Learn how to make Kouign-Amann! These stunning beauties are considered the world’s hardest to make pasties, and there’s no getting around that there a fair amount of work involved, BUT one taste, and all that work will make perfect sense.
Visit https://foodwishes.blogspot.com/2019/03/kouign-amann-yas-queen.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this challenging, but irresistible Kouign-Amann recipe!
You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”
38 Comments
Check out the recipe: https://www.allrecipes.com/Recipe/271049/Kouign-Amann/
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.
Something similar to a salted caramel cruffin. 🎉
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!
I have baked these following the recipe to the letter and they turned out perfect… Fantastic with coffee… thanks!
I did not realise that 1 stick of butter is about 110g in us measurements. I literally bought 2 sticks of butter of 220g each (which is the way it's sold here) and grated it into the dough, wondering why the butter kept coming out when rolling and folding. Not baked it yet. Awaiting the disaster that will happen tmr.
I received a ridiculous amount of praise after cooking my last batch.
Btw, I found lamination to be far easier than grating. I am using Euro-style butter with a higher fat % though which makes it more malleable, easier for lamination but probably more difficult for grating.
God I want to take a hatched to you voicebox
Your voice intonation is quite annoying, but I'm trying hard to focus on the subject matter.
Yum
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'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.
One question regarding the butter. I recently came back from a trip to Portugal and consumed way too many of their famed custard tarts, Pasteis de Nata. I learned how to make them from watching numerous YouTube videos and the process involves building a layered pastry as well, a puff pastry, by layering a sticky dough with butter. But the recipe I followed brings the butter to room temperature and carefully spreading it on the thinly rolled out pastry with something like an offset frosting spatula. I get shatteringly crisp puff pastry cups to my tarts using that method. Why would you need to keep the butter hard? What extra does that get you over just using room temperature (NOT melted) butter to form your butter layers?
I second the Bakewell tart, and add a Lardy cake.
This man is clearly good at baking, but speaks like a psychopath.
heaven
I can always count on laughing a few times during your videos. This was great
can you add cinnamon to this?
Not sure which is better, the actual pastry or the chefs sense of humor.
I made this today and it's delicious! Thank you for posting this. I also made your Italian sausage recipe last year and it was also a big hit!
Anyone else extremely annoyed at the way his voices rises at the end of every sentence?
This is world easiest pastry- check original french technique. It takes 60s for all fold.
This guy's intonation gets on my nerves.
"People love pointy food." Truth.
Oh my goodness! 🤤
How experienced does the wooden spoon have to be? 🤔
😂 people love pointy food
"People like pointy food*
My lacerated mouth after eating Doritos: CORRECT
I’m late to the comments, but these look so delicious! Has anyone ever stuffed them with chocolate? I’m thinking of putting a little bit of chocolate inside so it would be kind of like a pain aI chocolate – a sort of Koiugn-au-chocolate, if that’s even a thing.
As a Southerner, I want to add cinnamon and sugary icing.
Fabulous video! Well done!
The rhythmic way you speak is very interesting, but you had me at “Yas Queen.”
It’s the vocal cadence for me
Makes sense that this has Celtic origins. Hearing you pronounce Kouirn as Queen is very similar to the Gaelic Quine, which is pronounced similarly.
I was wondering if I could make this and keeping the fridge overnight and bake it off in the morning?
Thank you Chef John for the amazing recipe. Mine came out looking amazing. However, it turned out quite salty and not sweet enough. Is there anything I can do to make it more sweet now?
The commentary is gold. Yoda X Seth Rogan
Ingredients