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{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2014-04-24T18:25:39Z","creator":null,"currently_editing_user":null,"description":"Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough\u2014croissant dough\u2014that's about 50% butter and 50% yeasted dough. They're generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that's at once savory and sweet, but, at least with our recipe, mostly savory. Traditionally, kouign-amann are formed in the shape of a large cake, but individual portions made in a cupcake pan mean equal parts crunchy caramelization and tender, buttery center with every bite.\n\nThese salty, buttery pastries hail from the coastal region of Brittany, in the northwest corner of France, where Celtic tradition has prevailed since the Breton people migrated across the English Channel during the fifth and sixth centuries. It looks just like you might imagine a Celtic colony on the seacoast of France would: towering bluffs dropping straight into the sea; tiny stone houses dotting the emerald countryside; slate-colored steeples rising into the morning mist. The region is best-known for its vast salt flats where they harvest the coveted finishing salt, <i>fleur de sel</i>. Here, tucked into wandering village streets, bakeries hawk the much-lauded pastry treasure, whose name literally means \"butter cake\" in Breton. \n\nWe're gonna be honest: They're hard to make. They take a full day of investment, and you might not get it right on the first try. Your kitchen will be a mess. You may get stressed out. But when you <i>do</i> get it right (and you will), oh boy. Nary is there a prouder moment in the life of a dedicated home cook than when he presents a basket of handmade kouign-amann to flabbergasted friends and family. Serve it with a mug of hard cider, and you might as well move to Brittany and open a <i>boulangerie-p\u00e2tisserie</i>. And if you do, you're probably not coming back. <i>Cha\u00f1s vat!</i>","difficulty":"advanced","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/GoKRnPw5QgqC7Qq6crWW\",\"filename\":\"kouign-amann-multiple-close-MK3_5497.jpg\",\"mimetype\":\"image/jpeg\",\"size\":445039,\"key\":\"vTYm0mHvR4aSIALfKyGA_kouign-amann-multiple-close-MK3_5497.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":3504,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/ykypDm7TbnEga0m5D9AQ\",\"filename\":\"MK3_5479.jpg\",\"mimetype\":\"image/jpeg\",\"size\":345413,\"key\":\"dO202T3R9S2RpbBdwxwV_MK3_5479.jpg\",\"isWriteable\":false}","include_in_gallery":true,"last_edited_by_id":61322,"likes_count":118,"published":true,"published_at":"2014-07-15T23:04:39Z","show_only_in_course":false,"slug":"kouign-amann--2","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"About 3 hours active; 1 day total","title":"Kouign-Amann","transcript":null,"updated_at":"2014-07-21T18:32:02Z","upload_count":4,"used_in":[],"yield":"16 pastries","youtube_id":"-CiS6LSNGfI","tags":[{"id":139,"name":"pastry"},{"id":268,"name":"baking"}],"equipment":[{"optional":false,"equipment":{"id":435,"product_url":null,"title":"Rolling pin"}},{"optional":false,"equipment":{"id":927,"product_url":null,"title":"Cupcake pan"}}],"ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":6023,"product_url":null,"slug":"croissant-dough","sub_activity_id":3432,"title":"Croissant Dough"}},{"display_quantity":"200","note":null,"quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"20","note":"powdered","quantity":"20.0","unit":"g","ingredient":{"for_sale":false,"id":4829,"product_url":null,"slug":"salt--2","sub_activity_id":null,"title":"Salt"}}],"steps":[{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"[fetchActivity croissant-dough]","extra":null,"hide_number":null,"id":117778,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":0,"subrecipe_title":null,"title":"Prepare [link http://www.chefsteps.com/activities/croissant-dough Croissant Dough]","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"With kouign-amann, croissants, and other pastries made from laminated dough, making a bigger batch is always better. That's because working with a larger volume of dough and butter allows you to keep things colder longer, meaning more distinct layers, and thus a puffier pastry.","extra":null,"hide_number":true,"id":117779,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/0YUnaHboRpi1rAiEc6cr\",\"filename\":\"kougin-amann-multiple-square-MK3_5501.jpg\",\"mimetype\":\"image/jpeg\",\"size\":344830,\"key\":\"LXI8bPOhTZC0bNod8U5J_kougin-amann-multiple-square-MK3_5501.