"...it falls into the sink like it did at home, I still ate it. it was delicious so..." selling point of this entire content. she was so sincere when she said it. it's that good
I'm so happy to see someone really appreciating the original kouign amann :0 as a former Montreal resident and longtime patron of Nicolas's shop, I always thought that the big format was undoubtedly better than the little ones that got so popular a few years ago. In my mind, the kouign amann is all about the contrast between the soft buttery inside and the sweet caramelly outside. The little ones never had enough inside for me! What's also fun is that my dad had pretty much the same experience as Yewande did 15 or so years ago when we were in Montreal. He asked them if he could come early one morning to watch and learn. This was back when they didn't make them all day, so they would sometimes run out if you went in the afternoon.
About seven years ago, I lived about a block from the shop, in the first place I shared with my partner. It was by far the cheapest most delicious thing you could get as a student on a sunny -30 degree Montreal Saturday morning, and I have so many Crystal clear memories of eating breakfast from there. When I first saw this video, i ignored it because i have been so let down by the every Kouign Amann I have had since leaving Montreal, even when they've come from bakery's I love. just in passing, I saw a teaser for the video somewhere else, and when Yewande mentioned she learned directly from the source of all my Saturday morning memories, I nearly cried.
In Brittany (where I live) kouign amann come in all different sizes. It's very normal and just depends on whether you're buying it to share or in single serve.
I was on vacation in Montreal in late December and I had a planned visit to Patisserie Au Kouign Amann on Mont Royal Avenue. My expectations were very high from everything I had read about this cake. To my surprise the place was empty at 8:00 AM. I decided to buy a large whole cake and I was eating Kouign Amann for about four days in a row 🤣. For me it is the perfect combination between salty/buttery, sweet, soft and crunchy. One of the best things I've ever tasted👌👌👌
I love the way Yewande uses all her senses to help us share her understanding of making this cake - the strands of gluten, the yeasty smell, etc. It's so helpful and also very engaging!
Every Christmas I choose two cookie recipes from Yewande and bake for friends and family. I always get rave reviews but I feel like I can never take full credit because I have such respect for Yewande and her practice. I'm excited to try this and I'm patiently waiting for her cookbook.
I have been perfecting my home baking of Claire’s amazing croissants…and now I will embrace Yewande’s gorgeous self (inside & out!) as she’ll be my new teacher of yet another laminated dough paradise ❤😊
I made this kouign today… tonight. Holy Cats! Delish! 🎉 I too had butter all over my kitchen while mid flip! ahahaha!! Everything about this is perfect. The spices were especially perfect. The one recommendation I will give, Put A PARCHMENT LINED BAKING SHEET UNDER YOUR PAN! I have a serious mess to clean up tomorrow. But it is well worth it! 😉
She has such a good way of teaching without really teaching. She made it seems that anyone with patience can make it. So what if it falls in the sink, just make extra sure the sink is super clean and empty, it's still good. Just in case, maybe the kitchen floor should be super clean, too. Hey accidents happen and your efforts should still be enjoyed. Make sure the pets don't get to it before you! I'm definitely going to try making it, even without a standing mixer.
As someone who grew up in Bretagne it's a bit wild to see this very regional cake featured here! For those who are curious, kouign means cake and amann means butter in Breton, and yes, it is the most delicious thing in the world (it's the butter!) . It's best served warm with hard apple cider 😄 This version looks gorgeous and I'm very curious about the sesame oil!
As a bretonne I am also very interested in this take with the spiced syrup and sesame oil - it sounds pretty good and haven’t seen anything like it here but it’s a great idea.
You know, I was wondering about that name just last week. Why it's called kouign amann. I thought it had something to do with "amande/mandel/almond", except that almond is not traditionally part of the recipe. So thank you for clearing that up for me! "Kouign" seems like a cognate of "Kuchen" , and "amann" is maybe a cognate of "manteiga" or "manteca". It makes so much more sense now.
