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Nov 8, 2010 08:17 AM

Kouign Amann, anybody?

Anybody ever succeed in making one of these Breton celebrations of the power of butter and sugar? Recipe if so? Thanks.

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    1. re: zitronenmadchen

      And it worked? I've heard this is almost as difficult to get right as the dreaded canelé.

      1. re: buttertart

        Yes, it turned out beautifully, though it didn't last long!

    2. Yes, I've made it twice using the Saveur recipe, and it was delicious. In fact my girlfriend and I bought some fancy butter from Brittany recently, with plans to make this again and see if we could detect nuances from "better" butter. (The previous times, we used standard butter.)

      4 Replies
        1. re: buttertart

          I was just reading the reviews on the Saveur site, and a couple of people question the amount of water. I don't/can't recall if that was an issue--but I was working under the guidance of a professionally-trained baker, and I would have done whatever she told me.

          But the results were seriously good, both times.

          1. re: buttertart

            With the moniker "buttertart" it's your name sake!

            1. re: chefj

              Could indeed be - but my moniker is in honor of butter tarts, my mother's specialty and a big thing where I come from (southwestern Ontario, Canada).

        2. I have made it twice (unsuccessfully) using David Liebovitz and Madeleine Kamman's recipes. I just don't have rapport with butter, I guess. We ate the scraps, but they were pretty ugly. I might try freezing my hands next time.

          1. Buttertart - check out this blog post from Joe Pastry -

            This guy either still does or has worked in pastry. He did a whole week of blog posts on Kouign Amann back in August of this year. It's complete with pictures and explanations of all the whats and whys fo Kouign Amann. He makes it look doable.

            3 Replies
            1. re: DiningDiva

              That is really helpful. Gotta have a big look at that blog, lots of good stuff.

              1. re: buttertart

                A friend of mine, knowing that I like to bake, recommended the site to me several months ago. I've got some time off coming right before Thanksgiving. I'm going to try his recipe and technique for laminated doughs so I can make some holiday pastries. I keep reading his posts on various things and between the pictures and the method, he makes you feel like you can produce just about anything

            2. Gabrielle Hamilton published a recipe (and story) in the NY Times a few years ago. Amanda Hesser reprinted it in The Essential NY Times Cookbook.


              1 Reply
              1. re: emily

                I can't wait 'til her book comes out.