Kouign-Amann / No Mixer - Bruno Albouze
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- Опубліковано 9 тра 2016
- Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860.
To get the full recipe go to brunoalbouze.com
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I just finished making this recipe. They are not only beautiful, but also delicious. I made collars (or pastry forms) using folded aluminum foil, that worked very well. Excellent recipe, excellent instructions....I am a huge fan. Thank you chef!
that's not the genuine recipe, that's nothing for a French or worst for a Breton, that's a shame
ua-cam.com/video/s1dRq5xC-G0/v-deo.html look at 4:25
@nina in the kitchen , thank you for the tip on using folded foil as an alternative to the pastry rings! will do the same!
Thanks Nina I didn’t have enough forms for this but your tip will save me a lot of time 😄
Nina In The Kitchen what size pastry rings- 3inches?
@@telmaetlouise to be fair, Bruno's look better. There are many ways to skin a cat.
I should know better than watch these videos late at night. The hunger, it does not abate.
Why torture yourself?
I want that voice in my GPS!
agreed!
“Tyrne leffz in ze corneyr of Marianne Boulevoux, and eyour dyestinatous iz on ze ryight. Ohhh lala eyou havz arrivides”
For real....uummm
LOOOOOOOOOOOOOOOOOOLL
Oddly specific but accurate
This guy should do the voiceover for safety briefings on Air France flights.
So annoying so retarded.... it disturbing so much!!!
This is by far, the best French pastry I ever tasted. A reason by itself to go to Bretagne or visit Larnicol in Paris. The salted caramel...OMG
Buying a ticket like now....aaaahhhh...lol
ain't french :)
@@nicolasvanhorton5043 It's from brittany, not france :)
@@neletiku3711 bretagne as been a region of france for so long, only some inbred retard from lost villages consider bretagne apart from france.
Bretagne’s got everything right about good food. The best breeds of cows for the dairy products, the greatest climate for apple trees, the proximity with the ocean for seefood and great perfumed salt, the beet fields for sugar allowed them to come out with the best specialties : Kouign Amann, Sablés, Apple cider, Crêpes, galettes (buckweat pancakes) etc. are all absolutely delicious
This guy is the Arnold Schwarzenegger of baking!
Lol!!
Maybe... I was thinking Jean-Claude Van Damme
More like Rocco Siffredi
Tu peux sous-titrer en français s'il te plaît!!
AGREE 💯
I have a day off tomorrow and I'm spending the whole day lovingly slaving over this pastry! Wish me luck!!
Such an excellent video. I love when people aren't afraid to give the full breakdown for high skill cap recipes and trust their audience.
i absolutely love this channel. the recipes are all so wild, and this gentleman's charisma and sense of drama never fails to entertain
The way Bruno expertly handles that dough changed my LIFE
Oh my goodness, I can listen to your voice all day.
Amazing recipes on your channel but your voice is what gets me every time.
this is to me...the most tempting, delicious sweet pastry delicacy. You just 'meltdown" when eating this Kouign Amann. crispy caramelized, slightly chewy edges, the mouthfeel,!! Then it's very buttery and one tastes the butter flavor that comes out so incredibly. If rightly baked and all over caramelized, this is the one I would choose in any of the top french pastry shops. I just cannot resist. Our French village Baker in Hongkong makes them every Saturday and Sunday morning. And I just have to go there to "secure" this most divine edible morsel of food.
. But since I try your recipe I also make them once a while at home. Bruno . just fantastic and like your video instructions. the dough part is not so easy, but then it is worthwhile the effort...the excitement to make something so delicious at home. Kouign ...I urge all to try this out. it's out of this world!
Everything Bruno does is sheer perfection. Best chef on UA-cam, hands down.
perfection again (and again and again)
wow. One of my favourite breakfast treats. I had no idea the amount of work that went into making them. I'll treasure them even more. thank you.
OMG!!! I can taste that caramelized, buttery, crispy pastry!!! Will make these again soon. Thank you for another Amazing Recipe!! ❤️❤️
Chef you are amaizing, I am a student of Gastrnomy in Brazil and I am really impressed by the narrative voice. I didn´t decide if I liked better the recipe or this hollywoodian velvet voice! Congrats
An absolutely amazing pastry. I spent a lot of summers in Esquibien growing up and I loved eating Kouign-amann. And all the other food as well for that matter!
