Kouign-Amann
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- Опубліковано 14 лип 2014
- Kouign-Amann: a baking challenge that pays off in buttery, salty, flaky goodness. Get the recipe: chfstps.co/1qBrFD9
Go inside the process of making incredible croissant dough and kouign-amann pastries. Grant offers in-depth commentary and essential tips on mastering this amazing technique. Do it: • Chef's Cut: Kouign-Amann
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It's 4am & I'm almost done making this, started technically yesterday.
Fuck yes.
Whoa seriously? How'd they turn out?
+John Ochoa oh hell yeah pimp
did it taste good?
I made some of these. My dough was a mess: the butter block broke into pieces, it squeezed out of the sides of the dough, It didn't look anything like the video. But I persevered. I rolled out the final, messy product, sprinkled the sugar/salt mixture, cut it into squares and cooked them in a cupcake tin. And they were the best thing I've ever cooked. So don't worry if yours don't end up nice and pretty like the video. As long as you come close, you're going to be amazed by the result. Sure, they may not be quite as flaky as the ones the professionals made, and maybe some of the caramelized sugar gets a little darker than it should, but as long as you don't burn them, they're going to be incredible.
Based on this experience and several goes at making puff pastry, I've learned an undeniable truth about baking: butter + flour = magic.
Yea it's tasty but I never get the sugar to melt, even when I bake at 230c
Helping against the mess when rolling out: Knead the dough really well, making for a "strong" dough (good gluten network). Hand kneading with the palm of your hand does a better job than the food processors.
And, most important: the chilling steps between the rolling/folding tours.
I think your way is reality. Who measures dough? I don't.
His moustache and the music makes this video a whole lot better
+matokiie The order of what makes it better is important. haha
MEEP MEEP BEEP BEEP listening the music, can i assume that the chef it's Jewish?
Go inside the process of making incredible croissant dough and kouign-amann pastries. Grant offers in-depth commentary and essential tips on mastering this amazing technique. Do it: ua-cam.com/video/_2uvy-rMG5Y/v-deo.html
that ending tho.you guys are the best..
my favorite cooking channel so far.
Everything you do is so precise, those probably tasted amazing.
I love the recipes and the chefs are the cutest omg
The smiles...... Worth the effort! GOOD JOB
Please make more videos they are all just great and so well done!! Keep up the good work!!
This is why we have bakeries
These are perfect. I recently found your videos and am falling in love with the channel.
I had one of these for the first time a few months ago and loved it! Thanks for this awesome video. I might just brave enough to try it! These are so delicious.
This piece of music is amazing. Sounds like some childhood songs. Almost fell asleep comfortably halfway through!
Very cool! Thanks for showing us all the steps.
Grant is so funny! I laugh every time I watch this :)! Cheeres me up.
Thank you, ChefSteps, for this moments.
I just discovered their site on my hunt for the perfect canelés and this recipe looks incredible. Can't wait to try it out.
I've made these twice now and they are SOOOO good! They are like salted caramel coated croissants! I also tried them with a little chocolate in the center and they were also amazing. Thanks for the great recipe!
They look amazing! Also... the outtakes/sound effects at the end.. hilarious!
Wow, thank you. So much work to make such perfection.
THANK YOU FOR THIS VIDEO... I want to give a go at making this ever since I saw it on my favorite baking show.
Cooking with sound effects is s.o.p. for me too. I just can't live without them. :)
Thanks so much for this one. Been wanting to make these for so long
Thank you, have fun!
Wow, that looks amazing.Love the accordion background music. Goes to show the power of music,setting etc as I thought the chef was French. The end bit was hilarious.
I loved the music too.
I just love the "Swedish Chef" humming in the background while the dough is being prepped!
The precision is seriously art
Wow. haven't seen this done so meticulously since I was in culinary school. Well done 👏👏👏!!!
Grant Crilly is back and he’s on your front! The Yield: Empowerment T-Shirt is available again through August 19, 2014. This is an homage to our Rocher video: chfstps.co/UZqaUO, and a chance to show your support for ChefSteps. Click to shop and wear with pride: chfstps.co/1srEyBD.
Is there a recipe proportion
Another smashing soundtrack. This is one of my faves so far
For this channel, that is actually a doable recipe.
Just wonderful, Thank you! Greets from Breizh !
Drool! Sugar/salt mix.... Yumm!... love seeing new techniques which the end results look amazing.
Excellent video, thank you! I made these last night before seeing this video and it would have helped.
this is so beautiful. Thank you
nercoG Our pleasure! :)
great Idea! thank You for sharing. Glad that you show people who loves baking like you guys and sharing recipe. NOt like the others you asked for the recipe or share and do exchange great recipes , they will say "Secret!"
U r pretty amazing!! Your cooking style is so awesome.
This called done with love, I love it man
Thanks for this video; it was a crucial aid in my kouign-amann adventures. I've always had trouble laminating dough, but following the technique presented here (I even tried to replicate Chef Grant's finesse!), I was successful! Now I'm confident to reattempt puff pastry and croissants!
+michaelbhs05yb That's awesome to hear!
@Vanita Kamble Yes, I used this recipe, and it turned out great. Sometimes, I would use a pinch of salt (rather than the amount listed in the recipe) in the sprinkling as some people do not enjoy the sweet-salty profile of the original recipe. For croissant and puff pastry doughs, I use Thomas Keller and Sebastien Rouxel's recipes in their Bouchon Bakery book.