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{"aside_position":"right"},"step_order":4194304,"subrecipe_title":null,"title":"Chef Tip:<br>The More the Merrier","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Blend salt into a powder if you have the tools to do so. Combine powdered salt and sugar. \n\nReserve for dusting.","extra":null,"hide_number":null,"id":117780,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/zmHv9sqeSku6cPESQJRk\",\"filename\":\"salt-sugar.jpg\",\"mimetype\":\"image/jpeg\",\"size\":326507,\"key\":\"NxcqVrcDQf7AYWuNagyw_salt-sugar.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"Prepare sugar/salt garnish; set aside","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"20","note":"powdered","quantity":"20.0","unit":"g","ingredient":{"for_sale":false,"id":4829,"product_url":null,"slug":"salt--2","sub_activity_id":null,"title":"Salt"}}]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Generously butter each cupcake mold. Dust with sugar/salt mixture to coat. Shake out any excess sugar. \n\nCHEF TIP: We like to use a heavy black cupcake tray. This helps the pastries cook faster and develop a nice, dark crust.","extra":null,"hide_number":null,"id":117781,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/Xd6m6mqmRHev62I86TGK\",\"filename\":\"MK3_5426-cupcake-pan.jpg\",\"mimetype\":\"image/jpeg\",\"size\":345992,\"key\":\"kilD50siRmKyMuU2PJYG_MK3_5426-cupcake-pan.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7340032,"subrecipe_title":null,"title":"Prepare cupcake pan","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Roll dough out into a rectangle that is about 1/4-in thick. \n\nSprinkle generously with about 75 g of sugar/salt mixture, and roll lightly to press the mixture into the surface of the dough. \n\nFlip the dough over and dust with another 75 g of sugar/salt mixture. Roll again, very lightly.","extra":null,"hide_number":null,"id":117782,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/fVFBwKnTHiOFgzqM09aF\",\"filename\":\"sugared.jpg\",\"mimetype\":\"image/jpeg\",\"size\":368693,\"key\":\"9tYkQyEwTACVwMwNHBkq_sugared.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7864320,"subrecipe_title":null,"title":"Roll out dough; sprinkle with sugar/salt mixture","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Each square should weigh about 60 g.","extra":null,"hide_number":null,"id":117783,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/2JS4jhTVGSHgx0CLyvQU\",\"filename\":\"squares.jpg\",\"mimetype\":\"image/jpeg\",\"size\":687312,\"key\":\"9ithXkSNGYj6wA2h299g_squares.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8126464,"subrecipe_title":null,"title":"Cut into 3.5-in squares","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Pick up the squares one at a time, and hold them with your index fingers under two corners, and your thumbs under the other two corners. Gently place the square into a cupcake mold, and fold the corners into the center. \n\nSprinkle with the remaining sugar/salt mixture. \n\nAt this point you can bake them right away for a dense pastry, or refrigerate them for up to a day for a fluffier, yeasty pastry.","extra":null,"hide_number":null,"id":117784,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/XiXpNtX7RuOTvWJDwxrQ\",\"filename\":\"folding.jpg\",\"mimetype\":\"image/jpeg\",\"size\":511726,\"key\":\"giN1v3zRc2WyPxzlbDvB_folding.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8257536,"subrecipe_title":null,"title":"Shape","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Bake the kouign-amann at [f 375] for 20 minutes if using a convection oven. If you do not have a convection oven, turn the temperature up to [f 400] and bake for about 25 minutes. \n\nPull them out when they have a rich, caramelly-brown color on top. They will still be blonde or golden-brown on the bottom. \n\nAs soon as you remove them from the oven, dump the kouign-amann onto a baking rack upside-down to cool. Once cool, flip them over.","extra":null,"hide_number":null,"id":117785,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/LrgeZSvPSnG2o2IHvUQm\",\"filename\":\"kouign-amann-final-IMG_8883.jpg\",\"mimetype\":\"image/jpeg\",\"size\":518121,\"key\":\"zCZvofbTKu7bMZm84W2C_kouign-amann-final-IMG_8883.