Brioche Polonaise

Brioche Polonaise - Bruno Albouze - THE REAL DEAL

Brioche Polonaise Recipe
In most French patisseries, unsold items such croissant and brioche find their way to reborn into amazing treats. Croissant is turned into almond croissant (croissant aux amandes) and brioche and other viennoiserie into bread pudding. Brioche Polonaise is originally made using leftover brioche a tete which are soaked in orange flavored syrup or rum or kirsch, stuffed with pastry cream mixed with fruits confit (Tutti frutti mix diced candied fruit 1/4), and covered with Italian meringue.

Makes 8.
8 ea. brioche a tete or leftover brioche, panettone or similar…
Almond Light Syrup
1.5 cup (325g) water
0.6 cup (120g) sugar
2 Tbsp (30g) powdered sugar
3 Tbsp (30g) almond meal
Half orange zest
1/2 Tbsp (7.5g) orange blossom water.*

Bring to a boil and add orange blossom water; cool to room temperature.
*Brioche Polonaise can also be flavored with rum or kirschwasser.

Pastry Cream
1.3 cup (330g) milk
1/3 cup (70g) sugar
1 tsp (5g) vanilla paste or extract
1 egg + 2 egg yolks
2 Tbsp (20g) flour + 2 Tbsp (20g) corn starch
4 ounces (120g) tutti frutti mix diced candied fruit or orange candied peel, diced.

Bring milk, one-third sugar and vanilla to a boil. Meanwhile, combine eggs with sugar and starches. Temper egg mixture with hot milk – Pour mixture back into the saucepan and bring to a boil whisking constantly and swiftly – cook for 2 minutes. Spread custard over a frozen baking tray lined with plastic wrap, top with plastic wrap in contact. Cool to room temperature and chill. Beat to smooth and add candied fruits.

Italian Meringue
1.2 cups (240g) sugar
1/3 cup (60g) water
4 ea. (120g) egg whites, room temp
1/2 tsp lemon juice or cream of tartare (meringue stabilizer).

Sliced almonds
Powdered sugar.

Beat egg whites and lemon juice on medium speed. Meanwhile, cook sugar and water to 250ºF/121ºC (cuisson au boulé). No need to get fully beaten egg whites before adding hot syrup. When egg whites have reached the foamy stage, pour syrup in thin stream – increase speed to high and beat meringue to firm peaks. Lower speed and continue beating until cool… leave mixer running until ready to use.

Brioche Polonaise Montage
Build up polonaise using aluminum foil cups. Cut brioche to fit in molds and soak in almond syrup. Top with pastry cream and cover with more brioche soaked in syrup. Cover cakes with Italian meringue generously and smooth out with a spatula leaving a fair amount of meringue. Top with sliced almonds and dust with powdered sugar.

Bake in a 450ºF (230ºC) oven for 5 to 7 min. Enjoy!

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