The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kouign Amman

AnnaZ's picture
AnnaZ

Kouign Amman

After visiting my sister in France, I have become a Kouign Amman fan.  I have tried several recipes.......a couple went to the round file.  It is a challenge, for sure.  I made one that was really good, but it was a recipe I googled when I visited her in May and for the life of me I cannot find it again.  Sis says "well, they say that NOBODY can make it like the Bretons, and I believe it."  

 

So, for your entertainment, here are a couple of my attempts.   As  you can see, one got a "bit" overdone..........old oven caused that.   If anyone has a recipe I'd love to try it.   Oops..........I can't seem to find how to put pix in my post.

BrianShaw's picture
BrianShaw

I love pastry... it’s a great challenge. This is one that i love but I’ve not yet mastered. Still buying at bakeries but some are dreadful versions so it’s taking a lot of sampling to find the best!

Have you seen this?

https://joepastry.com/category/pastry/kouign-amann/

Filomatic's picture
Filomatic

Wow, I am loving this site. Great, simple instruction. Thanks for sharing.

BreadLee's picture
BreadLee

That's a nifty informative website. Thanks chief! 

AnnaZ's picture
AnnaZ

You just to take a trip to France.............Brittany, specifically.  LOL

Filomatic's picture
Filomatic

The ones at B Patisserie in San Francisco are the best I've had.  Would love to see this out of the dish.

BrianShaw's picture
BrianShaw

Bouchon. For me the best so far from a high-volume bakery. 

Filomatic's picture
Filomatic

Haven't been yet.  I think it's time to change Yountville to "Kellerville."

RobynNZ's picture
RobynNZ

The recipe and photographs on David Lebovitz' site are clear and in the intro there are helpful tips:

https://www.davidlebovitz.com/long-live-the-k/

beurre's picture
beurre

If you know some french (or if your sister is willing to translate), I make this recipe fairly often & it always turns out BEAUTIFULLY. I’m especially fond of the smaller “kouignettes” all baked together, since it gives a good balance between crisp exterior and chewy interior.

It may take a few tries to perfect it, but it’s worth the effort. The main challenges I’ve faced were figuring out how much salt to add depending on the type of butter you use (I use 5-7g salt and either salted or demi-sel european-style cultured butter) & knowing how long and at what temperature to bake it so that the sugars caramelize nicely (it’s different for every oven).