Chef's Cut: Kouign-Amann
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- Опубліковано 24 тра 2024
- 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: chfstps.co/1UgYQdZ
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I literally binge watch all of chef step videos I think this the only cooking show that you can still watch even after filling meal, when the sight of food disgusts you. But not chef steps. Keep the good guys!!
I like the chef's cut version of this. In fact I prefer this over the regular video recipes.
Thanks for making cooking accessible and fun...
almost like a mini Chefsteps podcasts! Love it!
Yeah!! Love the format. It feels more personal somehow, you're right.
It's so nice to hear the passion people have for what they do. It makes you feel really connected to what they are doing.
I'm loving the talk through! Super informative :)
+TheDebbyG Glad you liked it Debby! We get lots, and lots of questions about our recipes, and its hard to always fit in all that information. We hope to do more of these in the future! chfstps.co/1UgYQdZ
TheDebbyG rcxci
Grant talking through this recipe was a HUGE help. It would be awesome to do more recipes like this.
GREAT video. Very entertaining and easy to follow
+Mark Isabelle We are really glad you like it Mark, we will have more of these in the future for you as well!
Love how in depth you guys went on this. Thanks
Love these narrated versions! More please!
I'm definitely going to make these, they look incredible and the commentary really clears up questions about the laminated dough.
Great commentary! I'm always excited to gain new insight on laminated doughs. Although I made kouign-amann a few weeks ago, watching this new cut makes me want to have another go soon. Dough lamination is incredibly satisfying and rewarding, and I couldn't have gotten there without your original KA video.
Wonderful video. Loved the explanations and the reasons behind your choices.
More Chef's Cut videos, please!! Very helpful.
Also, how do I start working for you and your team? This would be an incredible opportunity.
Really enjoyed the video with you guys talkin over the video. Keep going guys!
Grant you and your team are AMAZING! So much talent and such good teachers. You guys inspire me soooo much.... Thank you for that 😁. I've purchased many of your classes and now have access to 'premium'. I've made the pate, hollandaise in siphone and now I have a new project to tackle with confidence. Listening to you during process is awesome. Keep up the fantastic work. 👍🏼👍🏼👍🏼
+Dimy Ssg Thank you Dimy!
Another one I've gotta try. Thanks guys!
Maravilloso, chef! Este video y la receta son una ayuda invaluable. Me fascinó la destreza, el profesionalismo y también el detalle al transmitir su conocimiento. Lo disfruté al máximo! Muchísimas gracias.
Hi Five to the whole crew of Chef Steps! You guys are totally awesome. Ordered my Joule. And love all your videos! Hoping to open a food truck in the near future and you are definitely an inspiration to me!
YES!
I always watch the roast chicken video with the commentary. More commentary rocks
I really loved this! Please do this more. Especially involving recipes that use "non-standard" kitchen ingredients like xanthan and what not.
Cheers!
Thanks Grant! Now I want to try making them
I love your vids. there's always lots of thought in them :)
that was awesome, i like these detailed versions.
+Lizard Dude We tried out a few of these a long time ago: ua-cam.com/video/ARtxLdV-KEI/v-deo.html People seemed to dig them, so we think we will try out a few more!
Thank you...gonna do it soon love the explanation ☺☺
Very nicely done chef.
Heard about these Kouign Amman on Great Britsh Baking show and was intrigued but scared. Your video spelled it out in rich detail explaining the "how" and "why" of each step. I can't wait to try them.
That was great! Thank you CS
+Dr Shatt Anytime!
great format guys
Great recipe and video. Fyi kouign amann comes from Brittany in France (where I live) and it means butter cake.
what language is that? because it doesn't sound like french
check Breton language on wikipedia
Trugarez!
you're welcome :)
J'en ai mangé moi-même quand j'étais en Bretagne, et j'ai bien aimé. La texture va bien avec les couches. J'ai aussi découvert que mon supermarché en vend maintenant (je suis dans le sud-ouest), donc je suis content!
favorite recipe everrrr
i've made puff pastry before, i guess it's time for me to try laminated dough!
I love the chefs cut vids.
Could you make more of them?
+Julian Think we will Julian!
More like this! Oddly I watched the original video yesterday or today and saved it to try soon.
+Martin Payne We hope this gives you more ammo to work with Martin, Thanks for watching!
Make more eps like this, this was great!
+Ben Goldwater Thanks Ben!
Thankyou for this video, more technique type videos like this please :)
+squasher6969 Will do
more videos like this. i like the style
I remember this was one of the first videos I watched from you guys :P still have to get to the hassle of making puff pastry tho...
Grant, thanks for sharing this, it reinforces my contempt for baking-patience and precision..LOL
Amazing !
