Pastry chef Jacquy Pfeiffer is a co-owner of the French Pastry School in Chicago. There he teaches young chefs everything from Tarte aux Framboises to chocolate eclairs. But if you ask him for something close to his heart, hell tell you about a special bread from his homeland.
“The kougelhof is the most famous bread in Alsace, France,” he says. “Every family has one during celebrations or just during weekends.”
He says the kougelhof is kind of like a brioche with less butter. It’s made in a bun-shaped mold, usually with a hole in the center. But kougelhof molds are also made in different shapes like fish, lobster or the fleur de lis.
“All of the shapes have a symbolic meaning,” he says. “For instance, the lobster is a synonym of fertility.”
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