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

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

Brioche Polonaise ***

Ingredients

Method

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