I have to offer my admiration. I'm an experienced baker and I make Kouign-Amann which is no mean feat! Great job. They have to be one of the most delicious things in the world, which is why they are worth all the work. I described them to a friend who had never had one as a salt caramel croissant. I baked some for him and his wife, who both said it was the best f***ing thing they had ever eaten. Once again, my hat off to you!
Those looked delicious! One of my absolute favourite treats! Quick tip: When you're rolling out dough - ANY dough, really, if it becomes too difficult and elastic to roll it as far as you need to, GIVE THE DOUGH A REST. The gluten strands have become too tight. Letting the dough rest 10-15 minutes (in the fridge if it's something like a pastry; on the counter if it's a bread that doesn't need to stay cold) allows the gluten strands to relax, making it MUCH easier to roll. Also, if you force it out when the strands are tight, it can make the finished product tough. Patience is key. Have patience! Give the dough a rest when it needs it. You'll get a better result, and be less stressed during the process.
I love how I ate kouign amann for the first time and started looking up videos of how to make it and this was one of the top three 😂 I would also love to see you revisit this recipe because you've improved so much in your skills
i’ve made these once. they did not turn out nice looking at all. they were still absolutely amazing to eat. so even a poor job is still great. that’s how powerful these are.
Im going to miss seeing the silver fox. I always admired it and its attachments wishing i had something similar, i have an eggbeater and elbow grease, i would've taken it with me and just changed the plug or got a plug adaptor. Now back to the video to see how you go, Always entertaining and makes me hungry.
In Ottawa there's a bakery called La Maison du Kouign Amann (and obviously this is their specialty). When I first tried them I thought it was the most delicious thing I'd ever put in my mouth. So yummy.
I used to work nearby that place, every week we'd go and get a dozen Kouign-Amann instead of donuts. Going back to that work place later this year and I'm super happy to discover that they survived covid :) Thank you for the reminder.
my sister and I are both good bakers/cooks and thought we'd try this. It was on the cover of a cookbook my sister had just bought. I don't have any idea what we actually made because it was more custardy (sort of like a choux can be) than like a pastry. It looked nothing like the picture. So, yes it was a failure of a sort but they were still delicious.
My brother and his wife will travel from Cognac to Brittany once a year just to eat these, and they stuff themselves over a weekend then return home. What a life.
Ansel made DKA with Bourdain in one of Bourdain's shows. I suggest anyone go see that episode, which you can find on TH-cam. They go through the recipe together and you can clearly see how difficult it is to make these. Also, your DKA before you put it in the oven seemed quite moist, which was not the case with the two in the episode.
Yesss! I have been waiting for you to make kouign amann ever since you made cronuts So simple, yet so complicated, but you nailed it! Im drooling over here lol
My diabetic heart went ka-thunk! when I saw you were making DKA, which in my world stands for Diabetic Ketoacidosis, a very, very bad thing which diabetics avoid in order to live. 😱🤣😂🤣😂 I am glad to see that you are making something yummy instead.
If it retracts just let the dough relax and chill. The gluten needs to rest. If you give it 5-10 minutes you can come back and it will be easier to roll.
I've always wanted to try Dominique Ansel's DKA, but when I went to his website, the shipping costs were as much as (if not more than) the DKA itself. Too painful to go for it. 😭 So maybe someday I'll try to make it myself. Still, would be nice to try the original.
Chef John of Food Wishes makes this with very different techniques - he uses only 2 sticks of butter, frozen hard and then grated directly over the rectangular pastry. He also pronounces “Kouign” to rhyme with “Queen.” Here’s a link to his video: th-cam.com/video/RK7AAI6Zicw/w-d-xo.html
Only 2 sticks of butter is far far away from the authentic Kouign-amann! Brittany is the state of butter, and kouign means cake and amann butter. So it’s literally the butter cake! But that looks good. But it’s not really a kouign-amann
Hope you are getting settled in your new place. You did an awesome job on this pasty. It looked delicious my friend. From your almost Guelphenite friend. Stay safe
I would've thought a plug adapter for your new country would've enabled you to bring the Silver Fox with you, but maybe it's fate that you part - just like two ships passing in the night. Best of luck to you and safe travels!
You may be right, but I didn’t want to risk bringing it and it not working...and then me not being able to sell it...just easier this way. Also, the plug adapters were the cause of the shocking
H, i live in france and to be honest, when you use a plug converter it does bad things to the motors. Even with a plug adapter curling irons and hair dryers explode because they eventually overheat. They just simply don't work well, especially when it comes to something motorized.
