Pour the salt into a blender, cover with the flour, add the sugar, eggs and the yeast in a little warm water. Mix on speed 1 for 3 minutes. Accelerate to speed 2 until your mixture is nice and smooth (about 10 to 15 minutes). Incorporate the softened butter and the lemon zests and knead until the dough comes away from the sides of the bowl.

Place in a dry place at room temperature, cover with a cloth and let the dough double in size (1 to 1½ hours).

Knead the dough lightly to get rid of air pockets and shape half the dough into little round balls. Put a generous teaspoon of black nougat cream in the middle of each ball and seal the edges together well.

If you want the lovely “mushroom” effect you can see in the photo, put the little brioches in small ramekins and leave for one hour at room temperature.

5 minutes before they have stopped growing, preheat the oven to 180°C. Glaze with egg and bake in the oven for 20 minutes (adapt cooking time according to the size of the balls).

Leave to cool and enjoy!