@@DizzyBusy I don't think the cognate would be manteca. You might find a cognate in ointment (from unguen)--both seem to derive from a proto-indo-european word for fat/grease/butter
Who else watches the NewYork Times cooking videos because they are relaxing? I don’t even watch them to make the recipes haha but I should because all of the food looks delicious!
Yewande made me happy watching this! I'm not sure I'll try baking one because my palate doesn't favor sweets, but it was delightfully sweet just to watch her do this.
First of all...Yewande Komolafe is an amazing teacher. I love to bake but I will never make this. But watching her and listening to her was mesmerizing. I can almost smell this kouign-amann.
I just used one of your recipes for dinner tonight, and the NYT recipe site showed me a bunch of your recipes, they all looked so great! Then this video popped up. Great work, clear and compelling. Really awesome, thank you.
Visiting Chicago last week, i stopped into a cafe for morning coffee (Good Ambler). I took one look at this item in their pastry shelf and was sold on the shiny, caramelized top. Now I yearn to recreate it! Thanks for this video.
This is my favourite dessert!! After we moved back to australia from Montreal I thought I would never taste it again. Thank you so much for this!! Life changing ❤❤❤
I’ve wanted to make this for a while. I recently made a galette de rois and it knocked me out…with deliciousness and textures. I can’t wait to make this. You made it look totally doable. 😊
I love it that you just asked about the process and they graced you with the process. It makes me want to do that. I want to learn from the masters themselves.
I just noticed this pastry listed on a menu board at a local SF pastry shop and I had to look it up. Happily this video was recommended and I can’t wait to bake this. ❤
I love kouign amann since I've discovered it in my first trip to Brittany in 2008. I think it's best appreciated after a long walk on a cold autumn or winter day. With lots of tea.
I’ve been intrigued by Kouign-Amann ever since I first saw it on the Great British Baking Show. But I prefer to learn more from other chefs who are not constrained by time limits. This version looks wonderful with the flavored syrup!
I discovered this delicious pastry in Montreal too. The individual portions I've seen in bakeries in the states aren't even close! I'm going to have to try replicating it. Yum yum yum
When I saw this I immediately thought, That looks a lot like the amazing one I had in Montreal! And now I bet it is essentially that one! Our host greeted us with “The best (famous) Kouign Amann in Montreal.” It was truly the best I’ve had.
Nice to see that on the NYT and looking good, from a Breton exiled in USA. If you want the real thing, don’t add spices. It’s just dough, butter and sugar. Usually best from a boulangerie since it’s made like a bread dough by the bread maker. But every place has its own take on it, find one that you like. So rich ;-)
Also PRO tip, don't be afraid to put your slice in the microwave for 10 secs the next day when you eat another slice, it's so much better when it's luke warm :)
I've been to the Kouign-Amann bakery in Montreal, and it is outstanding. All the "tiny" kouign-amann pastries you find elsewhere pale in comparison to the cake-style kouign-amann.
The crust is literal caramel. It's salty, buttery browned. Enjoy with bitter oversteeped English breakfast tea or dry breton cider if you're aiming for diabetes. It might look like a little portion, but the one that was shown in enough for one.
It’s gorgeous and it contains the perfect amount of butter for my taste. Unfortunately, I don’t like too much sugar, and this baby is wallowing in it. Yewande is a very good teacher, explaining and demonstrating each step in detail. So while I wouldn’t eat it (because too sweet), I very much enjoy watching her make it.
I want this for my birthday cake this year, I want this as a pillow on my bed, I want this in so many parts of my life. If anyone on here’s ever had one before, what does it taste like? I’m imagining a sweet and less flaky/more dense croissant?
It's one of the most heaveny things you could ever bite into! My husband and I had the exact same reaction as she did outside the bakery in montreal as we took our first bites - we just stared at each othef, like, where has this been our whole entire lives?! I insist on driving to montreal every summer JUST. FOR. THIS. It is That good.
