I do. I've been obsessed with it since I found the recipe in an America's Test Kitchen Bread recipe book. I like the version from your Dessert Person book a little better. I find it easier to work with. Thanks!
Visiting the festival Interceltique of Lorient one summer many moons ago, I stumbled upon the Kouign Amman entirely by happenstance. It was and is the best pastry I’ve ever had, rich and caramelised and perfect for a butter monster such as myself.
I know a lot of people make jokes that you are so meticulous and detailed in your instructions, but as someone hard of sight who usually can’t use videos for instructions, you do a wonderful job.
I love it! Helps beginners avoid common mistakes and helps everyone understand how things work. I'm an experienced baker but always looking to gather information ❤
there were several videos a while ago where they bleeped her saying the brand name of the butter even though she went on and on about how great it was and my theory is the team was sending those all to kerrygold being like "look how much promo you could be getting she literally loves your butter"
This is from Bretagne, it's a region in France where my family's originally from! I love this and I'm so happy it crossed over to America!! Thank you for doing it justice ❤
My dear dude, Bretagne is called Brittany in English. That's why Claire said at 36:26 "Thanks to all of the people of Brittany who over the years invented this recipe cause it is truly height of what baking can achieve" Say Hi to your family, and now I'm gonna eat "une galette de sarrasin beurre sucre" because I don't have the patience to bake a Kouign-Amann right now. Have a nice day, and greetings from Lille.
@@BernardProfitendieuAbsolutely, she's worked her ass off learning, honing her cooking skills and making videos to get where she is now, and being sponsored by this big brand shows the level of recognition from the business stand-point too, which we, lemmings watching Claire for years, are happy for on a personal level
Do it!! I've made it a few times over the last couple of years and it never fails to amaze me, always a crowd pleaser. My parents ask me to make them for them all the time now 😂
oh u need to make it fast! I'm horrid at baking and it really wasn't any harder than most intermediate recipes, I still cant perfect croissants but these come out so good everytime
OMG! That sounds out of this world delish! I’ve never done any serious baking, and, at 75, I doubt I’m going to start! But, if I were to attempt this divine looking delicacy, I would definitely try it the way you mentioned. I’m so envious you live near such a fantastic bakery. Where is it? (Just in case I’m within flying distance! 😁!)
Claire, sometimes I listen to your videos just to hear the pleasant tone of your voice. It is soothing. Thanks for the wonderful recipes and videos over the years.
Kouign-Amann is breton for "butter cake" ( kouign losely translates to cake, traditional apple pie here is name "kouign-pomme") , originating from the Finistère département, and I for one do confirm, here, butter is salted or it is not butter. As a variation, you can find kouignette with raspberry jam, pistachio or chocolate. For super giga improvement in flavors, I use pure unrefined cane sugar and butter from Bordier.
Claire I made a Kouign-Amann for a baking competition in college. I was pretty low budget at the time so I picked it cus it had so few ingredients. I had a Ziplock freezer bag to mold my squares and I used a wine bottle as a rolling pin 😂. It turned out amazing at the cost of my sanity. I had never laminated dough before or since then. This might make me give it another shot
Kerrygold is hands down the BEST butter! Thank you for showing how to do these recipes. I have your book, but visual examples of the instructions are so helpful for me as someone with ADHD. ❤️
its's pretty good, but I wouldn't say the best. many other brand that have more flavor and higher butterfat, including organic valley which is domestic
@@WJHDetroit That lawsuit was actually dismissed with prejudice, which typically indicates the person who filed the suit knew what they were alleging was false in some way.
Yessss kouign-amann!!! I remember making this from Dessert Person and I was so intimidated because I had never successfully made laminated dough before, but the instructions were so well written that everything came out perfectly. Definitely gave me a lot of confidence and made me less scared to try other difficult recipes.
