Kouign-Amann
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- čas přidán 14. 07. 2014
- Kouign-Amann: a baking challenge that pays off in buttery, salty, flaky goodness. Get the recipe: chfstps.co/1qBrFD9
Go inside the process of making incredible croissant dough and kouign-amann pastries. Grant offers in-depth commentary and essential tips on mastering this amazing technique. Do it: • Chef's Cut: Kouign-Amann
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It's 4am & I'm almost done making this, started technically yesterday.
Fuck yes.
Whoa seriously? How'd they turn out?
+John Ochoa oh hell yeah pimp
did it taste good?
I made some of these. My dough was a mess: the butter block broke into pieces, it squeezed out of the sides of the dough, It didn't look anything like the video. But I persevered. I rolled out the final, messy product, sprinkled the sugar/salt mixture, cut it into squares and cooked them in a cupcake tin. And they were the best thing I've ever cooked. So don't worry if yours don't end up nice and pretty like the video. As long as you come close, you're going to be amazed by the result. Sure, they may not be quite as flaky as the ones the professionals made, and maybe some of the caramelized sugar gets a little darker than it should, but as long as you don't burn them, they're going to be incredible.
Based on this experience and several goes at making puff pastry, I've learned an undeniable truth about baking: butter + flour = magic.
Yea it's tasty but I never get the sugar to melt, even when I bake at 230c
Helping against the mess when rolling out: Knead the dough really well, making for a "strong" dough (good gluten network). Hand kneading with the palm of your hand does a better job than the food processors.
And, most important: the chilling steps between the rolling/folding tours.
I think your way is reality. Who measures dough? I don't.
that ending tho.you guys are the best..
my favorite cooking channel so far.
Go inside the process of making incredible croissant dough and kouign-amann pastries. Grant offers in-depth commentary and essential tips on mastering this amazing technique. Do it: czcams.com/video/_2uvy-rMG5Y/video.html
This is why we have bakeries
I've made these twice now and they are SOOOO good! They are like salted caramel coated croissants! I also tried them with a little chocolate in the center and they were also amazing. Thanks for the great recipe!
Everything you do is so precise, those probably tasted amazing.
Wow, that looks amazing.Love the accordion background music. Goes to show the power of music,setting etc as I thought the chef was French. The end bit was hilarious.
I loved the music too.
His moustache and the music makes this video a whole lot better
+matokiie The order of what makes it better is important. haha
MEEP MEEP BEEP BEEP listening the music, can i assume that the chef it's Jewish?
The smiles...... Worth the effort! GOOD JOB
These are perfect. I recently found your videos and am falling in love with the channel.
Please make more videos they are all just great and so well done!! Keep up the good work!!
I just discovered their site on my hunt for the perfect canelés and this recipe looks incredible. Can't wait to try it out.
I love the recipes and the chefs are the cutest omg
I had one of these for the first time a few months ago and loved it! Thanks for this awesome video. I might just brave enough to try it! These are so delicious.
Grant is so funny! I laugh every time I watch this :)! Cheeres me up.
Thank you, ChefSteps, for this moments.
This piece of music is amazing. Sounds like some childhood songs. Almost fell asleep comfortably halfway through!
Grant Crilly is back and he’s on your front! The Yield: Empowerment T-Shirt is available again through August 19, 2014. This is an homage to our Rocher video: chfstps.co/UZqaUO, and a chance to show your support for ChefSteps. Click to shop and wear with pride: chfstps.co/1srEyBD.
Is there a recipe proportion
Wow, thank you. So much work to make such perfection.
They look amazing! Also... the outtakes/sound effects at the end.. hilarious!
Thanks for this video; it was a crucial aid in my kouign-amann adventures. I've always had trouble laminating dough, but following the technique presented here (I even tried to replicate Chef Grant's finesse!), I was successful! Now I'm confident to reattempt puff pastry and croissants!
+michaelbhs05yb That's awesome to hear!
@Vanita Kamble Yes, I used this recipe, and it turned out great. Sometimes, I would use a pinch of salt (rather than the amount listed in the recipe) in the sprinkling as some people do not enjoy the sweet-salty profile of the original recipe. For croissant and puff pastry doughs, I use Thomas Keller and Sebastien Rouxel's recipes in their Bouchon Bakery book.
THANK YOU FOR THIS VIDEO... I want to give a go at making this ever since I saw it on my favorite baking show.
Cooking with sound effects is s.o.p. for me too. I just can't live without them. :)
I just love the "Swedish Chef" humming in the background while the dough is being prepped!
Very cool! Thanks for showing us all the steps.
Drool! Sugar/salt mix.... Yumm!... love seeing new techniques which the end results look amazing.
Wow. haven't seen this done so meticulously since I was in culinary school. Well done 👏👏👏!!!
i'm so glad i saw this how. my life is almost complete! now please show me how to make ramen noodles, and the chinese bao. thanks! keep up the great work
Bao is a great idea!
so this is what those crispy caramel-ish puffy things are called! A great instructional, quality video as usual, thanks guys. I love the off cut additions at the end :)
I tried kouign amann for the first time last night. Had it at with crack pie frozen custard with burnt caramel. So good. My brain nearly melted. I wish I had the time to make this!
Another smashing soundtrack. This is one of my faves so far
great Idea! thank You for sharing. Glad that you show people who loves baking like you guys and sharing recipe. NOt like the others you asked for the recipe or share and do exchange great recipes , they will say "Secret!"
Thanks so much for this one. Been wanting to make these for so long
Thank you, have fun!
