kouign amann , the real traditional recipe
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- čas přidán 20. 07. 2024
- As a Breton chef , i will show you the real and traditional recipe and process of making the breton Kouign Amann .
recette veritable du kouing Amann de bretagne.
recipe :
330 gr of flour
7 gr of salt
25 gr of milk powder
40 gr of sugar
7 gr of fresh yeast
200 gr of water
- - - - - - - - - - - -
290 gr of butter for the lamination
280 gr of sugar for the lamination
All infos about Emmanuel Hamon Pastry Consulting :
website : www.frenchtouchsweet.com
email : emmanuelhamon.patis@gmail.com
intagram : / emmanuel.hamon
facebook : / emmanuel.hamonii.9
or : / le.ptit.zef - Jak na to + styl
Thank you for showing us how to make it, especially for the history that goes behind it. Love it.
My pleasure
Making this today!!! I'm spending $6 for one each week. I best learn so I don't break my budget. Fingers crossed this turns out.
Love, love, love kouign amann! Thank you for your beautiful demonstration. ❤️
Great instructions, making one today, looking forward to trying this later today…..
Amazing technique. Thank you so much for showing us!
If you've forgotten what to do next - just throw in a bit more sugar!!
Looks amazing. Had my first Kouign Amann a few months ago on a brisk Saturday morning in St Malo (we were wandering around, recovering from the overnight ferry from Portsmouth). There's a fantastic open fronted place in the old town that does these, and we ate three in a row, fresh from the oven - haven't stopped thinking about them since. This recipe looks great. Thanks chef.
Made the mistake of using bread flour (all I had), but the process of making the dough wasn't nearly as difficult as I thought. Great video
Merci Chef. My absolute favourite pastry of all time. Had my first one at a boulangerie in St Pierre Quiberon.
Excellent video. Appreciate the very articulate explanations. Thanks for sharing!
Merci. Trés illustratif.
Excellent instruction and. demonstration of techniques! I look forward to trying your recipe. Many thanks!
absolutely adored this recipe, instructions were amazing.
Really happy if you did like it, thx
What a beautiful recipe. Thank you so much, chef! I was afraid before watching this video, but now I think I can bake it 😅
Thank you
Thank you so very much for answering and explaining.Patricia
Pleasure
You Sir make it look simple to make. Thank you.
Muchas gracias Chef, la explicación es muy buena e imagino el delicioso sabor.
Me permito comentar que el volumen de la música me distrajo un poco. Saludos respetuosos.
Merci chef!
Excellent Chef, well done!
Thank you
Look wonderful. I’m in the US so I have to try to figure out the recipe. I will try it. Great video.
Thank you
Merci Emmanuel, pour cette recette. I was in Bretagne last week and had my first Kouign Amann. Now I love Bretagne! I tried to make it at home from another recipe, but it was not as good as the original. This recipe however looks so authentically good, I am going to try this immediately this weekend. I already know this version will be better than my first!
Glad to read that , enjoy
After trying it in Montreal. I decided to learn making it. It looks exactly like the one J tried in the bakery. I will definitely try
I'm from Montreal. Which bakery did you go to? Just curious lol cuz I tried from many different bakeries and I want to find the best here in Mtl haha. Thanks in advance!
@@wassimm3524 hi it is this one: Pâtisserie Au Kouign Amann. I strongly recommend !!!
@@ChenInCanada Oh I've been there. Thank you for sharing!!
thank you for sharing! currently in Shanghai but we're lockdown. i'll try to make this recipe :)
Thank , hope you will like it
Love it ❤
I am definitely going to make your recipe for your ammn tried to make them last week at our bakery, but they did not come out right
Am admirat prezentarea! Multa rabdare, multa pricepere, multa experienta! Felicitări! La viata mea de gospodină, am ptegatit acest foitaj de vreo 3 ori, mi s-a parut destul de greu, avand nevoie de multa rabdare...😉 As dori sa gasesc in patiseriile din tara mea, voi cauta, pentru ca este un DULCE exceptional! Inca o data, multe felicitari Chef!
