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anyone tried making kouign amann at home?

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i'm an experienced chef and have worked with laminated doughs before, but for some reason this intimidates me. any helpful hints or solid recipes???

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  1. Here's a recipe that breaks it down rather well, I think, with illustrated photos for some of the steps. One of these days, I'm going to get around to making it.
    http://www.davidlebovitz.com/archives...

    1. I spent a lot of time in Brittany, and fell in love with this buttery, sugar loaded pastry.

      I have tried making it in France and here, using French ingredients, and again using American ingredients.

      It never really came out well. IMHO it was not worth the time and effort, not to mention the money.

      It is one of those things best made by professional bakers in a professional oven.

      1. I spent two days attempting to bake a kouign amann using the David Leibovitz recipe and it is not the same - too bread like, not flaky, not chewy and gooey like what we had in Brittany. I suspect Fleur may be correct....Will try Madeleine Kaman's recipe in When French Woman Cook and see what happens with even more butter and less flour (with some cornstarch) she recommends.

        1 Reply
        1. re: cyssf

          What kind of flour did you use? French flour is higher in protein so recipes don't always translate well. You might want to try bread flour.

        2. Has anyone tried the Martha Stewart recipe? I'm thinking of attempting kouign amann during my break from trying to get my canel├ęs right.