Stylish dessert : La Polonaise

This an old Polish dessert that is getting more and more fashionable today… The Polish brioche is both elegant and scrumptious, perfect for Chistmas time. The mix of cream, candied fruits and Italian meringue is to fall for…

This is our own recipe, quite easy and fast.

To make it easier, we buy some small brioches from the bakery (very common in France) that we use as a base.

Preparation time : 20 minutes

Ingredients (for 4 to 6 small brioches) :

For the crème pâtissière :

  • 3 egg yolks
  • 40 g caster sugar
  • 30 g corn flour
  • 30 cl whole milk
  • 1 tiny spoon ground vanilla
  • 60 g diced candied fruits

For the rum syrup :

  • 50 cl water
  • 25 g caster sugar
  • 1 tablespoon of rum

For the Italian meringue

  • 3 egg whites
  • 170 g caster sugar
  • 4 cl water

Topping : 

  • Some grilled slivered almonds
  • Some whole candied fruits, such as candied cherry


Prepare the crème pâtissière. Boil the milk. In a bowl, put the egg yolks, add sugar, then cornflour. Keep the egg whites apart. Stir well till it’s light. Add the milk and cook again, stiring all the time, till the mix thickens. Then add the diced candied fruits.

It’s time to prepare the rum syrup. Heat sugar and water till sugar dissolves. Then, add rum. Cut the brioches in two. Pour a teasppon of this syup on each part.

When the crème pâtissière has cooled down, coat it on the below brioche part. Then cover it with the top of the brioche.

Prépare the Italian meringue. Boil the syrup till big bubbles appear. In the meantime, beat vigourously three egg whites till ti becomes fomay and white. Then, add, the syrup while beatnik the whites till they’re very firm.

Cover the brioches with the cream thanks to a spatula. Then, with a blowtoch, glaze the meringue.

You can add some grilled slivered almonds and candied cherries as toppings.

You can also make your Polonaise in a glass, with exactly the same ingrédients, which sounds perhaps easier : crumble brioche in the glass, add some rum syrup, then add the cream with candied fruits, then brioche again. Pour some meringue on top of it and glaze it with the blowtorch. Add the toppings. It’s ready! 

It’s up to you !

M E R R Y  C  H R I S T M A S


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