I made some of these. My dough was a mess: the butter block broke into pieces, it squeezed out of the sides of the dough, It didn't look anything like the video. But I persevered. I rolled out the final, messy product, sprinkled the sugar/salt mixture, cut it into squares and cooked them in a cupcake tin. And they were the best thing I've ever cooked. So don't worry if yours don't end up nice and pretty like the video. As long as you come close, you're going to be amazed by the result. Sure, they may not be quite as flaky as the ones the professionals made, and maybe some of the caramelized sugar gets a little darker than it should, but as long as you don't burn them, they're going to be incredible. Based on this experience and several goes at making puff pastry, I've learned an undeniable truth about baking: butter + flour = magic.
Helping against the mess when rolling out: Knead the dough really well, making for a "strong" dough (good gluten network). Hand kneading with the palm of your hand does a better job than the food processors. And, most important: the chilling steps between the rolling/folding tours.
I've made these twice now and they are SOOOO good! They are like salted caramel coated croissants! I also tried them with a little chocolate in the center and they were also amazing. Thanks for the great recipe!
Thanks for this video; it was a crucial aid in my kouign-amann adventures. I've always had trouble laminating dough, but following the technique presented here (I even tried to replicate Chef Grant's finesse!), I was successful! Now I'm confident to reattempt puff pastry and croissants!
@Vanita Kamble Yes, I used this recipe, and it turned out great. Sometimes, I would use a pinch of salt (rather than the amount listed in the recipe) in the sprinkling as some people do not enjoy the sweet-salty profile of the original recipe. For croissant and puff pastry doughs, I use Thomas Keller and Sebastien Rouxel's recipes in their Bouchon Bakery book.
you can make an easier butter block with a large ziploc bag. Just put the butter in the bag, flatten it freeze flat for a few minutes and cut it out of the bag. Great video by the way.
Wow, that looks amazing.Love the accordion background music. Goes to show the power of music,setting etc as I thought the chef was French. The end bit was hilarious.
I tried kouign amann for the first time last night. Had it at with crack pie frozen custard with burnt caramel. So good. My brain nearly melted. I wish I had the time to make this!
Tip: when making the butter slab. Just use a vacuum pack bag for a consistent size and thickness. Plus beats wasting time messing around with parchment paper and a ruler.
+ChefSteps Process went pretty much without a hitch, as long as you stick the the recipe! Also... Just for funzos... I experimented one night... With instant croissant dough... They're OK, but you get that weird propellant taste that comes with that stuff.
Eric Andal That's good to hear. You can definitely get away with instant dough, but once you get make the real deal it's hard to go back. :) thanks for giving it a whirl, means a lot to us when our people get down and cook our recipes!
great Idea! thank You for sharing. Glad that you show people who loves baking like you guys and sharing recipe. NOt like the others you asked for the recipe or share and do exchange great recipes , they will say "Secret!"
I love how everyone on the internet is really technical about this, with drawing templates, telling you how often to fold the dough before (!) adding the butter, marking the number of folds and everything. Meanwhile, Normandy bakers just lay a slab of cool-ish butter on a flat-ish piece of bread dough, put some sugar on, fold it a couple of times and bang it in the oven.
i'm so glad i saw this how. my life is almost complete! now please show me how to make ramen noodles, and the chinese bao. thanks! keep up the great work
Excellent clip. Made some Kouign Amann few days ago and loved them but ChefSteps recipe strikes me as being better. The tip for rolling the butter inside a pre-measured envelope is genius - will try that. It's the part of making Kouign Amann and croissants that can be a real pain.
I had one of these for the first time a few months ago and loved it! Thanks for this awesome video. I might just brave enough to try it! These are so delicious.
The most complicated and laborious Kouign-Amann recipe ever! Well done on putting together the video, but they are really not that complicated to make! This recipe takes days!
