tiny cakes are Warren's clever solution to utilize excess batter.
To make, use small brioche pans (or a muffin pan fitted with liners) and fill as directed below. Bake at 350° for 15 minutes, until toothpick comes out clean. Let cool 3 minutes, then unmold. The crunchy feet tend to stick in the brioche pans, so Warren employs his "slam" technique for unmolding: Cover the baking sheet and brioche pans with the bottom of a second baking sheet, invert, and slam both pans onto the counter. The brioche pans should lift right off the crunchy feet.
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Coat brioche pans liberally with nonstick-flour spray; fill each with about 1/4 cup batter.
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