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Sun Dec 16, 2018, 10:27 AM

Kouign Amann

I have wanted to bake these for a while and gave them a whirl. Kouign Amann is a pastry item popular in Brittany, France, from around the 1860s. Making these is a good exercise in laminating dough. Lots of butter and sugar. I'm thinking of bringing these to the Farmers Market on occasion for the fun of it.



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Arrow 9 replies Author Time Post
Reply Kouign Amann (Original post)
mindem Dec 2018 OP
irisblue Dec 2018 #1
mindem Dec 2018 #2
sinkingfeeling Dec 2018 #3
cilla4progress Dec 2018 #4
Saviolo Dec 2018 #5
mindem Dec 2018 #6
csziggy Dec 2018 #7
spinbaby Dec 2018 #8
mindem Dec 2018 #9

Response to mindem (Original post)

Sun Dec 16, 2018, 10:30 AM

1. Puff pastry with what kind of Sugar?

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Response to irisblue (Reply #1)

Sun Dec 16, 2018, 10:35 AM

2. Super fine

It's more or less croissant dough with lots of sugar incorporated during the turns.

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Response to mindem (Original post)

Sun Dec 16, 2018, 10:37 AM

3. Look beautiful and yummy.

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Response to mindem (Original post)

Sun Dec 16, 2018, 10:46 AM

4. We were in Brittany this year,

and yes, feasted on a few from the farmer's market!

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Response to mindem (Original post)

Sun Dec 16, 2018, 11:35 AM

5. There's a bakery here in Toronto that makes stunning Kouign Amann

They're slightly non-traditional in shape, but they are so unbelievably delicious.

Here's what theirs looks like:




Friday, November 17: Kouign Amann


Also, everything else they make there is unbelievably delicious. Best pastries in the city.

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Response to Saviolo (Reply #5)

Sun Dec 16, 2018, 11:37 AM

6. Those look great!!

I'll have to give that method a whirl. Pun intended.

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Response to mindem (Original post)

Sun Dec 16, 2018, 10:13 PM

7. That was one of the technical challenges on The Great British Baking Show

From a recipe by Paul Hollywood. The nasty thing is that the recipes given to the contestants don't have all the instructions in detail. For instance, it only said to add the sugar to one of the folds but not which one. Some of the bakers added it early and the sugar was incorporated into the dough too soon and did not stay as a distinct layer.

Here is the full Paul Hollywood recipe for anyone brave enough to try it:
https://www.bbc.com/food/recipes/kouign_amann_09102

My problem is that one of these would be about two days calories for me right now. I watch the show but can't try any of the recipes - in fact it is a good thing that I don't consider myself a good enough baker to even attempt most of the recipes they show!

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Response to mindem (Original post)

Mon Dec 17, 2018, 04:30 AM

8. I'm impressed!

They look utterly professional

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Response to spinbaby (Reply #8)

Mon Dec 17, 2018, 06:20 AM

9. Hey, Thanks!!

You should see how magnificent some of my flops are.

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