Kouign Amann | Crispy Croissant Pastry
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- čas přidán 11. 06. 2024
- Kouign Amann is the crispy pastry heaven you need to make with your morning coffee! Layers of Butter and Croissant Dough sprinkled with caster sugar to get what they call the Richest Pastry In Europe!)
In this video we cover different shaping methods and techniques of proofing the dough to obtain different textures. I hope you like the recipe and feel free to comment and ask me any questions!
My Croissant Masterclass
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Time Stamps
0:00- Intro
0:20- Mixing the Dough
1:57- Making the Butter Block
2:56- Enclosing the Butter in the Dough
4:03- 1st Fold- Book Fold
5:46- 2nd Fold- Single Fold
6:26- Preparing the Baking Tin
7:24- Rolling and Cutting the Kouign Amann
8:19- Shaping Methods
9:20- Proofing and Baking
10:20- Final Result
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Croissant Dough
300 grams Bread Flour (Minimum Protein Content 12%) (2 1/2 cups)
80 grams Cold Water (1/3 cup)
80 grams Cold Milk (1/3 cup)
45 grams Sugar (3 1/2 tablespoons)
6 grams Yeast (2 1/2 teaspoons)
6 grams Salt (1 teaspoon)
30 grams Unsalted Butter (2 tablespoons)
Butter for Lamination:
160 grams Unsalted Butter (European Style) (2/3 cup or 10 tablespoons + 2 teaspoons)
Minimum Fat 82%
For Sprinkling on the Dough:
60 grams Caster Sugar (1/4 cup or 4 tablespoons)
Instructions
1. To Make the Dough weigh the flour,sugar, yeast, salt and butter and mix together
2. Add the cold milk and cold water to the dough. We dont want the dough to ferment so we will try to use cold liquids.
3. Knead the dough until slightly smooth in texture by hand or stand mixer for 4-5 minutes
4. Wrap and Freeze for 4 hours and in the Fridge Overnight
5. To make the butterblock fold a baking paper and mark 16 Cm X 16Cm and put in the fridge.
6. The Next Day take the dough and roll into 32cmX17cm and put the butter in the center and enclose the slab
7. Roll the dough out to 50Cm X 20Cm rectangle and give the dough a double fold. Refrigerate for 45 mins
8. Roll the dough out to 50Cm X 20Cm rectangle and give the dough a single fold. Refrigerate for 45 mins
9. Roll the dough to 50X 18Cm and cut 12 squares of 8cmX8cm
10. Shape based on whichever shape you prefer and put in a muffin tray or ring covered with butter and sugar
11. For more crispy texture proof for 1 hour
12. For more airy texture proof for 3 hours or until double
13. Bake at 190C/375F for 25-30 mins
Music
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looks incredible!
By the way, I made your artisanal bread today. Came out great! But since I'm fasting for ramadan I can't eat or drink anything for another 5 hours :(
you just made fasting ten times harder
Thanks!
Haha. Sometimes I have a hard time too recording and not being able to eat it right out of the oven :p
Tried many recipes before, but finally achieved layers and had no difficulty in lamination using your recipe and following your video. Even halved the recipe, made smaller the butter block & rolled the dough to shorter size. Success! Thank you so much!! Taste is great, not too sweet!
Thank you. I'm so glad you could make a nice kouign amann Pastry :)
ASMR baking. Love it! Much more soothing than people clicking their fingernails, tapping on stuff or eating in a microphone.
I come from Kouign Amann country (France, Brittany. I am more near the cost and the acutal village the dessert is from is a tad bit inland from me). The one thing that confuses me when I find my favourite dessert online is that they are always in these small muffin forms. Not that i'm saying its bad or an injustice but the ones I've always had were more the size of cakes. They were always so hard to make that you had to buy them from the special bakeries. The small village I grew up in had 3 bakeries. One for the bread. One for the normal cakes. And one for the Kouing Amanns. They were all within the same 200m radius of the village centre.
Thank you for your comment. I saw the ones you are referring to in a French documentary and was so amazed that they looked like cakes. I think maybe from making it at home I wanted to make it easier for people to understand so they can make fresh pastries at home :)
Thank you for sharing your knowledge
Most Americans and most American bakers have never had a kouign-Aman from Brittany so they don’t understand that they are usually baked in round cake pans that they are about 6-8 “.
Most bakers in the US are likewise uninformed and think that croissant dough rolled in a bit of sugar and salt is the correct dough. It is not. The dough or Kouign-Aman is not croissant dough, it is a lean dough bread dough laminated with SALTED butter and sugar. Typically the SUGAR IS LOCKED IN WITH THE BUTTER BLOCK so it gets well distributed throughout the dough. It’s a pity that they’ve taken this exquisite pasty and misinterpreted it. The vrai Brittany Kouign-Aman is a symphony of textures: crispy, chewy, moelleux and moist with butter and sugar.
Mda...constat ca este o metoda buna, pe intelesul tuturor, cu rezultate exceptionale! Preparatul arata super, crocante si apetisante! Felicitari!
Mulțumesc foarte mult!
Absolutely beautiful, well-done chef!
Thank you! Congrats on your channel. I loved your sfogliatella video and have had it on my bucketlist for so long.
집중 해서 잘 보았어요. 수비 는 손에 마력이 있어요 하루 하루 발전 하는 모습이 참 좋아 요 무긍 한 발전 이 있기를 기대 합니다.
superb
A perfect video
Loved it. Started with the process this morning. Hope to succeed 🙏
Thank you! Kouign Amann is more forgiving than making croissant. It always tastes nice :)
5 folds?? the absolute madman!
