Brioche Polonaise ***

Name: Brioche Polonaise ***
Prep time: 1 h
Cook time: 8 min
Total time: 1 h 8 min
Yield: Serves 8
Cuisine: French
Ingredients: 3½ oz. (100 g) candied fruit, diced; 1 quantity (6½ oz./190 g) Italian meringue, lukewarm; 1¾ oz. (50 g) whole candied cherries, preferably Bigarreaux; ⅔ cup (1¾ oz./50 g) sliced almonds; ⅓ cup (1¾ oz./50 g) Confectioners’ sugar; ⅔ cup (150 ml) simple syrup flavored with rum (Chef’s Notes); 15¾ oz. (450 g) pastry cream flavored with rum (and Chef’s Notes); 1 Parisian brioche, made 1–2 days ahead

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 10

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

1 Parisian brioche, made 1–2 days ahead
⅔ cup (150 ml) simple

Europe
France
Bread
Vegetarian
Mediterranean

Method

Cut off the top of the brioche and set aside. Cut the bottom part horizontally into 4 equal slices. The slices can be lightly toasted, if desired.
Using a pastry brush, generously soak the crumb side of the bottom slice with syrup. Set it in the cake pan or on the cardboard circle, with the crust side facing downward.
Spread one-quarter of the pastry