Fill muffin pans about 1/2 full with the brioche mixture. Allow it to
rise nearly to the top, bake in a slow oven, remove when sufficiently
baked, and cool. Remove the center from each mold, leaving a shell. The
centers may be toasted and served separately. Put a teaspoonful or two
of any desirable preserves or marmalade into the shells, fill with
sweetened and flavored whipped cream, and over the top sprinkle chopped
nuts. This dessert should be prepared just before serving.