«POUNCHKI», THE POLISH BRIOCHE

Thursday, December the 13th, 2018

Slavic tasting


In festive times, the Polish brioche is a gourmet cake that will highlight your tables.

Whether on a raw wood cutting board or on a ceramic cutting board from our collection, this will give a generous table.

Dessert soaked in rum syrup and topped with candied fruit custard, it will exalt your taste buds and warm your heart. We offer our traditional recipe for a Slavic Christmas that will impress your guests.

We advise you to combine our collection of plates and carafes sicilia with a large tablecloth riviera blue or our placemats and napkins zofia.

Get ready to taste your dessert with our pretty golden cutlery accompanied by an infusion of our Slavic tea!


PREPARATION OF THE RECIPE :

 

Prepare the brioche dough:

1. One hour before starting the recipe, remove the butter from the refrigerator and cut it into pieces. Leave it at room temperature to soften.

2. In the bowl of the robot put 15 g of warm water with the yeast and let stand 5 min. (If you use fresh yeast, this step is not necessary).

3. Add the eggs, sugar, flour and salt in order.

4. Put the hook and knead 10 min.

5. Add the butter in pieces and knead until the butter is completely incorporated.

6. Cover with a cloth and let rise in a warm place for 1 hour.

7. Work a little dough and put it back in the bowl cool for 20 min.

8. Cut the dough into 5 balls of about 100 g. Put them on a baking sheet.

9. Leave 20 to 25 minutes in a warm place. Preheat the oven to 180 ° C.

10. Dil the egg yolk bun diluted with a little water (or, if like me you used 1 1/2 egg for the dough, you can use the half egg remaining to brush the dough).

11. Cook the brioche for 20 minutes at 180 ° C.

12. Take the buns out of the oven and let them cool on a

rack.

 

Make the pastry cream with candied fruits:

1. In a small bowl, whisk the egg yolks with the sugar. Stir in the cornstarch.

2. Bring the milk to the boil and pour it over the egg mixture.

3. Put the mixture back in the pan and cook on medium heat until the cream thickens.

4. Out of the heat, add vanilla powder and candied fruit.


Make the rum syrup:

1. Heat the water and sugar to melt.

2. Remove from the heat and add the rum.

 

Prepare the Italian meringue:

1. Pour the egg whites into the bowl of your robot and start beating them in the snow.

2. Meanwhile, mix the sugar and water in a small stainless steel saucepan and cook them. Remove as soon as the syrup reaches 118 ° C (as soon as it makes big bubbles).

3. Pour the boiling syrup over the whites while still whipping. Continue whisking to cool the mixture.

4. Pour into a pastry bag.

 

Prepare the Italian meringue:

1. Pour the egg whites into the bowl of your robot and start beating them in the snow.

2. Meanwhile, mix the sugar and water in a small stainless steel saucepan and cook them. Remove as soon as the syrup reaches 118 ° C (as soon as it makes big bubbles).

3. Pour the boiling syrup over the whites while still whipping. Continue whisking to cool the mixture.

4. Pour into a pastry bag.

 

Montage: 

1. Cut the buns in three.

2. Brush with rum syrup.

3. Garnish with candied custard custard.

4. Assemble the buns.

5. Brush with Italian meringue using a spatula.

6. Garnish with the blowtorch and sprinkle with flaked almonds.


Ingredients

 

For brioche dough:

• 250g of flour

• 30 g of sugar

• 10 g baker's dry yeast

• 150 g of eggs (2 or 3 eggs)

• 125 g soft butter, softened

• 2 g of salt


For pastry cream:

• 6 egg yolks

• 80 g of sugar

• 60 g of cornstarch

• 60 cl of milk

• 1 teaspoon vanilla powder

• 120 g candied fruit

 

For the syrup:

• 100 g of water

• 50 g of sugar

 

For the Italian meringue:

• 4 egg whites (160 g)

• 250 g caster sugar

• 80 g of water (8 cl) 

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