Îl găsiți în București la Pain Plaisir sub denumirea de anemone.
I’ve made several versions of this recipe, but after finding yours, I’ve never gone back. They are so delicious ! I often add orange zest and a little fresh nutmeg during one of the folds. Thank you so much for the video.
Thank you , happy to read you .
Thank you!
Love it
Thank you
Hi without a fan would that be I90 C for the big one and 220 C for 5 minutes . Would it make a difference with not using the fan in the texture of them? Also with mixing by hand how long would it be.I like mixing with no machine.Thanking you for your answers.Patricia
Hello chef! I just made another Kouign for the first time today. Never even heard of it. Your video it’s awesome and I way wish I would have seen it before I started. But mine turned out amazing and I had butter all over my kitchen!! ( flipping a cake is not easy!) Haha!
I subscribed from Philippines
Thank you )
Hello Chef, I really enjoyed watching your video about Kouign Amann and I will be following your recipe and methods when I make it in a few days. Since I live in the USA, I was wondering which brands of butter that you recommend for use in your recipe. So far, the best brands that I've been able to find in my area are President, Kerrygold, and Plugra as well as Amish Country Roll Butter that my wife-to-be and I like to spread on toast, bagels, and pastries.
Thank you , for sure good butter 82 % fat you will get good result
Se utiliza harina de fuerza de alta proteína ??
I dont know where your microphone was because I couldn't hear you but I watched very carefully and the end result looked delicious
Sorry for that , i did check , we can hear but it is true that it is low , will do better next time , thx
I dont have a mixer, could i do the mixing by hand instead? Also, I can I substitute the fresh yeast with dry active yeast? Merci! The pastry looks great!
Hello , yes , can be done by hand , no problem . About yeast , if it is like dry yeast for bread , then yes
I had my first from Maison George Larnicol I made my self using ingredients from ralps ant it turn out good
Yes , Larnicol is one of the best
Hello Chef….is it APF that you are using?Can I use yhis dough fr croissant making and why are you nt using butter in the dough
I do not use butter in dough as in traditional kouign aman we use bread dough , but not problem to use croissant dough
Hi what type of flour are you using T45 ? or T55 Thank you for your reply. Patricia
T55 is what i use
@@EmmanuelHamon Thanking you so very much for answering and explaining. Just subscribed Patricia
Hallo cheff, may i ask you one thing, what kind of butter we have to use, is it pastry butter or Butter that we spread for bread or cooking?
In Brittany for making Kouign amann , we use salted butter 82 % , same as table butter , but you can also use lamination butter ,
@@EmmanuelHamon ok, thank you so much, cheff, i'll try it. ♥️
Bonjour Emmanuel! What difference will there be if I let the dough rise first for an hour and then again for 30 minutes before lamination? I noticed that in another recipe and I don't understand the difference in methods.
In same case , we leave the dough to rest , not to rise . For kouing amann it does no need to rise much
@@EmmanuelHamon Okay, thank you!
One more question because I had problems with my dough tearing. I am a beginner of working with yeasted dough, so how do you prevent the dough from tearing during lamination? I made it twice last night because the first dough was completely torn and ended up a very sticky mess. Today when I was doing the lamination with the second dough I stoped after 3 turns because it started to tear again. Right now they are waiting to go in the oven - I am hoping they will turn out better than the first batch!
@@KB-cp5xw maybe your dough is too dry , maybe had more water , should be more elastic
I found a recipe on line mine rose way to much and there process was so very different from your very similar but after fold put back in the frig and after rather folded start laminate with the sugar
Fantastique! It looks delicious Emmanuel! I love the Kouign Amann in Brittany and now it´s time to start my first try in my Kitchen at home! One "silly" question: Is it demi sel butter or normal butter? Salutations et Merci!
