My wife just became a registered ChefSteps member because she really wanted to make a laminated dough and she watched the Kouign-Amann video. Ever since, she's been gushing about how awesome the site is. Tonight, we're tasting the fruits of her first attempt at these Kouign-Amann. And they're really, really good. Though we have no basis for comparison, we're thinking that the interior of the delicious buttery pastries is more cakey and less flakey than it should be. But we don't care. Because they're freaking delicious. Like "eat the whole batch, even though they're half butter" delicious. Which is surprising, given how crappy our oven is. I'm sure that practice will only improve the result. It's the best baked good that either of us can remember eating in years.
I'd write more, but I need to go eat another one.