Well I had to use muffin pan and I think my dough was to warm the better was a lot like drowning in butter while cooking so I’m watching yours because I definitely did something wrong had not taste them yet and adding the sugar was confusing the recipe didn’t say how much each time
sorry to be so off topic but does anybody know a method to log back into an instagram account? I somehow forgot my login password. I appreciate any tips you can offer me
@Ismael Wyatt thanks so much for your reply. I got to the site through google and Im in the hacking process atm. Takes a while so I will get back to you later with my results.
totally... I was following as closely as I could to Dominique Ansel's video and recipe for this. His recipe may stray away from that rule...just a little. I agree though, could have been colder at times
@@TheBeautifulDisaster I was using both of these: www.vice.com/en/article/zmpnna/dominique-ansels-kouign-amann-recipeSubscribe th-cam.com/video/ywAkxbcQaok/w-d-xo.html
ANTI-CHEF Thanks Jamie, the Munchies video of DKA is a little different from the written recipe, so I'm not sure which to follow. Now, I'll just copy you, minus the eBay marketplace.
as helpful as the video was, I found the written recipe helped fill in the gaps the video seemed to breeze over. But I was constantly jogging between both of em
I believe I did. The extension cable I was using wasn't very good... BUT also it was totally all my fault. I was using a UK plug adapter and an EU extension cable on a UK stand mixer...😬
Great job, but for the love of god will you please stop pushing your rolling pin into the dough like that, there's really no need. Be gentle. Also your dough was way too warm, you should've chilled it before working with it.
I have to offer my admiration. I'm an experienced baker and I make Kouign-Amann which is no mean feat! Great job. They have to be one of the most delicious things in the world, which is why they are worth all the work. I described them to a friend who had never had one as a salt caramel croissant. I baked some for him and his wife, who both said it was the best f***ing thing they had ever eaten. Once again, my hat off to you!
A bakery here in southern Ontario makes these - they are soooo good!! One of these days, I will tackle puff pastry. But not in summer! lol
They say this is the hardest pastry to make. Good for you it looks good.
That’s what I was told too. Definitely requires some practise
Those looked delicious! One of my absolute favourite treats!
Quick tip: When you're rolling out dough - ANY dough, really, if it becomes too difficult and elastic to roll it as far as you need to, GIVE THE DOUGH A REST. The gluten strands have become too tight. Letting the dough rest 10-15 minutes (in the fridge if it's something like a pastry; on the counter if it's a bread that doesn't need to stay cold) allows the gluten strands to relax, making it MUCH easier to roll. Also, if you force it out when the strands are tight, it can make the finished product tough. Patience is key. Have patience! Give the dough a rest when it needs it. You'll get a better result, and be less stressed during the process.
That happened to me! The finished thing was not soft at all
Adieu to the Silver Fox, who will be reincarnated one day as Silver Fox II: More Foxy, More Furious.
I love how I ate kouign amann for the first time and started looking up videos of how to make it and this was one of the top three 😂 I would also love to see you revisit this recipe because you've improved so much in your skills
i’ve made these once. they did not turn out nice looking at all. they were still absolutely amazing to eat. so even a poor job is still great. that’s how powerful these are.
Kouign amann is a Brittany’s specialty. It was created in Douarnenez. I love it ! Well done Jamie ! They look scrumptious !
I had this for the first time in Paris about 8 years ago. It is magnificent. You should have it with a good cup of coffee or tea. To die for.
Im going to miss seeing the silver fox. I always admired it and its attachments wishing i had something similar, i have an eggbeater and elbow grease, i would've taken it with me and just changed the plug or got a plug adaptor. Now back to the video to see how you go, Always entertaining and makes me hungry.
Really happy you didn't shy away from showing the messy bits...coz that's what it's like when we make it at home 😄
Gotta embrace that mess!
In Ottawa there's a bakery called La Maison du Kouign Amann (and obviously this is their specialty). When I first tried them I thought it was the most delicious thing I'd ever put in my mouth. So yummy.
I used to work nearby that place, every week we'd go and get a dozen Kouign-Amann instead of donuts. Going back to that work place later this year and I'm super happy to discover that they survived covid :) Thank you for the reminder.
my sister and I are both good bakers/cooks and thought we'd try this. It was on the cover of a cookbook my sister had just bought. I don't have any idea what we actually made because it was more custardy (sort of like a choux can be) than like a pastry. It looked nothing like the picture. So, yes it was a failure of a sort but they were still delicious.
