Brioche Polonaise

The origins are not clear for this pâtisserie, although like the Bostock it comes from the boulanger wanting to utilize the day-old stale brioche à tête. The stale brioche is soaked in syrup to moisten it and filled with Crème Pâtissière. Suzue wanted to create a fusion of Europe and Asia with the incorporation of the citrus kumquat to balance with the sweetness of the syrup and the meringue. Over time I am sure the look of Polonaise has evolve