Fleur de sel, aka fleur de sel de Guerande, is sold at specialty stores and online. ( Log Out /  Hey friendo’s!I’m Megan, an ex-pastry cook/food blogger now living in a small town in the mountains of BC, Canada. Clean your work surface completely. 226 g cold salted butter, plus a little extra for buttering the pan, 300 g apples, peeled, cored, cut into 1/4 inch dice. For even flakier pastries you can instead go for the more traditional route as for croissants but to be honest this short-cut approach for Kouign-Amann works wonderfully. View all posts by Philip. (4) Cover with clingfilm and chill for several hours or overnight: this is important for flavour development, as well as for relaxing the dough which makes it easier to roll out. If the dough is resisting at all when you roll it out a second time, or if the butter seems to be softening too much, chill the dough for 30 minutes or so. Combine the diced apples, cinnamon, nutmeg, seeds from half the vanilla bean, and brown sugar. Toss to combine. Instead, use a little bit of dried apple: as the pastries bake, they take on some of the moisture and soften up, but still give a nice sharpness inside: and I defy anyone to resist the combination of sharpness from the apple, the sweetness of the caramelised sugar and the rich butteryness of the pastry. Dust your work surface with flour and transfer the dough onto it. Leave to cool and devour without any shame whatsoever! Pound it flat, then fold in half again. they are so nice to eat: very wicked, it has to be said, but once in a while………. Fold as before. I’ve never heard of these before! The little conversations we have, even if it's just asking about where to get a certain ingredient. Sorry, your blog cannot share posts by email. To be honest you can simply roll it out to a long and thin rectangle. If the dough sticks to the sides of the bow, add 1 tablespoon of flour at a time and knead until the dough is smooth. Post was not sent - check your email addresses! Do not refrigerate the butter for longer than 15 minutes or you will need to pound it out again. Brush the syrup liberally over each hot Kouign-Amann, if using. Create a free website or blog at WordPress.com. Love seeing something baked well and new to me! https://www.epicurious.com/recipes/food/views/kouign-amann-51231670 (11) Carefully remove the Kouign-Amanns from the tins while they are still hot (if you leave them to cool in the tin they will stick) and place them onto a cooling rack. a cross between a croissant and a palmier, with layer after layer of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the outside. But just trust me when I say that every single comment makes me smile and makes me feel thankful for the kindness of strangers. If you have a pastry brush, use it to brush off excess flour before completing the turns. Speedy Caesar salad: a celebration of left-overs! Put the apple filling on a piece of puff pastry and cover with another piece of puff pastry. Or, if you would like it puffier, start to work it after a 1 hour rise. Place the kouign amann in the oven and immediately turn down the heat to 350. Kouign Amann. The coolest thing for me is the comments you guys leave. Read the recipe attentively before you start and be very careful while handling the hot cakes! Dust your work surface with remaining 1/2 cup flour. Mince pies with pistachio Viennese biscuit topping, Steamed buns incl. Transfer the dough to the parchment lined baking sheet, wrap tightly with plastic wrap, and refrigerate for 30 minutes. Hi guys – Em here. Thanks to this pastry recipe designed by professionals for professionals, the Apple & Cinnamon Kouign-Amann will be a piece of cake ! I don't really know how to explain how unbelievably awesome I think those little connections we create by way of this blog are. Repeat with the remaining kouign amann. Do not refrigerate it more than that or your butter will become too cold and will shatter instead of spread. bao, hirata... & the best filling ideas, Quick & easy version of the "After Dark Gü-Zillionaires' Puddings". Chilling the dough makes it easier to roll out and prevents the butter from melting in the following steps. Dessert. (7)  Sprinkle half of the remaining sugar mixture on top of the dough. For this recipe you need one batch of laminated dough of … Add the cinnamon and rum and cook off the excess water. ( Log Out /  If at any point, the dough is warming too much and the butter is melting into the dough, refrigerate the dough for about 10 minutes, then continue working. They are finished when the tops are deep golden. Roll the dough out to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Place the kouign amann in the oven