A Better Kouign Amann revises this pastry for a better outcome. My first post on Kouign Amann was in September, 2016. There you will find the how to photos and a lot more information on this superb pastry.
One of the best descriptions I’ve read of Kouign Amann comes from Chef Steps : “These salty, buttery pastries hail from the coastal region of Brittany, in the northwest corner of France, where Celtic Breton tradition has prevailed since the great migration across the English Channel during the fifth and sixth centuries. It looks just like you […]
This is a hard time for many of us. A naturally gregarious people have been sequestered and cut off from each other. It’s hard. But it needn’t be depressing. Almost everyone I know seems to be cleaning in these early days. I’m not sure what that says about my friends but be that as it […]
Quick Danish Pastry dough is based on the same technique I found for making faster croissant , without sacrificing any quality. I have used that method for all my laminated doughs including puff pastry , cronuts , and Kouign Aman . This technique cuts way down on the time and it’s much easier to incorporate the butter without the dreaded breakthrough […]
