Go to the Recipe: Kouign-Amann
Guys don't do it! I've made, or I should say: have tried to make, kouign amann before. It's ridiculously finicky and messy and difficult, even if you have pastry experience and all the right equipment. Ok fine, go ahead and try it, but don't say I didn't warn you!
just a quick question- why cream sugar and butter together for the inclusion rather than making regular croissant detrompe and do the turns with sugar dusting-aka traditional method? Does it caramelize better in the oven?
Seriously, kouign amann's been on my TO DO LIST for about a month. I've never made croissant dough, but I have heard these are a little easier to make. (Sounds like that person lied!). I've watched youtube, got the right flour and equip, researched recipes etc, and am ready to go. ChefSteps just made it a little easier for me! (Although I am still daunted!). Thanks! cant wait to try and will def let you know how it went
Lovely…, all I can say is here goes my breakfast addition! In Germany we have a similar recipe called fairly paper-dough as the layers (up to244) are thin as paper. The Greece cuisine uses this type of dough for Baklava. However those recipes done without the use of yeast which, to my consideration makes the Kouign-Amann unique.
You can definitely do it! It's challenging, yes, but it sounds like you've done some research, assembled your tools, and most important of all, decided you're ready. Please do post pictures and let us know how they come out! (Even the mess-ups still taste good...)
I think I'm going to wait until the temperature drops below 80°F to give this one a shot
this is gotdamn sexyness.
This recipe may provide me with the drive to start cooking again.
Making croissant dough isn't difficult at all - it's just a time consuming job. Don't get too technical about the dimensions of the dough/butter, just go more personal and you'll be ok. After all, you're cooking for your family or friends, not for a TV show.
As for Kouign-Amann, I must admit, I never heard of it before. And it got me thinking. I guess I know what I'll do this weekend. Cheers to you all!
This cake has indeed a reputation of being difficult to make (much more than croissants). It's even quite hard to find a good KA in Brittany. There a well known word that says « Le fait qui veut, le réussit qui peut », which means more or less "Do whoever wants, succeed whoever can" (sorry for the horrible translation)
In the video it shows that there is flour added to the butter block mixture, but is not specified in the ingredients listing or the instuction. All I see is 20g, for dusting. How much flour do I add to the butter and what kind?
Great catch. The 20 g of pastry flour "for dusting" is actually for the butter block. Add pastry flour for dusting as needed. I just fixed it in the recipe -- sorry for the mistake.
Just thinking it as making croissant.Easy peasy righttt * sob* *kinda want to make it*
Could you use commercial puff pastry dough?
hey chefsteps. Where do you guys get your recipes for pastry? What are some good informational sources (books) on pastry? Thanks.
The audible crunch from you fine folks biting into the finished product convinced me to make these this weekend. Let the trials begin!
I'm soooo making these. I've produced excellent croissants at home, this is surely my next project. Thanks for sharing.
I use the pastry flour for puff pastry but I was told to use AP flour for croissants as it works better with the yeast. What are your thoughts as your dough looks perfect!
What is the shelf life of these? Must they be eaten right away (30 minutes out of the oven) or can they keep for hours or longer?
Yes more pictures!
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I love this! So goood looking!
Pastry flour as well as A.P.flour is too soft, not a high enough protein content to make proper croissant. I want the crunch of the crust, and if your fat to protein ratio is correct then your center will be soft and buttery. The flour has nothing to do with "working better with the yeast”. Fresh yeast is almost always better to use because of its flavor profile, but insta-yeast is fine too. I’ve made many flavored Kouign-Amann, and have never flavored the dough simply because this changes the structure. Try filling the with whatever you are currently craving… best of baking luck to you.
No ! Puff paste is not a yeasted dough so it will not be a Kouign-Amann…
Give this a try, learn a new technique and perfect your abilities.
The Kouign-Amann looses its crunch after a few hours, especially somewhere it is humid...
Not a cake...
How could you tell people not to try? Go for it, you'll find that the flavor of this recipe will be amazing no matter what and the texture is actually more forgiving than most croissants.
I have yet to see even a batch of 48 last more than about 2 hours.
I would use party flour for sure. ChefSteps will never ever, ever use AP as its just not helpful for development. You never know what you are getting with AP flour as it is quite literally a mixed bag.
So many!
http://store.chefsteps.com/collections/cookbooks-we-love
Good call.
I know, right!!
Watch this video for more on puff pastry vs. yeasted laminated dough: https://www.chefsteps.com/activities/croissant-dough
I have literally never baked anything other than cake, before now. My 12 year old daughter and I spent the day messing up our kitchen. Even with no experience this recipe worked beautifully, and we had such fun!
Does anyone have advice on freezing a second tray? We made extra, figuring, given the time and effort.... Or, how long might they last in the fridge before baking?
I'm really interested in doing this but I live in a country where it is hot and wet all year around. It gets very hot here especially in non-air-conditioned rooms such as the kitchen. Is there a specific temperature when working with the dough of Kouign-Amann?