I made Kouign Amann following the recipe on the Great British Baking Show. The dough is very sticky and difficult. They advise putting sugar only on the last turn of the dough otherwise it just melts into the butter. The slab of butter can turn soft and greasy as you roll it out. Don't think I would attempt it again.
One of the best things about Salt Lake City. Les Madelines Kouign-Amann. No wonder they limit you to 2 per person, this is the most time consuming recipe I think I've ever seen xD Having seen the process, I think it's worth the price to just buy it.
On the other hand, there's the Patisserie au Kouign Amann in Montreal, where they sell it by the slice or by the whole round (12 slices) and you can buy as much as you want because they just keep making them all day.
so this is what those crispy caramel-ish puffy things are called! A great instructional, quality video as usual, thanks guys. I love the off cut additions at the end :)
It seems to be splendid. The saddest thing is knowing that I will never have the opportunity to taste this recipe of you, in view of the country in which I live and my social conditions. ;(
It was interesting to see Kouign-Amann being featured on The Great British Bakeoff, though your method makes more sense than what was featured on the show.
I love making kouign-amann. I just wish the people here in Tucson would be willing to buy at a reasonable price instead of expecting me sell it to them for less than a dollar.
Thought it was going 2b a croissant, but the salt/sugar @ the end is a nice twist. The outside is kinda like a canele. I've never made 1 side 1/2 butter block length and just a few mm on the other side, when 1st combining butter. It makes 1 fold before you even start the fold process. Will have to try.
To be honest it is much easier to do than how he does it. For the first part of the video I was like what the hell is he doing? Then I was like "oh, ok then, so he is kind of an artist or something". The way is does it shows his passion, and I really enjoyed looking at him doing it. They look very tasty. But he does it like a chef from a top restaurant. If you want a more "abrupt" way of doing, watch this real baker from Brittany, in the city where the kouign-amann comes from (he basically does dozens of them every day) : th-cam.com/video/eme7zHx__aI/w-d-xo.html Long story short, you can make one at home pretty easily actually, I do it all the time.
Maybe they should try 350F to see if it might add a more light golden color. 375F seems to bake it over done. That’s my opinion. Or maybe originally it has been tested at 350F.
very happy to see my favorite home town dessert on chefsteps....from Douarnenez in Brittany (France). personally, i add jam (apricot) before baking. en.wikipedia.org/wiki/Kouign-amann vive la Bretagne...
I can't seem to figure out why mine rise so much. The first 2 times I made them, they didn't rise much, like yours, and had that nice crunchy exterior. Now every time I make them, they more than double when baking and are too fluffy.
If it would be possible for me, I would fly from germany to you and beg you to teach me. x) Fantastic stuff. Quite inspiring. Sadly it seems that It's not allowed me to work as an cook anymore.
I made some of these. My dough was a mess: the butter block broke into pieces, it squeezed out of the sides of the dough, It didn't look anything like the video. But I persevered. I rolled out the final, messy product, sprinkled the sugar/salt mixture, cut it into squares and cooked them in a cupcake tin. And they were the best thing I've ever cooked. So don't worry if yours don't end up nice and pretty like the video. As long as you come close, you're going to be amazed by the result. Sure, they may not be quite as flaky as the ones the professionals made, and maybe some of the caramelized sugar gets a little darker than it should, but as long as you don't burn them, they're going to be incredible.
Based on this experience and several goes at making puff pastry, I've learned an undeniable truth about baking: butter + flour = magic.
Yea it's tasty but I never get the sugar to melt, even when I bake at 230c
Helping against the mess when rolling out: Knead the dough really well, making for a "strong" dough (good gluten network). Hand kneading with the palm of your hand does a better job than the food processors.
And, most important: the chilling steps between the rolling/folding tours.
I think your way is reality. Who measures dough? I don't.
It's 4am & I'm almost done making this, started technically yesterday.
Fuck yes.
Whoa seriously? How'd they turn out?
+John Ochoa oh hell yeah pimp
did it taste good?