My brother and his wife will travel from Cognac to Brittany once a year just to eat these, and they stuff themselves over a weekend then return home. What a life.
was waiting for the video already watched about 4 times in 1 day I love how true you are in front of the camera so happy
woah! so awesome! Thanks so much, Jomy!!
@@antichef thanks so much for the reply !!!! this means a lot !!!!!!
Ansel made DKA with Bourdain in one of Bourdain's shows. I suggest anyone go see that episode, which you can find on TH-cam. They go through the recipe together and you can clearly see how difficult it is to make these. Also, your DKA before you put it in the oven seemed quite moist, which was not the case with the two in the episode.
Kouign amann is a Brittany’s specialty. It was created in Douarnenez. I love it ! Well done Jamie !
We have a little place in the Plateau area of Montreal that makes the best Kouing-Amann. Butter with a bit of flour:)
I made this and it was a real arm exercise, but worth the elbow grease! Absolutely heavenly!!
Yesss! I have been waiting for you to make kouign amann ever since you made cronuts
So simple, yet so complicated, but you nailed it! Im drooling over here lol
Oh yes! I remember! That sums it up, simple and COMPLICATED. Have you tried making it yet?
@@antichef welll I was waiting for you to do it 😂😂 it is at the top of my list now!!
The best way in making less fatty is to spread the butter instead of making a block❤❤❤❤❤❤❤❤Cheers
What a great job on the pastry! You should be proud of yourself. ❤
My diabetic heart went ka-thunk! when I saw you were making DKA, which in my world stands for Diabetic Ketoacidosis, a very, very bad thing which diabetics avoid in order to live. 😱🤣😂🤣😂 I am glad to see that you are making something yummy instead.
If it retracts just let the dough relax and chill. The gluten needs to rest. If you give it 5-10 minutes you can come back and it will be easier to roll.
It might be one of the recipes where you should use salted butter instead of unsalted butter.
Fabulous episode! I found the FB Marketplace call threatening because I was sure it was in regard to our friend The Silver Fox. I’ll miss her.
That call wasn't for the Silver Fox.. but unfortunately the Fox's time did come a few days later. I wish it well
@@antichef maybe the next Fox will be red!
I still haven’t decided yet! So many options!
Kouign-Amann is my favourite pastry!
It’s a winner
That looks amazing 😍 your videos always make me hungry
I've always wanted to try Dominique Ansel's DKA, but when I went to his website, the shipping costs were as much as (if not more than) the DKA itself. Too painful to go for it. 😭 So maybe someday I'll try to make it myself. Still, would be nice to try the original.
Wow! That’s a lot of work. Looks scrumptious!
easiest way i have learned to pronounce this is Queen Amann .
Chef John of Food Wishes makes this with very different techniques - he uses only 2 sticks of butter, frozen hard and then grated directly over the rectangular pastry. He also pronounces “Kouign” to rhyme with “Queen.” Here’s a link to his video: th-cam.com/video/RK7AAI6Zicw/w-d-xo.html
Only 2 sticks of butter is far far away from the authentic Kouign-amann! Brittany is the state of butter, and kouign means cake and amann butter. So it’s literally the butter cake!
But that looks good. But it’s not really a kouign-amann
By the way, it is not pronounced queen. He said it correctly because he looked it up, so did I.👍
Good bye silver fox. 😪 great last treat together. Oh the crisp came through perfectly-Shawna🍁
🥺 🦊
Thank you Silver Fox! I’ll miss you!
❤️💔
OHHHH______MYGOD. This is what's for dinner in heaven.
Wow you worked hard on that difficult pastry making it taste delicious.
🙌🏼👏🏻
WOW!!!! Looks very delicious hmmmm cant try this one for a while ...no oven where i am! Ahhhhhhhhhhhhhhhhhh...Thank you you are Amazing Jaimie !
Thanks Christina!!! 👏🏻🙌🏼
I’m so sad about Silver Fox! RIP friend
😭😭
So funny - Thanks for the amusing video. I am about to attempt to make Kouign Amann so I needed a laugh to keep me from stressing. :-) You did great!
Hope you are getting settled in your new place. You did an awesome job on this pasty. It looked delicious my friend. From your almost Guelphenite friend. Stay safe
Guelph! ✊🏻 Thank you!!
