Recette : le kougelhopf

November 24, 1978 This report presents the history and origins of the kougelhopf, the quintessential Alsatian cake, a symbol of the region's hospitality where it is a staple at every celebration. Numerous drawings, notably by Hansi, illustrate the arrival of the kougelhopf in Alsace, a pastry brought back to France by Marie Antoinette of Austria herself, which quickly became popular. Ginette Hell Girod visited the home of an Alsatian woman who made an authentic kougelhopf right in front of her. A summary of the exact quantities allows you to make the recipe at home. At an Alsatian miller's in Königsbruck on the Sauer, a presentation of the preparation of wheat flour for making kougelhopf. While the dough rises, the report focuses on the making of kougelhopf molds in Soufflenheim, hand-turned as in the old days. A meeting with master pastry chef and confectioner Christian MEYER, who emphasizes the importance of the quality of the earthenware mold and gives personal advice for making a successful kougelhopf. The final step is baking, followed by dusting with icing sugar. INA archive footage National Audiovisual Institute http://www.ina.fr Subscribe http://www.youtube.com/subscription_c...