Famous pastry of Brittany and often
described as the fattiest pastry in all of Europe, the Kouign Amann conquested
the USA in 2011. Firstly come into being in San Francisco, it has travelled the
USA for to do know for all Americans. In New York, the Kouign Amann has landed
by a French pastry chef: Dominique Ansel. He was the pastry chef at Fauchon in
Paris then at Daniel in New York for six years before to open his own pastry
shop.
Very quickly, the New York Times and The Village Voice became
interested in the phenomenon Dominique’s
Kouign Amann and made the new
star trendy breakfasts.
To my point of view, it's a great
new to know that this Britain specialty has kept her name and her traditional
recipe. And it's better to know that our chefs are more and more famous in the
world.
And if you too, you want to cook this delicious Britain
pastry, follow this traditional recipe:
About 8 to 10 servings
- 1
tablespoon (12 g) active dry yeast, not instant
- ¾ cup (175 ml) tepid water
- 2 cups (260 g) all-purpose flour
- ½ teaspoon sea salt
- 1 cup (200
g) sugar (which will be divided later)
- (Plus
additional sugar for rolling out the pastry)
- 1 stick
salted butter (110 g), cut into ½-inch (2 cm) pieces and chilled
- 2-3 tablespoons additional salted butter, melted
1. In a medium bowl, dissolve the yeast in the water with a pinch of sugar.
Stir briefly, then let stand for 10 minutes until foamy.
2. Gradually stir the flour and salt. The dough should be soft, but not too
sticky. Lightly dust your countertop with flour and transfer the dough onto it.
Knead the dough with your hands until the dough is smooth and elastic,
about 3 minutes. If the dough is very sticky, knead in just enough
flour, one tablespoon at a time, until the dough doesn’t stick to your hands.
3. Brush a medium bowl with melted butter; put the dough ball into the
bowl. Cover, and let rest in a warm place for 1 hour.
4. Meanwhile, line a dinner plate with plastic wrap and set aside.
5. On a lightly floured countertop, roll the dough into a rectangle about
12″ x 18″ with the shorter sides to your left and right.
The dough may be sticky and difficult to handle. Use a metal pastry scraper
to coax the dough into shape, and a minimal sprinkling of flour, as necessary.
Distribute the butter in the center of the dough and sprinkle with ¼ cup
(50 gr) of sugar. Grab the left side of the dough, lift and fold it over the
center, than do the same with the right side (like a letter). You should have what resembles a 3-level pastry.
6. Sprinkle the entire length of the dough with ¼ cup (50 gr) of sugar and
(without rolling) fold again into thirds, as before.
Place on the plastic wrap-covered dinner plate and chill for 1 hour.
(At this point, wipe excess flour from the countertop and dust the
countertop with a rather liberal handful of sugar for rolling out the pastry
again.)
7. Once chilled, remove dough from refrigerator.
Ease it away from the plastic onto the sugar-covered countertop.
(Use more sugar than shown. I was busy doing double-duty as the photographer and
baker.)
Top the dough with ¼ cup (50 gr) of sugar, press it in a bit with your
hands, and roll into a rectangle for the last time.
Now wasn’t it easier this time?
Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.
8. Preheat oven to 425° F (220° C) and brush a 9-inch (23cm) pie plate,
preferably non-stick, with melted butter.
9. Remove dough from refrigerator. Roll dough into a circle about the size
of the baking pan. It will be sticky; dusting the top with a sprinkle of sugar
will help.
Once rolled, lift the dough and coax it into the pan. (It will want to
break. If so, fold it in half and quickly slide something flat under it, like
the metal bench scrape AND a metal spatula and quickly slip it into the pan. If
it does break, just piece it back together in the pan.)
10. Sprinkle with the remaining ¼ cup (50 gr) of sugar and drizzle with 1
tablespoon melted butter.
Bake for 40-45 minutes, until the top is deeply caramelized. Let stand a
few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from
the pan onto a cooling rack.
"Bon appétit"
