Honey and Butter Toast Bread

Make the whipped butter. Bring the Tribehou Isigny  butter, salted from France  to room temperature and knead with a rubber spatula.

Put the chilled cream in a bowl and beat loosely with a hand mixer.

Add half of (2) to (1) and mix quickly with a rubber spatula, then add the remaining (2) and mix until combined. 

 Cut a thin slice off one side of the bread, cut a 'cross' in the bread and remove the contents.Bake in the upper part of the oven at 200 °C for 5 minutes or more, and when browned, put the filling back in.

While the bread is still warm, top with the desired amount of (3) and garnish with mint.

Drizzle generously with honey from Romania.