Recipes for professionals
Kugelhupf by Pierluigi Sapiente
For Whipped Miracle Wheat Kugelhupf
691 g butter 82% fat
28 g lemon peel
3 g vanilla powder
138 g inverted sugar
691 g fine caster sugar
6 g fine Cervia salt
691 g whole eggs
414 g high-quality fresh whole milk
414 g potato starch
967 g Miracle flour type 1
37 g baking powder
For the hazelnut praline
61 g 70% dark chocolate
115 g cocoa butter
843 g hazelnut praline 60% artisanal
1 g salt
For the citrus suga
4.040 g fine caster sugar
40 g lemon peel
Whipped Kugelhupf with Miracle Wheat
Whisk together the first six ingredients, then gradually add the whole eggs, followed by the potato starch and milk. Sift the flour with baking powder and add .Bake at 150-160°C in a fan assisted oven or 170-180°C in a conventional oven.
*The baking time will vary depending on the size, height, shape and type of oven used.
Melt the chocolate and temper, add the tempered cocoa butter and mix with the praline at 22°C. Pour into a 5 mm high baking tin, cut to required shape and freeze.
Weigh all the ingredients separately. Prepare the lemon zest on a Microplane. Mix the two ingredients together. Spread on a baking tray and leave to dry in an oven at 60°C for 12 hours. Store at +4°C in a hermetically sealed container.
ASSEMBLY AND FINISHING
Prepare the Kugelhupf mixture and fill the previously buttered and sugared mould to one third of its volume. Place a disc of frozen baked hazelnut cream cheese inside. Add the remaining Kugelhupf mixture. Bake in a preheated oven at 165-180°C for about 30-35 min. Once baked, take out of the oven and blast chill to +3°C. Demould and dust with a light dusting of flavoured icing sugar.