Made these today and they’re amazing. Couple of notes: > Don’t be afraid to do this. The dough is super easy to work with. It’s easily worth the effort. > I cut the salt by a half teaspoon. Good call, imo. > My dough didn’t take in the entire 1/2 cup of leftover flour, by a long shot. Maybe a 1/4. It’s hard to know when to stop kneading (I’m a novice), but don’t freak out if this happens to you. > He doesn’t mention it on his blog iirc or this video, but greasing the bowl you put the dough in to rise helps a ton. The first batch I made I didn’t do this and it stuck to the bowl pretty badly. > When grating the butter, once the butter has hit the dough it’s nearly impossible to move. Make sure you’re moving the grater around as you grate. Also I had to use a glove to get a grip on the butter. At first, my hand slipped while grating and I took half my thumbnail off, which was super painful. I’m a klutz though. For the second stick I used a microplane glove and it made it really easy. > At the end he says between 1/4 and 1/8 inch. I split the difference and my dough was way thinner than his. I reckon his is a quarter inch. Didn’t make a difference in the end though. > Some of mine were tiny and some were huge, because I’m lousy at eyeballing cutting into fourths and thirds. Again, didn’t make a difference. They were delicious, big and small (I was afraid the small ones would burn). > We made delicious confusing cookies out of the scraps by making tiny croissants out of them. They were amazing. Definitely don’t discard the scraps.
The operation is adds layer butter, folds in three, adds layer butter, folds in three, folds in three, folds in three. A naive interpretation is 1*3+1*3*3*3 = 3*3*3*3(*1)+1 = 81+1 = 82. This is somewhat close to your result. I can't exactly see how you figured that's the case. But please note that you can't use the regular order of operations, as the chef's explicit usage of the order in which he folds and adds butter is required for the recipe to be equal to the chef's result. This should be understood as parenthesis around each subsequent operation. Therefore, (((((1*3) + 1)) * 3) * 3) *3) = ((((3 + 1) * 3) * 3) *3) = (((4 * 3) * 3) * 3) = ((12 * 3) * 3) = (36 * 3) = 108 layers!
@@csplinter After the initial fold there are only two layers of butter since two buttery sides ends up against each other. This also happens the next time he adds butter so (2*3+2)*3*3 =72
After watching this video about 15 times, I finally grew the courage to make it and they turned out exactly like the video and were so delicious. The hardest part ended up grating the butter.lol Everyone loved them. Thanks Chef John
I saw the tagline (world's most difficult pasty) and said "hold my teacup.". This was the first Food Wishes recipe I ever tried; they are absolutely worth the effort. Best things ever. I've tried several of Chef John's other recipes since, and have never been led astray.
I had an english teacher who was an amateur competitive baker, she later became a family friend and taught me a bit of baking. She once said the same thing to me when she grabbed something out of the oven with her bare hands. She could do that since she'd spent so much time baking she'd burned her fingerprints off and hand calluses that allowed her to grab hot food and trays without burning herself. She actually had to get special dispensation from the state for her teaching license since they require fingerprints to renew their licenses and she didnt have any, she actually brought in photos and awards from her baking competitions to prove she didnt file her fingerprints off.
Chef John! I'm relatively new at baking but I just HAD to try to make these. I kept your video going while I was going through all the steps and I'm so happy to tell you they turned out beautifully. I'm now in love with baking. Love your videos. Love your jokes. Thank you so much!!!
(\ these are amazing and ideally they're more savory than sweet. There's exactly 1 bakery within 30 miles of me that makes these fresh and they're so good they always sell out before lunch time. A 3oz pastry does somehow contain like half a pound of butter using whatever witchcraft that the Bretons stole from the French to do such things with their pastries.
I've never wanted a pastry as much as I want this pastry. I LOVE a good, fresh Croissant, this looks amazing. God when was this invented? Butter, sugar & salt were very expensive for most of our history all the way up to the late 1950's, this must've been seen as the height of decadence back then. Then again I always think the exact same thing when I drink mixed fruit juice, that $2 for 2L of Tropical Mango Fruit Juice at the supermarket wouldn't have even been possible just 150 years ago and still extraordinarily rare up until, again the late 1950's. What a world huh?
I was reading this book on food science - and it turns out all the foods we crave/like typically have a ~ 50% carb and 50% fat ratio with tons of salt and sugar to act as a flavor enhancer :3, this pastry looks like the perfect pastry. :d drool
HV.. sugar and fat are rarely found in the same food in nature, when we make this kind of food, our bodies go crazy for it. And fast food and junk food companies take advantage of it. A good book I w read about that is "Salt, Sugar, Fat: How the Food Industry Got Us Hooked." by Moss. I'm not really sure of the second subtitle, just the first part. Great bedtime reading. He's a journalist, knows how to make it interesting.
Okay, made these just as John instructed. They were very good. Perhaps not as sugary salty caramel as I'd like...so next time I'm tossing in some brown sugar, maybe even cinnammon...maybe even some sugar and butter in a dollop in the middle. so it can melt down into gooeyness inside while it bakes. Going to use salted butter...even additional salt. Make these not just unhealthy but SERIOUSLY unhealthy. There is potential here.
This shows how good you are. I've wondered my whole life , why leave the dough sticky just to roll it in flour on the counter. And I must have watched over 100 different people demonstrate it. Thanks John. This is just one reason why you're so well liked and watched..