Edit: My craving got so bad I have now tried making it myself. Your recipe was amazing and I nearly ate myself to death haha!
I had these in a French bakery in Charlottesville Virginia. I didn’t hear what she said they were clearly. I have been looking for them since. This is simply the best pastry I ever had. Ever. I’m glad I found this recipe.
Made these today and they are fantastic! This recipe is added to my Tested and approved recipes playlist.
This man just went through a lot of trouble making a gorgeous pastry and is receiving no respect in the comment section. I apologize to you Mr. Albouze for my - probably - fellow Americans' prurient and immature comments. I don't get it. Now back to the important stuff; I've had a few pastries that had this sugary, crunchy texture and I loved them. Thank you so much for sharing this process. I want to try making these someday.
1:57 that made my day! :D
I made this and it was excellent! Thank you! It was the most difficult pastry that I ever tried to make, but Bruno takes the stress out of it and makes it seem so easy! I doubled the recipe and froze half after I rolled it. Both batches baked perfectly!
Looks outstanding, your videos are calming to watch, love them. Thanks Bruno
This dude got me inspired to make these and I got them right my second try the only reason I didn’t get it right the first time was because I fell asleep while rising my dough and it became sour they were definitely the best pastry I’ve ever had
whoah , what a lot of work ! but I'm pretty sure it will taste absolutely amazing Thank you
Thank you for sharing your recipe!! You make it possible for everyone to enjoy your creations
This is definitely a task I would outsource to my local baker. Wow. What a lot of energy this process takes!
Spank that dough, Bruno! SPANK IT HARD, AND GREASE THAT RING BABY!
😂😂😂😂😂
ur sick
It’s only smells!
LOL.
Hilarious. Bruno makes. good girls go bad
Such a beautiful pastry. Almost too lovely to eat. *tear*
How I love this pastry!!! Perfect with black coffee.
Thanks to you i learned to make french croissants, thank you very much.. Tu es le meilleur..
comme toujours c'est magnifique ! ♡♡♡
Tasted these made fresh in Locronan. Omg was a dream.
Chef Bruno's acting is amazing! That face he makes always got me! Thanks for sharing that recipe, I totally love Kouign-Amann :) merci merci
I grew up in france and remember being in love with them, still my favourite pastry ever. I think I'm gonna have to brave it and give baking a shot!
don't ever change,love your vids! :) Hola from Puerto Rico again
I think I need my insulin shot just from watching this video. They look lovely and delicious!
+darian roscoe If you calculate, you can see, that one of these babies has only about 8 grams of sugar.
Thats 32 g carb+ the dough! To much for my diabetes!
Bjørn Larsen o
+julijan People with the many and varied types of diabetes calculate their insulin doses using insulin to carb ratios. While simple sugars do contribute, it's the carbs in food that you have to worry about. Carbs = complex sugars. As long as I can count exactly how many carbs are in a particular meal, I can use my insulin to carb ratio to calculate how much insulin I need for that particular meal. The more carbs, the more insulin I need. I can still eat whatever I want but the reality is that if I have a high carb (ie high sugar) meal it can have more of an impact on my blood sugar levels if I wrongly estimate the amount of carbs or if I have a low carb meal and overestimate the carbs I might overdose on insulin. It's a fine, often infuriating balancing act, when you just want to eat your damn sandwich because you're hungry. And it sucks if you hate math.
Darian, better check your cholesterol too :)
Beautiful pastry!!! love it! thank you for sharing Chef Bruno!
Thanks for sharing your receipe. I love your cooking show! I love the way you cook.
I tried this recipe early, and I just want to say "IT'S very very very delicious!!!!!!!" Can't stop eating them
gahh! I wanted to hear you bite it and see how crunchy it is!!
+Tina H. ha ha ha...I thought it was just me. I was about to post if anyone else desperately wanted to see him eat it.
Well yeah!! Of course, all those layers and we couldn't even get a crunch out of them, my food porn is not complete. :-(
He needed to give it the ole' tappa-tappa
make it fools! maximum effort!
lol wrong channel
My mouth waters just looking at the video!! It is indeed an amazing pastry.
