Brioche Polonaise

Introducing the delightful Brioche Polonaise, a true gem in the world of pastries! Just like the almond croissant is a delicious transformation of leftover baked viennoiserie. this Polish brioche will surprise and delight your taste buds with its unique flavors and textures. Imagine a buttery brioche dough, moisten with orange blossom water simple syrup, custard and fruits confit. The whole pastry is then wrapped in a almond crusty Italian meringue!

Brioche Polonaise

Course: baking

Cuisine: French

Keyword: custard, leftover brioche, meringue

Prep Time: 40

Cook Time: 7

Total Time: 47

Servings:

Calories: 300kcal

Cost: $7

Recycling leftovers brioche

Equipment

1 Stand mixer
1 Saucepan
2 Pastry bowls
1 Baking tray
1 Whisk
1 Dough scraper
1 Rubber spatula
8 Foil tin cups
2 Piping bags

Ingredients

500 g Leftovers brioche Recipe

Pastry Cream

330 g Milk
70 g Sugar
2.5 g Vanilla
1 ea. Eggs
2 ea. Egg yolks
20 g Corn starch
20 g Flour
120 g Tutti frutti candies fruit dices

Almond Syrup

325 ml Water
120 g Sugar
30 g Powdered sugar
30 g Almond meal
8 ml Orange blossom water
1 ea. Orange zest

Italian Meringue

240 g Sugar
60 ml Water
4 ea. Egg whites
2 g Cream of tartar or lemon juice

Topping

50 g Sliver almonds
20 g Powdered sugar

Instructions

Pastry Cream

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.

Almond Syrup

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

Italian Meringue

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. Pour syrup in thin stream – increase speed and beat meringue to firm peaks. Lower speed and continue beating until it cools down… leave mixer running on low until ready to use.

Montage

Build up polonaise using aluminum foil cups. Cut brioche to fit in molds and soak in almond syrup. Stuff with pastry cream and cover with more brioche soaked in syrup. Cover cakes with Italian meringue and smooth out with a spatula. Top with sliced almonds and a dust of powdered sugar. Bake immediately.

Baking

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

Nutrition

Serving: 100g | Calories: 300kcal

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The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always strive to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:Don’t miss my Brioche à Tête step by step video recipe. This detailled video recipe of Brioche is a classic.

Brioche Polonaise