You’re right about the denser croissant however it’s more than that. It’s the salt in there that makes for something a croissant 🥐 does not have. It’s very yum but it can go oh so bad - I’m really afraid to try and make it so living in Bretagne I leave it to the professionals!
This is my favorite pastry-though I have never seen it in cake form. Baker/candy maker Jamie Curl has a recipe in her baking book for something that I think is a great mashup of a kouign amann and a cardamom roll. It has puff and stretch instead of flaky layers, but it has the caramelized sugar that takes the kouign amann over the top. The week after I made it, my husband was diagnosed gluten free. 😱 So sad, and while I have had some success baking GF, a lot ends up in the trash. Thank you anyway for a well-executed video. Miss Komolafe was so calm about the scary parts, which is why I ❤ watching skilled bakers on YT. Also, the general tips are so helpful. Would a GF KA be great? A girl can dream.
During the peak of the covid pandemic, I used to call the Kouignn Amann bakery in Montreal weekly to see if they had reopened, once they did, I gained like 5 pounds of pure FAT in a month, it was worth it
Weird. Ive made the little cupcake size ones (same procedure except you cut the dough into ~2.5" squares then drop them inside a cupcake mold). I never thought to do a whole pan one. That looks wicked good
first time viewer; heavenly butter and dough - what's not to love. I would have liked to know if pastry is supposed to be eaten primarily warm and/or cold.
Need another larger tray when flip over with flat tray because of the syrup flow out onto the counter very sticky to clean. At lease let is continue in the large tray.
"...it falls into the sink like it did at home, I still ate it. it was delicious so..." selling point of this entire content. she was so sincere when she said it. it's that good
I'm so happy to see someone really appreciating the original kouign amann :0 as a former Montreal resident and longtime patron of Nicolas's shop, I always thought that the big format was undoubtedly better than the little ones that got so popular a few years ago. In my mind, the kouign amann is all about the contrast between the soft buttery inside and the sweet caramelly outside. The little ones never had enough inside for me! What's also fun is that my dad had pretty much the same experience as Yewande did 15 or so years ago when we were in Montreal. He asked them if he could come early one morning to watch and learn. This was back when they didn't make them all day, so they would sometimes run out if you went in the afternoon.
About seven years ago, I lived about a block from the shop, in the first place I shared with my partner. It was by far the cheapest most delicious thing you could get as a student on a sunny -30 degree Montreal Saturday morning, and I have so many Crystal clear memories of eating breakfast from there.
When I first saw this video, i ignored it because i have been so let down by the every Kouign Amann I have had since leaving Montreal, even when they've come from bakery's I love. just in passing, I saw a teaser for the video somewhere else, and when Yewande mentioned she learned directly from the source of all my Saturday morning memories, I nearly cried.
In Brittany (where I live) kouign amann come in all different sizes. It's very normal and just depends on whether you're buying it to share or in single serve.
I was on vacation in Montreal in late December and I had a planned visit to Patisserie Au Kouign Amann on Mont Royal Avenue. My expectations were very high from everything I had read about this cake. To my surprise the place was empty at 8:00 AM. I decided to buy a large whole cake and I was eating Kouign Amann for about four days in a row 🤣. For me it is the perfect combination between salty/buttery, sweet, soft and crunchy. One of the best things I've ever tasted👌👌👌
NYT take note. Yewande is wonderful. Her process and directions were very easy to follow. Explaining why she did what she was doing was great.
I love the way Yewande uses all her senses to help us share her understanding of making this cake - the strands of gluten, the yeasty smell, etc. It's so helpful and also very engaging!
She is a great teacher
Every Christmas I choose two cookie recipes from Yewande and bake for friends and family. I always get rave reviews but I feel like I can never take full credit because I have such respect for Yewande and her practice. I'm excited to try this and I'm patiently waiting for her cookbook.