This man is an amazing artist.... The finished product looks amazing
Que delicia! 😍 🥰 😋
His voice makes me moister than the dough.
👌🤣 r/commentawards
Girl i-
I found you a few weeks ago. Your style is what I would like to be. I cook and I try my best with the tools I have, close to zero and, with the difficulties to find groceries in the country where I live at the moment. YOU ARE THE BEST EVER.
you are simply amazing, i love your recipes and videos and personality...just everything
what a way of talking x)
Gets kinda nnoying after a while. Nice novelt though
For those who don't know it, this thing is deadly in every sense of the word. Basically sugar and butter put together. France has birthed a lot of unhealthy recipes, but this one tops them all.
Delicious, though ;-)
Paradoxically we have one of the healthiest populations in Europe
@@rolandblanchard3029 used to. Mcdo is very popular and habits are changing.
This is one of my favourite. Thank you for the recipe, yummy
Sounds and looks amazing. You are a marvel, Bruno! Thanks a million--love your bombastic style; never change it, please.
Hello Chef, would you do the recipe of Sables Bretons (palets bretons)?
Just thought of an idea, when re-watching this awesome video months later. Instead of buttering the entire Silpat, why not put your molds on the Silpat and butter the whole inside the mold, including the bottom. Then remove the ring and spread sugar onto the mat. The sugar sticks to the circle shapes but not the entire Silpat, so you waste(and have to clean) less.
Clever. I was thinking it was a bit wasteful.
I use small tins with bottoms. Easy cleanup. Considering your silpat idea, my version has a lot of lovely caramelized goo around the individual cakes. The sugar and butter mixture might seep outside off the ring with the way you have described it, not allowing enough to make for that nice crunchy glaze.
You're worrying about waste with this sort of decadence? Come on!
I was just watching this now and your production quality was incredible already in 2016! So good, off to making some Kouign-Amann.
Thank you for sharing. I'm going to be trying these for Christmas.
The round ones are superior in texture to the traditional folded ones. Whenever I make these I make at least 40 pieces and will only shape 5 or 6 of them in the traditional way because like me, everyone that tries the round ones find the texture to be much more interesting with the larger amount of soft center.
Traditional is round.
I am torn between this one and Chef John’s @ Food Wishes.🤔
Guess I’ll have to try them both.😂
You are the Bruno Albouze of which one you chose !!!
CJ came out pretty thick, this one is perfectly thin and seem easier to understand despite the accent. All we need to learn is fold it 5 times for that delicious layers of butter and crispy nougaty consistency.
Love them both. Food wishes sarcastic, this one is flirtatious.
Perfection, it's the only word can describe your techniques.
One more subscriber for sure.
Best recipe, best presentation and of course the best pastry chef! Thanks for sharing.
1:57 when you hug your dog but you remember hugs give dogs anxiety
Really?
Strange my wife wants me to speak French in a deep voice when in bed.
Bruno, you're the man! Love your videos and watching your technique!
he really makes everything that he does look like a piece of art!i sure hope that i would have the chance to eat his creation before I die
Quick, my husband just walked in the room.... can you do this with gluten free dough? ...I’ll be back. 😘
Is it only me or his accent is seriously sexy it's almost a crime?
Mais oui!
totally agree ....it's super sexy
Yes je bande !
Not sexy until he takes off his shirt.
Yes, !!!!!!! My husband laughs when he comes home and Bruno is talking through a recipe!
The bakery by my house just started selling these and they are worth every penny! The crispiness of the caramelized sugar makes it so amazing... I just have to brush my teeth right after I eat it. :)
Just eat it with hot coffee..check out his recipe for chicken pot pie..he does savory entrees just as well as pastry, it’s incredible..
Chef, I love cooking... and your my food icon ! I'm from Philippines.
I'm Breton, and for real... your kouign amann looks delicious.