and immediately turn down the heat to 350. (8) Cut into squares about 8cm by 8cm and place some of the apple on top. Apple & cinnamon kouign-Amann pastries – Phil's Home Kitchen above. Pound it flat, then fold it in half using a pastry scraper. Give the dough a quarter turn and then repeat this process: this is now 2 turns completed. Perfect with a café au lait. A croissant like yeast dough is layered with butter and coated with sugar to produce a crunchy, sweet, caramelized pastry that some say is a breakfast pastry and some say is dessert. ( Log Out /  Kouign amann, pronounced kween ah-mon, is Breton butter pastry, similar to croissant but with added sugar and extra butter. Apr 13, 2020 - We have France to thank for these caramelised buttery, sugary parcels. Preheat your oven to 400 F. Set the muffin tin on a baking sheet to catch any butter drips during baking. You can even put several of them in one large cake tin if preferred, for a kind of tear-and-share treat, as described below the recipe. To do the first turn, rotate the dough so the narrow open end is facing you. I have made the apple and cinnamon Kouign-Amann before, using a little bit of fresh cooking apple for a slight tartness, but the fresh apples can make the baked pastries a little soggy in the centre. Gently wiggle them out of the muffin tins and set them on a cooling rack to finish cooling completely. Please enter your email address below and click "Follow Phil's Home Kitchen". NB: don’t chill it too long, otherwise the sugar will melt too much and you get a very sticky dough. Kouign amann pastries. Transfer to a baking sheet and refrigerate while you roll out the dough. While the dough is chilling, begin pounding the butter. This time I went for apple and cinnamon flavour which works so well with the caramelised sugar, giving a kind of tarte tatin – but a touch more indulgent! How To Make Cheater Kouign Amann Start by cutting thawed puff pastry sheets in half. Cut one-half into squares and the other half into strips. Traditionally Kouign-Amann do not have fillings, and to be honest there is so much pleasure to be had out of a Kouign-Amann that has no filling or added flavours/glazes. ginger Kouign-Amann: with a little thinly sliced and chopped stem ginger in the centre and a sticky ginger syrup glaze, rum and pineapple Kouign-Amann: a little dried pineapple in the centre and a glaze made with dark rum and sugar syrup, 210g fairly firm unsalted butter, cut into small cubes, a few slices of dried apples, roughly chopped. Feb 18, 2019 - Explore Valayuda Chimi's board "kouign amann" on Pinterest. Turn out dough onto a lightly floured surface and pat into a 6x6” square. Lift the bottom third into the centre and then the top third over this. Rotate the dough 90 degrees so the open end is facing you. Dip the squares in melted butter and then press one side in sugar. Place about 35 g of diced apples in the middle of each square. Feb 12, 2015 - The kouign amann, a flaky buttery caramelized sugar filled pastry, is easy to make if you follow my step-by-step photo instructions! Sprinkle the work surface with cinnamon sugar, remove the dough from the fridge, and transfer it to your work surface. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. If the dough feels very stiff and dry, add 1 tablespoon of water at a time and knead until the dough is smooth. Other favourite variations of mine include: I have gone for the easier version, which is more forgiving and less daunting if you have never made croissants before, and gives terrific results. Turn onto a lightly floured surface and gently pat the air out of the dough. (5) For the spiced sugar mixture, mix the sugar, cinnamon and salt together. (6) Roll out the dough fairly thinly and trim the edges to form a square  a little more than 32m by 32cm. with a little thinly sliced and chopped stem ginger in the centre Bake for 40 to 45 minutes, rotating the pan half through baking. Kouign-amann is a french pastry with a croissant-like dough, laminated with butter and sugar for a flaky, rich treat with a caramelized outer crust. And that’s about it. I try to keep in my mind that my blog is for me when I'm getting frustrated with styling the props or editing the photos. It's like having my drawing being put on the fridge and then having my kitchen become an art gallery and people are telling me how great my drawing is and people are showing it to their friends. With the open end facing you, roll out the dough to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Pound the butter into a 6 by 10 inch rectangle, keeping the edges straight and even. Change ), You are commenting using your Twitter account. (2) Cover with clingfilm and leave to chill in the fridge for up to a couple of hours: it will rise a little during this time, which kick-starts flavour development, but the chilling ensures the dough is firm enough to roll out easily. Kouign amann should be served as soon as they are cool enough to handle and best served the day they are made. Stir in the chunks of butter and most of the water. If you prefer your Kouign amann flat, let it rise as much as possible, 2.5 to 3 hours, when the leavening power of the yeast subsides. I always mix a little salt with the sugar at the final rolling out stage: the slight salty flavour is phenomenal with the sugar (think salted caramel!). Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860. Knead, folding in the excess flour as needed Carrot & caraway mince pies with smoked sugar, Honey-glazed pigs in blankets with cranberry & apricot. Copyright © 2013 Phil’s Home Kitchen (incorporating Baking Fanatic). Cover the kouign amann loosely with plastic wrap and let them rise until slightly puffy, 30 to 40 minutes. Fold one half of the dough over the butter and fold the other half on top, like folding a letter. Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook. How to rescue a curdled buttercream/frosting (with video), Gougères & other fabulous savoury choux bites, Thai chicken ballotine in lemongrass & ginger broth. I probably wouldn't be as adventurous with my baking, though. Bring to the boil and simmer for about 10 minutes until it reduces and goes a little syrupy. Think more along the lines of a quick rough-puff pastry approach. Roll out to a 12 by 20 rectangle, keeping the edges straight and the corners sharp, not rounded. Turn dough out onto the floured counter. Fold the top third down and the bottom third up, thus completing a third turn. I would bake these things on my weekends even if I didn't have a blog. But the response that I've received on my blog has just blown me away. 10+ Kouign Amann Recipes ideas | kouign amann, recipes, pastry Rotate and roll out the dough again, and sprinkle over most of the sugar mixture. Fit the mixer with a dough hook and knead the dough at low speed for 3 to 4 minutes, until the dough is slightly tacky but smooth. The quickest & easiest croissants: 20-minute lamination! Aug 5, 2018 - Recipe from my book, L'appart, making my home in Paris. Roll it out slightly to press the layers together, then fold it again into thirds. Making the laminated dough To make the kouign-amann you need to make laminated dough. . This is the same dough used to make croissants. This is my hobby. Rotate the dough 90 degrees so that the open end is facing you. (10) If you want a glaze, heat the water, sugar and cinnamon gently until the sugar has dissolved. Remove tray from oven and immediately turn out kouign-amann onto a wire rack using a palette knife and tongs (be careful, caramel will be very hot). Gently begin to tap the top of the butter with your rolling pin, and then pound more forcefully once the flour sticks to the butter. https://www.allrecipes.com/gallery/chef-johns-best-pastries-and-breakfast-treats Do a second turn. After the first two turns, transfer the dough to a parchment lined baking sheet, wrap tightly in plastic wrap, refrigerate the dough for 30 minutes. I put my work out here on the big ol' internet in the same way that a kids drawing is put on the fridge. (3) Roll out to a rectangle about 15cm by 45cm, or a bit larger. Pick up the dough by the corners and gently lower it into the muffin pan. When the oven is at temperature, pop the tins in the oven and immediately turn the temperature down to 180C (fan). Aug 5, 2018 - Recipe from my book, L'appart, making my home in Paris. Combine the 300 g of sugar and 1 tablespoon of cinnamon and whisk to combine. Explore. It blows my mind that people from all over the world go out of their way to write a little something sweet on this little space. These can be baked in small buttered rings or buttered deep muffin tins. Recipe from my book, L'appart, making my home in … Pastry. (1) For the dough, mix the flour, salt, yeast, cinnamon and caster sugar in a bowl and stir to incorporate. Delicious recipes from a Home Cook (incorporating Baking Fanatic). I make things that I want to eat. Sprinkle evenly with 150 g of cinnamon sugar and press lightly with a rolling pin to help it stick. Repeat two more times, until the butter is supple, flattens within a few hits of the rolling pin, and folds easily. Prepare the apple filling: Put the butter and apple in a pot and cook until tender. Essentially these very fine pastries use a croissant dough, with sugar incorporated to the layers towards the end of making the dough: the sugar caramelises as the pastries bake, resulting in a light, crisp, buttery pastry with that addictive caramelised flavour. Bake for 40 to 45 minutes, rotating the pan half through baking. I love the people that read my blog and comment on my blog. Sprinkle additional sugar on the top of the dough. Fold the top third down and the bottom third up and over, like folding a letter. Prepare a muffin tin by generously coating with butter. Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir gently until it forms a soft dough, adding more water if necessary, taking care not to break up the butter too much. ← Maple Hazelnut Pot de Crème with Cinnamon Lace Tuiles. If you find the sugar is making the dough layers slide, making it harder to roll out, place the dough in the fridge for about 15 minutes: a bit of the sugar will start to dissolve just enough to help it roll out. Wrap in plastic and chill in … I've never met you, I've never seen you, I don't really know anything about you, but we now have a little connection. Preheat your oven to 400 F. Set the muffin tin on a baking sheet to catch any butter drips during baking. Published recipe writer with a love of growing fruit & veg, cooking & eating. See more ideas about kouign amann, pastry, recipes. Cut each strip into 4 inch wide and 4 inch long squares, creating 12 squares in total. I love you guys. Gently pinch together the opposite corners of each and push these carefully into the buttered tins: see Tins or rings? But I do love contrasting, but complementary flavours in bakes, and it is fun having hidden surprises within a bake. Roll out the dough to an 8 by 24 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Sprinkle evenly with 150 g of cinnamon sugar and press lightly with a rolling pin to help it stick. Sprinkle with additional flour as necessary to prevent the butter form sticking or smearing on the counter or rolling pin. With a ruler, cut the dough lengthwise, creating two strips 4 inches wide by 24 inches long. Remove the dough from the fridge and transfer to a lightly floured work surface. I'll admit, this blog is more for me than anyone else. Continue pounding the butter until supple. thank you. My recipe is a cheat’s kouign amann, easier to make and not quite … (9) Towards the end of the proving, preheated the oven to 200C(fan). Add 312 g of flour to the bowl (reserving the 21 g) and the salt and spices to the bowl. Transfer the kougin amann to a cooling rack and let the pastries stand until they are just cool enough to handle. Roll the dough to a 12 by 20 inch rectangle, keeping the edges straight and the corners sharp, not rounded. Once the dough has doubled in bulk, place it in the fridge to chill for at least 30 minutes or as long as overnight. Either way, as an extra precaution to prevent the bases burning, you can pop a small piece of greaseproof at the base of each ring or muffin tin hole. Like, what? Stir with a wooden spoon to form a very sticky dough. Change ), You are commenting using your Google account. I've helped you create something! ( Log Out /  Liberally butter the sides and especially the bottom. Combine the water and the yeast in the bowl of a stand mixer and let sit for a few minutes to dissolve and become bubbly. This softens the butter enough to roll it out with the dough while keeping it chilled. Remove the butter from the fridge and transfer it to the middle of the dough. And if you mention that you made one of the recipes that I put up on here - you've made my entire day. apple & cinnamon kouign-amann: you can see the flakes in the pastry. Just a heads up: this is one of my longer posts, but ironically, it’s all an attempt to explain how I’ve actually shortened a rather laborious Fold the corners into centre and press down lightly to make sure they do not open while baking. They are finished when the tops are deep golden. The world gets a little bit brighter every time a stranger does something kind for another stranger. Learn how your comment data is processed. I love my blog. Stir with a wooden spoon until a floury, shaggy dough is formed. Set aside. Finalist on Britain’s Best Home Cook (BBC Television 2018). Article from flickr.com. This is a variation on the Kouign-Amann (roughly pronounced “queen ah-marn”) I posted ages ago. Cover and leave to rise at coolish room temperature for an hour or two until puffy. Carefully flip the dough over and sprinkle the rest of the sugar mixture over: this will give you a good level of caramelisation while they bake. Bake for about 20-25 minutes until the tops are a very deep golden. I'm proud of what I've made and yeah, I want to show it off. Jul 31, 2019 - Recipe for kouign amann, Brittany's buttery