Kouign Amann | Castle & Coal Kitchen

Kouign Amann (or "Sweet Croissant") is known as Breton cake meaning butter cake originally from Brittany France, it is a laminated pastry with butter and sugar.
We setup our trays and make our dough the night before and laminate first thing in the morning. We have many different seasonal fillings throughout the year, and during summer, we fill our Kouign Amanns with our strawberry diplomat and strawberry jam.

[@Sarah-Gee]

I like the technical explanations along the way… the whys and the how’s. Brilliant video tutorial 👏

[@lifeisbeautiful_nz]

Look delicious ❤❤

[@Egghouse_chef]

Wow❤

[@cricardol]

for your barrage, what is the proportion of regular butter VS flour? AP flour?

[@eiko02]

thanks for sharing your techniques! in terms of the ratios in the dough and beurrage, do you do anything different from a typical KA or laminated dough recipe? just wondering if I could take another recipe and apply your methods

[@evydelarosa816]

Hiii.. do you intend to make a private class? Cz if you do, i'd like to come in to your country to learn

[@julzee111]

Can u share the recipe?