A very tasty and savory version of the traditional Alsatian Kugelhopf, made with an parsley-flavored aromatic poolish and garnished with fried bacon, walnuts and onions, available in the original large format and in individual versions.
完成时间
准备工作
0h50
烹饪
0h45
休息
14h30
教授的技术
Preparing an aromatic poolish
Preparing a poolish
Final proof & dough rising
Kneading Kugelhopf dough with a mixer
Forming a glutinous network
Greasing a mold
Shaping a Kugelhopf
Degassing a dough
Baking a Viennese pastry
Baking a viennoiserie in a mold
Baking a Kugelhopf
Crushing dried fruit
Lining a mold
Balling up dough
Flavoring a dough
Using a brush
Adding inclusions to a dough
免费了解该课程的第一阶段
Étape 1 : Parsley-flavored aromatic poolish
德博拉-利布斯
Head Baker et World Champion Viennese Pastry
Head Baker et World Champion Viennese Pastry
Étape 2 : Kneading the dough and First proof
Étape 3 : Preparing the Kougelhopf molds
Étape 4 : Weighing, shaping into a ball & final proof
Étape 5 : Baking the small and large Kugelhopfs and presentation
德博拉-利布斯
Head Baker et World Champion Viennese Pastry
Déborah Libs is a Head Baker and Pastry Chef from Alsace, and World Champion Viennese Pastry Chef.
Passionate about her native region heritage, Déborah has been baking Alsatian specialities with her family ever since she was a child. Choosing a career as a baker was an obvious choice. After completing her vocational studies and earning a CAP in baking, then a CAP in pastry-making, the chef completed her training with a master's certificate. After entering several competitions, Déborah entered the Bakery Masters in 2018 and was crowned World Viennese Pastry Champion.
Déborah then seized the opportunity to put her passion into practice and joined a French bakery in Chicago for 4 years, working with Pierre Zimmerman, twice sacred World Bakery Champion. She passed on her love for her region through traditional products that come from the other side of the Atlantic. At the same time, the Chef hosted numerous demonstrations around the world, as she has always been keen to pass on her expertise.
Now that she is back in France, Déborah's ambition is to open her own bakery which would stay true to what she values: traditional products from her region, classic bakery products and original products from her creations that are both technical and gourmet.
For VoilaChef, Déborah invites you to join her and make 3 of her favorite products: a savory Alsatian Kugelhopf, a delicious two-tone raspberry and chocolate puff pastry brioche, and a classic or coconut version of the Swiss stripe roll.
我是一名 CAP 糕点师,我掌握了所有的基础知识,但通过学习 voila chef 课程,我真的感觉自己在学习新的东西、更先进和更完善的技术,我取得了长足的进步。更重要的是,课程的讲解非常到位,视频清晰易懂,我尝试的所有食谱都百分之百成功,最重要的是,它们的味道也非常好。
马萨诸塞州
最大
9
一月份
2024
食谱简单易懂,每个步骤都清晰明了。菜谱的难易程度分明,让您在寻找菜谱时心中有数。
CÉ
Cécile
14
一月份
2024
这些课程讲解透彻,内容丰富。它帮助我成长,让我明白自己的一些错误!走出我的舒适区
VI
维吉妮
19
September
2023
Les vidéos en pas à pas sont très bien détaillées et très claires afin de reproduire chez soi et d'avoir au final un résultat digne d'un chef ! Je valide l'expérience et la recommande vivement !!
TH
Thomas
18
September
2023
Super cours en ligne très didactique. Voilà chef sait également faire vivre sa communauté. Je recommande!
PO
Poultier du Mesnil
2
September
2023
Excellent et très professionnel ✨😃✨
BRAVO Voilà Chef 👏👏👏
SI
Siham
19
September
2023
Je trouve que le site est parfait! De magnifiques recettes de Chefs reconnus accessibles à tous!
J'aime beaucoup car les vidéos sont très bien expliquées
J'ai réalisé les palmiers brioché feuilleté du chef Maxence Barbot et je n'ai connu aucune difficulté à les réaliser grâce aux explications😊
SY
西尔维-莱昂德里
7
June
2023
Produits frais, d excellentes qualités. Matériel fiable. Rapidité d expédition. J apprécie vraiment ce site. Merci
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