Maybe you forgive some extra butter and sugar... they looks a bit dry 😋
kouign=coin, amann=beurre. la recette c'est une pâte à pain que tu laisse reposer toute la nuit, le lendemain tu l'étale en carré, tu mets le beurre et le sucre dedans, tu plie les coins vers le centre (d'où le nom de "coin au beurre"). tu laisse reposer au frais 40min, tu étale et plis 4 fois (avec les repos) et tu cuis. kenavo
+KeiDrBreizh une pâte a pain avec du beurre qui subit un tourage cela s'appel une pâte a croissant. Et si le sucre est mélangé au début et subit 4 tours simple, ce qui n'a aucun sense..3 suffises.. alors la pâte se transforme en colle a cause du sucre qui remouille.. Il y en a eu des essais et commentaires... mais malheureusement y'a pas grand chose de tres concluant. Internet est pourrit de recette a 2 balles qui marche un jour et pas l'autre... ou des videos pas fini ou on te donne des ordres. Alors, j'attend votre video et la recette qui marche a tous les coups et inégalable au niveau du goût bien sure.. et la, on prendra rendez-vous pour une dégustation.
venez dans le restaurant où je travail à Rennes et vous verez, c'est la recette de ma grand-mère que je vous est donné
+KeiDrBreizh je n'en doute pas. San Diego - Rennes; c'est direct?
doit y avoir quelques changement. c'était pas pour descendre ta recette, c'était juste pour que tu es la traditionnel
+KeiDrBreizh C'est juste une question de méthode plus que la recette elle-même. Les recettes de grand mere ne sont pas forcément les meilleurs. La tradition est une base pas une certitude..Le Kouign-Amann c'est une pâte levé riche en beurre et sucré pour obtenir un effet caramélisé donc croustillant en fin de cuisson. Le palmier; en pâte feuilletté - c'est exactement le même principe.. après chacun le personnalise... c'est le résultat qui compte.
Simplistic, buttery goodness. I make something similar but didn't know its origin. Thanks for sharing!
Thank you for the recipe and the technique!
"It's a prrfect Euro pisstry"
LOL :)
Your hand is d key( quote by my mom)
i can listen to your recipes. all night long!!!!!! please tell me more!!!!!!!!!
La mejor receta!!! Gracias, me salió fantástica!!!
listening to your voice at 1.5 speed sounds so epic XD
Hahaha as a french i find is accent a little bit ridiculous so reading all those comments about it being sexy is just too funny
Thank you so much Chef!Exhilarating!
Bruno, i love your technique, in all of you do and your love for that. For me you are one of the best pattissiere that i saw
Whew ! I need to smoke a cigarette and lay down after that.
🤣🤣🤣🤣🤣🤣😨🤔😄
If Hannibal Lecter was a master chef his name would be Bruno
Thank you! Just trolling around the baking videos and saw this. Always wanted to make these, but never had time before. Now is the time. I much prefer the rolled buns. Can't wait to peel those flaky layers!
Wow 😮 you make me happy and 😋 hungry
Looks delicious thank you for sharing 👍🏻👍🏻
2:00 lmaffo
I feel like Im too young to watch this
PG 21 Viewer discretion is advised.
Incredible recipe and technique. Thank you
Perfect accent ! From France with love.
“Caramelize the bottom your pastry”..... idk man... this is... uncomfortable...
Where is your mind going?
wow you make it super easy - thank you so much
I have learned so much from you by just making 2 items ; inverted puff pastry and apple fillings. I make so many mistakes and I have learned. Result - apperance is NOT there yet but the tastes - AWESOME! Will practise and THANK YOU + THANK YOU!
Les plus beaux kouign-amann jamais vus sur internet ni même dans les boulangeries ! Bravo ! J'en rêve la nuit...
We all need to let Cody Ko know about this channel! It's amazing!
I m in love with your food and your UA-cam channel!!
Wow!!! Weldone 😍.
You are magician!
I wish you great success!
When I was 16 I had these from a small bakery in a French fortress city I can't remember the name of. I've been looking for a recipe ever since and I'm so glad it's fairly simple.
french fortress city where you can buy those... It's either Guérande (surrounded by a moat) or Concarneau (surrounded by the sea)
Probably Saint-Malo
Ca doit être un plaisir de prendre des cours de cuisine avec vous !
Oh man!!! Thanks for this video! Now inknow what to do for my French desserts class... now is online! I love youuuuu! I understood what I have to do now
OMG that looks absolutely divine! I love kouign amann. And you are absolutely hilarious bruno!
You are the best !
I take the time of watch every your vidéo ! GOOD JOB CHEF !