This was the 1st recipe I made from Dessert Person when it came out. I'm not sure why I went with such a complicated recipe to start (home baker, not a pro by any means) but it called to me. These turned out amazing. I turned half the dough into the danishes from the book. I appreciate your tip of the center poke, because that was an issue I ran into. So good to now have a good visual for this recipe. Claire is the queen of detailed instructions!
this truly is a difficult recipe. im not sure where croquembouche falls on claire's matrix, but i'll say croquembouche is kinda easy it's just very fussy (lots of moving parts) and very involved (design + execution). while, kouign amann is more difficult (lots of complicated technique), temperamental (involves rising and developing gluten structures), and unforgiving (if you screw up the batter you're done but wont know until ur first bite while croquembouche you can edit while making the pate choux)
Yessss, flour and salt volume can be all over the place. Most chefs on RUclips tend to you diamond crystal salt, but at my store it is 50% more than Morton!
Hi Claire, I really love how much detail you go into when you are showing us how to bake. At 71 years old , your video's make me feel secure enough to step out of my comfort zone. Thank you Thank you Thank you !!!!!!
I’ve been making you Kouign-Amann for a few years. Your recipe is incredible!! My oven was broken once and I didn’t know and I burnt three batches! I was devastated
I'd never had a Kouign amann until the bakery I work at started making them a few months back and my god, they are the best pastry!! We cover ours with a bit of ground coffee mixed into the sugar and they are spectacular. I attempted croissants at home once, probably won't ever do it again since I work somewhere that makes excellent croissants daily, but I still love to see the process done at home without a sheeter! Laminating by hand in a home kitchen is the most impressive thing ever
First time doing it I went overboard with layers, folded it maybe 8 times. I was hoping I'd get super thin layers but they all joined in the end and just made buttery dough. I want to try this recipe but I fear puff pastry now. haha
I was lucky enough to have a Kouign Amann in hand when this video popped up. Truly one of the most ridiculously decadent pastries. Sooo buttery and amazing.
I literally just yesterday got back from France having travelled specifically to get my hands on kouignette, my favourite pastry ever! The timing of this is UNBELIEVABLE I am so making this pronto, I brought 20 back with me 🤣and now I can make my own!
I can’t tell you how excited I was to see this video pop up. I was just wishing and hoping you’d make another laminated pastry recipe, and voila - Kouign Amann! Your recipe in Dessert Person has been my go to for these. They come out perfect every time. I just loved watching you make these.
Truly the best pastry ever. There are three tricks I learned while watching this video that will make my process better. Love seeing you make the difficult recipes so much. Thank you!!
Claire you are so amazing because you give little tips and meticulous advice that no one else does! I’ve always wondered how pastry chefs get those perfect rectangles and here you are with all the wisdom. Scoring the X on top? Literally never heard of that before and I adore cooking and baking shows.
I can't believe you did Kouign-Amann, this is truly the height of pastry for sure. thank you for all your hard work and dedication, love you and the team!
I made your croissant recipe last year; I was so incredibly proud that I could replicate something so delicious. I love all of your tips and the process focus of your recipes. I'm definitely looking forward to the challenge and reward of making this as well! Thank you for making this level of baking attainable for the non-pastry chefs at home!
Love your videos Claire, so helpful and such great recipes. In the bakery where I work, we make the Kouign-Amann from the same croissant dough we are using for several other products (so it is already laminated with the butter). So, we roll that out and cover it with a layer of egg wash which holds the sugar in place. Do its own letter fold, seal the edges and run it through the sheeter again, adding more egg wash and white sugar. At that point we tightly roll it down, more like a cinnamon roll, cutting them in 2" pieces and putting them into roux'd muffin tins. Ours cook at little longer, closer to 40 minutes, so they are not doughy at all in the center. Best seller at the bakery.
9:31 When i make a butter block for lammenated dough i cut the butter into 1/4-1/2" peices and arange it into a rectangle or swuare, just kinda skips a step and speeds it up a bit imo
I really appreciate the timing tips at 20:50, especially with yeasted recipes, I'm always so unsure of how to time and plan 🙂 That's really what I love most about Claire and her videos, even if I already have the recipe in the book, there are always some useful tips on how to be a better baker overall and not just how to follow a recipe.
Claire I just wanna say that I LOVE when you make difficult recipes because I literally have no idea what this pastry is and no intention to make it myself but it is so fascinating to see how complex baking can get and how effortless a pro like you makes it look.