I'm lucky enough to have two amazing bakeries near my apt that make kouign-amann. One of them makes them very similarly to what's shown here. The other one makes them so they're shaped very similarly to hockey pucks, and they're entirely coated in a thick crust of melted sugar so the outside is like crunchy creme brule and the inside is extra soft and pillowy. They make plain ones and chocolate filled ones. I've never been able to decide which one I like more. If you're ever in Seattle, stop by Crumble and Flake to give the hockey puck type a try. They're less traditional but just as good, in different ways.
In fact the original, traditional kouign amann has the size of an apple tart or pie, the small one is named Kouignette and has the shape of your hokey puck. the "pointy" one is the North American style
As a pastry chef i can say with experience that this is delicious and not that tricky compared to some other things. But then again we are all beginners at sometime! Get to cooking people
Whoever invented the laminated dough deserves a Nobel Peace Prize. Shoving this deliciousness into war-freak humans immediately melts them down to a puddle of warm, happy, burbling butter.
>People like pointy food I've never even thought about the shape of food, let alone my preference for it. Now I can't ever look at food again without wondering whether I like it because it's pointy or not. ... Thanks Chef John ...
I just made these and they are AMAZING!!!! Thank You Chef John, I bow down to your passion and dedication (and humor) in making these videos. You are My Master Chef and Kitchen Guru! Much love from Venice, California!!!
Merci CJ. I live in Bretagne, France and have had a personal relationship with far too many Kouign Amanns. You're right, the Kouign Amann is unbelievably delicious. Would love to taste one that came out of your oven. Stay safe and see you next time. Bisous de la France
Ooh! I've been binge watching Chef John's videos for the past 2 weeks since I´ve found them, and today I finally get to experience a brand new one the same day it was uploaded, yay!
This looked so good that I made it right after I watched it, I had all the ingredients for once! What I did differently was use half raw sugar/half white sugar and Himalayan pink salt. I also put half the stick of butter on the second fold and added the other half in the third fold. I chilled it again and folded it two more times because I’m all about layers. I also put a pan of water on the lower rack for the first half of baking. They turned out perfect! Would recommend 10/10
since you've made 12 pieces from that dough (and with the discarded scraps in mind), you're getting about a tablespoon of butter from each piece... that's not so bad. People use more for breakfast on their toast...
I have made these twice now using your recipe and WOW are they good! They are like croissants only better! I tried them with a little square of chocolate in the center and it turned out amazing. Thanks for the great, easy to follow instructions!
I made this today as a test before Christmas. Omg its a lot of work but worth every second. I probably just ruined my diet but whats a few pounds of fat between new friends. Thank you so much for this idea. Its going to be a hit at our party.
The "be quick but dont hurry" line reminds me of my dad, he loves to give conflicting instructions like that. He'll say "hurry and get this done right away but take your time and make sure its done right", "get this second thing first but dont delay the first thing", "i need you to do 3 different things but they all need to get done first", "I cant remember what it is i needed but i need you to find it", and "i know it takes 30 minutes to get there but can you get there in 20 minutes? just dont break the speed limit"
Absolutely FANTASTIC recipe hands down! I have tried other recipes, one failed miserably, the second was so and so, but this recipe takes the cake! So delicious and easy steps to follow! Thank you!
Although I have to admit his don't seem to have enough sugar, usually there is a thick layer of caramel on the bottom. Sorry to say but they look to healthy to be like the ones you find in Britanny.
A 12 minute long video of Chef John announces deli but difficult recipe, as our dear Chef John amazes me with his 5 or 7 minute short videos and how much he teaches us all to cook better in such a short span of time.. Amazing!!!
It doses not look to be hard, just time-consuming. My guess starting around 10 in the Morning, you get to take them out of the oven at around 4 or so, Just in time to get dinner started. This would be something to do on one of those days when it's snowing around 3 inches per hour all day and night. Boeuf Bourguignon or more specific, Julia Child's Boeuf Bourguignon for dinner.
This is the easier method. Traditionally, the butter is rolled out seperately into a sheet that gets sealed inside the dough like puff pastry or croissant dough. The traditional method yields a higher puff.
Yes, well, we have 50 mph winds outside where I live tonight, I'm cold, tomorrow's the weekend, and it sounds so good... it never occurred to me that I can shave frozen butter instead of that horrid traditional process. Leave it to a Chef to simplify it and still come away with a delicious authentic result.
Thanks for this, Chef John! Very easy to follow and the results were phenomenal! I'd previously tried recipes from two other sources, and these turned out sooooo much better. I think the key may be grating the frozen butter. I used about a 1 1/2 tsp salt in the seasoned sugar, and if there was a weak link in the results, it was that the noticeable salt level didn't complement the buttery, caramel deliciousness. Next time, I'll go with 1 tsp. I would dare say Chef John's process is actually easy, but it does take a while from start to finish. A lot of that is the time the dough spends chilling, so your can do other things. A couple of tips - on the first chill, the dough wasn't firming up, so I put it in the freezer for the last 15 minutes and it was perfect. I find the colder the counter is when you roll the dough, the better. By the time I got to the last rolling, my kitchen had warmed up a bit so I put some bags of frozen veggies on the counter for about five minutes first.
Made this for the first time today and it came out PERFECT! Fork don't lie! This made Shelter in Place bearable. I even shared with the upstairs neighbors (leaving some on a plate for them to retrieve while maintaining social distance). Soooooooo good!! Never thought I would be able to make something like this! THANK YOU!!
