How to Make Kouign Amann... Inspiration and methods for this recipe were drawn from several different sources, namely Flour, Too by Joanne Chang, Patisserie by Christophe Felder, and David Lebovitz's Kouign Amann recipe.
I ate my first kouign amann from the palm of my hand at a farmers market in Oakland almost two years ago, and I will never in all my life forget the taste of those first buttery, caramelized, incredibly flakey morsels. I dream of traveling to Brittany to try a kouign amann straight from the source. Then again, now that I know that making them at home is not only doable, but just as buttery and flakey as anything coming from a bakery, I may not need to. Kouign amann? At home? I'm not…
the best Kouign Amann we tried was at La Torchette, the pastry shop of chef George Larnicol. Although primarily known for his Torchette cookies, with seaweed and advertised as ‘sans beurre‘, we were transfixed by the two huge rooms with bins full of Kouignettes lined up all around us. Chef Larnicol makes mini-Kouign Amanns in a variety of flavors, from coconut to chocolate to lime. But I skipped them all in favor of caramel-beurre-salé.
These only use three ingredients (puff pastry, sugar and butter) and are fast! While these can’t compete with Fresh from-scratch Kouign Amann with its seemingly endless sugar folds, they do capture the taste and texture of real Kouign Amann, and are always welcomed.