Dust your work surface with remaining 1/2 cup flour. Transfer to refrigerator; continue to chill until very firm, about 1 hour longer. Incorporez le sel et versez progressivement environ 10 cl d’eau, juqu’à obtenir une pâte … Beat 12 oz. Add ⅓ cup room temperature water to the bowl, then add the flour, melted and cooled unsalted butter, sugar, and salt. Wrap the dough in parchment paper like a present, just as you did the butter, and roll across it in both directions several times with the pin to even out the thickness. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter. kouign amann. Uncover the pan and transfer to the oven. Gather the dough into a ball and dust lightly with flour. Press edges of dough to seal, enclosing butter. Pinch the dough together firmly along all the seams so they seal. Let stand until yeast starts to foam, about 5 minutes. Uncover the pan and transfer to the oven. When kouign-amann became trendy in North America, it was the individual, hand-held version that popped up in bakeries everywhere. Véritable pâtisserie bretonne, le kouign-amann est à conserver à température ambiante et à consommer rapidement. This recipe yields a whopping 162 layers—not as many as you’ll find at b. Patisserie (that’s what pro equipment is for), but seriously impressive nonetheless. Roll out dough, dusting with flour as needed, to a 24x8" rectangle, about 3/8" thick. A generous slice of it, cut while still warm, is beautiful with a bowl of good cider. Lors que son séjour à Rennes, ma fille me rapportait occasionnellement des Kouigns Amann de Saint-Malo, mais en version pocket car je trouve cette pâtisserie très roborative, et qui devient vite écœurante si elle n’est pas bien faite. Transfer the dough to the freezer and chill until the dough is very firm but not frozen, about 5 minutes. It has to be the best set of directions ever!! Ce classique de la pâtisserie bretonne se consomme à tout moment de la journée et notamment à l'heure du goûter accompagné d'un café ou d'un thé. This is my favorite French pastry and I've always been far too intimidated to attempt to make it at home. Kouign-amann are best the day they’re baked, but if you have leftovers, store in an airtight container at room temperature. Though the dough can be temperamental, layer after delicate layer will convince you: Making this pastry is worth the effort. Both the dough and butter should be cold but pliable. Brush the surface of the dough with the remaining 1 tablespoon melted butter and sprinkle with any remaining sugar. Refrigerate the butter while the dough is rising. Place each in a muffin cup. Fold the parchment around the butter again to completely enclose it (like you’re wrapping a gift), eliminating any air pockets, and creating a neat square packet. Turn out onto a lightly floured surface and knead, adding flour as needed, until dough is supple, soft, and slightly tacky, about 5 minutes. Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich. “Save the parchment” might be my new mantra. Mix with a spatula or wooden spoon until you have a shaggy dough. Immediately reduce the temperature to 350°F and bake until the kouign-amann is deep golden brown and caramel is bubbling around the sides, 35 to 45 minutes. Remove the dough from the freezer, unwrap, and place on a lightly floured surface (save the piece of parchment for wrapping the dough again later). Powered by the Parse.ly Publisher Platform (P3). To revisit this article, select My⁠ ⁠Account, then View saved stories. At San Francisco’s b. Patisserie, pastry chef Belinda Leong’s version—which she adapts here for the home cook—is a cult favorite. Add 3 cups flour, 3 Tbsp. Remove the pan from the oven and let sit for 5 minutes. Slide the dough onto the reserved parchment paper. Neatly wrap up butter, pressing out air. Fold dough like a letter: Bring lower third of dough up and over lower half of butter. sugar, dividing evenly. Tug on the ends of the parchment to dislodge the kouign-amann from the pan and turn out. Dust lightly with flour, wrap in plastic, and chill in freezer until firm but not frozen, about 30 minutes. L'auteur de l'article : cuisineenfolie Voir l'article original Que vous dire sur cette recette !!! Stir with a wooden spoon to form a very sticky dough. Use the rolling pin to lightly beat the dough to flatten and lengthen slightly, then roll out the dough, working it both toward and away from you, to elongate it into a rectangle that’s about three times longer than it is wide and about ¼-inch thick (the exact dimensions aren’t important). Place a wire rack