"Can we just take a moment to appreciate the genius that is Chef Lan? Her endless creativity never fails to amaze me. #MarvoulesMind #IncredibleTalent"
5:04 LOL I love when Bridget is involved in recipes that have a lot of butter. That butter packet is a thing of beauty though. The pastry is too, came out so nice.
Glad you're showcasing the classic KA. A lot of bakeries are selling Kouignettes but calling them KAs - KA dough stuffed in muffin tins. Doesn't come close to the magic that is the classic KA. Tasted this at the eponymous bakery in Montreal, Canada -- amazing in your mouth.
The Patisserie au Kouign Amann was a real revelation, and I've been tracking that experience ever since. The Kouignettes (haha, that's great) have almost never lived up to that experience (Fresh Flours in Seattle was closest), but it's to be expected, with the very different construction and baking, I suppose. I would love to return to Montreal someday, to eat too much at that bakery, but I will try this recipe and try to see how close I can get!
That pre-folded envelope for the butter is something I've never seen before, and I will surely incorporate it into my future laminated doughs. Thanks, Lan!
This is my favorite pastry, though I have never seen it in cake form. Whenever I am lucky enough to see them sold, I buy a couple for us. Thank you for the recipe!
My word, but that is one decadent and luscious looking pastry! And watching the lovely Lan create it is perfect. She is so calm, and gives excellent details in her instructions. She makes me believe I could actually make this; which is saying something, since I am no baker! Thank you for this incredible recipe, Lan and ATK! 💙
Literally just found out about this version of Kouign Amann from King Arthur Flour. Get out of my head! 😂 Happy to have a video to go along with a recipe.
(180) Stunned that something so "foo-foo" is actually QUITE simple to make!!! Makes me want to use my Kitchen Aid stand mixer. I've had it for over a decade and have never used it.
Warning! If you use Kerrygold butter you must chill the pastry for 30 minutes before the second roll out and turn. The higher butterfat means it is more pliable and thus more prone to squishing out.
I have a question for ATK or anyone that might know. When making a roux, does the type of flour matter, like bread flour, AP flour, cake flour, etc.? I know something like rice flour probably would not work. I was just wondering if there was a difference in the wheat flour. Thanks
AP is what I've always used, but I think it would also work with the others. The roux uses the starch primarily to thicken the sauce, so it's not like you're trying to build gluten. Depending on why you want it I could actually see rice or corn flour (like masa) working as well. I've never tried the others, but now I'm curious
@@adedow1333 The starch part does make sense. I didn't think too much about it other than wondering which type did the best. I might try grabbing some rice flour next time I am at the store and try that. I wonder if the corn flour would give it a better flavor too, maybe a little cornbread taste.
Can't tell if anyone's actually made this from the comments, but this was a massive fail for me...twice. The dough was way too wet and was completely unworkable (enough so that I thought I must have made a mistake in my measurements), so I tried it a second time. The second try came out exactly the same, though, so I kept both doughs to still try with and they were both sopping messes that were unworkable when I tried to start rolling. No idea what I did wrong (besides the later-obvious: I didn't use enough flour). Used Chef John's recipe that used bread flour and called for a 1/2 cup more (2.5 cups) and it came out great with this technique. By the way, the editor left out the 90-degree turn of the dough for the second tri-fold. Came together in the end, but not without some choice language along the way.
yeah, based on the transcript, the dough is 320g flour and 240g water, which means a 75% hydration. Way, way too wet, we're trying to make Kouign Amann, not focaccia... and it calls for too little sugar, the actual recipe requires equal parts of butter and sugar.
This is my first time making bread, and idk what I did wrong -if I didn’t knead it enough or if it’s because I substituted baking powder- but my dough tore no matter what I tried. Still fun though :)
Made this last weekend - epic fail! I've made Kouign Amann before using the traditional method of chilling between turns. I was a little worried about this recipe because that step it skipped, but I gave it ago anyway. By the third turn it was clear disaster was looming, so I stuck it in the freezer for about 30 minutes. Alas - epic fail. The butter still leaked everywhere and the pastry didn't cook properly at all. I'm going back to the time consuming traditional method for my KA. Sorry ATK!
6:08 If the traditional method is bad why has it been producing good results for centuries? You do talk about what happens but why does it then still produce good results?
@@dr.barber5895 thank you, I arrived at the same numbers by decoding the transcript. Sadly, the recipe appears to be bogus (too much hydration and too little sugar), but the technique of laminating the butter already mixed with the sugar is interesting.
WOW - a new obnoxious kind of pop-up ad that interrupts the video advertising every product used. As if there isn't enough commercialization already! Thumbs down for me.
I kind of don't get it. The technique is like puff pastry but it's made thick and baked by itself, without any the things you can do with puff pastry. Since you spent so much time on it anyway, why not make 5 more triple layers and roll it down to a thin pastry that you can use more creatively? I understand that you're making something traditional. Sometimes I'm impressed by recipes from the 9th century, sometimes I'm not. I believe that at some time a Breton housewife thought, "I'll make it with herbs this time." Or berries, etc.