I love to bake but I haven't practiced with pastries. I got these at an airport a few times and decided to give them a go on January 1st. Followed this recipe and they were AMAZING! Now it's June and I'm making them for my mom. Hoping they turn out, but the instructions are clear enough that is easier to feel confident they will. Thank you for showing us how to turn something complicated into something doable!
I'm glad UA-cam algorithm recommended this video. Clicked on it right away because I remembered the name of this pastry from Yakitate Japan. It looks delicious!
@@alexandreocadiz9967 Yeast is technically a type of fungus, and fungi are not plants. Fungi are closer to animals than plants, which is why I don't think it can be called vegan. As a matter of fact, even mushroom are fungi, so even they cannot be considered vegan. Since veganism involves mostly a plant based diet, I don't think yeast can be called vegan.
Yes! for me the best I have ever had from a patisserie in Locarn France. Tried Chefs Johns recipe, added a little sliced apple on top and a sprinkle of vanilla sugar and a little knob butter over the top and was in heaven. Thanks for the recipe.
Chef John, Chef Rob here. Your method works great, especially grating the butter and sugaring at the end as opposed to throughout the turning process. I use a refrigerated granite counter top which expedites the time tremendously I used smoked salt as a twist, came out great! Thanks again!
I just finished watching an old edition of The Great British Baking Show in which the challenge was - you guessed it! Kouign-Amann! Some of the contestants (like me!) had never heard of this pastry, but they set out to make it with only the barest of printed instructions. Just imagine they’d had your video, Chef John! Anyway, one of them turned out something roughly similar to this, but most quasi-flubbed it - which in real life wouldn’t matter so much, because it had to have been delicious, no matter how it looked. But it mattered to the contestants, of course. Funny thing is, I don’t remember anybody mentioning the mixing of a bit of salt in with the sugar - which seems like a genius idea for this, and maybe other pastries. As usual, thanks for the education!
You never heard of the sugar-salt mix trick because using salted butter for cooking is obvious in french cuisine (since this recipe comes from France).
I made this today with dough that was only flour and water, then layered with butter and rolled with the seasoned sugar. AMAZING I've been cooking for 25+ years and this was by far the best thing I've ever made.
I made this and followed the video exactly. It turned out great!!! Keep your work area cool. This is from someone who uses a 14 year old table as a countertop and doesnt own a marble or granite anything. Tbh, the hardest part was learning how to spell kouign amann.
I was just talking to someone about that yesterday. I got recipes from somewhere else and I was talking about how much I prefer Chef John because he is ALWAYS saying something like, "It's okay. That's just you cookin." Makes me feel better.
And he's right. There are a lot of small factors like humidity, room temperature, etc, even eggs in my fridge are different sizes, and all these combined can make huge difference even with same measurements. So it's better to taste while cooking and kinda feel what are you working with, but that comes with practice. And from other prospective there's almost always room for adjustments, like want it to be sweeter - put more sugar, it's up to you to decide how it should taste
The first time I heard of these was on The Great British Bake Off, in which this was the technical challenge (w/ minimal instructions). The trick was to not add sugar until that very last round...something, something chemistry. Only a very few contestants guessed that right. They also had great fun with the name. These are gorgeous!
OMG.... yes! But easier and safer! Both laminated doughs... but all that sugar and he seasons it... who knew? I'm already thinking about putting a piece of chocolate in the center... or raspberry jam... omg... help....
Mary Sanchez I just got done making them per John's recipe. Very good...but not sugary or salty enough. I'm thinking of spiking them with brown sugar in addition...maybe even some cinammon and nutmeg. Maybe a nice dollop of exta butter/sugar mix right down the middle. There is LOT that can be done here.
I instantly hit the thumbs up as soon as I clicked the video. Chef John + buttery decadent French goodness... There's no way this isn't going to be spot on.
I've made this delicious pastry many many times at the professional level, and it is my second favorite pastry next to Danish Kringle. I am retired from the baking industry, but have an aspiring baker in my 12 year old daughter. We will be making my almond paste version of this wonderful pastry this holiday season. This particular formula is amazingly simple, and honestly, better than the one I've used professionally. We are super excited.
Aaaaand they're in the oven. We made a double batch (24). 12 are standard, the other 12 are filled with raspberry or blueberry. You can cut the anticipation with a knife.
After trying a couple of other recipes for these, I made Chef John's and they came out AMAZING and exactly like the video. All of the his recipes are excellent that I have tried. Love you so much and appreciate the fun and effort you put into making these great videos!! :)
I tried your croissants recipe and they came out perfectly! After seeing this I'm wondering, can we use the grater method in place of the butter sheet?
I’m so exciting try making these this way. I make them several times a year but with a recipe that requires pounding out the butter, refrigerating for two hours between turns and it takes a good 24 hours to complete!! Thank you for this much easier option!
They are absolutely delicious! I used to order a dozen of these and just eat them throughout the week (who am I kidding, they're gone in 2 days!). Too bad I moved and the bakery that bakes them in my city is 2 hours away :_(
Made this for thanksgiving, fantastic recipe! Although if you've never made bread before, then "add flour until it feels right" is stunningly unhelpful lol. It still turned out great!
"Be quick, but don't hurry..." That sounds like how I handle filo dough, because it also dries out so quickly. And with filo, a tiny tear doesn't really matter because there are more layers on top of it.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/271049/Kouign-Amann/
did you put an egg wash on them?
ua-cam.com/video/a79FFznmx-o/v-deo.html
OMG I want to eat one of these so bad!!!! but I don't want to make them! I need to buy them somewhere!
