French Pastries: Breton Kouign Amann and Madeleines | America's Test Kitchen Full Episode (S23 E9)
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- čas přidán 9. 06. 2024
- Test cook Lan Lam and host Bridget Lancaster make Breton Kouign Amann. Equipment expert Adam Ried reveals his top picks for bannetons. Test cook Elle Simone Scott makes host Julia Collin Davison Madeleines.
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Get our Breton Kouign Amann recipe: cooks.io/3Tgy77A
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Not food related but wanted to compliment Lan on her makeup. She looks looks fresh and natural.
Silicone molds are the best option for this recipe. I use the large and small sizes in order to get the large and small madelines! So easy to clean!! I also make chocolate ganache in advance to dip them- then decorate them with sprinklers...any color! Endless ideas to decorate madelines. Including orange, coconut, vanilla or almond flavors. They a favorite in my kitchen...YUM! TFS..
They looked delicious ATK!! I'll have to try these French pastries for my family. Have a blessed and beautiful week.
Of all the french pastries , Kouign Amann so far is my favorite . I have to master the making this when i was in Pastry School. I always made this individually and baked im muffin pans like the classic shapes you see in French Patisserie.
I’ve only ever seen the trad bake, and that way looks better (to me): more crispy edges.
I made these. The recipe was so easy. Delicious ❤
Thank you!
Just imagine how much better if almond paste was integrated into the foldings🙃
You mean a "Galette des rois à la frangipane"?
For some- I don’t care for almond paste
I love Elle😂
Cute like her haircut 🤗
Thanks for the inspiration! I love all three subjects! Will have to make the Kouign Amann soon - but I may use the more traditional method of sprinkling sugar & making individual servings. I make Madelines, but butter my pan generously & never have them stick. I put the dough in a zipper lock bag & squeeze into the pan. Yes…they are slightly different in size, but are still very good! And third, I agree with Adam about Breadtopia - it’s a great web site!
BTW, great episode.
This video popped up the day I was in Brittany, looking for a book containing recipes for far breton and kouign aman. I agree with comments that there’s a reason the butter and sugar are added separately to make the lovely caramel.
I love madeleines
America’s Test Kitchem
Do you all have any thoughts on bread/pizza peels?
As sacrilegious as this is to say, because Kouigan Amann is so time-consuming and hard to make, Trader Joe’s used to have really good frozen individual ones. I don’t think they sold well because they jammed them in between hashbrowns and frozen waffles in the breakfast freezer and I don’t think people really noticed them. That’s not where they belonged. So they discontinued them. 😞
7! ;)
The Title should have read: Kouign Amann, Bennetons, & Madeleines
I don't know about these 1 1/2 tablespoon measurements. ATK hasn't recommended the right 1 1/2 tablespoon to buy.
Looks delicious, but oh my cholesterol levels will shoot to the moon. 🌙
If it fits it ships 📬
Sad looking madelines 😢. What happened to the technique of cooling the batter in the fridge before baking to get the characteristic hump?
Oh no, I love Kouign amann this is not flaky enough - needs more sugar on the layers also
the madeleines are much too flat, before putting them in the oven, put them into the fridge for at least 3 hours up to overnight
😂
We should know better than to use aerosol sprays in this day and age. They contain lecithin, which is an emulsifier; dimethyl silicone, which is an anti-foaming agent; and a propellant such as propane or butane. Over time, the lecithin in the nonstick spray will cook onto the surface of your pan, build up, and become nearly impossible to remove. Having a pool of it in each madeleine mold is overkill and disgustig.
Aerosol cooking sprays are entirely unnecessary. Butter the pan with a thin layer of real butter that reaches all the grooves, and then dust it with flour to help the madeleines release from the pan easily. Done. Releasing every madeleine and bundt cake has worked successfully with this method for me.
Absolutely!
I’ve never had a problem with butter alone. I’m generous with the butter - never had any stick & I’ve used the same pan for at least 10 years. I use the same method for Bundt pans - LOTS of butter slathered in the pan - no sticking.
FIRST
Such a shame the minions in the background are still forced to wear 1st amendment muzzles :(
And this is not a recent video...
This is not what the First Amendment is about, LOL.
Which of your cookbooks has the koughn-amann recipe please?
Kouings Aman have a creme brulee-type caramel on the bottom, like thin, transparent glass (candy). That is the purpose of the thick slab of butter, with sugar sprinkled on top before baking it. When it cools, it forms the crispy, thin candy layer on the bottom. True, you will find this pastry in many shapes and sizes, and they taste amazing. However, the caramelization effect is not quite the same. TJ's Kouings Aman formed that crispy, clear caramel on the bottom.
ATK may remove this comment, but Claire Saffitz’s book “Desert Person” has a Kouign Amann recipe.
@@danbev8542 thank you!