This is on my list of things to make :)
A lot of TIME to make, but really easy! Patience, that's all you need. Watched movies all day the first time I made em. Even cooked dinner. Get em!
+Eric Andal That's a great way to go, Netflix marathon while getting down in the kitchen, can't complain!
+ChefSteps Kouign Amann and chill, now officially a thing.
Thanks for locking your croissant recipe behind a studio pass paywall, I used to be able to get it with premium I guess old fans aren't good enough anymore
Anyone notice that french feeling the song has? Nice attention to detail there :)
Hans here: My dad had an old accordion that he had from the 60's, it was a great reason to dust it off and attempt some Parisian feeling tunes with my buddy Chris Cullman on bass/cello. Here is a copy of the track for you, glad you enjoyed it!
soundcloud.com/chefsteps/kouign-amann-hans-twite-chris-cullman
+ChefSteps You guys are so fucking cool.
+ChefSteps And here I was thinking that was just sampling! Kudos to you, Hans, you absolutely nailed it! (A)
you guys are the best
best of luck to you
+Ahmad Al-Darwish Thank you Ahmad, back at you!
Looks crunchy. Can't wait for the chocolate cake I saw on Periscope!
oh man, we OD'd on chocolate today! haha. It's amazing, we can't wait to share it with you.
Awesome!
Love the commentary :) It's always helpful to know why you're doing what you're doing.
A couple of questions though, 1. I know the traditional method for laminated dough is to make a butter block but you've added in sugar. I've heard that adding sugar exclusively during the third fold is better than adding it along with all of the layers. Does this affect the texture/flavor (caramelization) in any way?
2. You mentioned the excess yeast would yield a savory flavor. I know it's probably not possible to get the glassy exterior without the sugar on the outside, but do you think you could make a properly savory kouign amann?
Anyway, thanks again!
there commentary and the background music make it so much better
Grant we love you
Looks great. He said at 6:45 that "you can't get a Kouign-Amann like this in any city". Yeah, maybe any city on the Left Coast but actually the DKA at Dominique Ansel Bakery in NYC is excellent (skip the Cronut). Also, in Montreal the Kouign-Amann at, uh, Patisserie Au Kouign Amann is ridiculously good (as well as their croissant). And finally, um, pretty much every city in Brittany...Kenavo.
Kouign-amann and Rostti are my favourite videos of your channel,btw,can i use this dough for CRONUTS？
definitely going to try this one! what do you think of buying all purpose flour and adding the gluten separately to get the necessary protein ratio?
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During the bit about flour you describe "pastry flour" as a high protein flour. Pastry flour is between cake and all purpose in protein content. Are we looking for something between, or a mixture of AP, and bread flour for this recipe? I noticed that in the recipe for croissant dough recipe attached to the video lists pastry flour (which the Chef Steps Wiki states is between 8 and 10%). What approximate protein percentage are we shooting for?
plz plz do more of these
It looks fascinating and delicious!...but when finish the dough, do i have to bake it immediately? How and how long can i save the laminated dough in the fridge?
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: chfstps.co/1UgYQdZ
+ChefSteps Best damn laminated dough video I've seen. It's so thorough but simple. I'll definitely point my students to it.
+ChefSteps "there's so many layers on how a recipe works" you forgot to add no pun intended. (btw, if it was intended you forgot to say pun intended.) :P :D
+ChefSteps The closest thing I have to a cupcake pan is a silicone canele mold, and I don't know if that will be sufficient. Please help!
will you release joule in the philippine I really want to try cooking sous vide and support you guys
You can use a circular pie/cake pan, which is actually how the pastry was originally made.
Oh, my again! I mean: I wanna make it, hahahah But in the middle of summer isn't very easy handle butter, heheh
yes!!
Please do voice overs on ask your videos! Especially the earlier vids.
Great video, thanks! Just one question - what percentage protein does your pastry flour have? The pastry flour I use has 8.7% protein, which is much less than bread flour (14-16%), while AP flour sits somewhere in between the two.
Exactly! This is bothering so much. I thought pastry flour had the lowest protein, lower than cake, all purpose, bread(the highest). Your comment’s been five years, I wish someone had responded.
I'm a bakery & I've been meaning to get that huge pastry brush. @chefsteps Do you happen to know what it's called/where one could find it?
I've had those, but there was some custard in the middle? Was that just a chefs own touch, or did you leave out any filling?
Dreist! Good video.
Pelec'h az poa desked?
You should try adding a little bit of mother sourdough starter to the dough, and then cold-proofing the pastries in the tins overnight before baking! That's how my grandma taught me to make them and they're amazinggggggg
there's added yeast in her's as well, of course. Not just starter
So professional and it looks soooooooooo tasty but also looks complicated to do it, why don’t do it and sale it uncooked so we can just put it in the oven 😊
good
How many folds or layers would be optimal or traditional for stuff like pain au chocolat/croissants?