@@deplorabledixie2834 🙄😂😂😂
En español
You are the Chef John of your Kouign-Amann!
Piccolo from DBZADBRIDGED: SHIT! Thats good.
Yas queen
Queen Chef John
Meta
chef jean would rhyme even better :)
Made these today and they’re amazing. Couple of notes:
> Don’t be afraid to do this. The dough is super easy to work with. It’s easily worth the effort.
> I cut the salt by a half teaspoon. Good call, imo.
> My dough didn’t take in the entire 1/2 cup of leftover flour, by a long shot. Maybe a 1/4. It’s hard to know when to stop kneading (I’m a novice), but don’t freak out if this happens to you.
> He doesn’t mention it on his blog iirc or this video, but greasing the bowl you put the dough in to rise helps a ton. The first batch I made I didn’t do this and it stuck to the bowl pretty badly.
> When grating the butter, once the butter has hit the dough it’s nearly impossible to move. Make sure you’re moving the grater around as you grate. Also I had to use a glove to get a grip on the butter. At first, my hand slipped while grating and I took half my thumbnail off, which was super painful. I’m a klutz though. For the second stick I used a microplane glove and it made it really easy.
> At the end he says between 1/4 and 1/8 inch. I split the difference and my dough was way thinner than his. I reckon his is a quarter inch. Didn’t make a difference in the end though.
> Some of mine were tiny and some were huge, because I’m lousy at eyeballing cutting into fourths and thirds. Again, didn’t make a difference. They were delicious, big and small (I was afraid the small ones would burn).
> We made delicious confusing cookies out of the scraps by making tiny croissants out of them. They were amazing. Definitely don’t discard the scraps.
Thanks for the tips. He actually does mention putting the dough in a lightly buttered bowl at 2:04 and you can see it at 2:06.
Very helpful tips , thank you.
Thank you so much for the information - it's very helpful...
Chef John said he didn't care,
but for those who do;
the amount of buttery layers here
is exactly 72.
Themilk you're the most valuable player of finding the number of buttery layers
That is beautiful.
Only thing that could make it better: replace "here" with "there."
The operation is adds layer butter, folds in three, adds layer butter, folds in three, folds in three, folds in three.
A naive interpretation is 1*3+1*3*3*3 = 3*3*3*3(*1)+1 = 81+1 = 82. This is somewhat close to your result. I can't exactly see how you figured that's the case. But please note that you can't use the regular order of operations, as the chef's explicit usage of the order in which he folds and adds butter is required for the recipe to be equal to the chef's result. This should be understood as parenthesis around each subsequent operation.
Therefore, (((((1*3) + 1)) * 3) * 3) *3) = ((((3 + 1) * 3) * 3) *3) = (((4 * 3) * 3) * 3) = ((12 * 3) * 3) = (36 * 3) = 108 layers!
@@csplinter After the initial fold there are only two layers of butter since two buttery sides ends up against each other. This also happens the next time he adds butter so (2*3+2)*3*3 =72
Thinks I should have THEMILK along when I'm at the Stete Fair, trying to guess the number of jellybeans in the jar to win the prize.
After watching this video about 15 times, I finally grew the courage to make it and they turned out exactly like the video and were so delicious. The hardest part ended up grating the butter.lol Everyone loved them. Thanks Chef John
Been looking for a productive comment lol
Any tips for grating that butter? Should it actually be frozen?
Niccolo Aurelius yes, take it from the freezer. Or you might have to put it back in the fridge halfway though. I know this making biscuits.
Congratulations ... will try too, maybe this week end.
If grating the butter is "hard", then hold the butter with a plastic sandwich bag, and it should go easier.
Never thought I’d ever hear chef John saying “yaaas Queen”
That was a heads up to us gay guys. 😊
What does yaaas queen refer to?
Syed Rehan Fida jusr something we say
“No I shouldn’t say that... no one should.”
-chef John
The Zombies - Time Of The Season (TommyTronic 420 Remix)
Lmfaoooo "Yasss queen"lmfaoo
My Boyfriend went from barely cooking to becoming an amazing cook thanks to you chef John!
yaaasss queen!
Chef :"first of all, i do the jokes" ok Chef where is the Cayenne?
trex70 👌🏻🤣😂
Lmao
LOL 😂🤣😂🤣
I saw the tagline (world's most difficult pasty) and said "hold my teacup.". This was the first Food Wishes recipe I ever tried; they are absolutely worth the effort. Best things ever. I've tried several of Chef John's other recipes since, and have never been led astray.
0:50 "Grab our most experienced wooden spoon"
Because this ain't a recipe for no rookie spoons.
Brent: LOL.
😂🤣😂🤣
That'll be the one I have with the scorch marks and a patina of many meals 🤫
'Don't be a hero', is probably my favorite thing Chef John has ever said.
I had an english teacher who was an amateur competitive baker, she later became a family friend and taught me a bit of baking. She once said the same thing to me when she grabbed something out of the oven with her bare hands. She could do that since she'd spent so much time baking she'd burned her fingerprints off and hand calluses that allowed her to grab hot food and trays without burning herself. She actually had to get special dispensation from the state for her teaching license since they require fingerprints to renew their licenses and she didnt have any, she actually brought in photos and awards from her baking competitions to prove she didnt file her fingerprints off.
these things are the most amazing things ever. they’re basically the love child of a croissant, puff pastry, and a palmier. they’re life changing
I love sticking around at the end of the video and say with him “and as always enjoy” out loud to myself like I helped make that lol
I say it with him lol
I say it with him too and it's like a hug from a fat cat.
i want Chef John saying "yas queen" as my ringtone
Hahahahaha! 😄
I didn’t know I needed this in my life but I totally do
I...I think I do too! 😂
SAME. Chef John rarely disappoints, as well.
