Original creation by
Manuel BOUILLET,
Twin’s Creative Lab,
Taiwan
CHOCOLATE ORANGE
KOUGELHOPF
Chef :
Brand
Quantity :
For 3 big + 6 small
1. VIENNESE FERMENTED DOUGH
Ingredients
109 g T65 flour
2 g sea salt
11 g sugar
1,3 g dry frozen yeast (Gold)
16 g butter
30 g milk
30 g water
Total weight: 200 g
Step
Mix everything together for 3 minutes in 1st speed then
8 minutes in 2nd speed. The dough should end around 23/24°C.
Let ferment 1 hour outside then 12 hours at 3°C.
2. CHOCOLATE COINTREAU® KOUGELHOPF
Ingredients
233 g T55 flour
155 g T65 flour
7,8 g sea salt
9,7 g dry frozen yeast (Gold)
194 g butter
117 g Viennese fermented dough
146 g whole eggs
72 g whole milk (1)
15,5 g honey
9,7 g vanilla bean paste
62 g sugar
97 g whole milk (2)
97 g dark chocolate 70%
23 g Cointreau® 60%
155 g candied orange
155 g chopped dark chocolate 70%
Total weight: 1 548 g
Step
Make a ganache with milk (2) and dark chocolate. Chill in the
fridge.
Start mixing together the flours, dry yeast, sea salt, cubed buter,
fermented dough, whole eggs, milk (1), vanilla paste and honey
for about 20 minutes (until the dough isn’t sticking to the sides
of the bowl). The dough should be around 22°C.
Add progressively the sugar and mix until you reach 24°C.
Add the cold ganache and mix until 24°C again.
Finish with the soaked candied oranges in Cointreau® and
chopped chocolate.
Let ferment for 45 minutes then give a fold and freeze
30/40 minutes. Shape as a round and let the dough rest
30 minutes in the refrigerator.
With a rolling pin, pierce the center then make it wider and
drop in the mold. Chill overnight and proof next day.
Proof for 2:15 hours at 27°C, 75% humidity and bake.
Weight:
300 g per big mold / 100 g per small mold
Baking:155°C
for 25 + 2 minutes, fan 3% for small size
for 28 + 4 minutes for big one
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