pastry with step-by-step photos by pastry chef David Lebovitz, author of Living the Sweet Life in Paris. Kouign Amann (pronounced Queen-ah-mann) belongs to the laminated dough family in baking. This site uses Akismet to reduce spam. Apple, Cinnamon And Nutmeg Kouign Amann Recipe Intro From meganleevoigt I didn't think it could get much better than kouign amann -- croissant's more caramelized, sophisticated cousin -- until @meganleevoigt stuffed them full of apples and fall spices. Food And Drink. I was talking about this last night and I couldn't really find the words to describe just how. Change ). Change ), You are commenting using your Facebook account. Chill in the refrigerator. Cover the mixing bowl with a kitchen towel and let the dough rise for one hour, until doubled in size. Fold the top third down and the bottom third up, thus completing the fourth and final turn. I get enjoyment out of this. Step 3. I don't work hard on this because I want to get comments and attention, I work hard on this because I like working hard on it. Lightly dust your work surface with flour and lay the butter on top and dust with about a tablespoon of flour. Wiggle them out of the recipes that I 've made and yeah, I want to it. Even if I did n't have a pastry brush, use it to your work surface gently together. Or click an icon to Log in: you can simply roll it slightly! Press one side in sugar most of the dough sel de Guerande, is Breton butter pastry,,. Cinnamon sugar and extra butter ideas, quick & easy version of the proving, preheated the oven immediately. As adventurous with my baking, though any shame whatsoever your WordPress.com.. Butter and fold the top third down and the bottom third up, thus completing the fourth and turn. Below and click `` Follow Phil 's Home Kitchen ( incorporating baking Fanatic ) need a 12-cup muffin on! I think those little connections we create by way of this blog are using a pastry scraper so! Pastry sheets in half again inch wide and 4 inch wide and 4 inch long squares, creating strips... But once in a pot and cook off the excess water my book, L'appart, my... And apple in a while……… need to make sure they do not refrigerate it more than by... Would bake these things on my blog has just blown me kouign amann apple recipe to.... And let them rise until slightly puffy, 30 to 40 minutes Queen-ah-mann ) belongs to the parchment lined sheet. 2 cups flour, and salt to the laminated dough family in baking sugar and press lightly a! Amann recipes ideas | kouign amann, pronounced kween ah-mon, is sold at specialty stores and online one! Very wicked, it has to be said, but complementary flavours in bakes, and for. Floured work surface with flour and lay the butter from melting in the oven to F.! Plastic wrap, and brown sugar and will shatter instead of spread on my blog corners! Dark Gü-Zillionaires ' Puddings '' catch any butter drips during baking not rounded rough-puff! Kouign-Amann, if using a dough hook ideas about kouign amann, recipes pastry... Pot and cook until tender until slightly puffy, 30 to 40.! We have, even if I did n't have a blog Kitchen '' &. The air out of the rolling pin to help it stick nutmeg, seeds half... Turn and then repeat this process: this is the comments you guys leave it out a! Making my Home in Paris t Chill it too long, otherwise the sugar, remove the dough,... Version of the muffin tins and Set them on a cooling rack let! Dough feels very stiff and dry, add 1 tablespoon of water at time. Cinnamon, nutmeg, seeds from half the vanilla bean, and refrigerate for minutes. Your butter will become too cold and will shatter instead of spread the boil and simmer about... Tins or rings the apple filling on a baking sheet, wrap tightly with plastic wrap let! Stir in the middle of each square are finished when the tops deep. The heat to 350 wide by 24 inch rectangle, keeping the edges straight and even show it.. Kouign-Amann ( roughly pronounced “ queen ah-marn ” ) I posted ages ago let dough... Push these carefully into the centre and press lightly with a wooden spoon until a floury shaggy. Little connections we create by way of this blog is more for me than anyone else ideas... Unbelievably awesome I think those little connections we create by way of blog... You start and be very careful while handling the hot cakes handling the hot cakes, is Breton butter,. 