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8323072,"subrecipe_title":null,"title":"Bake","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Hot kouign-amann have a thick, sticky exterior that will glue itself to just about anything. When they come out of the oven, immediately flip them upside-down onto a cooling rack. If you wait too long, they'll cement themselves into your muffin pan, and can be very difficult to remove. Hot kouign-amann will also stick to your countertop, and to each other. So keep 'em on a rack (or oil your countertop if you don't have a cooling rack), and keep 'em separated, until cool.","extra":null,"hide_number":null,"id":117786,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/G5eAa3XlSzyZfdga4t3T\",\"filename\":\"photo 1-3.JPG\",\"mimetype\":\"image/jpeg\",\"size\":960076,\"key\":\"0wKuM5SlTfmSiFg3tW1c_photo 1-3.JPG\",\"isWriteable\":false}","is_aside":true,"presentation_hints":{"aside_position":"right"},"step_order":8355840,"subrecipe_title":null,"title":"Bake, and flip!","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Let your kouign-amann rest for at least 30 minutes before eating. It may be tempting to eat them fresh, but still-hot kouign-amann won't have the fully developed crunchy-chewy texture that makes them so special.","extra":null,"hide_number":null,"id":117787,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/R6TvqP1vQTu2jW2fSwys\",\"filename\":\"kougin-amann-bite-5507.jpg\",\"mimetype\":\"image/jpeg\",\"size\":235355,\"key\":\"zuHjsrvOS2aRzTFebUAM_kougin-amann-bite-5507.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8372224,"subrecipe_title":null,"title":"Rest; serve","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"Reserve cupcake tray with shaped dough in fridge or freezer to bake later.","extra":null,"hide_number":true,"id":117788,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/4Lm3b3ETRQC0TzMDgQ0t\",\"filename\":\"kougin-amann-reserve-MK3_5359.jpg\",\"mimetype\":\"image/jpeg\",\"size\":517370,\"key\":\"Fz42IJnbRuOzRxp0W8tL_kougin-amann-reserve-MK3_5359.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":false,"presentation_hints":{"width":"normal","aside_position":"left"},"step_order":8380416,"subrecipe_title":null,"title":"Or, reserve shaped dough for later","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":null,"extra":null,"hide_number":true,"id":117789,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8384512,"subrecipe_title":null,"title":"##Get Inspired: Kouign-Amann Variations","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"This was our favorite variation on the kouign-amann\u2014a super-savory pastry with just a touch of caraway flavoring. For this version, add half the sugar content to your croissant dough, and don't use any sugar for dusting (just use salt). We added 20 g of caraway, but you can use any spices or seeds you want: try fennel, black pepper, cumin, pollen, or poppy seeds. Up to you!","extra":null,"hide_number":true,"id":117790,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/0D5MwFwRhSzAk4V4InP5\",\"filename\":\"kouign-aman-caraway-dough-MK3_5273.jpg\",\"mimetype\":\"image/jpeg\",\"size\":637286,\"key\":\"WOsDZLVCSlaRzc9FdXKg_kouign-aman-caraway-dough-MK3_5273.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8386560,"subrecipe_title":null,"title":"Savory","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]},{"activity_id":3504,"audio_clip":null,"audio_title":null,"created_at":"2014-07-21T18:32:02Z","directions":"For this more cake-like kouign-amann (pictured below), add 100 g cocoa and 75 g water to the recipe. We didn't love this outcome, to be honest, because the cocoa and water transformed the signature kouign-amann texture into something softer, but if you're a chocolate lover, it's worth a shot.\n\nTo make a chocolate-filled kouign-amann (not pictured), simply place a chocolate pistole (or a Hershey's kiss, or a small handful of chocolate chips) in the center of the dough square, and tuck it into the cupcake mold as normal.","extra":null,"hide_number":true,"id":117791,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/lyVQvjgRmCKlps6Oi0l6\",\"filename\":\"kouign-amann-chocolate-MK3_5556.jpg\",\"mimetype\":\"image/jpeg\",\"size\":336753,\"key\":\"mr6SDQA3RLyO25172erV_kouign-amann-chocolate-MK3_5556.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":8387584,"subrecipe_title":null,"title":"Chocolate","transcript":null,"updated_at":"2014-07-21T18:32:02Z","youtube_id":null,"ingredients":[]}]}