No. Please no
Chef John! I'm relatively new at baking but I just HAD to try to make these. I kept your video going while I was going through all the steps and I'm so happy to tell you they turned out beautifully. I'm now in love with baking. Love your videos. Love your jokes. Thank you so much!!!
I hope you try his Parker House roll recipe. So good and not much effort.
I spent several month in Douarnenez, Brittany, the city of origin of the Kouign amann, and it's the best pastry ever. Thanks Chef John.
How can this be the most delicious pastry in the worl- “when you’re done it’s going to contain a half pound of butter”..... Oh. That’s how.
It's a freshly made yeasty puff-pastry variant with salted sugar embedded in it, baked with a salted caramel finish.
(\ these are amazing and ideally they're more savory than sweet. There's exactly 1 bakery within 30 miles of me that makes these fresh and they're so good they always sell out before lunch time. A 3oz pastry does somehow contain like half a pound of butter using whatever witchcraft that the Bretons stole from the French to do such things with their pastries.
Wait, bronies still exist in 2020?
le big sad to be fair, I can’t figure out how to change my UA-cam profile pic. But if I could, I’d probably just switch it to another pony pic.
Don t. Forget eget the sugar.but add strawberries and.whip.cream a....it may be better.
Paula Dean was just rushed to the hospital when you said, "we have enough butter...". Good job Chef John 👍
I've never wanted a pastry as much as I want this pastry.
I LOVE a good, fresh Croissant, this looks amazing. God when was this invented? Butter, sugar & salt were very expensive for most of our history all the way up to the late 1950's, this must've been seen as the height of decadence back then.
Then again I always think the exact same thing when I drink mixed fruit juice, that $2 for 2L of Tropical Mango Fruit Juice at the supermarket wouldn't have even been possible just 150 years ago and still extraordinarily rare up until, again the late 1950's. What a world huh?
Say what you will about the French but they were truly the masters of pastries and desserts. These are to die for.
Turns out the secret to the best pastries is a LOT of sugar and a LOT of butter. Who knew?
Shilag 😃😀😃
I was reading this book on food science - and it turns out all the foods we crave/like typically have a ~ 50% carb and 50% fat ratio with tons of salt and sugar to act as a flavor enhancer :3, this pastry looks like the perfect pastry. :d drool
HV.. sugar and fat are rarely found in the same food in nature, when we make this kind of food, our bodies go crazy for it. And fast food and junk food companies take advantage of it. A good book I w read about that is "Salt, Sugar, Fat: How the Food Industry Got Us Hooked." by Moss. I'm not really sure of the second subtitle, just the first part. Great bedtime reading. He's a journalist, knows how to make it interesting.
Okay, made these just as John instructed. They were very good. Perhaps not as sugary salty caramel as I'd like...so next time I'm tossing in some brown sugar, maybe even cinnammon...maybe even some sugar and butter in a dollop in the middle. so it can melt down into gooeyness inside while it bakes. Going to use salted butter...even additional salt. Make these not just unhealthy but SERIOUSLY unhealthy. There is potential here.
Sugar and fat make everything taste amazing!
As a Frenchman of Breton ancestry, I am so happy you made this.
Wow, that's a ridiculously normal sized wooden spoon.
That's the experience
freakishly normal size
Don't be the Chef John of my faux pas.
Fancy equipment is fun, but serious cooks don't really need a ton of fancy stuff. Wooden spoons are s necessity. My old wooden spoon is my friend.
Best humor!!. Followers of Chef John know all the inside jokes.
This shows how good you are. I've wondered my whole life , why leave the dough sticky just to roll it in flour on the counter. And I must have watched over 100 different people demonstrate it. Thanks John. This is just one reason why you're so well liked and watched..
I'm lucky enough to have two amazing bakeries near my apt that make kouign-amann. One of them makes them very similarly to what's shown here. The other one makes them so they're shaped very similarly to hockey pucks, and they're entirely coated in a thick crust of melted sugar so the outside is like crunchy creme brule and the inside is extra soft and pillowy. They make plain ones and chocolate filled ones. I've never been able to decide which one I like more.
If you're ever in Seattle, stop by Crumble and Flake to give the hockey puck type a try. They're less traditional but just as good, in different ways.
I'm in Seattle too and have always wanted to try these! What's the other bakery? Thanks.
Do you know of any bakeries in and around Los Angeles that make these?
Pirate Bina Afaik, it's actually supposed to be shaped like a (very big) hockey puck !
In fact the original, traditional kouign amann has the size of an apple tart or pie, the small one is named Kouignette and has the shape of your hokey puck. the "pointy" one is the North American style
Cool thanks for sharing the bakery. I’ll check it out next time I’m up there.
Btw the caramelized sugar bottom is my favorite part :-)
“We don’t need more butter” said no French pastry chef EVER lol
No self respecting French chef would ever utter such sacrilegious words.
Especially a chef from Bretagne region ! lol
The three secrets of French cuisine : butter, butter and butter.
Shut up yochai condolences
Julia Childs would wholly approve!
Hearing Chef John say "yas queen" (or Kouign, technically) is something I never knew I needed in my life.
