{"id":1595,"date":"2019-02-26T21:05:28","date_gmt":"2019-02-26T20:05:28","guid":{"rendered":"https:\/\/www.omongateau.fr\/?p=1595"},"modified":"2022-08-29T13:58:26","modified_gmt":"2022-08-29T11:58:26","slug":"le-kouglof","status":"publish","type":"post","link":"https:\/\/www.omongateau.fr\/index.php\/2019\/02\/26\/le-kouglof\/","title":{"rendered":"Le Kouglof"},"content":{"rendered":"<p>Si je devais parler d&rsquo;une p\u00e2tisserie ancr\u00e9e dans mes souvenirs d&rsquo;enfance, je citerai forc\u00e9ment le kouglof. Effectivement, quand je me retrouvais dans des soir\u00e9es avec les amis de mes parent durant lesquelles chacun venait avec un petit quelque chose \u00e0 partager, il y avait souvent du kouglof. C&rsquo;est peut \u00eatre bien ma petite madeleine de Proust&#8230;<\/p>\n<p>Les amis : recette !<\/p>\n<p><em><strong><span style=\"font-size: 10pt;\">(pour 2 kouglof de 16 cm de diam\u00e8tre)<br \/>\n(recette de St\u00e9phane Vandermeersch avec quelques petites interpr\u00e9tations personnelles)<br \/>\n<\/span><\/strong><\/em><\/p>\n<ul>\n<li><b>P\u00e2te \u00e0 kouglof (J-1)<\/b><br \/>\n&#8211; 500 g de farine de gruau<br \/>\n&#8211; 50 g de sucre semoule<br \/>\n&#8211; 10 g de sel<br \/>\n&#8211; 20 g de levure fra\u00eeche<br \/>\n&#8211; 5 \u0153ufs<br \/>\n&#8211; 16 g d&rsquo;eau de fleur d&rsquo;oranger<br \/>\n&#8211; 250 g de beurre temp\u00e9r\u00e9<br \/>\n&#8211; 200 g de raisins blonds<\/li>\n<\/ul>\n<p>Dans la cuve du batteur muni du crochet mettre la levure. Recouvrir avec la farine de gruau. Mettre les \u0153ufs, le sel, le sucre et la fleur d&rsquo;oranger. P\u00e9trir pendant 4 minutes \u00e0 la premi\u00e8re vitesse. La p\u00e2te doit commencer \u00e0 se d\u00e9coller du bord, ajouter le beurre temp\u00e9r\u00e9. P\u00e9trir 6 minutes en deuxi\u00e8me vitesse. Arr\u00eater le robot, mettre les raisins blonds et p\u00e9trir \u00e0 la premi\u00e8re vitesse afin d&rsquo;avoir un m\u00e9lange homog\u00e8ne. D\u00e9barrasser dans un cul de poule, filmer et r\u00e9server au froid pendant 12 h (id\u00e9alement 5\u00b0C).<\/p>\n<ul>\n<li><b>Sirop d&rsquo;imbibage (Jour J)<\/b><br \/>\n&#8211; 500 g d&rsquo;eau<br \/>\n&#8211; 750 g de sucre<br \/>\n&#8211; 70 g de poudre d&rsquo;amande<br \/>\n&#8211; 45 g d&rsquo;eau fleur d&rsquo;oranger<\/li>\n<\/ul>\n<p>Porter \u00e0 \u00e9bullition l&rsquo;eau et le sucre et hors du feu ajouter l&rsquo;eau de fleur d&rsquo;oranger et la poudre d&rsquo;amande. Filmer et r\u00e9server au froid.<\/p>\n<ul>\n<li><b>Montage et cuisson (Jour J)<\/b><br \/>\n&#8211; QS\u00a0 de sucre glace<br \/>\n&#8211; beurre pommade pour graisser<br \/>\n&#8211; 250 g de beurre (1)<br \/>\n&#8211; QS d&rsquo;amandes et de noisettes<\/li>\n<\/ul>\n<p>Sortir la p\u00e2te \u00e0 kouglof du froid. Fleurer le plan de travail, mettre la p\u00e2te dessus et la diviser en deux. Bouler les deux p\u00e2tons. Beurrer les moules avec du beurre pommade et disposer des amandes et noisettes enti\u00e8res au fond des moules. Percer les p\u00e2tons avec le pouce afin de pouvoir les mettre dans les moules. Une fois dedans, appuyer avec les doigts afin de chasser l&rsquo;air. Faites pousser pendants 2 heures \u00e0 30\u00b0C. Cuire \u00e0 180\u00b0C pendant 30 minutes. D\u00e9mouler et laisser ti\u00e9dir sur une grille. Pendant ce temps, r\u00e9chauffer le sirop environ \u00e0 40\u00b0C et faites un beurre clarifi\u00e9. Tremper le kouglof dans le beurre clarifi\u00e9 en lui faisant faire un tour. Puis plonger dans le sirop d&rsquo;imbibage en lui faisant faire 10 tours. Laisser s\u2019\u00e9goutter sur une grille. Saupoudrer l\u00e9g\u00e8rement de sucre glace.<\/p>\n<p>Bonne d\u00e9gustation !<\/p>\n<div class=\" gallery wolf-images-gallery clearfix simple-gallery hover-default padding gallery-3-columns\" id=\"gallery-81\" style=\"\"><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-01.jpg\" class=\"lightbox image-item\" rel=\"gallery-81\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-01-960x480.jpg\" alt=\"Kouglof-01\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-02.jpg\" class=\"lightbox image-item\" rel=\"gallery-81\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-02-960x480.jpg\" alt=\"Kouglof-02\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-03.jpg\" class=\"lightbox image-item\" rel=\"gallery-81\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-03-960x480.jpg\" alt=\"Kouglof-03\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-05.jpg\" class=\"lightbox image-item\" rel=\"gallery-81\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-05-960x480.jpg\" alt=\"Kouglof-05\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-06.jpg\" class=\"lightbox image-item\" rel=\"gallery-81\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-06-683x480.jpg\" alt=\"Kouglof-06\"><\/a><\/div><div class='block'><a title=\"\" href=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-04.jpg\" class=\"lightbox image-item\" rel=\"gallery-81\"><img src=\"https:\/\/www.omongateau.fr\/wp-content\/uploads\/2019\/02\/Kouglof-04-960x480.jpg\" alt=\"Kouglof-04\"><\/a><\/div><\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Si je devais parler d&rsquo;une p\u00e2tisserie ancr\u00e9e dans mes souvenirs d&rsquo;enfance, je citerai forc\u00e9ment le kouglof. Effectivement, quand je me retrouvais dans des soir\u00e9es avec les amis de mes parent durant lesquelles chacun venait avec un petit quelque chose \u00e0 partager, il y avait souvent du kouglof. C&rsquo;est peut \u00eatre bien ma petite madeleine de&#8230;<\/p>\n<p><a rel=\"bookmark\" class=\"more-link more-link wolf-button\" href=\"https:\/\/www.omongateau.fr\/index.php\/2019\/02\/26\/le-kouglof\/\">Lire la suite &rarr;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[207],"tags":[155,156,157,158],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v15.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Le Kouglof alsacien - \u00d4 mon G\u00e2teau - Cl\u00e9ment Lhoumeau<\/title>\n<meta name=\"description\" content=\"Apprenez d\u00e8s \u00e0 pr\u00e9sent \u00e0 r\u00e9aliser un v\u00e9ritable kouglof alsacien grace \u00e0 la recette du chef St\u00e9phane Vandermeersch. 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