Polonaise Tart – Bruno Albouze – THE REAL DEALBruno Albouze
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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..
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.
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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