Huge kouign aman fan. One thing I've done, following a kouign aman I had in Austin, is to make a vanilla syrup and drizzle into the center of the finished kougin aman. bliss.
My mom loves baking and I got her the book for her last birthday, I know she wanted to try some recipes from it and I think this might be the one. Looks so good!
Iris Hantverk makes lovely handmade brushes for pastry, they’re very handy to brush off excess flour and to make even applications as well of flour. Roll towards corners to make them more square, it’s counterintuitive but works.
🎉🎊THANK YOUUU CLAIRE!!🙏🎊🎉 This is THE ONE Pastry that I have yet to make. Mainly because I've seen MANY others do it, but I haven't felt comfortable and confident enough to do it until NOW, that Claire is showing us! I trust Claire and have happily and successfully made her recipes.🥰💖
Here in San Francisco several bakeries make this wonderful dessert, and thankfully my local grocer carries these delights. I often grab one and a cup of tea, puts a smile on my face.
the ones from b. patisserie are the top of the top for me! I like that they are a little bigger and airier than most others I have tried, not so dense. do you have a favorite here?
I discovered these several years back via an old episode of GBBS with Paul Hollywood. I will have to use your techniques the next time I make them, yours are perfect!
I've made these for years and always pronounced it like Claire did. Last time I was in Paris at the Marché Bastille I was corrected by the baker: "koo-NYA-man."
I've made this recipe from Dessert Person a handful of times now (it was actually the first recipe I made from the book; a bit ambitious, I know 😂) but it always turns out AMAZING and is one of the tastiest pastries I've ever made/eaten. Highly recommend!!
I am curious if you use Kerrygold or European style butter as it’s not easily available where I live nor affordable. I am thinking a regular butter will still produce great results.
I’ve usually used the King Arthur recipe, which makes a single 8” large butter-cake. Still delicious, and the rustic and unbothered approach is pretty straightforward. Just make it and roll it and don’t worry too much. The number one thing-just be sure to bake it with a sling. Didn’t the first time, and it mostly didn’t come out of the pan. Another fun thing: use herb butter but no sugar with it, maybe add some finely grated Parmesan or Pecorino. Just a great layered savory bread.
* Claire making Kouign-Amann * Bretagne has entered the chat. Also kouign-amann mean "cake (kouign) butter (amann)". And it's originally made with bread dough.
thank you for making recipes like this! I enjoy the remaking of commercial treats, as a scientist I enjoy your thought process BUT I don't know why, I feel like I enjoy this type of videos better! They are a lot more approachable and something I can attempt to do in my own kitchen for my family.
I have been waiting for this recipe!!!!! I first had Kouign-Amann at the local bakery school's shop. I fell in love and have wanted to make this at home, but no online recipes or videos were as in depth as this video. 100% will be trying this weekend. Thank you so much @csaffitz
Luv your videos. Covid was my lamination journey and you’re my favorite trip guide. Butter block is the trickiest. My parchment isn’t pro quality so I use plastic wrap and it’s easier to slice the sticks lengthwise-arraying the slices in something like the shape you want before beating and rolling. Most recipes use unsalted butter and add sea salt to the sugar. The zing of the salt coming off the caramel is what makes this treat so special to me.
Thank you I love your content. I have a question however …about Kerrygold butter. I live in Ireland in rural west Cork myself, which is the neighbouring county to Kerry, where Kerrygold comes from. I’ve been to Kerry. It’s a small county, with no more dairy farms than Cork. Kerrygold butter is sold in every supermarket here. It is sold in all the supermarkets I’ve been to in London, and I see that it is also widely sold in America, and no doubt in many other countries in the world. The butter production from that small county is just not enough to supply such a huge market. So my question is, where is it being sourced?
Omg I just found a place by my house that makes specializes in them and I had no idea what they were but it was the most amazing thing I’ve ever had…and then I come on here to see you posted a video about them. What a coincidence
@CSaffitz is there a reason the butter block was made by smashing together pieces as opposed to starting with a rectangular shape that the butter already comes in?
We literally made these this week! Have you ever had the sugar pick up water during the folds which makes the layers slippery during the final roll out?