I have been perfecting my home baking of Claire’s amazing croissants…and now I will embrace Yewande’s gorgeous self (inside & out!) as she’ll be my new teacher of yet another laminated dough paradise ❤😊
I made this kouign today… tonight. Holy Cats! Delish! 🎉 I too had butter all over my kitchen while mid flip! ahahaha!! Everything about this is perfect. The spices were especially perfect. The one recommendation I will give, Put A PARCHMENT LINED BAKING SHEET UNDER YOUR PAN! I have a serious mess to clean up tomorrow. But it is well worth it! 😉
Where did you get the recipe?
She has such a good way of teaching without really teaching. She made it seems that anyone with patience can make it. So what if it falls in the sink, just make extra sure the sink is super clean and empty, it's still good. Just in case, maybe the kitchen floor should be super clean, too. Hey accidents happen and your efforts should still be enjoyed. Make sure the pets don't get to it before you!
I'm definitely going to try making it, even without a standing mixer.
What a wonderful teacher. I love her detailed instructions and advice. Hope we see her share many more recipes.
What a lovely backstory to this recipe! Yewande is so elegant.
As someone who grew up in Bretagne it's a bit wild to see this very regional cake featured here! For those who are curious, kouign means cake and amann means butter in Breton, and yes, it is the most delicious thing in the world (it's the butter!) . It's best served warm with hard apple cider 😄
This version looks gorgeous and I'm very curious about the sesame oil!
The hard cider sold me. I’m going to have to dedicate my weekend to trying this!
@@thenantuckette I'd recommend a cider on the drier side to balance the sweetness of the cake but I hope you will enjoy it!
As a bretonne I am also very interested in this take with the spiced syrup and sesame oil - it sounds pretty good and haven’t seen anything like it here but it’s a great idea.
You know, I was wondering about that name just last week. Why it's called kouign amann. I thought it had something to do with "amande/mandel/almond", except that almond is not traditionally part of the recipe. So thank you for clearing that up for me!
"Kouign" seems like a cognate of "Kuchen" , and "amann" is maybe a cognate of "manteiga" or "manteca". It makes so much more sense now.
@@DizzyBusy I don't think the cognate would be manteca. You might find a cognate in ointment (from unguen)--both seem to derive from a proto-indo-european word for fat/grease/butter
I am from bretagne and it's so unexpected but great to see an american bake our cake.
I love her energy and instruction in explaining this recipe! This makes me want to try lamination 😮
I’m French and Breton by my mother and I say that this cake seems really good 😍🥰
Thank you for taking the time to show us your recipe.
I'm just grateful to learn how to pronounce it. Thank you, Yewande!
OMG!! Yewande, you are fabulous! Thank you for your calm manner of presenting this challenging pastry! You’re a fabulous teacher!
Who else watches the NewYork Times cooking videos because they are relaxing? I don’t even watch them to make the recipes haha but I should because all of the food looks delicious!
Yewande made me happy watching this! I'm not sure I'll try baking one because my palate doesn't favor sweets, but it was delightfully sweet just to watch her do this.
First of all...Yewande Komolafe is an amazing teacher. I love to bake but I will never make this. But watching her and listening to her was mesmerizing. I can almost smell this kouign-amann.
Yewande you are a joy to watch. More!!!
What a great presentation of the process! She is a jewel!!! I’m ready to make it! She made it look doable and worth the time and effort. Great job!!
Nicolas is the best. I LOVED that bakery when I lived in Montreal
I just used one of your recipes for dinner tonight, and the NYT recipe site showed me a bunch of your recipes, they all looked so great! Then this video popped up. Great work, clear and compelling. Really awesome, thank you.
Visiting Chicago last week, i stopped into a cafe for morning coffee (Good Ambler). I took one look at this item in their pastry shelf and was sold on the shiny, caramelized top. Now I yearn to recreate it! Thanks for this video.
What a wonderful video. Love seeing Yewande make and teach beautiful things.
This lady could cook a boiled egg and make the process fascinating!
This is my favourite dessert!! After we moved back to australia from Montreal I thought I would never taste it again. Thank you so much for this!! Life changing ❤❤❤
There are plenty of bakeries in inner-city areas in Australia making kouign amann these days ;)
I’ve wanted to make this for a while. I recently made a galette de rois and it knocked me out…with deliciousness and textures. I can’t wait to make this. You made it look totally doable. 😊
Wonderful teacher..