Nowhere else is the gulf between amateur and professional chefs as apparent as when puff pastry is being made. See how Lan's butter was pliant and soft as she did the trifolds? Yours won't do that. It'll clump, pierce the dough, and generally refuse your commands. Only with the eldritch powers of a True Chef will the butter be subdued. But seriously, I spent days trying to make puff pastry dough several years ago and I could never get my butter to perform as it does in every professional demonstration of the technique.
"Can we just take a moment to appreciate the genius that is Chef Lan? Her endless creativity never fails to amaze me. #MarvoulesMind #IncredibleTalent"
5:04 LOL I love when Bridget is involved in recipes that have a lot of butter. That butter packet is a thing of beauty though. The pastry is too, came out so nice.
Glad you're showcasing the classic KA. A lot of bakeries are selling Kouignettes but calling them KAs - KA dough stuffed in muffin tins. Doesn't come close to the magic that is the classic KA. Tasted this at the eponymous bakery in Montreal, Canada -- amazing in your mouth.
The Patisserie au Kouign Amann was a real revelation, and I've been tracking that experience ever since. The Kouignettes (haha, that's great) have almost never lived up to that experience (Fresh Flours in Seattle was closest), but it's to be expected, with the very different construction and baking, I suppose. I would love to return to Montreal someday, to eat too much at that bakery, but I will try this recipe and try to see how close I can get!
Love Lan’s instructions. Always straight forward & on point. 😃
I am watching this in Bretagne right now. I'm drooling.
Lan what a lovely presentation in your sweet voice. I could listen all day.
That pre-folded envelope for the butter is something I've never seen before, and I will surely incorporate it into my future laminated doughs. Thanks, Lan!
This is my favorite pastry, though I have never seen it in cake form. Whenever I am lucky enough to see them sold, I buy a couple for us. Thank you for the recipe!
My word, but that is one decadent and luscious looking pastry! And watching the lovely Lan create it is perfect. She is so calm, and gives excellent details in her instructions. She makes me believe I could actually make this; which is saying something, since I am no baker! Thank you for this incredible recipe, Lan and ATK! 💙
Lan is the only one I watch - she's the best teacher.
She’s my favorite, but there are lots of presenters at ATK that I like, and “what’s eating Dan” is always so fun!
Seriously! Her tangzhong video made me fall in love with her
I’m only subscribed for the lovely Lan, occasionally watch “What’s eating Dan”, I ignore the rest otherwise I would have to unsubscribe.
In Brittany, we serve it warm with a bit of cream
T’es de Douarnenez ?
@@brenturner1160 non :)
Literally just found out about this version of Kouign Amann from King Arthur Flour. Get out of my head! 😂 Happy to have a video to go along with a recipe.
I love when Lan is on!
This is my FAVORITE pastry!!!
We love Lan and Bridget!
LAN is beautiful, interesting & an excellent instructor 😊
(180) Stunned that something so "foo-foo" is actually QUITE simple to make!!! Makes me want to use my Kitchen Aid stand mixer. I've had it for over a decade and have never used it.
You should run the mixer slowly for a minute or 2 to distribute the motor lubricants.
what a waste not running it!!!! give it to me xD
We have a bakery in town that makes this and it's my favorite treat.
I saw Lan in the title and instantly pressed on it! I cannot describe how amazing she is
Looks particularly delicious and impressive.
❤❤saluti dall Italia 🇮🇹 a tutti voi ❤❤ottima idea complimenti 👍❤️
I am currently available for the position of taste tester. Willing to move.
No need to move.. they have a series of home testers!
Dang Chef Lan, that looks amazing..
Lan is amazing. Always.
Looks great.
Beautiful recipe, video and teacher. Thank you ATK and LAN!
I have favorites but they are all good cooks
Have to try this 🤤
Lan is the coolest.
Thank you!
Absolutely gorgeous
I'm inspired to make this. looks doable for someone who only does boxed cakes. will let you know how it goes.
Looks delicious 😋
Lan is my favorite!
Love these!
Warning! If you use Kerrygold butter you must chill the pastry for 30 minutes before the second roll out and turn. The higher butterfat means it is more pliable and thus more prone to squishing out.
Lan is the best!!
Looks so good. Lan is such a beautiful elegant lady.
I have a question for ATK or anyone that might know. When making a roux, does the type of flour matter, like bread flour, AP flour, cake flour, etc.? I know something like rice flour probably would not work. I was just wondering if there was a difference in the wheat flour. Thanks
AP is what I've always used, but I think it would also work with the others. The roux uses the starch primarily to thicken the sauce, so it's not like you're trying to build gluten. Depending on why you want it I could actually see rice or corn flour (like masa) working as well. I've never tried the others, but now I'm curious
I’ve made some heartier roux using whole grain flour.
@@adedow1333 The starch part does make sense. I didn't think too much about it other than wondering which type did the best. I might try grabbing some rice flour next time I am at the store and try that. I wonder if the corn flour would give it a better flavor too, maybe a little cornbread taste.
