Original creation by
Maxime MANIEZ,
Consultant pastry chef,
Blois, France

Original creation by
Maxime MANIEZ,
Consultant pastry chef,
Blois, France
Recipe for about 15/20 individual kouglofs
390 g T55 flour
52 g sugar
7,5 g salt
15 g fresh yeast
225 g fresh eggs
210 g butter in roll
165 g soaked raisins Îles du Vent rum
13,5 g fresh lemon zest
150 g sliced almonds
Mix all the ingredients without the butter, zests, soaked raisins
and almond slices during 5 minutes in 1st speed. Continue
around 10 minutes in 2nd speed then add the soft butter in 1st
speed. Once the brioche is smooth, add the raisins and the
zest. Let take a rest 1h outside then fold it up and put in chiller.
Cut some pieces of 65-70 g then make a smooth boll shape. Put
in a Pandoro silicone mold or stainless molds buttered inside
and covered with sliced almonds. Proof it around 1h30 at 28°C
and 80% humidity then brush some eggs wash on the top. Bake
in the ventilated oven at 170°C.
40 g sugar
2 g dry vanilla beans (Tahiti or Madagascar)
4 g fresh mint
10 g fresh lemon zest
10 g fresh orange zest
210 g orange juice
210 g water
A bit of Cointreau® 60%
Make a syrup with the water, orange juice and sugar. Add the
other ingredients and leave to infuse for 45 minutes before
adding the Cointreau®. Strain and keep it in chiller.
156 g dry dark raisins
92 g water
148 g Iles du Vent rum 40%
Heat the water then add the Iles du Vent rum. Pour the dry
raisins inside then keep overnight in fridge. Strain it before
using it.
160 g fresh eggs
40 g egg yolk
Mix together with a whisk then keep it in fridge.
450 g milk
120 g sugar
60 g egg yolk
45 g cornstarch
6 g gelatine leaves
300 g cream
75 g mascarpone
3 vanilla beans (Tahiti)
A bit of Cointreau® 60%
Make a pastry cream with the milk, sugar, egg yolk and
cornstarch. Add the gelatine then keep it in chiller. Add the
Cointreau®. Whip the creams with a bit of vanilla inside with a
smooth texture (not too hard). Add to the smooth pastry cream.
No ingredients.
Quickly dip (or brush) the whole kouglof into the citrus syrup.
Flambé with Cointreau®.
Allow to dry slightly before garnishing inside with diplomat cream.
Roll the whole kouglof in sugar.
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