These are skills. I love the way you cook :)
Nice recipe! The end was hilarious!
I admire all the hard work and effort that goes into these delicious, flaky, buttery, sugary kouign amanns! my fave place is b patisserie in sf,ca.
i'm so glad i saw this how. my life is almost complete! now please show me how to make ramen noodles, and the chinese bao. thanks! keep up the great work
Bao is a great idea!
I tried kouign amann for the first time last night. Had it at with crack pie frozen custard with burnt caramel. So good. My brain nearly melted. I wish I had the time to make this!
so this is what those crispy caramel-ish puffy things are called! A great instructional, quality video as usual, thanks guys. I love the off cut additions at the end :)
OMG! It's a french recipe from Britain! Sooooo delicious 😋
looking good! look at how crunchy they are :)
pure perfection!!!
man i wish i had the patience for this. the final product looks so good.
My favorite pastry. I really don't mind paying a high price once in a while just to taste this tasty bread. Perfect with a cup of coffee!
Woooow perfection !
I love you Grant!!
hahaha love the ending :D
THANK THE LORD! Finally someone made a decent video of this.
Excellent clip. Made some Kouign Amann few days ago and loved them but ChefSteps recipe strikes me as being better. The tip for rolling the butter inside a pre-measured envelope is genius - will try that. It's the part of making Kouign Amann and croissants that can be a real pain.
Patrick Savage Really glad to hear you are going to give it a shot! That was a trick handed down to Grant, he thought he should pay it forward!
Totally unrelated to food, but the guy at 6:13 has amazing eyes.
yeah, amazingly creepy
this is my favorite pastry!!!
This is an amazing recipe
looks soooo good...
I had this dessert while in Las Vegas and now I'm back home where I can't find it... Good thing I like to bake 🙂
Finally, something I COULD do!
:)
will definitely try this and your recipe. Salamat!
I love how everyone on the internet is really technical about this, with drawing templates, telling you how often to fold the dough before (!) adding the butter, marking the number of folds and everything. Meanwhile, Normandy bakers just lay a slab of cool-ish butter on a flat-ish piece of bread dough, put some sugar on, fold it a couple of times and bang it in the oven.
Great work
Oh man.... I want to make these now.
Holy crap those look good.
The guy at the end always makes me smile.
Lol no wonder final cut has music.
Great video!
These remind me of a cross between a canele and a croissant. In other words, heaven.
Я влюбилась в это видео! ♥️
I went to your site to see the recipe as you guys offer in your comments just to find out that we have to pay to see it !! Great...
And now, I've made these several times. They blow my friend's minds. Mission: accomplished.
+Eric Andal That's awesome! It gets easier as you get into it, how did the process go for you?
+ChefSteps Process went pretty much without a hitch, as long as you stick the the recipe! Also... Just for funzos... I experimented one night... With instant croissant dough... They're OK, but you get that weird propellant taste that comes with that stuff.
Eric Andal That's good to hear. You can definitely get away with instant dough, but once you get make the real deal it's hard to go back. :) thanks for giving it a whirl, means a lot to us when our people get down and cook our recipes!
+ChefSteps Now I just need to save up for a sous vide contraption so I can steak my claim... See... see what I did there?
Eric Andal chfstps.co/1UfnCx1
Beautiful
you can make an easier butter block with a large ziploc bag. Just put the butter in the bag, flatten it freeze flat for a few minutes and cut it out of the bag. Great video by the way.
these guys are so cute...ending made me smile :)
that was amazing
this is ART.
I subscribed for the cute baking noises at the end. :)
Old chefsteps was unbeatable
I just finished eating one of these. Thank goodness we have Thomas Haas!
That shot of the final product makes them look like frogs. Delicious frogs.
I thought so too!
Came here after watching chef john's
Shin Lin me 2
I pinned Chef John's yesterday.
@@kohakuaiko I have a feeling those guys would like to pin Chef John. The wax paper for the butter slab was brilliant.
Same!
Chef John's is better..
soooooo much went into making those and it was hypnotizing to watch @_@
It was interesting to see Kouign-Amann being featured on The Great British Bakeoff, though your method makes more sense than what was featured on the show.
Now this couldn't be healthy. Additionally, I couldn't care less, it looks delicious.
+Steve Peters That's the spirit!
We didn't come here for healthy.
Those outtakes though.
Great tutorial. The end with him making noises was funny
LOVELY!
Thank you
Lovely
The most complicated and laborious Kouign-Amann recipe ever! Well done on putting together the video, but they are really not that complicated to make! This recipe takes days!
What temperature are you maintaining your kitchen at?
Yummmmm!
Very nice
You need to try 'Franzbrötchen' from Hamburg, Germany. They are the best, especially with marzipan.
Love your videos! Should do more baking ones like this! Grant is so fascinating. =)
It's already bad that I am watching this on Ash Wednesday...to prepare to bake this for Sat...after the first Lent Friday. 😂😂😂😂😂😂😂😂😂
Crunchy!
Soo much work.
I dont have a mixer. Does this pose a problem? I do love to gets my hands into the action.
Wonderful job, buddies!
Greatings from France.
What's the name of the music?