As a pastry chef i can say with experience that this is delicious and not that tricky compared to some other things. But then again we are all beginners at sometime! Get to cooking people
Whoever invented the laminated dough deserves a Nobel Peace Prize. Shoving this deliciousness into war-freak humans immediately melts them down to a puddle of warm, happy, burbling butter.
Christoph Waltz eating Apfelstrudel in Inglorious Basterds would like to have a word with you
Pretty sure melting human beings into butter is a violation of the Geneva Conventions
@@TorigodHamster I invoke the right to a butter metaphor, sir.
Sorry. The Peace Prize is reserved for America's Great Orange Humiliation this year. :)
RealityIsTheNow Oh, great. Politics -_-
"... people love pointy food..." - This is the kind of insight I come here for.
I'm glad you are making some dough with your videos !
Yeaaaa I couldn't do it but,,I'd love to have a channel to make some dough!🤔
Excuse me, Chef John does the jokes here. Lol
>People like pointy food
I've never even thought about the shape of food, let alone my preference for it. Now I can't ever look at food again without wondering whether I like it because it's pointy or not.
... Thanks Chef John ...
I just made these and they are AMAZING!!!! Thank You Chef John, I bow down to your passion and dedication (and humor) in making these videos. You are My Master Chef and Kitchen Guru! Much love from Venice, California!!!
I didn't have an experienced wooden spoon so this was my wooden spoons first experience. It think that is a grand welcome to the kitchen.
I’m pretty sure I got contact hypertension from watching this. I’m not complaining. This is amazing
Merci CJ. I live in Bretagne, France and have had a personal relationship with far too many Kouign Amanns. You're right, the Kouign Amann is unbelievably delicious. Would love to taste one that came out of your oven. Stay safe and see you next time. Bisous de la France
Ooh! I've been binge watching Chef John's videos for the past 2 weeks since I´ve found them, and today I finally get to experience a brand new one the same day it was uploaded, yay!
This looked so good that I made it right after I watched it, I had all the ingredients for once! What I did differently was use half raw sugar/half white sugar and Himalayan pink salt. I also put half the stick of butter on the second fold and added the other half in the third fold. I chilled it again and folded it two more times because I’m all about layers. I also put a pan of water on the lower rack for the first half of baking. They turned out perfect! Would recommend 10/10
I've eaten these many times with a passion fruit whipped cream... thank you for the recipe and the smile on my face😊
I make these about twice a month, and i added a new idea to the technique. A touch of salt to the sugar. Thank you for the idea!!!
Kinda having a bad day, but 11 seconds into the video you had me smiling and laughing. Thank you :)
YAY! I have not one but TWO experienced wooden spoons. I believe I am now qualified to make this recipe.
since you've made 12 pieces from that dough (and with the discarded scraps in mind), you're getting about a tablespoon of butter from each piece... that's not so bad. People use more for breakfast on their toast...
Yes. Rationalize it lol. I just got done making these...ashamed to say I basically snacked them away all afternoon. That's seriously rich stuff. :)
Bless you Sara! I used more butter than that on my toast this morning!
Can’t wait to make these!
Actually I've made this before with no idea what it tasted like. I was genuinely surprised and most certainly not disappointed.
Made these today and they’re are fricken amazing. Hands down one of these most delicious pastries I’ve ever made.Thanks for the recipe Chef John!
I made these and they were a super hit! I even like doing all the phases. It's very satisfying. and the results are CERTAINLY worth the effort!
Was the first pastry recipe I ever attempted and what got me into pastry baking.
I highly recommend that y'all should try making them !!!
okay I am making these for the second time as I type. The husband requested it!
The best recipe ever!
"Round the outside, round the outside".....
It's been too long Chef John.
It really has!!
I have made these twice now using your recipe and WOW are they good! They are like croissants only better! I tried them with a little square of chocolate in the center and it turned out amazing. Thanks for the great, easy to follow instructions!
I'm loving all of these low-carb recipes lately, Chef John. Delicious!
That may be the best food demonstration I've ever seen. These are as good as advertised
Super de voir une recette Bretonne ici! Merci Chef John!
I made this today as a test before Christmas. Omg its a lot of work but worth every second. I probably just ruined my diet but whats a few pounds of fat between new friends. Thank you so much for this idea. Its going to be a hit at our party.
"I do the jokes", "Be quick, but don't hurry ", "people love pointy food", "Fork don't lie!"... 😅I'm supposed to be learning recipes here!
The "be quick but dont hurry" line reminds me of my dad, he loves to give conflicting instructions like that. He'll say "hurry and get this done right away but take your time and make sure its done right", "get this second thing first but dont delay the first thing", "i need you to do 3 different things but they all need to get done first", "I cant remember what it is i needed but i need you to find it", and "i know it takes 30 minutes to get there but can you get there in 20 minutes? just dont break the speed limit"
Absolutely FANTASTIC recipe hands down! I have tried other recipes, one failed miserably, the second was so and so, but this recipe takes the cake! So delicious and easy steps to follow! Thank you!
When I saw the end product, I thought it looked like a combination between a palmier and a croissant, which just sounds amazing.
They kind of taste like that. Very similar to a morning bun, without the cinnamon sugar.
Although I have to admit his don't seem to have enough sugar, usually there is a thick layer of caramel on the bottom. Sorry to say but they look to healthy to be like the ones you find in Britanny.
A 12 minute long video of Chef John announces deli but difficult recipe, as our dear Chef John amazes me with his 5 or 7 minute short videos and how much he teaches us all to cook better in such a short span of time.. Amazing!!!
