BRIOCHE POLONAISE  RECIPE BY

KIRSTEN TIBBALLS
This delicious, filled brioche is traditionally served in France at Christmas, but we


think it is wonderful all year round! Brioche soaked in an infused sugar syrup,
filled with candied fruit diplomat cream, topped with toasted Swiss meringue, and
finished with flaked almonds. BEGINNER

SWISS MERINGUE

180 MINS
TOASTED FLAKED ALMONDS

CANDIED FRUIT DIPLOMAT CREAM

BRIOCHE

CREATED WITH BRIOCHE MOULDS MAKES 15

 NOTE

Prior to starting this recipe, you will be required to make a half batch of Brioche dough ( see our online video for
instructions) and allow it to chill for 24 hours.

BRIOCHE
METHOD
INGREDIENTS

half batch of prepared Brioche pastry Lightly grease the brioche moulds with oil. Place the brioche
vegetable oil spray, for greasing dough on a lightly floured workbench. Divide the dough into 35g
plain (all-purpose) flour, for dusting (1.23oz) pieces before rolling them into a ball and placing into
the brioche moulds. Place onto a baking tray lined with a Silpat
EQUIPMENT mat and cover with a lightly greased piece of plastic wrap. Allow
to prove at room temperature for 1-2 hours, until doubled in
15 x brioche moulds, or cupcake tin size.
dough scraper
aluminium baking tray Bake the brioche in an oven pre-heated to 180°C (356°F), fan
Silpat Baking Mat forced, for approximately 12-15 minutes or until lightly golden
brown in colour.

 NOTE

The brioche can be frozen before or after proving and baked at a

later date. Allow the frozen product to defrost in the refrigerator
for a few hours prior to proving and/or baking.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
SUGAR SYRUP
METHOD
INGREDIENTS

200g (7.05oz) water Place the water, sugar, vanilla, orange and cinnamon into a
250g (8.82oz) caster (superfine) sugar saucepan and boil until the sugar has completely dissolved.
10g (0.35oz) Heilala Vanilla Bean Paste Transfer the syrup into a bowl and add in the rum, stir to com-
4 orange peel slices bine.
2 cinnamon quills (sticks)
30g (1.06oz) rum, optional Once removed from the oven, place the warm brioche into the
syrup to coat as demonstrated in the video.
EQUIPMENT
 NOTE
spatula
The syrup can be made in advance and stored in the refrigerator
for up to 2 months. Reheat the syrup before using.

CREME PATISSIERE
METHOD
INGREDIENTS

240g (8.47oz) full cream (whole) milk Place the milk and vanilla into a saucepan and bring to the boil.
10g (0.35oz) Heilala Vanilla Bean Paste Meanwhile, combine the sugar and cornstarch in a bowl. Add
60g (2.12oz) caster (superfine) sugar the yolks and whole egg to the sugar mixture and whisk to cre-
10g (0.35oz) corn starch ate a slurry. Pour the boiled milk over the slurry while whisking.
40g (1.41oz) yolks Transfer the mixture back into the saucepan and whisk over
50g (1.76oz) whole egg medium heat. Once it begins to boil, continue whisking for a fur-
50g (1.76oz) unsalted butter, cubed ther 2-3 minutes. Transfer to a bowl and add in the butter, one
piece at a time, whisking until completely incorporated after each
EQUIPMENT addition. Cover with plastic wrap touching the surface and allow
to cool at room temperature before placing into the refrigerator.
spatula
whisk

CANDIED FRUIT DIPLOMAT CREAM

METHOD
INGREDIENTS

120g (4.23oz) fresh cream 35% fat
prepared creme patissiere
30g (1.06oz) glace cherries, finely chopped
20g (0.71oz) glace orange, finely chopped
EQUIPMENT
In the bowl of a stand mixer fitted with a whisk attachment,
semi-whip the cream. Meanwhile, soften the prepared chilled
creme patissiere with a hand whisk. Fold the semi-whipped
cream through the creme patissiere. Lastly, fold through the
glace cherries and orange pieces. Set aside in the refrigerator
until required.

stand mixer Once the brioche have completely cooled, use a sharp knife to
whisk create a cavity at the base of each brioche as demonstrated in
paring knife the video. Transfer the candied fruit diplomat cream into a piping
disposable piping bag bag fitted with a 10mm plain piping tube and fill each brioche.
10mm plain piping tube Place into the refrigerator.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
SWISS MERINGUE
METHOD
INGREDIENTS

90g (3.17oz) egg whites, room temperature Place the egg whites, cream of tartar and sugar in the bowl of
1g (0.04oz) cream of tartar a stand mixer and place it on a saucepan of simmering water,
170g (6oz) caster (superfine) sugar ensuring the water does not reach the bowl. Whisk continuously
by hand until you reach 60°C (140°F). Transfer the bowl to
EQUIPMENT a stand mixer and whip on a medium-to-high speed until fully
aerated. Transfer the meringue to a bowl.
whisk
thermometer
stand mixer

FINISHING
METHOD
INGREDIENTS

60g (2.12oz) flaked almond, toasted Stir the meringue slightly and then level out the surface. Dip
each brioche into the meringue as demonstrated in the video.
EQUIPMENT Torch the meringue (optional) and arrange the toasted flaked
almonds around the brioche, where the meringue meets the
spatula pastry.
gas torch, optional
 NOTE

Best consumed on the day that they are made, however they
can be stored in the refrigerator for up to 24 hours prior to
consuming.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.