Recipes tagged with « Polish Cuisine »

Rustic Tropézienne Brioche

Traditional Polish brioche dough, enriched with subtle cardamom replacing lemon zest. Pastis replaces orange blossom water for aromatic depth in custard. Dough proofed until visibly doubled and slightly jiggly; cream strained for velvety texture. Final brioche topped with coarse pearl sugar for crunch contrast. Slicing technique critical for clean layers. Cream spread with spatula to prevent tearing. Egg wash glossy, golden crust the visual cue. Cooling fully before assembly to hold structure. Achieves tender crumb with buttery richness, balanced with fragrant custard punch.