Not in the new place just yet...soon!
Dang those layers looked amazing
👌🏻
Good job! It looks delicious. That much sugar and butter has to turn into something tasty.
You did a great job!
You did so great, Jamie!
Thank you!!!
And yes he dough was thinner then mines and mines looked yours but I think I should have put back in the freezer before I make it
*YES!!!*
Oh poor silver fox. I remember when you got him. Are y'all moving back to Canada?
In Canada now, but not our final destination
I would've thought a plug adapter for your new country would've enabled you to bring the Silver Fox with you, but maybe it's fate that you part - just like two ships passing in the night. Best of luck to you and safe travels!
You may be right, but I didn’t want to risk bringing it and it not working...and then me not being able to sell it...just easier this way. Also, the plug adapters were the cause of the shocking
H, i live in france and to be honest, when you use a plug converter it does bad things to the motors. Even with a plug adapter curling irons and hair dryers explode because they eventually overheat. They just simply don't work well, especially when it comes to something motorized.
@@mellie4174 That is good information to know! I had no idea!
Well I had to use muffin pan and I think my dough was to warm the better was a lot like drowning in butter while cooking so I’m watching yours because I definitely did something wrong had not taste them yet and adding the sugar was confusing the recipe didn’t say how much each time
Oh ya… gonna do that
I will try those next time I feel the need to put on a few pounds! Looking forward to meeting the Fox’s replacement!!!
This video is sponsored by weight watchers
It sounds like queen am on when you say it...lol. love your vids
O M G I have to try this …. Need to work out first I’m going to need muscles 💪🏻
Ooh you are brave! This is famously difficult.
Yum!
You should get a marble rolling pin that you can put in the freezer before doing stuff like this.
Looks delish. ❤️
Cardamom buns?
You're having the same issues I was having. I feel better. I think??
Just a thought: The rolling pin has handles.
i bought some on qvc.
RIP silver fox!
Silver fox:(((
It really hurts:(((
Guess I'm emotionally attached to her:)
I hope the next owner takes good care of her.
sorry to be so off topic but does anybody know a method to log back into an instagram account?
I somehow forgot my login password. I appreciate any tips you can offer me
@Austin Brantley Instablaster ;)
@Ismael Wyatt thanks so much for your reply. I got to the site through google and Im in the hacking process atm.
Takes a while so I will get back to you later with my results.
@Ismael Wyatt It did the trick and I finally got access to my account again. Im so happy!
Thanks so much, you saved my ass!
@Austin Brantley Happy to help =)
Anti-Baker
yeast??
I tried this recipe too and i put so much effort into it but they tasted not good and the texture was also blah..
Please refrigerate that dough at every turn! Cold dough
totally... I was following as closely as I could to Dominique Ansel's video and recipe for this. His recipe may stray away from that rule...just a little. I agree though, could have been colder at times
ANTI-CHEF Did you follow his kouign amann recipe from _The Secret Recipes_ ?
@@TheBeautifulDisaster I was using both of these:
www.vice.com/en/article/zmpnna/dominique-ansels-kouign-amann-recipeSubscribe
th-cam.com/video/ywAkxbcQaok/w-d-xo.html
ANTI-CHEF Thanks Jamie, the Munchies video of DKA is a little different from the written recipe, so I'm not sure which to follow. Now, I'll just copy you, minus the eBay marketplace.
as helpful as the video was, I found the written recipe helped fill in the gaps the video seemed to breeze over. But I was constantly jogging between both of em
You should’ve silver foxed the butter.
Did you ever figure out why the Silver Fox gave you a shock that day?
I believe I did. The extension cable I was using wasn't very good... BUT also it was totally all my fault. I was using a UK plug adapter and an EU extension cable on a UK stand mixer...😬
@@antichef 😂glad to see you didn’t do more damage!
Pronounced “queen ah-man”
Let someone repair that Mixer, it's not rocketscience and that Mixer ist f-ing expensive.
Video is on 555 likes and I don’t want to make it go to 556. Someone else go first and I’ll be back. Binge watching anyway. Haha
The tins you used were too big. Smaller next time. They made these on great british bake off.
Pour some sugar on Kouign Amann
Great job, but for the love of god will you please stop pushing your rolling pin into the dough like that, there's really no need. Be gentle. Also your dough was way too warm, you should've chilled it before working with it.
i wish i was as useful as silver fox :)
Bye bye silver fox 😭
😭
Yum!