Thank you , in Brittany we do not know what is butter without salt , so demi sel yes))))
Emmanuel, merci beaucoup for this recipe. Unfortunately i can't show you a picture of my result, but i must say, i can't believe it, but it smells and taste like a Kouign Amann from one of my favourite boulangerie in Lesneven/Bretagne.
@@thomasjunior5834 no matter about photo , no matter how look your kouign amann , this type of cake it is all about taste , so if you enjoy , then i am pleased
Did I understand correctly that after the dough was placed in the molds, they were left to rise for a couple of hours before going into the oven?
It really depend on room temperature , but not need to rise too much , if room temperature is hot , one hour can be enough , should not be rised like croissant
@@EmmanuelHamon Thank You!
Thank you for this nice explanation. I just tried to make it myself which raised some questions on my side. Maybe you could help me out.
I substituted all of the water and milk powder with real milk, because I don't have milk powder. I hope this didn't cause any of my problems.
The dough was really sticky, I could barely get it of the bowl, my hands and the table. I even used flour but it was sticky nevertheless.
Also, while rolling, I accidentally made some holes in the dough where the butter then came out. It was quite a mess, I am impressed how clean everything in your video is.
It still tastes really good, but maybe you got some hints for me on what to do against the stickiness and the butter making its way out.
If using 3% salted butter for lamination, how much salt would you suggest using in the dough (if any)?
Well , ussely the dough as around 15 to 20 gr per KG of flour , maube try by reducing of 3 gr salt in the dough
@@EmmanuelHamon Thank you! I plan to make this for my Breton friend and use the one butter from Brittany I can get in the UK (which is salted, hence the question).
I dont have fresh yeast,I have instant yeast how much do I have to use thanks.
Hello. Uselly we put 20 gr fresh yeast for 1 kg of flour , if you use instant yeast , i think it is around 7 or 8 gr per kilo flour
@@EmmanuelHamon Thank you much appreciated 👍
Hello Chef. Is it cold water or lukewarm water or regular tap water?
Hello . Regular water , depend on room temparature , if really hot , then can had cold water
@@EmmanuelHamon Thank you. About to try making it now
What kind of flower?
Can I replace the milk powder? With what?
Basic flour , type 65 is ok , like break or danish flour . If no milk powder , you can switch or replace 10 % water by milk
What is your room temperature?
Room temperature was at 19°
Can milk powder be changed for real milk in this recipe?
Yes , but it can be done also without , it is optional
@@EmmanuelHamon
And one more thing, somewhere on CZcams I saw a quinn amann recipe that had at the very end to cut little cuts on top and pour milk over it, than drizzle again with sugar and brown it a little more in the oven, is that also traditional, or just experimenting?
@@goodnewsukraine425 there is so many way or recipe , the one i did show is more the classic way as we do in Brittany , the is a lot of sugar and butter , for me no need to put over thing on the top , it should be well caramelised by itself .
Is the roller pcv pipe?
Yes)))) well , as for years i use to travel , i use to carry this tube as very light , but in fact if you try , i can not go back to heavy rolling , it is so easy with this tube , maybe no very conventionnal , but really praticle ))
Verry Nice
if i use instant yeast, how much is needed?
Just keep same proportion that if you make bread or croissant dough , uselly need to put around 20 gr fresh yeast for 1 kg flour , convert quantity equal to that .
How do I prevent the butter from melting into the dough?
Well , first the butter should be cold but just soft enough to get well laminated . So best is to try to have dough and butter the same temperature . And important is also the room temperature , better if cold too .
@@EmmanuelHamon I am making the Kouign Amann right now, thank you. I am letting it sit like you said before baking. Does it need to sit for 2 hours for it to taste good?. What if I let it sit for 30 minutes or 1 hour. Would the taste be the same?