I admire all the hard work and effort that goes into these delicious, flaky, buttery, sugary kouign amanns! my fave place is b patisserie in sf,ca.
U r pretty amazing!! Your cooking style is so awesome.
Excellent video, thank you! I made these last night before seeing this video and it would have helped.
Just wonderful, Thank you! Greets from Breizh !
The precision is seriously art
For this channel, that is actually a doable recipe.
These are skills. I love the way you cook :)
this is so beautiful. Thank you
nercoG Our pleasure! :)
Excellent clip. Made some Kouign Amann few days ago and loved them but ChefSteps recipe strikes me as being better. The tip for rolling the butter inside a pre-measured envelope is genius - will try that. It's the part of making Kouign Amann and croissants that can be a real pain.
Patrick Savage Really glad to hear you are going to give it a shot! That was a trick handed down to Grant, he thought he should pay it forward!
Nice recipe! The end was hilarious!
My favorite pastry. I really don't mind paying a high price once in a while just to taste this tasty bread. Perfect with a cup of coffee!
OMG! It's a french recipe from Britain! Sooooo delicious 😋
This called done with love, I love it man
THANK THE LORD! Finally someone made a decent video of this.
Lol no wonder final cut has music.
looking good! look at how crunchy they are :)
pure perfection!!!
Totally unrelated to food, but the guy at 6:13 has amazing eyes.
yeah, amazingly creepy
Woooow perfection !
man i wish i had the patience for this. the final product looks so good.
I love how everyone on the internet is really technical about this, with drawing templates, telling you how often to fold the dough before (!) adding the butter, marking the number of folds and everything. Meanwhile, Normandy bakers just lay a slab of cool-ish butter on a flat-ish piece of bread dough, put some sugar on, fold it a couple of times and bang it in the oven.
I had this dessert while in Las Vegas and now I'm back home where I can't find it... Good thing I like to bake 🙂
will definitely try this and your recipe. Salamat!
hahaha love the ending :D
looks soooo good...
I went to your site to see the recipe as you guys offer in your comments just to find out that we have to pay to see it !! Great...
This is an amazing recipe
this is my favorite pastry!!!
Я влюбилась в это видео! ♥️
I love you Grant!!
Finally, something I COULD do!
:)
these guys are so cute...ending made me smile :)
These remind me of a cross between a canele and a croissant. In other words, heaven.
Beautiful
you can make an easier butter block with a large ziploc bag. Just put the butter in the bag, flatten it freeze flat for a few minutes and cut it out of the bag. Great video by the way.
The guy at the end always makes me smile.
Holy crap those look good.
this is ART.
I just finished eating one of these. Thank goodness we have Thomas Haas!
Oh man.... I want to make these now.
It was interesting to see Kouign-Amann being featured on The Great British Bakeoff, though your method makes more sense than what was featured on the show.
Great work
And now, I've made these several times. They blow my friend's minds. Mission: accomplished.
+Eric Andal That's awesome! It gets easier as you get into it, how did the process go for you?
+ChefSteps Process went pretty much without a hitch, as long as you stick the the recipe! Also... Just for funzos... I experimented one night... With instant croissant dough... They're OK, but you get that weird propellant taste that comes with that stuff.
Eric Andal That's good to hear. You can definitely get away with instant dough, but once you get make the real deal it's hard to go back. :) thanks for giving it a whirl, means a lot to us when our people get down and cook our recipes!
+ChefSteps Now I just need to save up for a sous vide contraption so I can steak my claim... See... see what I did there?
Eric Andal chfstps.co/1UfnCx1
Thank you
The most complicated and laborious Kouign-Amann recipe ever! Well done on putting together the video, but they are really not that complicated to make! This recipe takes days!
One of the best things about Salt Lake City. Les Madelines Kouign-Amann. No wonder they limit you to 2 per person, this is the most time consuming recipe I think I've ever seen xD Having seen the process, I think it's worth the price to just buy it.
you're profile picture is pure evil XD
On the other hand, there's the Patisserie au Kouign Amann in Montreal, where they sell it by the slice or by the whole round (12 slices) and you can buy as much as you want because they just keep making them all day.
Lovely
You need to try 'Franzbrötchen' from Hamburg, Germany. They are the best, especially with marzipan.
soooooo much went into making those and it was hypnotizing to watch @_@
Old chefsteps was unbeatable
I dont have a mixer. Does this pose a problem? I do love to gets my hands into the action.
Great video!
I subscribed for the cute baking noises at the end. :)
that was amazing
Tip: when making the butter slab. Just use a vacuum pack bag for a consistent size and thickness. Plus beats wasting time messing around with parchment paper and a ruler.
LOVELY!
i dont speak in english but who is the recipe.
me gustaría saber cuántos gramos lleva cada ingrediente
It seems to be splendid. The saddest thing is knowing that I will never have the opportunity to taste this recipe of you, in view of the country in which I live and my social conditions. ;(
Thanks
Very nice
What temperature are you maintaining your kitchen at?
Wow.
Came here after watching chef john's
Shin Lin me 2
I pinned Chef John's yesterday.
@@kohakuaiko I have a feeling those guys would like to pin Chef John. The wax paper for the butter slab was brilliant.
Same!
Chef John's is better..
Love your videos! Should do more baking ones like this! Grant is so fascinating. =)
Now this couldn't be healthy. Additionally, I couldn't care less, it looks delicious.
+Steve Peters That's the spirit!
We didn't come here for healthy.
That shot of the final product makes them look like frogs. Delicious frogs.
I thought so too!
Soo much work.