Introduction
This is definitely one of the most difficult recipes in the book. However, if you’ve made most of the other items in the book you shouldn’t have too much trouble with this. This recipe is pretty a much a full day effort and is best done with half of the dough being used for the Kouign-Amann and the other half being used for danishes. When done right, this recipe (of essentially just 4 ingredients) is mind-blowing.
Recipe Outline
| Recipe: Kouign-Amann | Special Equipment: Muffin Tin |
| Source: Dessert Person | Time: 7 Hours |
| Author: Claire Saffitz | Difficulty: 5/5 |
| Type: Dessert (Baking) | Score: ★★★★★ |
Making The Dough (First Proof)
Making The Butter Block
Tip: First get the butter into a rough square and then create a package with the parchment paper (tape to seal and flip over). To get it into a perfect square, simply hold one corner and roll into the opposite corner using the rolling pin.
Making The Puff Pastry
Tip 1: Use this video as a helpful guide (note that the sugar layers are omitted from the video for reasons unbeknownst).
Tip 2: Try to have straight edges from the start. This helps ensure that you end up with a nice rectangle before needing to cut out the 24 squares.
Baking The Kouign-Amann=
Tip 1: Bake until a deep golden brown. It’s a bit hard to over bake, so go for a deeper golden brown.
Tip 2: Let them cool upside down after resting in the pan for 5 minutes. This is shown in the book, but isn’t explicitly written.
Final Product
Key Takeaways
- This video is a helpful guide, as the dough is literally the same. Keep in mind though that the sugar layers are omitted in this video.
- Watch the video multiple times and make a time chart to plan everything out in advance.
- A wheel-cutter and chilled rolling pin will help significantly.
- Final Score: 5/5 – This recipes is certainly an undertaking, but ultimately worth the effort. With enough practice, you shouldn’t have too much trouble. Just be precise, prepared, and plan ahead.
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