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Polonaise Tart – Bruno Albouze – THE REAL DEAL

Bruno Albouze Follow
  • Video description
  • 12 months ago
From the classic brioche polonaise, there are some awesome and unknown versions that worth the journey.. Here is the Polonaise Tart?

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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX - 8.5" Kiritsuke /Limited Edition Set / Acacia Wood Stand - Sheath DALSTRONG Chef's Knife / Shogun Series VG10 / 9.5'' https://goo.gl/yUjnPj DALSTRONG Knife Set Block / Gladiator Series https://goo.gl/8KblfU DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75" https://goo.gl/EOAQDS DALSTRONG Santoku Knife - Omega Series - 7” https://goo.gl/yBe1FG All Clad 600 Wats immersion blender https://goo.gl/s8pAXP Pastry bowls http://goo.gl/pTTBc7 Pastry bowls http://goo.gl/pTTBc7 Le Creuset 12-inch pan http://goo.gl/2yo6EL Baking sheet http://goo.gl/SwkLrE Pro Portable Electronic Balance http://goo.gl/DYweuq Cuisinart Food Processor https://goo.gl/rPXUya Wire cooling rack http://goo.gl/V3BzHp Vollrath whisk http://goo.gl/6RZIJC https://goo.gl/HgSYCU
Magic Mill Mixer Ankarsrum http://goo.gl/4xH3Fu

Polonaise Tart Recipe
Makes 8 Tartelette / Diameter 3 1/6"x3/4” / 9x2cm tart rings. In use: Exoglass tart rings.
≈1 lb. (450g) leftover brioche loaf, panettone, rosca de reyes..
Almond Syrup
0.6 cup (150g) water
0.3 cup (60g) sugar
1 Tbsp (10g) powdered sugar
2 Tbsp (20g) almond meal
1/4 orange zest
2 tsp (5g) orange blossom water.
1/2 Tbsp (7.5ml) or more to taste…Cointreau or Grand Marnier (Optional)
Bring to a boil and add orange blossom water and alcohol; use at room temperature.

Pastry Cream
1.3 cup (330g) milk
1/3 cup (60g) sugar
1 tsp (5g) vanilla paste or extract
1 egg + 2 egg yolks
2 Tbsp (20g) flour + 2 Tbsp (20g) corn starch
1 ea. (3g) gelatine sheet, soaked in cold water and drained. (Use gelatine if the finished dessert stays more than 6 hours in the freezer).
2 Tbsp (30g) butter.
4 ounces (120g) tutti frutti mix diced candied fruit or peel mix or orange candied peel, diced.

Place mixing bowl in the freezer. Bring milk, one-third sugar and vanilla to a boil. Meanwhile, combine eggs with sugar and starches. Temper egg mixture with hot milk – Pour mixture back into the saucepan and bring to a boil whisking constantly and swiftly – cook for 2 minutes and blend in gelatine and butter. Transfer hot custard in the frozen mixing bowl and let run until cool on medium speed...
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