It doses not look to be hard, just time-consuming. My guess starting around 10 in the Morning, you get to take them out of the oven at around 4 or so, Just in time to get dinner started. This would be something to do on one of those days when it's snowing around 3 inches per hour all day and night. Boeuf Bourguignon or more specific, Julia Child's Boeuf Bourguignon for dinner.
This is the easier method. Traditionally, the butter is rolled out seperately into a sheet that gets sealed inside the dough like puff pastry or croissant dough. The traditional method yields a higher puff.
That's my idea of a perfect day.
Yes, well, we have 50 mph winds outside where I live tonight, I'm cold, tomorrow's the weekend, and it sounds so good... it never occurred to me that I can shave frozen butter instead of that horrid traditional process. Leave it to a Chef to simplify it and still come away with a delicious authentic result.
Thanks for this, Chef John! Very easy to follow and the results were phenomenal! I'd previously tried recipes from two other sources, and these turned out sooooo much better. I think the key may be grating the frozen butter. I used about a 1 1/2 tsp salt in the seasoned sugar, and if there was a weak link in the results, it was that the noticeable salt level didn't complement the buttery, caramel deliciousness. Next time, I'll go with 1 tsp.
I would dare say Chef John's process is actually easy, but it does take a while from start to finish. A lot of that is the time the dough spends chilling, so your can do other things.
A couple of tips - on the first chill, the dough wasn't firming up, so I put it in the freezer for the last 15 minutes and it was perfect. I find the colder the counter is when you roll the dough, the better. By the time I got to the last rolling, my kitchen had warmed up a bit so I put some bags of frozen veggies on the counter for about five minutes first.
1:45 Because as we all know; kneading is one thing, but getting, getting's another.
I'll show myself out.
Made this for the first time today and it came out PERFECT! Fork don't lie! This made Shelter in Place bearable. I even shared with the upstairs neighbors (leaving some on a plate for them to retrieve while maintaining social distance). Soooooooo good!! Never thought I would be able to make something like this! THANK YOU!!
The chef is becoming one of my favourite stand-up comedians!
Thanks! Chef John is a national treasure and must be protected at all costs.
"People love pointy food" - Chef John, 2019
This should definitely go on a T-shirt with food pointing at Chef John
He's been saying that for years.
🙈😁
.... and also, pointy food!
wonder if spock would like them
I love to bake but I haven't practiced with pastries. I got these at an airport a few times and decided to give them a go on January 1st. Followed this recipe and they were AMAZING! Now it's June and I'm making them for my mom. Hoping they turn out, but the instructions are clear enough that is easier to feel confident they will.
Thank you for showing us how to turn something complicated into something doable!
Lets get it popping, CHEF John is the man!
I'm glad UA-cam algorithm recommended this video. Clicked on it right away because I remembered the name of this pastry from Yakitate Japan. It looks delicious!
“People like ‘pointy’ food”~! I love you😍
I looove this man! He's the best teacher ever! Keep it up! Ennnnnjooooy...!
I love low cal recipes like this.
🤣
I'm just waiting for some idiot to come along and ask for a "vegan Kouign Amann"
@@d.lawrence5670 stfu
D. Lawrence Use soy yoghurt instead of yeast, and replace butter with cocoa butter/almond butter or any other plant based fat
@@VedanthB9 why would yeast not be vegan? It's a microbe not an animal...
@@alexandreocadiz9967 Yeast is technically a type of fungus, and fungi are not plants. Fungi are closer to animals than plants, which is why I don't think it can be called vegan. As a matter of fact, even mushroom are fungi, so even they cannot be considered vegan. Since veganism involves mostly a plant based diet, I don't think yeast can be called vegan.
Yes! for me the best I have ever had from a patisserie in Locarn France. Tried Chefs Johns recipe, added a little sliced apple on top and a sprinkle of vanilla sugar and a little knob butter over the top and was in heaven. Thanks for the recipe.
you have a very interesting speaking cadence, sir.
GoshMrJosh yes, it’s very distracting.
Is he singing? Or is everything a question? I bet it drives tonal languages speakers even more nuts than musicians. Eep.
Chef's cadence is reminiscent of TheWolfePit.
it sounds a bit like a movie trailer voice somehow
At first I didn’t think I could listen all the way through, but I ended up loving his vocals… and his dry humor!
Chef John, Chef Rob here.
Your method works great, especially grating the butter and sugaring at the end as opposed to throughout the turning process.
I use a refrigerated granite counter top which expedites the time tremendously
I used smoked salt as a twist, came out great!
Thanks again!
I just finished watching an old edition of The Great British Baking Show in which the challenge was - you guessed it! Kouign-Amann! Some of the contestants (like me!) had never heard of this pastry, but they set out to make it with only the barest of printed instructions. Just imagine they’d had your video, Chef John! Anyway, one of them turned out something roughly similar to this, but most quasi-flubbed it - which in real life wouldn’t matter so much, because it had to have been delicious, no matter how it looked. But it mattered to the contestants, of course. Funny thing is, I don’t remember anybody mentioning the mixing of a bit of salt in with the sugar - which seems like a genius idea for this, and maybe other pastries. As usual, thanks for the education!
In Brittany, salt -free butter, it does not exist and it is not a joke. There, if you don't eat salt butter, you have a (mental) problem.
You never heard of the sugar-salt mix trick because using salted butter for cooking is obvious in french cuisine (since this recipe comes from France).
I made this today with dough that was only flour and water, then layered with butter and rolled with the seasoned sugar.
AMAZING
I've been cooking for 25+ years and this was by far the best thing I've ever made.
