Trader Joe's Kouigns Amann - a question about baking them
- mcsheridan Feb 13, 2014 07:02 AM
I've never had this pastry before, TJ's or anyone else's, but after reading so much about it here and elsewhere, and then finding that TJ carried them in their freezer section, I took a chance and bought a package yesterday. I intended to bake them while the snow flies.
I knew you had to proof them overnight, but it wasn't until I got them home and read the directions that I found they call for baking spray on the (provided) baking cups. I don't have any (never do).
Can I just lightly grease the cups, or then dust them with flour? Or must I wait for the post-storm shopping trip?
Any help is much appreciated.
Nope. That's what I thought. I bake them one at a time and once forgot to spray the cup before beginning the rise. The next morning, it stuck badly and tore the paper when I pried it loose. There's a lot of sugar on the bottom of the pastry, which turns into sticky dark caramel.
I would oil or butter - but not flour - the cups in the absence of baking spray. I don't think the cups do much to maintain the shape of the rising pastry. I believe they are there to contain the caramel. You could raise and bake them in a dish or pan if you had the right size.
I would grease them, but not flour them. The pastries are pretty buttery on their own, but it's the caramelized sugar that gets really sticky.
I just baked off the one a few days ago. I'd done the grease & dust on the provided paper cup, and there was only the slightest sticking as I pulled the paper off.
Ambient temperature in my kitchen is only 70 degrees, so I'm not sure I got a good rise on it. It came out pretty flat in the middle. I might try proofing the next one in the oven with the light on. (Oh, for the pilot lights of yesteryear's gas ovens. It made for a great, always-ready proof box.)