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Kouign Amann, anybody?

buttertart Nov 8, 2010 08:17 AM

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

  1. emily Nov 9, 2010 01:24 PM

    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
      nomadchowwoman Nov 9, 2010 06:00 PM

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

    2. DiningDiva Nov 9, 2010 07:52 AM

      Buttertart - check out this blog post from Joe Pastry - http://joepastry.com/index.php?cat=227

      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
        buttertart Nov 9, 2010 08:32 AM

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

        1. re: buttertart
          DiningDiva Nov 9, 2010 09:01 AM

          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

          1. re: DiningDiva
            buttertart Nov 9, 2010 09:04 AM

            It really is great.

      2. mnosyne Nov 8, 2010 03:12 PM

        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. nomadchowwoman Nov 8, 2010 09:19 AM

          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: nomadchowwoman
            buttertart Nov 8, 2010 09:44 AM

            I must make this. Thanks!

            1. re: buttertart
              nomadchowwoman Nov 8, 2010 09:54 AM

              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
                chefj Nov 8, 2010 03:04 PM

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

                1. re: chefj
                  buttertart Nov 9, 2010 07:35 AM

                  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. zitronenmadchen Nov 8, 2010 08:48 AM

              Yes! I used David Lebovitz's recipe http://www.davidlebovitz.com/2005/08/...

              2 Replies
              1. re: zitronenmadchen
                buttertart Nov 8, 2010 08:55 AM

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

                1. re: buttertart
                  zitronenmadchen Nov 8, 2010 02:41 PM

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

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