Ingredients
Directions
Recycling leftovers croissant, brioche, and bread, have always been part of the do to list in French boulangerie and patisseries. Croissant is flipped into almond croissant while brioche a tête is reborn in Polonaise, and bread into pudding...
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.
Bring to a boil and add orange blossom water; cool to room temperature.
Brioche Polonaise also be flavored with dark rum or Kirschwasser.
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.
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.
Bake in a 450ºF/230ºC oven for 5 to 7 min. Enjoy!
