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Ingredients

• Flavors of Alsace
• Total time: more than 2 hours
• Preparation Time: Relatively long (plan to make the dough the night before)
• Cooking Time: Allow one hour in total
• Difficulty: Requires a certain dexterity
• Chef's Note
• The prepared, but unbaked, kougelhopfs can be frozen. In this case, bake them for 40 minutes at 180° C. To accompany them, I suggest a little glass of kirsch.
• Ingredients
• For 4 servings
• Brioche dough
• - 8 g (1/4 oz.) yeast
• - 1 tbsp. milk
• - 250 g (9 oz.) flour
• - 5 g (1 tsp.) salt
• - 20 g (4 tsp.) sugar
• - 2 eggs
• - 50 g (2 oz.) butter (kneading)
• - + 90 g (3 oz.) butter (turning)
• - 50 g (2 oz.) flour (for the work surface)
• Kougelhopf mixture
• - 150 g (5 oz.) pitted sour cherries
• - 40 ml (3 tbsp.) kirsch
• Pastry cream
• - 250 ml (1 cup) milk
• - 50 g (3 tbsp.) sugar
• - 2 egg yolks
• - 20 g (2/3 oz.) cornstarch or flour
• Pastry cream 2
• - 3 egg whites
• - 20 g (4 tsp.) sugar
• - cinnamon kirsch ice cream
• - 3 tbsp. kirsch
• Sour cherry coulis
• - 200 g (7 oz.) pitted sour cherries
• - 200 ml (3/4 cup) water
• - 30 g (2 tbsp.) sugar
• - A few drops of lemon juice
• Finishing
• - 250 g (9 oz.) unsalted butter
• - 20 g (2/3 oz.) icing sugar
• - 50 g (2 oz.) flaked almonds

Description

Chef Antoine Westermann Offers A Brioche Filled With S Sour Cherry Coulis, But The Ingenuity Is In The Layering, To Which Each Would Have A Pastry Cream Filling, Sour Cherries, And Then Some. Now, This Is Indeed Creativity And Clever! Url: Http://w

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