Kouign-Amann comes from Brittany(France), literally it means butter cake
Vividly remember the Kouign Amman Berrou. . Isn't berrou butter...?
Really. But it's not what I see as cake. It's more a pastry. I don't like cake. Thanks for the trivia.
Yes. It is Breton, but I recall a shop in Alsace that sold them in a somewhat larger version.
Kouign means cake, Amann means butter. Always use salted butter. I think Berrou is a family name.
@@funkerella Amann is butter in Breton
I just love every recipe that you do and i actually make them!!
Be quick, but don’t hurry. Story of my life.
Me, too! There aren't enough hours in the day!
That's what SHE said! ;-)
I made this and followed the video exactly. It turned out great!!! Keep your work area cool. This is from someone who uses a 14 year old table as a countertop and doesnt own a marble or granite anything. Tbh, the hardest part was learning how to spell kouign amann.
"if you want the measurements, you're definitely on the wrong channel" xD
I was just talking to someone about that yesterday. I got recipes from somewhere else and I was talking about how much I prefer Chef John because he is ALWAYS saying something like, "It's okay. That's just you cookin." Makes me feel better.
And he's right. There are a lot of small factors like humidity, room temperature, etc, even eggs in my fridge are different sizes, and all these combined can make huge difference even with same measurements. So it's better to taste while cooking and kinda feel what are you working with, but that comes with practice. And from other prospective there's almost always room for adjustments, like want it to be sweeter - put more sugar, it's up to you to decide how it should taste
🤣😂🤣😂🤣😂
I have baked these following the recipe to the letter and they turned out perfect... Fantastic with coffee... thanks!
THE FORK NEVER LIES! This is my life now.
The first time I heard of these was on The Great British Bake Off, in which this was the technical challenge (w/ minimal instructions). The trick was to not add sugar until that very last round...something, something chemistry. Only a very few contestants guessed that right. They also had great fun with the name. These are gorgeous!
So these are kinda like croissants on crack?
yes
OMG.... yes! But easier and safer! Both laminated doughs... but all that sugar and he seasons it... who knew? I'm already thinking about putting a piece of chocolate in the center... or raspberry jam... omg... help....
It's quite different from croissants. Much denser and much more sugary.
They are hard to find as well even in Paris.
Mary Sanchez I just got done making them per John's recipe. Very good...but not sugary or salty enough. I'm thinking of spiking them with brown sugar in addition...maybe even some cinammon and nutmeg. Maybe a nice dollop of exta butter/sugar mix right down the middle. There is LOT that can be done here.
@@MarySanchez-qk3hp yessssss.
I instantly hit the thumbs up as soon as I clicked the video. Chef John + buttery decadent French goodness... There's no way this isn't going to be spot on.
"The Ole Shaka-Shaka" has become a regular phrase in my life...I'll be single forever
I've made this delicious pastry many many times at the professional level, and it is my second favorite pastry next to Danish Kringle. I am retired from the baking industry, but have an aspiring baker in my 12 year old daughter. We will be making my almond paste version of this wonderful pastry this holiday season.
This particular formula is amazingly simple, and honestly, better than the one I've used professionally. We are super excited.
Aaaaand they're in the oven. We made a double batch (24). 12 are standard, the other 12 are filled with raspberry or blueberry. You can cut the anticipation with a knife.
I will drizzle with crushed berries and chocolate. Thanks Chef John. Hope you are recovering well from your cold.
No. No, you won’t. Once you taste them, you’ll find they’re perfect as they are. They are absolutely delicious.
OOOOO! I have been intrigued by these since they were set as a technical challenge on The Great British Bake-Off. I must try these some day.
"Well, first of all, I'll do the jokes..." Sir, you are a joy to watch and listen to. Thanks.
After trying a couple of other recipes for these, I made Chef John's and they came out AMAZING and exactly like the video. All of the his recipes are excellent that I have tried. Love you so much and appreciate the fun and effort you put into making these great videos!! :)
I tried your croissants recipe and they came out perfectly! After seeing this I'm wondering, can we use the grater method in place of the butter sheet?
These look absolutely fabulous and judging by the amount of sugar and butter I'll bet they are. Thank you!
Chef John´s family i bet they eat like kings , best chef in the world
I'd say they eat like kouigns but whichever
I’m so exciting try making these this way. I make them several times a year but with a recipe that requires pounding out the butter, refrigerating for two hours between turns and it takes a good 24 hours to complete!! Thank you for this much easier option!
Chef, when will the Food Wishes bakery be opening? #agirlcandream
YESSSS WHEN CHEF JOHN? WHEN? WHERE?
I was smiling the whole time the video played. Chef John is adorable, funny, and talented. Thank you for this video.⚘
Oh boy, I've never seen them, but I know I want to shove one of those flaky little buns in my mouth right about now.
Series 5 of the Great British Bake Off.
Yeah, I wish I had one here right now.
They’re so good. My local bakery makes blueberry filled ones.
They are absolutely delicious! I used to order a dozen of these and just eat them throughout the week (who am I kidding, they're gone in 2 days!). Too bad I moved and the bakery that bakes them in my city is 2 hours away :_(
Nati Whatever .
P
Made this for thanksgiving, fantastic recipe! Although if you've never made bread before, then "add flour until it feels right" is stunningly unhelpful lol. It still turned out great!
"Be quick, but don't hurry..."
That sounds like how I handle filo dough, because it also dries out so quickly. And with filo, a tiny tear doesn't really matter because there are more layers on top of it.