Definitely giving this a try! Is it possible to chill the finished-but unbaked product over night and bake in the morning? I want to be able to bring them to a morning gathering.
I'd give freezing a try, after shaping and before baking. I figure croissants freeze fairly well; why not these? In fact, I bet you could freeze them in the mold, and then remove them to a bag when they're hard, freeing up the pan. (Return them to the mold for baking.)
I'mma call it party flour from now on.
I live in Brisbane - will I have to borrow a portable air conditioner before giving this a go? Is it something I should not bother with until it is winter again?
I know that yeast is used to create flavor in baked goods, but is it customary not to bench proof kouign-amann before baking?
What kind of butter should I use? (Not unsalted or salted, I mean like what style, or a brand)
I recommend Plugra or Kerrygold....the latter being ever so slightly superior in my mind.
We made two batches. The first batch we did not deviate from the recipe at all. They were a little more salty than we like. On the second batch we put in 200g of sugar and only 6g of salt in the sugar/salt mixture and they turned out better in our opinion. Just depends on your taste. If you like chefsteps souffle recipe then follow this recipe exactly. If you think the souffle was a little salty then change up the sugar/salt mixture.
Damn I want to micromanage his body, that is one hot sexy chef
This is one of the best things to ever come out of my kitchen. Thanks ChefSteps!
Made from my left over Croissant scraps. Next time, the entire batch of puff will be dedicated to these. The sweet, salty, and buttery is over the top!!
Yum, these look awesome.
Look at those layers...! Dang.
Love that you experimented to get your preferred flavor! That's what it's all about!
Having just read the lemon curd recipe, would a squirt of lemon curd in the center of the pastry before baking work? I'm thinking there might be some oozing, but also a delicious, baked and slightly caramelized lemony filling to counterpoint that salty goodness?
i like it
I'm with you on the filling. I can SO taste these plain, with that gorgeous self made salty caramel my all time fav caramel style). I was also thinking a bit of jam, some jam with a matching piece of fruit, a little pie filling, or, like you, some lemon curd or other custard sauce, just a tiny bit. If I did add a sweet filling, I would probably turn up the salt dust a little to counter the sweet. I may even use a little bit of lemon juice to the filling to make it a touch more tart.
With the fall will come apples. I can just SEE apple slices. a bit of cinnamon in the sugar (real cinnamon, not cassia), a bit of apple jelly or something of the kind, then, have 4 thinly sliced apple slices standing and sticking up from the folds. I can just see that on a plate!!
These gorgeous puppies are baking as I type and my house smells MARVELOUS! I had a few things going on. First, I made 6 instead of 12 or 16. I thought I had the squares large enough. this particular muffin pan has very large spaces. so, my pastry didn't stay closed but opened like a flower. another reason for that is that I made it with filling. a bit of brie and a teaspoon of apricot jam in each one.
Of course, me being, well, ME, I had to tinker a little. and I'm one who thinks that sugar should NVER be used if it is not accompanied by vanilla. so, I added vanilla. Hey, It's my tastebuds I'm tickling.
I just took them out of the oven and they are INCREDIBLE! I had to scoop them out with a spoon because they opened too much in that pan. I thought they might when I saw how small they looked uncooked. But the brie and Apricot plus that salty caramel, Let's say the next 30 minutes is going to be tough!
Meanwhile, when I look at these, the first thing that comes to mind, especially when they have a filling, is Hamantaschen for gentiles. that works for me!!
Look what you DID!!! I blame YOU guys for this! (please, be mean to me like this more often!) So, I made this in the original version with a bit of Brie and a dollop of apricot preserves. they came out SO gorgeously luscious! I ended making a dozen of them. I then took the second roll of dough and made it with salt, just a touch of beet sugar on the outside, then a small bite of Jack in the middle, more of the salt blend sprinkled over.
This goes with my meal tonight. We are having Sous Vide Pork Loin Steaks. in the bag goes the meat, butter, some of my caramel from bacon drippings (my version of liquid smoke) and a couple of teaspoons of lemon Confit Brine to lighten and deepen the flavors.. then the pork goes into the drink. When everything is ready to plate, I sear off the pork, plate dinner and enjoy.
Tonight, it is my husband and myself, and an elderly couple who we adore who live across the street. In our neighborhood, we often just up and feed the neighbors cause it is easier than cooking for two! Here is the Apricot Brie Version. I'll post a picture of the Dinner plant when I'm done.
Karon, I think a filling is a spectacular idea. I make a variant of this with a ground walnut paste to which I add sugar and , yes, vanilla or apricot or prune compote. Nice work. They may not get 10 out of 10 for traditionally correct, but they get 10 out of 10 from my friends.
ps. The variant I've been making for the last ten years so I came to this recipe recently, raqther than departed from the recipe immediately. Cheers,
