Kouglof and Pandoro, two brioches with European roots
Kouglof and Pandoro are two treasures of European pastry-making, each proudly bearing the heritage of its region of origin. The first, the kouglof, comes from Alsace, Austria and southern Germany. It is distinguished by its high, fluted shape, obtained using a traditional crown mold. Its soft dough is enriched with raisins, macerated in rum and sometimes almonds, all delicately flavored. Some prefer it plain, others with a touch of powdered sugar or kirsch.
On the other side of the Alps, pandoro, the emblem of Italian festivities, originated in Verona. Less rustic than the kouglof, it seduces with its lightness, airy texture and sweet, buttery flavor. Its distinctive eight-pointed star shape is sprinkled with powdered sugar just before serving – evoking a snowy peak, the symbol of Christmas.
Artisan bakers and patissiers are not afraid to revisit these classics, combining or reinterpreting them. Discover Maxime Maniez’s recipe for Golden Kouglof, presented at his 2024 demonstration in Shenzhen.
Cointreau and Iles du Vent rum
In his new recipe, Maxime Maniez imbibes his kouglof with a citrus syrup flavored with a touch of Cointreau to enhance its aromatic complexity, giving it depth and freshness. Just a few drops bring out the natural flavors of citrus fruits such as orange, lemon or grapefruit.
In the kitchen, it transforms a simple syrup into a truly fragrant elixir, perfect for soaking sponges, topping a dessert or enhancing a cocktail. It’s the secret ingredient that makes all the difference!
Macerating raisins in Iles du Vent rum adds intense aromatic depth, blending the scents of banana, pineapple, mango and coconut, with flavors of citrus, dried fruit and spices. Enriched in this way, the syrup becomes a veritable concentrate of sunshine, enhancing the citrus with a suave, bewitching touch.
Ideal for flavoring a brioche, soaking a cake or creating a festive dessert, this rum acts as a sensory link between fruity indulgence and tropical escape. One spoonful and you’re guaranteed a trip.
In the end, whether you prefer the rustic charm of the kouglof or the golden grace of the pandoro, these festive brioches are a tribute to the European art of gourmet living.