I love it that you just asked about the process and they graced you with the process. It makes me want to do that. I want to learn from the masters themselves.
This is a wonderful thing about RUclips and NYT Cooking!
I just noticed this pastry listed on a menu board at a local SF pastry shop and I had to look it up. Happily this video was recommended and I can’t wait to bake this. ❤
Which pastry shop? I would love to try this!
I love kouign amann since I've discovered it in my first trip to Brittany in 2008. I think it's best appreciated after a long walk on a cold autumn or winter day. With lots of tea.
And no need for sugar in the tea !
Wow! Just fascinating to see the steps, and the nerves of steel it takes to do it all on camera.
I love her! She’s so relaxing to watch!
As a french man I approve this receipe
OMG. So amazing. She is just fantastic and so lovely. My favorite laminated pastry. Hands down.
I’ve been intrigued by Kouign-Amann ever since I first saw it on the Great British Baking Show. But I prefer to learn more from other chefs who are not constrained by time limits. This version looks wonderful with the flavored syrup!
Love the way you teach and explain!!
I discovered this delicious pastry in Montreal too. The individual portions I've seen in bakeries in the states aren't even close! I'm going to have to try replicating it. Yum yum yum
I recently tried one at Dominique Ansel's bakery in SOHO, NYC, it was a joke compared to the Montreal one
When I saw this I immediately thought, That looks a lot like the amazing one I had in Montreal! And now I bet it is essentially that one! Our host greeted us with “The best (famous) Kouign Amann in Montreal.” It was truly the best I’ve had.
Watching this soothed me into my day! Thank you!
Can’t wait to try this! I loved how Yewande personalized and humanized it. Eg: it fell into the sink and I ate it anyway.
Nice to see that on the NYT and looking good, from a Breton exiled in USA. If you want the real thing, don’t add spices. It’s just dough, butter and sugar. Usually best from a boulangerie since it’s made like a bread dough by the bread maker. But every place has its own take on it, find one that you like. So rich ;-)
Yewande is a great teacher and I am definitely making this! Love this recipe and video!
Props for getting all the butter out of the bowl in one big scoop 😮 (4:30)
Also PRO tip, don't be afraid to put your slice in the microwave for 10 secs the next day when you eat another slice, it's so much better when it's luke warm :)
Love this creator! Please include links to follow the chefs on their socials too please!
I've been to the Kouign-Amann bakery in Montreal, and it is outstanding. All the "tiny" kouign-amann pastries you find elsewhere pale in comparison to the cake-style kouign-amann.
Really enjoy your presentation and camera presence....
2 Kouigns in this video. She is an amazing chef and teacher.
Kouign means cake. Kouign Amann : Cake-and-butter (Butter cake).
I literally had never heard of kouign amann. fascinating video
OMG I remember when you used to be able to buy the frozen ones at Trader Joe's. They were heavenly.... no doubt, these are even better!
Truly remarkable! A darn lot of work. I'd make two and one for freezing. LOL.
Kouign Amann in Montreal is a priority destination for anyone who visits. It’s easily the best in the country.
I can't tell you how many sink meals and sink desserts I've had!!! No dishes to wash up after.
A pound of butter. A pound?! Wow. No wonder it looks so delicious.
and as much sugar. With a bit more butter and sugar on top before baking for an extra caramel touch :)
The crust is literal caramel. It's salty, buttery browned. Enjoy with bitter oversteeped English breakfast tea or dry breton cider if you're aiming for diabetes. It might look like a little portion, but the one that was shown in enough for one.
It’s gorgeous and it contains the perfect amount of butter for my taste. Unfortunately, I don’t like too much sugar, and this baby is wallowing in it. Yewande is a very good teacher, explaining and demonstrating each step in detail. So while I wouldn’t eat it (because too sweet), I very much enjoy watching her make it.
