Kouign Amann

fx

Fri, 17 Jun 2016 10:02:07 GMT

Good luck with trying, this rolling pin is now quite common, you can find it on Amazon or Etsy I think

fx

Wed, 16 Mar 2016 11:07:54 GMT

Kouign Amann Crave a nice hash tag it would be!

AlphaOmega

Tue, 24 Nov 2015 14:11:54 GMT

I look forward to trying your recipe � looks sensational!

I wonder if you can tell me about your rolling pin : can you post its dimensions and any information about where to purchase?

Thank you!

Kenjie

Fri, 11 Jan 2013 07:37:40 GMT

OMG Julia, now I"m craving a kougin amann and my waistline surely doesn"t need it!!I once made kouginettes (individual kougin amann) using a recipe from a famous french pastry chef (recipe on my blog): the process is a little bit different as the dough is first folded with the butter alone(2 turns) then whith the sugar (2 turns too). This results in a wonderfully puffed flaky bread oozing with caramel soft inside & crunchy outside.And if you don"t fear sugar coma, you might wanna try to serve your kougin with a blackcurrant compote or a scoop of salted butter caramel ice cream.. well, at least next time you"ll bake one!!

Erika

Wed, 27 Jul 2011 04:47:04 GMT

I followed this recipe exactly, and the result was just absolutely heavenly. So humble, yet much better than the fancy desserts you get at restaurants these days! How inspiring. FX, I really hope that you return to blogging. In any case, thanks for keeping the site up, as some of my best meals have come from here, and in many ways, from you, so it"s really nice to be able to return to them. Thank you!

Candace Bailey

Sat, 15 Jan 2011 13:25:24 GMT

I fell in love with kouign aman in St. Malo, but have not been brave enough to try (although I bake quite a bit). Most recipes say to refrigerate between rollings of dough, but yours doesn"t--is that right? Thanks.

Judym

Sat, 24 Apr 2010 18:16:12 GMT

Mmmmmm. these look yummy. I love to bake; and will try to make them. Thanks!

Fran

Sun, 8 Nov 2009 01:33:43 GMT

Qu� cosas m�s ricas...! Tendr� que darle calorcito al horno y seguir tus paso a paso. Gracias

Robert

Sat, 18 Jul 2009 23:10:10 GMT

Bonjour Fran�ois-Xavier, merci bien pour cette recette et l"explication! Thank you very much for visualizing all steps, truly excellent! Just a few quick questions. First, you"re using quite a bit more sugar and butter (100% !) than I"ve seen in other recipes (percentages vary from 50% to 70% relative to the amount of flour) Is this how you like it best? Does the high amount of butter and sugar improve the texture?
BTW, do you use a strong (bread) flour, or a softer ("cookie/cake") flour? Should the dough be firm and elastic, or soft and crumbly?
Also, I noticed your recipe doesn"t say anything about the yeast. Most sweet breads (where the sugar is dissolved in the dough, such as panettone or kugelhopf) require a special high-osmosis yeast. Normal yeast (including instant dry yeast) doesn"t like this much sugar. Is that a problem in this recipe?
Aside, have you ever tried making a kouign amann with sourdough (au levain) ?
Au revoir! Robert

fx

Thu, 19 Mar 2009 08:35:38 GMT

Mordechai, "kouign" means cake or brioche in Breton. Amann means butter, not a city in the Middle East. It is a false friend.

Mordechai

Thu, 19 Mar 2009 07:18:42 GMT

Do you know what the word "kouign" means? A very similar pastry is prepared in Jewish cuisine on Purim. It has been called "ears of Aman" for millenia, I suspect.

fx

Thu, 17 Jul 2008 09:54:19 GMT

Laura, thanks for visiting, this article I did with my one-before-last camera and the pictures have ... improved since then. The recipe is extremely caloricious and will give a nutritionist a heart attack on sight - maybe best to wait until wintertime!

Laura C

Mon, 14 Jul 2008 15:42:59 GMT

It"s funny, I"ve read this recipe 2 times this weekend, once in "Baking From My Home to Yours" by Dorie Greenspan, and just today in the new Francois Payard "Chocolate Epiphany".
And once again on your site. It must be a sign that I should try it out. Your photos are beautiful.

fx

Sun, 6 Jul 2008 14:10:20 GMT

Cherly, thanks for your comments! Kouign Amann is a puff pastry made with bread dough, butter and sugar. The yield depends on the size of the metal rings you use - indeed they keep the shape circular, otherwise the whole thing blows over.
I use a Nikon D300 but like to think that the photographer is the one making the nice pictures! I"m glad you liked the buckwheat torta, it definitely can do with a little more fun than just the jam. Thanks!

cheryl

Tue, 1 Jul 2008 14:42:31 GMT

These pastries look wonderful and I will be making them for certain. The pastry looks pretty much like it"s puff pastry, is that correct?
Unless I just missed it, how many pastries does this recipe make????
I am guessing that the metal rings keep the pastry in precise shape?
Also, what camera do you use? I am sure many people have asked that question.
The quality of your photos are extraordinary. Do you use any special lighting that make your photos so vibrant?

You have developed quite a community of fans through your love of food and adventure and I count myself as part of that happy clan.
I thank you for sharing your passion with us.
PS I tried the buckwheat torte but with the addition of rum & simple syrup poached pears and a mascarpone and brown sugar cream between the layers.
It was great!

fx

Sun, 16 Mar 2008 03:49:41 GMT

Rosa, 1 dl stands for deciliters, a tenth of a liter. There are 2.5 dl to a cup. For French pastry making you absolutely need to weigh ingredients, everything in grams. Volume is just not as precise for flour and sugar!

name Rosa

Tue, 11 Mar 2008 18:53:33 GMT

These look absolutely scrumptious, however could you please clarify the water measurement for me. Is it tablespoons?Thankyou you also make the method so easy to follow ....much appreciated.

fx

Tue, 12 Feb 2008 14:25:50 GMT

Chris, you should definitely try the Kouign Amann, the Bretons are like the Scots in many respects, and they pipe mighty well too.

chris

Thu, 7 Feb 2008 21:16:28 GMT

Sounds really good I need to have a bash at em. we have something similar in scotland just called a "buttery". It"s not sweet though but oh man are they good

Misty

Thu, 4 Oct 2007 15:00:07 GMT

Hello,I would like to try this recipe, but I don"t know what the measurements are. Could you tell me how many cups of flour, butter, water yeast to use. Thank you so much. I"m in California.