During my trip to Montreal in October (blogged here), I shared my love for the wonderful patisserie Bretonne Kouign Amann. While home over the holidays, my parents and I gave it a try. It was incredibly tasty though very rich. The trick for this delicious pastry is to eat it straight out of the oven. We added apples which gave it great flavour but also caused some holes in the dough making it look more rustic than pastry-shop perfect but that can only be a plus.
At this link you can find a video of the professional from the pastry shop I visited in my Montreal post explaining how to bake it, but if you don’t speak french here are the steps broken down:
1) Take regular dough – form it into a ball
2) Roll the dough into a rectangle shape
3) Cut 300g worth of butter in thin slices and place in the center of the dough (leave a border) then cover the butter with sugar
5) Fold over the borders
6) Fold over the dough, then roll it out four times (no more!)
7) An example of how thin to roll out the dough (try to avoid the hole – oops, it’s the apples’ fault, I promise!)
8) Fold into a nonstick pan, cover with maple syrup. Then stick it into an oven preheated to 425F for about 30 min. Turn it over around half way into baking.
The amazing final product:
Champagne Moods Rating:
Wishing you the best of everything,