Liking the narration.
So what's the difference between laminated dough vs puff pastry?
+Stephen Haitch Let's have Grant explain that for you! ua-cam.com/video/zrb5fyXw-xQ/v-deo.html
So, I go to a pastry shop in Montréal once a week called Pâtisserie au Kouign Amann. They make kouign amann there and it is truly a heavenly thing, and they've been doing it pretty much the same way for decades. But they make big ones; they roll the dough and then use 9-10 inch diameter pans to make big round kouign amanns, and then they cut them in 12 and sell the slices. I've always thought these were superior to the small ones because you get a better ratio of the caramel-y outside to the soft, buttery inside. Thoughts?
+Jodabomb24 We will hit up Grant and see what he thinks, sounds awesome though. That's what is fun about this recipe, you can make it your own. We have a local bakery in Seattle that just CRUSHES the Kouign-Amann recipe, so good: www.crumbleandflake.com/
+ChefSteps omg, you just made my mouth water from the other side of the world!😝
I second that about Pâtisserie au Kouign Amann. Hands down the best croissant(s) I've had...anywhere. They make them all day long. $1.50 CAD. ;-)
Kouign-amann is typically bigger, here in Brittany. And less dry than everything I've seen on the internet. They're not made with the same dough as croissants.
Why do you add sugar to the butter block? Can I leave it out because I don’t want it to be too sweet? If I do that would it affect the texture?
Hey grant I recently tried to make them but while I was laminating the dough it became all watery and I was wondering how do I prevent that??
Another vegetarian dish! You're on a roll
+Gurneet Singh Haha, yup! We also have a vegan recipe coming up soon too! In the mean time, here is a bunch more vegetarian recipes to get you inspired: chfstps.co/1PzD80E
I wanted to see the interior!
Hello, I'd like to know the size of the dough cut. Thank you!
I think you should start a ChefSteps podcast...
what the amount of sugar and flour do you mix with the lamination butter? because there is no clue of that and the recipe at the site don't mention it.
Maybe you can cook "capunds" an swiss meal, it's yummy 😂💪🏼❤️
*capuns
You should do a chicken pot pie!!!
What are the measurements for your butter block
I found it hard to unfold as sugar and butter form a sticky syrup-like layer in the muffin mold, and it sticks! How should I overcome it? What should I do?
Just a language question: everytime you read "puff pastry" in a recipe it requests laminated dough? If I'm right in german there's just one word for that (that's why I'm confused and asking)
+Tobias Valinski "Laminated" just means it has layers, i.e. many many alternating layers of dough and butter. "Laminated dough" is the *category* of dough here. Things like puff pastry, invert puff pastry, croissant, danish, kouign-amann, etc. are all *types* of laminated dough.
+Tobias Valinski Let's have Grant explain that for you! ua-cam.com/video/zrb5fyXw-xQ/v-deo.html
💯👏🏼
Can the dough be used for croissants?
This looks like the opportunity for me to learn patience
Starting layer is 2 layers of butter with 3 layers of dough. Fold that in to thirds three times would be at the most 5 • 3 • 3 • 3 = 135. Where is 240 layers coming from?
i m still in college but i want to work in chefsteps kitchen if its possible
Hi chef. I notice that my butter tends to break into pieces when I fold the pastry. I wonder what causes it?
Benjamin cooper your butter is too cold
will someone please help me get the dough right? it looks nothing like the video. i've tried twice now :( mine's all crumbly/cracked when i put it through the standing mixer for 10 minutes. the dough in the video is almost fluid and supple.
Take a drink every time he says "laminated dough" *falls down blind drunk
+Chefsteps you know what I really want to see you guys doing?
I dont remember
The ChefSteps website always stays white for me. Do i need any special programs? I use Google Chrome.
+stressohne grund Try updating your flashplayer maybe? I have a crappy old computer these days and it works for me.
Whats the sugar to salt ratio for the mixture please?
It's on the recipe on their website.
6:07 No dough left behind!
it would be nice to get the actual measurements so we could actually make it!!!
I definitely wanna see pork belly!
+Al On its way!
+Al lol I thought you meant put some pork belly in there and I thought that was brilliant. Caramel and Pork belly. Yum.
Grant says roll out but I heard it in Optimus Prime's voice.
so pretty!! can definitely make a vegan version of this!
My britanny grand ma, didn’t had a freezer...
Don’t change classical french history , just because you can draw a rectangular on you paper for your butter!!!!!
Joke!!!! Big time !!!!
Enjoy making it!
But please, yes please!!!!!!
Respect the traditional way!
BREIZH !
OMG! Awesome video. The Dominique Ansel bakery sells a dozen for $80.00!!!!!! WTF?!... Now I know why.