Just came out of the oven. Yummy. I don't know how to add a photo so you'll have to believe me. Thanks for sharing.
That sounds amazing!!
Please share pictures with me on Instagram- Peaceful_Baking
Thank you!
I don't know how to tag you 😕
I wish I knew. You can see it on my Instagram Rosenfeldamira
Excellent! Thank you for posting
Thank you!
I am glad I did a double batch of the dough. Messed up the first lamination on the book turn... Butter shot out the edge and the dough tore in several places. 2nd batch still had some butter leaking while rolling out but the end result was fantastic
Sounds Great! The butter coming out of the sides is still not that bad but butter cracking in the dough due to being too cold is just irreparable.
I am sure they would have looked amazing!
@@peacefulbakingThank you for the reply! I think I diddnt have enough gluten development, my dough felt a little soft while being difficult to roll out. I plan on trying again soon.
@@drewlovely2668 yeah. Definitely if it is tearing then it needs to be developed more . Do the windowpane test :)
น่าทานมากกกกกกกค่ะ.
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Can you please show us how to make the "Italian Meringue" Method for making macarons? Thank you for showing us with your expertise on how to make these delicious pastries and sharing your recipes. Keep up the excellent work and videos.
Thank you so much Edie
I will definitely work on that video soon
Thank you!
Nice video! Im going to try it this weekend... Any reason why you freeze then refrigerate the dough? Stopping the initial fermentation?
Thank you. Yes Exactly. All the fermentation needs to be concentrated at the final ferment stage
Sometimes when the croissant dough ferments in the lamination stage it leads to air bubbles and the layers arent as good because the butter doesnt spread evenly
Se pueden meter a fermentadora? Y en si horneao en un horno de convección, cual seria la temperatura y tiempo?
Hello, I was wondering if you could try Paris Breast next! Thank you 🙏😊
Hi There, Definitely. I will be making it soon :)
❤️❤️❤️❤️❤️❤️
Thank you for the video. I’ve made this pastry many times and the only time they haven’t come out right was when I wasn’t paying enough attention to what I was doing, or trying to rush the process. You took your time with each step and the end result was amazing. Beautiful pastries. Btw, may I ask where you got your rolling pin? Thanks again.
Thank you for your comment :)
The rolling pin is called a French Rolling Pin. I got it from a local bakery shop when I was living in Sydney. If you search for a French Rolling pin on amazon you will be able to find a lot of options :)
Please select based on the size you require and you feel comfortable with while rolling. Thank you
@@peacefulbaking Thank you very much for your reply. Happy New Year!
@@janiskara6564 Happy New Year to you too!
Hi i love all your videos but could you make double chocolate croissant please 🥺
Hi Dyana. Definitely its on my list for sure :)
Do you bake it with conventional oven, fan forced or convection? Thank you!
I used a conventional oven but if you have a convection with a fan base please make sure to reduce the temp of baking by 15 degrees celcius from the given baking time in the recipes since a fan forced oven is usually much hotter. Thank you :)
Is it possible to refrigerate or freeze the dough? And only use the dough until its needed?
You can freeze the dough but I would advice to free the shaped kouign amann instead. Freezing the dough with the butter slab tends to crack while rolling in my experience. Even in bakeries we always shape croissants and freeze them and put them in zip lock bags. To bake the croissants or kouign amann from frozen you can put it on a tray. It will take a few hours more to proof so I usually let it proof overnight for baking the next day. I hope that helps. Thanks
@@peacefulbaking thank you for sharing the tips. That helps a lot!
No proofing of the kneaded dough? Is that all happening in the steps afterwards?
Exactly. All the proofing at the final stage after shaping
Wonder the water and milk is 75grams or 80grams? As the video and recipes shows differently
Hi Yona, please follow 80 grams. Thank you
Hi! What kind and brand of sugar do you use?
Hi, I used this one -csrsugar.com.au/products/caster-sugar-1kg
But any caster sugar will do well!
What was the purpose of cutting the edge of the block @5:23?
It is a french technique to get really even layers as butter can spread to the corners if you cut the edges
@@peacefulbaking Thank you!
Le contact avec Cembra a été très positif. Pourriez-vous m’envoyer un formulaire d’adhésion Certo s’il vous plaît ? Vous avez mes coordonnées.
You've committed a Brittany sin. In Brittany, where this pastry is from, only salted butter is used. Having made the sin myself the first time I tried making a tradition kouign-amann, and being admonished for my sin by a friend in France, I tried the recipe again using salted butter. The result is much better.
Thank you for your comment. I will try do that as well :)
They're made like cakes and they do not use bread flour. They use Type 55 or a half/half mix of T55 and T45. Putting them in a muffin tin makes them too crunchy all the way through.
Thank you for your comment. I will try your suggestions :)
Not the true way Kouign Amani’s are made in France. There are less ingredients. A lady in Salt Lake City years ago brought this recipe back to the states where there were only three people in the country that knew how to make them as this lady learned in France. Down Home with the Neely’s flew to Salt Lake to learn how to make them and was featured in the show.
do you actually expect people to watch a how to video where no one is speaking? Horrible
Lol. Don't watch then. I worked really hard to make this video and if you don't like it don't watch it
This video is very clear! Thank you for the good details