This is why we have bakeries
I've made these twice now and they are SOOOO good! They are like salted caramel coated croissants! I also tried them with a little chocolate in the center and they were also amazing. Thanks for the great recipe!
Thanks for this video; it was a crucial aid in my kouign-amann adventures. I've always had trouble laminating dough, but following the technique presented here (I even tried to replicate Chef Grant's finesse!), I was successful! Now I'm confident to reattempt puff pastry and croissants!
+michaelbhs05yb That's awesome to hear!
@Vanita Kamble Yes, I used this recipe, and it turned out great. Sometimes, I would use a pinch of salt (rather than the amount listed in the recipe) in the sprinkling as some people do not enjoy the sweet-salty profile of the original recipe. For croissant and puff pastry doughs, I use Thomas Keller and Sebastien Rouxel's recipes in their Bouchon Bakery book.
His moustache and the music makes this video a whole lot better
+matokiie The order of what makes it better is important. haha
MEEP MEEP BEEP BEEP listening the music, can i assume that the chef it's Jewish?
This piece of music is amazing. Sounds like some childhood songs. Almost fell asleep comfortably halfway through!
Cooking with sound effects is s.o.p. for me too. I just can't live without them. :)
Wow. haven't seen this done so meticulously since I was in culinary school. Well done 👏👏👏!!!
you can make an easier butter block with a large ziploc bag. Just put the butter in the bag, flatten it freeze flat for a few minutes and cut it out of the bag. Great video by the way.
The smiles...... Worth the effort! GOOD JOB
The precision is seriously art
Wow, that looks amazing.Love the accordion background music. Goes to show the power of music,setting etc as I thought the chef was French. The end bit was hilarious.
I loved the music too.
that ending tho.you guys are the best..
my favorite cooking channel so far.
I just love the "Swedish Chef" humming in the background while the dough is being prepped!
These remind me of a cross between a canele and a croissant. In other words, heaven.
Everything you do is so precise, those probably tasted amazing.
Wow, thank you. So much work to make such perfection.
I tried kouign amann for the first time last night. Had it at with crack pie frozen custard with burnt caramel. So good. My brain nearly melted. I wish I had the time to make this!
Tip: when making the butter slab. Just use a vacuum pack bag for a consistent size and thickness. Plus beats wasting time messing around with parchment paper and a ruler.
OMG! It's a french recipe from Britain! Sooooo delicious 😋
I went to your site to see the recipe as you guys offer in your comments just to find out that we have to pay to see it !! Great...
I love the recipes and the chefs are the cutest omg
Thanks so much for this one. Been wanting to make these for so long
Thank you, have fun!
Drool! Sugar/salt mix.... Yumm!... love seeing new techniques which the end results look amazing.
And now, I've made these several times. They blow my friend's minds. Mission: accomplished.
+Eric Andal That's awesome! It gets easier as you get into it, how did the process go for you?
+ChefSteps Process went pretty much without a hitch, as long as you stick the the recipe! Also... Just for funzos... I experimented one night... With instant croissant dough... They're OK, but you get that weird propellant taste that comes with that stuff.
Eric Andal That's good to hear. You can definitely get away with instant dough, but once you get make the real deal it's hard to go back. :) thanks for giving it a whirl, means a lot to us when our people get down and cook our recipes!
+ChefSteps Now I just need to save up for a sous vide contraption so I can steak my claim... See... see what I did there?
Eric Andal chfstps.co/1UfnCx1
great Idea! thank You for sharing. Glad that you show people who loves baking like you guys and sharing recipe. NOt like the others you asked for the recipe or share and do exchange great recipes , they will say "Secret!"
I love how everyone on the internet is really technical about this, with drawing templates, telling you how often to fold the dough before (!) adding the butter, marking the number of folds and everything. Meanwhile, Normandy bakers just lay a slab of cool-ish butter on a flat-ish piece of bread dough, put some sugar on, fold it a couple of times and bang it in the oven.
i'm so glad i saw this how. my life is almost complete! now please show me how to make ramen noodles, and the chinese bao. thanks! keep up the great work
Bao is a great idea!