@@StrongestVersionPSN in fact the kouing amann need to rise a little as we have yeast inside . So it depend in fact of your room temperature , can be 30 minutes like 2 hours depending on room temterature , but do not let it rise like a croissant , it just need to rise a little .
Merci pour la video, mais pourquoi n'utilisez-vous pas du beurre demi-sel, ce qui rend la chose savoureuse et typique?
C est possible biensur , mais vu qu il y a du sel dans la recette de la pâte , mais vous pouvez en mettre .
@@EmmanuelHamon Merci! Je viens de goûter plusieurs Kouign Amanns dans divers pâtisserie à Paris et j'étais très déçu car ils manquaient tous ce goût savoureux de sel avec le sucre caramélisé qui me rappelle mes vacances d'enfance en Bretagne.... J'avais l'impression de manger rien d'autre qu'un palmier épais.
Les kouign Amann que l on trouve hors de Bretagne sont souvent differents et adaptés plus comme une viennoiserie , ils ont tous moins de beurre et de sucre , de plus ils sont souvent proposés en format individuel , ce qui ne donne pas souvent le gout des kouigns de grande tailles . Merci.
Hi! Is it refined white sugar or what kind of sugar? Thank you!
Basic white sugar
I don't know much about pastries; I didn't know fresh yeast was a thing.
What kind of flour ???
Hard
Vous en pensez quoi si j'utilisais du beurre noisette à la place?
Pas necessaire car le beurre et le sucre vont carameliser de toute facon , vous pouvez plutot à la sortie du four doree le dessus avec du beurre noisette fondu
@@EmmanuelHamon Mmmmmm encore plus de beurre hahah. Merci du conseil :)
@@EmmanuelHamon Puis-je vous demander, pourquoi le lait en poudre? ça change quoi à la recette? Quel type de farine utilisez-vous, une T50, T55 ou un T65? Merci d'avance!
@@wassimm3524 le lait peut etre remplacé par de l eau , comme une pate a pain , T 55 c est bien
Hi Breton guy here, there is no milk, and Loire Atlantic is in BZH 😁
There is , milk powder in dough . Big question if loire atlantique is in brittany !))))
@@EmmanuelHamon I guess you can put some, but you wouldn't have it made in a Breton patisserie. It's just bread though butter and sugar. If you need more dairy just add more butter 😉
@@ermining1 already too much butter ))))) but in this version , i use no bread dough like the original, but croissant dough
I rub butter in my tins and then coat wirh sugar ...no sugar in my layers...try it friend...
I know that way , but i do not like much , sugar take humidity faster
Do it your way and Add Cardamom Powder*
Americans do the lamination with butter only and then do one turn with salted sugar. It’s not the French way and it gives a completely different result which should not be called a Kouign-Amann. If I could have a dollar for every American Chef who was making Kouign-Amann, who’d never tried a real one from Brittany, I could retire.
Locking in the sugar with the butter block, so that the sugar is distributed throughout every layer, is the only way to get the moisture in the cake. Also, most American bakeries I know use a croissant dough base which is made with butter. The vrai Kouign-Amann is made with a lean dough, no butter. The Brittany jouions-Amann is an extraordinary symphony of textures. The center is mouleux (soft) the does crisp in areas and chewey in others. Also, salted butter is best with crystals of sea salt.
Hello votre recette est bien mais je suis surpris par la présence du lait en poudre Le Breton utilise de l’eau et du beurre salé la cuisson est trop courte pas caramélisé !! 🙏
Essayez avec de l eau , mais normalement ca fonctionne bien
Ouf!!!! Il me tarde de les faire!
Mon dieu ça va faire saigner des yeux les douarnenistes 😳
le Kouign amann avec du beurre doux ? et pourquoi pas de l'huile de palme ?
et je parle même pas de la poudre de lait...
ok. the video was great but I might suggest finding yourself another person to shoot the video. Too many close up shots which was very bad.
Kouign Amann /ãmãn/ not /aman/ !