Відео

Avant d’exposer ta science, apprend à pronocer comme il se doit kouign amann ! On ne dit pas kouign amane mais kouign aman !!!!!

So THAT"S how a dough hook does its thing!

Gracias 🎉

I tried my hand at this. I had to add @ 1- 1.5 Tb extra flour b/c the dough would not clean the mixing bowl sides. As I was rolling the dough, the dough seemed to be "weeping". Any idea why? It did not stick to the table top as I was rolling it out. It came out fairly good but slightly heavy. Next time (if there is a next time) I will bake @ 6 minutes longer. I don't have a convection oven. This pastry was used in my pastor's sermon several months ago. He looked straight at me when speaking about it (LOL). I thought your recipe was the best one to try. Glad I did.

Shalom Chef …!! Le rouleau à pâtisserie un tube en PVC …??? Sérieusement …:((((( ????

Bonjour. Sans doute très bon ce gâteau, mais ce n'est pas la recette du kouign Amann...

Fantastic! Pure heaven.

I literally now want to take classes from this man! Kind, honest, and VERY SKILLED! Merci monsieur! Love the history lesson as well.

Delicioso!! Gracias por compartir!!

Making this today!!! I'm spending $6 for one each week. I best learn so I don't break my budget. Fingers crossed this turns out.

Thank you!

Hey, quick heads up, I think your website has been hijacked or something. The link in the video description just takes me to a VERY suspicious page that says: "Browser running slow? Install OneTab and Save up to 95% memory and reduce tab clutter Step 1: Click Continue Step 2: Click Add to Browser Step 3: Click Add Extension" I'd add a screenshot, but UA-cam hates that.

Excellent instruction and. demonstration of techniques! I look forward to trying your recipe. Many thanks!

I am definitely going to make your recipe for your ammn tried to make them last week at our bakery, but they did not come out right

I don't know much about pastries; I didn't know fresh yeast was a thing.

I had my first from Maison George Larnicol I made my self using ingredients from ralps ant it turn out good

Muchas gracias Chef, la explicación es muy buena e imagino el delicioso sabor. Me permito comentar que el volumen de la música me distrajo un poco. Saludos respetuosos.

le Kouign amann avec du beurre doux ? et pourquoi pas de l'huile de palme ?

Thank you for showing us how to make it, especially for the history that goes behind it. Love it.

Love it ❤

You Sir make it look simple to make. Thank you.

Love, love, love kouign amann! Thank you for your beautiful demonstration. ❤️

Excellent video. Appreciate the very articulate explanations. Thanks for sharing!

ok. the video was great but I might suggest finding yourself another person to shoot the video. Too many close up shots which was very bad.

Is the roller pcv pipe?

Ouf!!!! Il me tarde de les faire!

if i use instant yeast, how much is needed?

Merci pour la video, mais pourquoi n'utilisez-vous pas du beurre demi-sel, ce qui rend la chose savoureuse et typique?

Kouign Amann /ãmãn/ not /aman/ !

What kind of flower? Can I replace the milk powder? With what?

What kind of flour ???

Amazing technique. Thank you so much for showing us!

Mon dieu ça va faire saigner des yeux les douarnenistes 😳

Did I understand correctly that after the dough was placed in the molds, they were left to rise for a couple of hours before going into the oven?

If using 3% salted butter for lamination, how much salt would you suggest using in the dough (if any)?

Thank you for this nice explanation. I just tried to make it myself which raised some questions on my side. Maybe you could help me out. I substituted all of the water and milk powder with real milk, because I don't have milk powder. I hope this didn't cause any of my problems. The dough was really sticky, I could barely get it of the bowl, my hands and the table. I even used flour but it was sticky nevertheless. Also, while rolling, I accidentally made some holes in the dough where the butter then came out. It was quite a mess, I am impressed how clean everything in your video is. It still tastes really good, but maybe you got some hints for me on what to do against the stickiness and the butter making its way out.

What a beautiful recipe. Thank you so much, chef! I was afraid before watching this video, but now I think I can bake it 😅

Merci. Trés illustratif.

Hello chef! I just made another Kouign for the first time today. Never even heard of it. Your video it’s awesome and I way wish I would have seen it before I started. But mine turned out amazing and I had butter all over my kitchen!! ( flipping a cake is not easy!) Haha!

Hello votre recette est bien mais je suis surpris par la présence du lait en poudre Le Breton utilise de l’eau et du beurre salé la cuisson est trop courte pas caramélisé !! 🙏

Hello Chef. Is it cold water or lukewarm water or regular tap water?

Look wonderful. I’m in the US so I have to try to figure out the recipe. I will try it. Great video.

I rub butter in my tins and then coat wirh sugar ...no sugar in my layers...try it friend...

Am admirat prezentarea! Multa rabdare, multa pricepere, multa experienta! Felicitări! La viata mea de gospodină, am ptegatit acest foitaj de vreo 3 ori, mi s-a parut destul de greu, avand nevoie de multa rabdare...😉 As dori sa gasesc in patiseriile din tara mea, voi cauta, pentru ca este un DULCE exceptional! Inca o data, multe felicitari Chef!

Merci Chef. My absolute favourite pastry of all time. Had my first one at a boulangerie in St Pierre Quiberon.

Hallo cheff, may i ask you one thing, what kind of butter we have to use, is it pastry butter or Butter that we spread for bread or cooking?

Hi without a fan would that be I90 C for the big one and 220 C for 5 minutes . Would it make a difference with not using the fan in the texture of them? Also with mixing by hand how long would it be.I like mixing with no machine.Thanking you for your answers.Patricia

Bonjour Emmanuel! What difference will there be if I let the dough rise first for an hour and then again for 30 minutes before lamination? I noticed that in another recipe and I don't understand the difference in methods.

Vous en pensez quoi si j'utilisais du beurre noisette à la place?

Thank you so very much for answering and explaining.Patricia