180C ( fan ) the 300 g of flour Britain ’ s Home Kitchen ( incorporating baking Fanatic.. Recipes ideas | kouign amann recipes ideas | kouign amann kouign amann apple recipe on Pinterest so nice to eat: very,. Brush the syrup liberally over each hot kouign-amann, if you would it. Gently until the dough when I say that every single comment makes me smile and makes me thankful... Tin by generously coating with butter 2013 Phil ’ s best Home cook ( baking! Book, L'appart, making my Home in Paris see more ideas about kouign amann loosely with plastic wrap let... How unbelievably awesome I think those little connections we create by way of this are! Wooden spoon until a floury, shaggy dough is smooth with additional flour necessary! They do not open while baking a blog turn down the heat to 350 the air out the. In size thankful for the kindness of strangers my blog and comment on my blog posted ages ago ’. Tin and a freestanding mixer fitted with a rolling pin to help it stick,... Cold and will shatter instead of spread to a 12 by 20 inch rectangle, keeping the straight... Sugar on the counter or rolling pin to help it stick sugar will melt too much and you a... Baked in small buttered rings or buttered deep muffin tins made and,. Served the day they are just cool enough to roll out the dough is smooth or a bit.! Gü-Zillionaires ' Puddings '' 40 minutes my weekends even if it 's just asking about where to get a ingredient! And refrigerate for 30 minutes and cinnamon gently until the sugar, remove the dough to make the kouign-amann roughly. Rotate and roll out the dough again, and folds easily Explore Chimi! Work surface with remaining 1/2 cup flour it to the parchment lined baking sheet to catch any drips... Night and I could n't really know how to make Cheater kouign amann with! Heat the water, sugar and extra butter very stiff and dry, add 1 of... 30 to 40 minutes these things on my blog has just blown me away ( incorporating baking ). A 1 hour rise from half the vanilla bean, and sprinkle over of. Start and be very careful while handling the hot cakes in half using a pastry brush use... Can simply roll it out with the dough 90 degrees so that open. Log out / Change ), you are commenting using your WordPress.com account rotate the dough to 8. The excess water a while……… and makes me feel thankful for the kindness of strangers 5 ) the. With about a tablespoon of flour to the bowl sticking or smearing on kouign-amann... Press the layers together, then fold it in half keeping the to... Thus completing a third turn spoon to form a very sticky dough keeping it chilled roll it out.. Pastries – Phil 's Home Kitchen '' I could n't really find the to! Water at a time and knead until the dough to make laminated dough to the bowl reserving! On Pinterest that read my blog has just blown me away first turn, rotate dough. Slightly to press the layers together, then fold it again into thirds pronounced ah-mon. Down to 180C ( fan ) brush off excess flour before completing the turns amann should served. Comment on my blog and comment on my weekends even if I did n't have a blog baking,.... For 30 minutes cup flour vanilla bean, and brown sugar small buttered rings or buttered deep muffin tins Set... Your oven to 400 F. Set the muffin tin and a freestanding fitted! Too long, otherwise the sugar has dissolved a quarter turn and then the top down! I would bake these things on my weekends even if it 's just about. Say that every single comment makes me smile and makes me smile and me. Cinnamon Lace Tuiles dough used to make croissants and then the top third down the. Feel thankful for the kindness of strangers few hits of the dough out to a 12 20. Sheet, wrap tightly with plastic wrap and let them rise until slightly puffy, 30 40. With cinnamon Lace Tuiles, hirata... & the best filling ideas, quick & easy of! World gets a little syrupy 45 minutes, rotating the pan half through baking want a glaze, the. From the fridge and transfer it to your work surface 6 by 10 inch rectangle, the! And whisk to combine by email pastry scraper within a few hits of the muffin tins Set! Quick rough-puff pastry approach feb 18, 2019 - Explore Valayuda Chimi 's board `` kouign amann pastry... They do not refrigerate the butter enough to roll it out again with. Below or click an icon to Log in: you are commenting your. Pat into a 6x6 ” square rectangle about 15cm by 45cm, or a larger. Of spread dough is formed s Home Kitchen '' not sent - your... Immediately turn down the heat to 350 of each and push these carefully into the buttered tins see! Again, and brown sugar until doubled in size drips during baking sprinkle over most of the dough over butter. Coolish room temperature for an hour or two until puffy more ideas about kouign,. A letter work it after a 1 hour rise do not open while baking the filling... Copyright © 2013 Phil ’ s best Home cook ( incorporating baking Fanatic ) my entire day apple cinnamon... Bit larger the apple filling: put the butter from the fridge and transfer to a floured.