Polish brioches (Polonaise) from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts (page 376) by Ecole Ferrandi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute heavy cream for crème fraîche, and raisins for candied fruit of your choice.

  • Astrid5555 on August 31, 2023

    If a tart and a brioche had a baby this would be it. A vanilla pastry cream filled tart is topped with a vanilla cream filled brioche, soaked in kirsch and coated in Italian meringue. I substituted blueberries for the rum-soaked raisins to make it more summery and less sweet. This is probably the most decadent thing I have ever baked but incredibly fun to make and a lot of the components can be made ahead.

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