Layered Pastry for First-Timers: Breton Kouign Amann
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- Опубліковано 17 бер 2024
- A little bit croissant and a little bit sticky bun, Brittany’s traditional kouign amann is easier and quicker to make than either one.
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Lan is the only one I watch - she's the best teacher.
She’s my favorite, but there are lots of presenters at ATK that I like, and “what’s eating Dan” is always so fun!
Seriously! Her tangzhong video made me fall in love with her
I’m only subscribed for the lovely Lan, occasionally watch “What’s eating Dan”, I ignore the rest otherwise I would have to unsubscribe.
In Brittany, we serve it warm with a bit of cream
5:04 LOL I love when Bridget is involved in recipes that have a lot of butter. That butter packet is a thing of beauty though. The pastry is too, came out so nice.
I am watching this in Bretagne right now. I'm drooling.
Glad you're showcasing the classic KA. A lot of bakeries are selling Kouignettes but calling them KAs - KA dough stuffed in muffin tins. Doesn't come close to the magic that is the classic KA. Tasted this at the eponymous bakery in Montreal, Canada -- amazing in your mouth.
This is my favorite pastry, though I have never seen it in cake form. Whenever I am lucky enough to see them sold, I buy a couple for us. Thank you for the recipe!
Beautiful recipe, video and teacher. Thank you ATK and LAN!
Lan what a lovely presentation in your sweet voice. I could listen all day.
Love Lan’s instructions. Always straight forward & on point. 😃
Do this same method - but make the butter center with rolled-in sugar and cinnamon then freeze. Have a massive multi-layered sugar cinnamon bun pie. Butter and egg wash the top and bottom of the bun pie. Sprinkle sugar crystals onto the bun pie pan parchment, and then on the top of the bun pie.
Flaky, buttery, crunchy, sugary, cinnamony ... the only way to fly !!!
"Can we just take a moment to appreciate the genius that is Chef Lan? Her endless creativity never fails to amaze me. #MarvoulesMind #IncredibleTalent"
Lan's great but this recipe was developed by her colleague Andrea Geary. 🙂
My word, but that is one decadent and luscious looking pastry! And watching the lovely Lan create it is perfect. She is so calm, and gives excellent details in her instructions. She makes me believe I could actually make this; which is saying something, since I am no baker! Thank you for this incredible recipe, Lan and ATK! 💙
I saw Lan in the title and instantly pressed on it! I cannot describe how amazing she is
Literally just found out about this version of Kouign Amann from King Arthur Flour. Get out of my head! 😂 Happy to have a video to go along with a recipe.
I love when Lan is on!
I am currently available for the position of taste tester. Willing to move.
No need to move.. they have a series of home testers!
We love Lan and Bridget!
That pre-folded envelope for the butter is something I've never seen before, and I will surely incorporate it into my future laminated doughs. Thanks, Lan!
This is my FAVORITE pastry!!!
Lan is the coolest.
We have a bakery in town that makes this and it's my favorite treat.
Looks particularly delicious and impressive.
(180) Stunned that something so "foo-foo" is actually QUITE simple to make!!! Makes me want to use my Kitchen Aid stand mixer. I've had it for over a decade and have never used it.
You should run the mixer slowly for a minute or 2 to distribute the motor lubricants.
what a waste not running it!!!! give it to me xD
Love these!
❤❤saluti dall Italia 🇮🇹 a tutti voi ❤❤ottima idea complimenti 👍❤️
Absolutely gorgeous
Dang Chef Lan, that looks amazing..
Looks great.
Looks delicious 😋
Have to try this 🤤
Thank you!
Lan is amazing. Always.
I have favorites but they are all good cooks
Lan is my favorite!
I'm inspired to make this. looks doable for someone who only does boxed cakes. will let you know how it goes.
Lan is the best!
Yummy
Looks so good. Lan is such a beautiful elegant lady.
I have a question for ATK or anyone that might know. When making a roux, does the type of flour matter, like bread flour, AP flour, cake flour, etc.? I know something like rice flour probably would not work. I was just wondering if there was a difference in the wheat flour. Thanks
AP is what I've always used, but I think it would also work with the others. The roux uses the starch primarily to thicken the sauce, so it's not like you're trying to build gluten. Depending on why you want it I could actually see rice or corn flour (like masa) working as well. I've never tried the others, but now I'm curious
I’ve made some heartier roux using whole grain flour.
