How to make it

  • Method
  • Making the flaky brioche dough (the night before)
  • Dissolve the yeast in the milk.
  • In a large bowl, add the ingredients in the following order: flour, salt, sugar, eggs and the dissolved yeast.
  • Mix well and beat the dough for about ten minutes, lifting and turning it by hand, until it is smooth and elastic.
  • Add the softened butter (for kneading). Continue working the dough until it is no longer sticky and comes off your hands easily. Place it in a container and cover with a damp cloth. Let rest in a cool place overnight.
  • Turning the dough (successive folds)
  • The next day, lightly flour a work surface and punch the dough down into a ball.
  • Make four incisions on the top of the dough to form a cross-shape; do not cut through the middle of the circle.
  • With a rolling pin, roll out the four sides to make a large cross, as you would for classic puff pastry.
  • Place the softened butter (for the turns) in the middle of the dough. The butter should be almost the same consistency as the dough.
  • Fold over the four sides to create an envelope. Without using too much pressure, roll out the package to create a rectangle approximately 10 by 15 centimetres.
  • Fold the dough into three (like a letter) and let rest in a cool place for 20 minutes. Repeat this rolling and folding procedure two more times.
  • Pastry Cream
  • Bring the milk to a boil.
  • Beat the egg yolks and sugar until light, then add in the flour or corn starch, and then the boiling milk while whisking continuously.
  • Return to the heat, removing the saucepan from the heat as soon as the mixture begins to boil. Cover the surface with a piece of plastic wrap (so that it does not form a skin) and let cool.
  • Making the cinnamon kirsch ice cream
  • Make it as you would a cinnamon ice cream, adding in the kirsch just before you put the mixture in the ice cream maker.
  • Sour cherry coulis
  • In a saucepan, bring the 200 g sour cherries to a boil with 200 ml water and the fine sugar.
  • Let cook uncovered for 20 minutes. Purée in a blender and put through a fine strainer. Correct the consistency by adding a little water if necessary and a drop of lemon juice.
  • Kougelhopf filling
  • Using a wooden spoon, incorporate the 150 g sour cherries and the 40 ml kirsch into the pastry cream.
  • Beat the egg whites to stiff peaks, gradually adding in the fine sugar while beating, and then gently fold the meringue into the pastry cream mixture.
  • Assembling the kougelhopfs
  • Brush four individual kougelhopf molds with butter and place a flaked almond into each indentation in the bottom of the molds.
  • Roll out the flaky brioche dough with a rolling pin.
  • Cut out four discs, 9 cm in diameter and 2 to 3 mm thick, as well as four discs of the same thickness but only 4 cm in diameter.
  • Line the interior of each mold with a 9 cm disc.
  • Divide the kougelhopf filling between the four molds, then cover with the smaller discs, carefully sealing the edges.
  • Baking and finishing the kougelhopfs
  • Bake the kougelhopfs in a 200° C oven for 25 to 30 minutes. Remove them from the oven, unmold them and dust with icing sugar.
  • Arrange the warm kougelhopfs in the middle of four plates and surround each with a ring of sour cherry coulis.
  • Sprinkle with flaked almonds. Serve the cinnamon kirsch ice cream separately.

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  • ayeyerma 8 years ago
    This looks fantastic
    Was this review helpful? Yes Flag
    " It was excellent "
    midgelet ate it and said...
    great post I love recipes like this!
    Was this review helpful? Yes Flag

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