Kouign-Amann / No Mixer – Bruno Albouze

Kouign-Amann is a classic Breton specialty, a tradition of northwestern France where it originated around 1860.
To get the full recipe go to https://brunoalbouze.com
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this is what I am talking about
there are fads like cronuts and then
there is the French pastry queen a man
it’s a classic bottom of specialty a
tradition of north western France where
it originated around 1860 the name
derives from the point any words for
cake Queen not Queen and butter a man
it’s a perfect clear pastry no kidding
the texture is delightfully crispy
buttery and it melts on your tongue well
we are going to start making our asado
combine water some sugar and the yeast
then wait five minutes and add the flour
remaining sugar salt and butter mix
using your fingertips until it comes
together and transfer your dough onto
your countertop now the fun gather the
dough from all sides pressing with the
palm of your hand the dough should be
firm but it will relax soon as the
gluten will develop continue to stretch
the dough out after three or four
minutes kneading it will get smoother
and smoother then form a ball tapping up
against the countertop until it gets
very smooth and supple it should take
about ten minutes
shape into a tight ball and let it rise
for about and now
next photo to Hajj it refers to the
process of folding butter into dough you
will need a perfectly even slab of
butter using a freezer bag or between
two parchment papers then chill look the
dough has tripled in size beautiful
transfer onto your countertop and
deflate the dough completely fold over
all sides flip and form a tight
rectangle wrap up and freeze 30 minutes
then unwrap flip the dough wrap up and
freeze for another 30 minutes now the
dough has the perfect consistency firm
but still workable flour the countertop
and the dough and roll out dough twice
the size of the butter slab then place
border to cover half of the dough fold
over the other half seal both sides and
gently tap and roll out into a large
rectangle and fold in for giving a
double turn to do blur wrap up and
refrigerate overnight or an hour before
giving the next and the last turn here
is our KwaZulu which was left to rest
overnight in the refrigerator it already
smells amazing
due to the overnight fermentation you
want to flour both sides of the dough
and roll it out into a large rectangle
and now sprinkle some sugar on both
sides and fold into thirds giving a
single turn to Sam
now refrigerate for 30 minutes to rest
adding sugar to the last turn is quite
similar to the palmier or elephant ear
recipe using puff pastry though here is
the secret by the way to making your
queen a man super crispy butter Shin hos
Lee your silicon mat or parchment paper
and top with sugar this will create a
film that will caramelize the bottom of
your pastry then grease your pastry ring
sinuously with the same softened butter
and coat with sugar then divide dough
into 3 inch squares depending on the
size of the rings though then fold up
the four corners of a square that’s the
traditional way of doing Quinnie man but
you can also shape the pastry into a log
each portion should weigh 2 answers 60
grams this recipe makes 20 Quinnie man
let them proof and bake at 350 degrees
Fahrenheit 180 Celsius for 35 minutes
let cool to room temperature and Bon
Appetit
to get the full recipe go to Bruno’s
kitchen that net thank you guys for
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ciao ciao
you