@@clcortelyou I do have some whole grain flour. I'll give it a try next time. Thank you.
Don't bother clicking on the recipe. You'll have to join their site.
Woww!
Yummy
Same or very similar pastry - butter technique as making croissants
So if that rest 24hrs is it a "POOLISH"
Can't tell if anyone's actually made this from the comments, but this was a massive fail for me...twice. The dough was way too wet and was completely unworkable (enough so that I thought I must have made a mistake in my measurements), so I tried it a second time. The second try came out exactly the same, though, so I kept both doughs to still try with and they were both sopping messes that were unworkable when I tried to start rolling. No idea what I did wrong (besides the later-obvious: I didn't use enough flour). Used Chef John's recipe that used bread flour and called for a 1/2 cup more (2.5 cups) and it came out great with this technique. By the way, the editor left out the 90-degree turn of the dough for the second tri-fold. Came together in the end, but not without some choice language along the way.
yeah, based on the transcript, the dough is 320g flour and 240g water, which means a 75% hydration. Way, way too wet, we're trying to make Kouign Amann, not focaccia...
and it calls for too little sugar, the actual recipe requires equal parts of butter and sugar.
@@serbanpopescu1032 it's look awful in the video, so even if you had succeeded at replicated what they did, it would still have been a fail.
So frustrating to not be able to go to my kitchen and make this!
Almond slivers?
That sounds amazing! Wonder if you can add a smear of almond paste inside one of the many layers
Skyrim belongs to the Nords!
Ooooh. Ok. 🎉
This is my first time making bread, and idk what I did wrong -if I didn’t knead it enough or if it’s because I substituted baking powder- but my dough tore no matter what I tried. Still fun though :)
The whole thing was so easy to follow until the last sentence “15 minutes maybe an hour” lol
That's what I heard too lol. So I checked the transcript and she apparently said fifty, not fifteen.
Made this last weekend - epic fail! I've made Kouign Amann before using the traditional method of chilling between turns. I was a little worried about this recipe because that step it skipped, but I gave it ago anyway. By the third turn it was clear disaster was looming, so I stuck it in the freezer for about 30 minutes. Alas - epic fail. The butter still leaked everywhere and the pastry didn't cook properly at all. I'm going back to the time consuming traditional method for my KA. Sorry ATK!
6:08 If the traditional method is bad why has it been producing good results for centuries? You do talk about what happens but why does it then still produce good results?
I think they just meant this way is more foolproof for people who haven't made it before.
Oh my cholesterol! Oh my cholesterol!
😂😂😂
I wish you’d measure everything, even liquids, in grams. So much more precise
Dough:
319g All purpose flour
4.5g salt
1.5g instant yeast
240g water
Butter layer:
227g salted butter
3g salt
150g granulated sugar
@@dr.barber5895 my scale can do that too. I was wondering about liquids especially.
@karlaskitties oh okay, was just trying to help as I've made this before and had it all converted to grams and written out already
@@dr.barber5895 thank you, very kind of you. I’m just a stickler for precision lol, especially baking more complicated stuff.
@@dr.barber5895 thank you, I arrived at the same numbers by decoding the transcript. Sadly, the recipe appears to be bogus (too much hydration and too little sugar), but the technique of laminating the butter already mixed with the sugar is interesting.
"11 and a quarter ounces that's 2 and a quarter cups if you don't have a scale" And what if I don't live in medieval times? Asking for a friend....
734 grams
WOW - a new obnoxious kind of pop-up ad that interrupts the video advertising every product used.
As if there isn't enough commercialization already!
Thumbs down for me.
Pastry for beginners? Not
I kind of don't get it. The technique is like puff pastry but it's made thick and baked by itself, without any the things you can do with puff pastry. Since you spent so much time on it anyway, why not make 5 more triple layers and roll it down to a thin pastry that you can use more creatively? I understand that you're making something traditional. Sometimes I'm impressed by recipes from the 9th century, sometimes I'm not. I believe that at some time a Breton housewife thought, "I'll make it with herbs this time." Or berries, etc.
there is far superior layered pastry out there. this looks dry at the very least.
She should’ve in case the sugar in the last turn, which she should’ve done three turns she only did two
Whatever
Yeh nah, this ain't it chief
Nowhere else is the gulf between amateur and professional chefs as apparent as when puff pastry is being made.
See how Lan's butter was pliant and soft as she did the trifolds? Yours won't do that. It'll clump, pierce the dough, and generally refuse your commands. Only with the eldritch powers of a True Chef will the butter be subdued.
But seriously, I spent days trying to make puff pastry dough several years ago and I could never get my butter to perform as it does in every professional demonstration of the technique.
Did you try using a European butter like Kerrygold? A world of difference.
This Video was " Good. " But it would have " Done a Lot better " w/ o the " M " sounds.
Too soft, not near enough butter or sugar, not crispy enough...Bruno Albruze makes this the Right way...
Then go watch him. You're not required to watch.
They could have at least had a French chef present this /s
👎
In America's test kitchen?
First
How are you going to celebrate?
Lan is the best!
Lan is the best!