@@adedow1333 The starch part does make sense. I didn't think too much about it other than wondering which type did the best. I might try grabbing some rice flour next time I am at the store and try that. I wonder if the corn flour would give it a better flavor too, maybe a little cornbread taste.
@@clcortelyou I do have some whole grain flour. I'll give it a try next time. Thank you.
Ooooh. Ok. 🎉
This is my first time making bread, and idk what I did wrong -if I didn’t knead it enough or if it’s because I substituted baking powder- but my dough tore no matter what I tried. Still fun though :)
So frustrating to not be able to go to my kitchen and make this!
Same or very similar pastry - butter technique as making croissants
So if that rest 24hrs is it a "POOLISH"
Can't tell if anyone's actually made this from the comments, but this was a massive fail for me...twice. The dough was way too wet and was completely unworkable...so I redid it a second time thinking that I must have mis-measured. The second came out exactly the same, so I kept both doughs to still try with and they were both sopping messes that were unworkable when I tried to start rolling. No idea what I did wrong (besides the later-obvious, I didn't use enough flour). Used Chef John's recipe that used bread flour and called for a 1/2 cup more (2.5 cups) and it came out great with this technique. By the way, the editor left out the 90-degree turn of the dough for the second tri-fold. Came together in the end, but not without some choice language along the way.
Almond slivers?
That sounds amazing! Wonder if you can add a smear of almond paste inside one of the many layers
Skyrim belongs to the Nords!
Oh my cholesterol! Oh my cholesterol!
😂😂😂
The whole thing was so easy to follow until the last sentence “15 minutes maybe an hour” lol
That's what I heard too lol. So I checked the transcript and she apparently said fifty, not fifteen.
I wish you’d measure everything, even liquids, in grams. So much more precise
Dough:
319g All purpose flour
4.5g salt
1.5g instant yeast
240g water
Butter layer:
227g salted butter
3g salt
150g granulated sugar
@@dr.barber5895 my scale can do that too. I was wondering about liquids especially.
@karlaskitties oh okay, was just trying to help as I've made this before and had it all converted to grams and written out already
@@dr.barber5895 thank you, very kind of you. I’m just a stickler for precision lol, especially baking more complicated stuff.
"11 and a quarter ounces that's 2 and a quarter cups if you don't have a scale" And what if I don't live in medieval times? Asking for a friend....
Then you flip the units on your scale to ounces. Flip it back to grams if you like.
734 grams
@bobby_greene 734? 🤨Grams aren't that teeny-tiny here on planet Earth.
11.25 oz = 319 grams.
She should’ve in case the sugar in the last turn, which she should’ve done three turns she only did two
Whatever
WOW - a new obnoxious kind of pop-up ad that interrupts the video advertising every product used.
As if there isn't enough commercialization already!
Thumbs down for me.
there is far superior layered pastry out there. this looks dry at the very least.
I kind of don't get it. The technique is like puff pastry but it's made thick and baked by itself, without any the things you can do with puff pastry. Since you spent so much time on it anyway, why not make 5 more triple layers and roll it down to a thin pastry that you can use more creatively? I understand that you're making something traditional. Sometimes I'm impressed by recipes from the 9th century, sometimes I'm not. I believe that at some time a Breton housewife thought, "I'll make it with herbs this time." Or berries, etc.
6:08 If the traditional method is bad why has it been producing good results for centuries? You do talk about what happens but why does it then still produce good results?
I think they just meant this way is more foolproof for people who haven't made it before.
Nowhere else is the gulf between amateur and professional chefs as apparent as when puff pastry is being made.
See how Lan's butter was pliant and soft as she did the trifolds? Yours won't do that. It'll clump, pierce the dough, and generally refuse your commands. Only with the eldritch powers of a True Chef will the butter be subdued.
But seriously, I spent days trying to make puff pastry dough several years ago and I could never get my butter to perform as it does in every professional demonstration of the technique.
First
How are you going to celebrate?
This Video was " Good. " But it would have " Done a Lot better " w/ o the " M " sounds.
They could have at least had a French chef present this /s
👎
In America's test kitchen?
Too soft, not near enough butter or sugar, not crispy enough...Bruno Albruze makes this the Right way...
Then go watch him. You're not required to watch.
Don't bother clicking on the recipe. You'll have to join their site.
Lan is the best!
Lan is the best!!