For this channel, that is actually a doable recipe.
THANK YOU FOR THIS VIDEO... I want to give a go at making this ever since I saw it on my favorite baking show.
I just discovered their site on my hunt for the perfect canelés and this recipe looks incredible. Can't wait to try it out.
These are perfect. I recently found your videos and am falling in love with the channel.
Excellent clip. Made some Kouign Amann few days ago and loved them but ChefSteps recipe strikes me as being better. The tip for rolling the butter inside a pre-measured envelope is genius - will try that. It's the part of making Kouign Amann and croissants that can be a real pain.
Patrick Savage Really glad to hear you are going to give it a shot! That was a trick handed down to Grant, he thought he should pay it forward!
They look amazing! Also... the outtakes/sound effects at the end.. hilarious!
THANK THE LORD! Finally someone made a decent video of this.
I had one of these for the first time a few months ago and loved it! Thanks for this awesome video. I might just brave enough to try it! These are so delicious.
My favorite pastry. I really don't mind paying a high price once in a while just to taste this tasty bread. Perfect with a cup of coffee!
Excellent video, thank you! I made these last night before seeing this video and it would have helped.
I admire all the hard work and effort that goes into these delicious, flaky, buttery, sugary kouign amanns! my fave place is b patisserie in sf,ca.
Please make more videos they are all just great and so well done!! Keep up the good work!!
man i wish i had the patience for this. the final product looks so good.
The most complicated and laborious Kouign-Amann recipe ever! Well done on putting together the video, but they are really not that complicated to make! This recipe takes days!
Another smashing soundtrack. This is one of my faves so far
The guy at the end always makes me smile.
this is so beautiful. Thank you
nercoG Our pleasure! :)
I made Kouign Amann following the recipe on the Great British Baking Show. The dough is very sticky and difficult. They advise putting sugar only on the last turn of the dough otherwise it just melts into the butter. The slab of butter can turn soft and greasy as you roll it out. Don't think I would attempt it again.
Lol no wonder final cut has music.
One of the best things about Salt Lake City. Les Madelines Kouign-Amann. No wonder they limit you to 2 per person, this is the most time consuming recipe I think I've ever seen xD Having seen the process, I think it's worth the price to just buy it.
you're profile picture is pure evil XD
On the other hand, there's the Patisserie au Kouign Amann in Montreal, where they sell it by the slice or by the whole round (12 slices) and you can buy as much as you want because they just keep making them all day.
so this is what those crispy caramel-ish puffy things are called! A great instructional, quality video as usual, thanks guys. I love the off cut additions at the end :)
U r pretty amazing!! Your cooking style is so awesome.
Now this couldn't be healthy. Additionally, I couldn't care less, it looks delicious.
+Steve Peters That's the spirit!
We didn't come here for healthy.
Very cool! Thanks for showing us all the steps.
I had this dessert while in Las Vegas and now I'm back home where I can't find it... Good thing I like to bake 🙂
i found this channel the other day and the cooking is cool and all, but the music, the music is bringing me back.
Thank you! Here is our Soundcloud channel: soundcloud.com/chefsteps All of our music is created by our in house composer Hans Twite.
You need to try 'Franzbrötchen' from Hamburg, Germany. They are the best, especially with marzipan.
It seems to be splendid. The saddest thing is knowing that I will never have the opportunity to taste this recipe of you, in view of the country in which I live and my social conditions. ;(
Just wonderful, Thank you! Greets from Breizh !
It was interesting to see Kouign-Amann being featured on The Great British Bakeoff, though your method makes more sense than what was featured on the show.
looking good! look at how crunchy they are :)
That shot of the final product makes them look like frogs. Delicious frogs.
I thought so too!