upside-down over the pan and invert. You will get good results with either type of butter. Gâteau Au Beurre Cuisson Des Aliments. The invention is attributed to Yves-René Scordia. Kouign Amann maison : un caramel croustillant à l'extérieur, feuilleté et bien moelleux à l'intérieur : cette recette Kouign-Amann est addictive ! Ever wonder how puff pastry and croissants get their flaky layers? When the dough has nearly doubled, use a fist to lightly punch it down to expel some of the gases produced during the first rise. Knead the dough by hand in the bowl several times to bring it together, then turn it out onto a clean work surface and continue to knead by hand, adding a sprinkle of flour only if the dough is sticking to your hands and/or the surface, until you have a very smooth, supple, and soft dough, 6 to 8 minutes. The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar. Sprinkle squares with a total of 1/4 cup sugar, dividing evenly, and press gently to adhere. Add melted butter, 2 cups flour, and salt to the yeast mixture. Whisk yeast and 1/4 cup very warm water (110°–115°) in another large bowl to dissolve. Shake off excess. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Larnicol in Paris. Versez la farine dans un saladier, ajoutez la levure délayée et commencez à pétrir. Lightly sprinkle some of the remaining sugar across the surface of the dough and fold in thirds again. Scrape butter mixture onto a large sheet of parchment. It’s very quickly. Place dough on surface so flap opening is on your right. It's a wonderful way to pass a day with a buttery indulgent dessert at the end. Like immediately. Put the flour into the bowl of a freestanding mixer fitted with a dough hook. I'm sorry about the audio. Preheat oven to 375°. Roll out dough, dusting with flour as needed, to a rectangle slightly larger than 16x12". sugar, 1 tsp. Oct 8, 2018 - Explore Mike's board "kouign amann" on Pinterest. Set aside until the mixture is cloudy and slightly puffed, about 5 minutes. It’s thanks to a method called lamination, in which dough is wrapped around a thick sheet of cold butter, then rolled and folded again and again, yielding dozens of thin layers separated by—you guessed it—butter. I absolutely fell in love with the author/cook who wrote out the instructions. (Heads up: You’ll want it to be about as firm as the chilled butter block in step 5.). Roll out dough on a lightly floured surface into a 19x7" rectangle (a bit wider and about 50 percent longer than the butter block). All rights reserved. © 2021 Condé Nast. Fold rectangle into thirds like a letter (as in step 6), bringing lower third up, then upper third down (this completes the first turn). Wrap in plastic and chill in … Remove the butter block from the refrigerator and let it warm slightly at room temperature while the dough chills. La Maison du Kouign Amann, Douarnenez : consultez 13 avis sur La Maison du Kouign Amann, noté 4,5 sur 5 sur Tripadvisor et classé #40 sur 65 restaurants à Douarnenez. Kouign Amann de Cyril Lignac. Lightly brush the bottom and sides of a 9-inch cake pan with some of the 3 tablespoons melted, cooled butter. (Alternatively, the covered pan can be refrigerated up to 12 hours. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. They should easily meet and overlap slightly in the center and along the sides. Wrap in plastic and chill in freezer until dough is very firm but not frozen, 30–35 minutes. Roll out dough, dusting with flour as needed, to a 24x8" rectangle about 3/8" thick. Because these are, dare I … Mix until a shaggy dough forms. Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and … Sprinkle surface of dough with 2 Tbsp. Dust more flour underneath and on top of the dough, which should now completely encase the butter block. Combine 2 Tbsp. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Do I have to use European butter to make Kouign-Amann? Here, Saffitz adapts the recipe to the other form the pastry traditionally takes: a single 9-inch cake that’s meant to be served in slices. Cover again with plastic wrap and chill in refrigerator until dough is again doubled in size, 45–60 minutes. Perfecting laminated dough can be tricky. warm tap water in a medium bowl and whisk in the yeast to dissolve. salt with an electric mixer on low speed just until homogeneous and waxy-looking, about 3 minutes. Though the dough can be temperamental (I think it can smell fear), layer after delicate layer will convince you: It’s worth it. Reviews: MaliciousD 39 0 November 13, 2019. 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