Next Up: Brioche Polonaise
Every time I start to get simple I feel the urge to go get all fancy again. Since I’ve gotten about as simple as a baker can get over the last week (at least where ingredients were concerned, flatbread techniques turned out to be surprisingly involved) I figure it’s time to rebound with something rather complicated. This preparation fills the bill: têtes de brioche soaked with Kirsch syrup, filled with candied fruit pastry cream and finished with a coating of toasted Italian meringue and almonds. I’m tired just writing it down. Should be an adventure!
Goodness…pendulum swing for sure! Looking forward to the adventure.
Hi Joe!
I check your site daily (okay, sometimes maybe more than once a day) in hope that you will have a new post:
Just reading your description of this next pastry you will be making already has gotten my mouth watering and excited to see the beautifully photographed steps and the final result!
Always hungry for pastries,
Vicki
I’m interested to see the result as well, Vicki! Say a prayer for me because these little suckers are complicated! 😉
I deeply appreciate your enthusiasm and continued readership!
– Joe
Can’t wait to see these!
This site is SO complete, you’re SO clear with techniques and explanations… I just can’t thank you enough!
Anyway….thanks for your enthusiasm , work and time you put into it!
What a delightful message! Thanks to you for coming here to read me. I greatly appreciate it and am looking forward to attempting these.
More soon,
– Joe
Wow! Talk about decadence!
was really intrigued about this one and after a bit of searching online found this…hope it is of some help.
http://houseandhome.com/food/recipes/michel-rouxs-brioches-polonaises-recipe
Sounds wonderful – waiting with anticipation 🙂
OH MY
please don’t make me wait too long, this looks like a weekend project for me so I’d like to be ready to give them a whack next weekend.
Thanks for getting me rev’ed up to bake again.
I’ll do my best to get these knocked out, Frankly!
– Joe
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Oh shoot! Did I miss the flat bread baking spree?
Is it too late to request barbari bread.
I have some Persian friends I would like to impress…
I’ll come back around to it, Mendy, I promise. These have been too interesting to do only once. Please remind me again in a few weeks, OK?
Cheers,
– Joe
Hello Mr. Joe,
So sorry I had to digress from the discussion. Please I need your help in converting home cake recipes to bakery standard recipes. I have been battling with baker’s percentages and formulas specifically for cakes.
How can one convert a recipe in cake book eg Maida Heatter Cake recipes into bakery volume?
What I do is I multiply recipes across board without considering the leavening involved i.e. baking powder, baking soda and salt.
This is what I do; for instance if I have cakes to bake and lets say they are of different shapes and sizes but thesame recipe/flavor, e.g 8 by 4 inches square, 12 by 4 inches round,9 by 4 inches heart. What I do is to add the total cups of batter that will fill each pan and add them up together. Then I will look up the amount of batter that the recipe yields, then I will divide them.i.e. if my total no of batter needed is 80 cups and the base recipe yields 8 cups of batter. I will divide 80 / 8 = 10.
I will then multiply all the ingredients in the recipe by 10, irrespective of the quantity.
This method of mine has always worked for me, even if the cakes forms a crown, or sometimes, a perfect level especially for the large ones, the smaller pans usually forms the crown which I level with a serrated knife, also by this method there is minimal waste, very minute.
I then said to myself, will this method sustain me when I eventually open my own cake studio and lots of cakes in production. This method, I also applied to making wedding cakes.
What am I doing wrong? Is there a program I can download that will do the calculations and make the leavening deductions, without multiplying the ingredients across board? or I will have to do the maths myself? How do I then convert a home cake recipe to a bakery recipe with respect to the baking pans, sizes? Or is it that the baker’s formula is for mixing bowl capacity without taking cognizance of the pans the batter will fill?
Thanks for your reply.
Wale Taiwo