I just finished eating one of these. Thank goodness we have Thomas Haas!
This called done with love, I love it man
Nice recipe! The end was hilarious!
wow... my mom's mouth was watering when I showed her this, guess I'll have to make it :P where are this from?
We have a ton more information about Kouign-Amann on our website for you: chfstps.co/1qBrFD9
Holy crap those look good.
this is my favorite pastry!!!
this is ART.
Came here after watching chef john's
Shin Lin me 2
I pinned Chef John's yesterday.
@@kohakuaiko I have a feeling those guys would like to pin Chef John. The wax paper for the butter slab was brilliant.
Same!
Chef John's is better..
will definitely try this and your recipe. Salamat!
Oh man.... I want to make these now.
These are skills. I love the way you cook :)
Я влюбилась в это видео! ♥️
I love making kouign-amann. I just wish the people here in Tucson would be willing to buy at a reasonable price instead of expecting me sell it to them for less than a dollar.
Thought it was going 2b a croissant, but the salt/sugar @ the end is a nice twist. The outside is kinda like a canele. I've never made 1 side 1/2 butter block length and just a few mm on the other side, when 1st combining butter. It makes 1 fold before you even start the fold process. Will have to try.
Grant is so funny! I laugh every time I watch this :)! Cheeres me up.
Thank you, ChefSteps, for this moments.
After watching this, I think I'll stick to *buying* Kouign Amann.
To be honest it is much easier to do than how he does it.
For the first part of the video I was like what the hell is he doing?
Then I was like "oh, ok then, so he is kind of an artist or something". The way is does it shows his passion, and I really enjoyed looking at him doing it. They look very tasty. But he does it like a chef from a top restaurant.
If you want a more "abrupt" way of doing, watch this real baker from Brittany, in the city where the kouign-amann comes from (he basically does dozens of them every day) : th-cam.com/video/eme7zHx__aI/w-d-xo.html
Long story short, you can make one at home pretty easily actually, I do it all the time.
Finally, something I COULD do!
:)
Great tutorial. The end with him making noises was funny
What temperature are you maintaining your kitchen at?
Wonderful job, buddies!
Greatings from France.
What's the name of the music?
It's already bad that I am watching this on Ash Wednesday...to prepare to bake this for Sat...after the first Lent Friday. 😂😂😂😂😂😂😂😂😂
This dough: also great if you wanna tackle cronuts (the hype has died down, but I still like em!)
I subscribed for the cute baking noises at the end. :)
hahaha love the ending :D
Maybe they should try 350F to see if it might add a more light golden color. 375F seems to bake it over done. That’s my opinion.
Or maybe originally it has been tested at 350F.
very happy to see my favorite home town dessert on chefsteps....from Douarnenez in Brittany (France). personally, i add jam (apricot) before baking.
en.wikipedia.org/wiki/Kouign-amann
vive la Bretagne...
This is an amazing recipe
I love you Grant!!
Thanks.
I'm drooling over my keyboard now.
I can't seem to figure out why mine rise so much. The first 2 times I made them, they didn't rise much, like yours, and had that nice crunchy exterior. Now every time I make them, they more than double when baking and are too fluffy.
pure perfection!!!
If it would be possible for me, I would fly from germany to you and beg you to teach me. x)
Fantastic stuff. Quite inspiring.
Sadly it seems that It's not allowed me to work as an cook anymore.
that amount of sugar is like prescription for diabetes 2, worth it
+Vincentokun i.ytimg.com/vi/CQR9aKj3_AE/hqdefault.jpg
+ChefSteps You are masters of beautiful simplicity.
I don't think you're supposed to eat all of them.
Now I know where Chef John learned how to make this.
:)
these guys are so cute...ending made me smile :)
When I do it I literally just take sticks of salted butter and smash with a rolling pin until it's the right thickness
Grant is just.... * dies *
soooooo much went into making those and it was hypnotizing to watch @_@
Those outtakes though.