Packing for Montreal and that bakery
This looks so unbelievably good
Beautiful golden color. Wow
the cool thing with kouign-amann is it's impossible to fail !
because whatever happen at the end you will still eat it and have a wonderful time :)
This was awesome and she’s so lovely! Thanks for doing the video.
Just made it. It’s perfect.
Looks exeptional!🫶🏻
Yewande, you are adorable❣️ This looks awesome!!
Beautifully done. Thank you
This looks amazing. What a great discovery.
I want this for my birthday cake this year, I want this as a pillow on my bed, I want this in so many parts of my life. If anyone on here’s ever had one before, what does it taste like? I’m imagining a sweet and less flaky/more dense croissant?
It's one of the most heaveny things you could ever bite into! My husband and I had the exact same reaction as she did outside the bakery in montreal as we took our first bites - we just stared at each othef, like, where has this been our whole entire lives?! I insist on driving to montreal every summer JUST. FOR. THIS. It is That good.
You’re right about the denser croissant however it’s more than that. It’s the salt in there that makes for something a croissant 🥐 does not have. It’s very yum but it can go oh so bad - I’m really afraid to try and make it so living in Bretagne I leave it to the professionals!
Emmmm dessertnya enak banget.. Aku mau mencobanya..
This is my favorite pastry-though I have never seen it in cake form. Baker/candy maker Jamie Curl has a recipe in her baking book for something that I think is a great mashup of a kouign amann and a cardamom roll. It has puff and stretch instead of flaky layers, but it has the caramelized sugar that takes the kouign amann over the top. The week after I made it, my husband was diagnosed gluten free. 😱 So sad, and while I have had some success baking GF, a lot ends up in the trash.
Thank you anyway for a well-executed video. Miss Komolafe was so calm about the scary parts, which is why I ❤ watching skilled bakers on YT. Also, the general tips are so helpful.
Would a GF KA be great? A girl can dream.
If you make a GF KA, let us know how it turns out!
Why use many words to describe this presentation when one is enough? Awesome, is the word!
Incredible, thank you!
this was such a beautiful video ❤
I’m going to make this. It looks so good.
Never heard of this...but looks like one to try....
That looks so good!!!
you had me at "a pound of butter"
she was excellent! ty
😯🤭😳☺️
OMG!!!
A #1 of butter!!!!😋
Fabulous video! Can’t wait to make it!
I had it in Montreal in the same place, it was unholy. Thanks for the recipe
I want to try this, yum
I have to try this next time I’m in Montreal 🥰
During the peak of the covid pandemic, I used to call the Kouignn Amann bakery in Montreal weekly to see if they had reopened, once they did, I gained like 5 pounds of pure FAT in a month, it was worth it
I love her
Weird. Ive made the little cupcake size ones (same procedure except you cut the dough into ~2.5" squares then drop them inside a cupcake mold). I never thought to do a whole pan one. That looks wicked good
Looks fabulous, I'll be looking for the recipe.
That must smell amazing
Putt butter on a pan, let it brown. Imagine this with a bakery smell.
huh... this is not the kouign aman that I am familiar with. Looks delicious!!
Sesame oil in baked goods. That's a game changer.
Will go Montreal and buy a slice, planning a trip anyway. 😅
Yewande is so wonderful 🥰 Why did she proof the dough in a bag though?
first time viewer; heavenly butter and dough - what's not to love. I would have liked to know if pastry is supposed to be eaten primarily warm and/or cold.
Both work I prefer it warm though
looks fakkin good
The more butter the better
In my experience, you roll this pastry out on a sugared surface and then later on that piece to caramelize top and bottom.
I will enjoy watching the process😂
Cause…ain’t no way I’m doing this
Bread is workout
Yay a new face with a new recipe. That pastry looks amazing. So much butter. 😅
Need another larger tray when flip over with flat tray because of the syrup flow out onto the counter very sticky to clean. At lease let is continue in the large tray.
A POUND OF BUTTER omg