I'm so excited you did a video for this! I just got Dessert Person and when I looked at your matrix, I of course wanted to do the highest difficulty. I'll be baking along this weekend 👩🍳
I made kouign amann a few years ago. It's a bit of a bear to make, but very delicious. What i did find is that it doesn't store very well. Mine quickly took up some mousture and weren't as crispy anymore.
We're so fortunate to have Nathaniel Reed here in St Louis, who makes these for us!! BUT, thank you Claire for taking us step by step and building confidence to make them in our own! ❤Kerry Gold for the win❤
I made these just as Claire describes in the video, using the cookbook for reference. I did not have muffin tins so I used mini cake pans - they turned out to be fluffy pillows of deliciousness! They didn’t have the appealing pinched corners despite me shaping them that way (I think because there was so much room in the cake pan, the pinch fell open). I even had trouble rolling out with the sugar and thought they were not going to turn out and I was pleasantly surprised. If you’re thinking this might be too tough for you - just do it. I hope they turn out like mine did for me!
My favourite croissant shop makes these and I always hoped you would post a video on making them because they’re So Good. My dreams have been answered!! Thank you.
Just made these and they are awesome! The window you have for removing from the pan at the end is really short... I had to stick pan #2 back in the over to heat up again before I could remove them.
Whenever I see a lamination technique from Claire, I feel like I may be able to do it, but I am too chicken to do it as well lmao. I can imagine how good these taste!!
It's the butter block that does my head for a loop, but I get the comparison to a croissant, layers of butter to give you all those flaky layers. If I get over my fear of making crossaints, I might attempt this one day. A Kouign-Amann with some coffee-chicory would be freaking amazing.
Thank you for cooking this pastry from my region (Brittany) !! I already was delighted to see the recipe in your cooking book 😊 It’s a staple in our family get-togethers because we live next to the city where it was created (Douarnenez) in 1860
An important message: when I first made the Kouign-Amann (Claire's recipe) a couple of years ago, things got *very* messy after the sugar steps. They still turned out amazingly both in appearance and flavour. They are more forgiving than they appear and they will still be a show stopper whether or not each step was done optimally!
Oh my! Those look amazing. Gonna do them. Love making laminated pastry. Vol-au-vants with whatever are one of my razzle-dazzle sidedishes. Is that a new animated intro. Love the cat drinking from the pot-filler and cartoon Claire's 'dirty look'. 🤣🤣. Kudos to whoever is responsible.
I recently discovered a bakery in the area, which has Kouign-Amann on the weekends. They _also_ have black truffle egg salad, using a sliced open croissant as the bread. A little more mustard-forward than I tend to go for my egg salad... but still _really_ nice!
Do you think Kouign-Amann is the most delicious pastry ever? If not, drop your favorite in the comments-I’d love to hear what you think tops it!
I do. I've been obsessed with it since I found the recipe in an America's Test Kitchen Bread recipe book. I like the version from your Dessert Person book a little better. I find it easier to work with. Thanks!
These are great, but cheese danishes are my number one. Cream cheese makes everything better!
It is the best! Memories of eating Kouign-Amann from the namesake store in Montreal 🥺🤤
Visiting the festival Interceltique of Lorient one summer many moons ago, I stumbled upon the Kouign Amman entirely by happenstance. It was and is the best pastry I’ve ever had, rich and caramelised and perfect for a butter monster such as myself.
I’ve been in love with Kouign-Amann ever since my brother in law introduced me to this fabulous pastry years ago. So delicious!❤
I know a lot of people make jokes that you are so meticulous and detailed in your instructions, but as someone hard of sight who usually can’t use videos for instructions, you do a wonderful job.
I love it! Helps beginners avoid common mistakes and helps everyone understand how things work. I'm an experienced baker but always looking to gather information ❤
I love being able to actually bake along with Claire! I’ll put earbuds in and rewind the video when I need to. The audio is so helpful!
curb cut effect! (kinda)
VI/blind fan of Claire over here! I feel exactly the same way.
Nobody asked. If you were truly hard of sight you wouldn't have commented
Claire is like one of the only people that when she does sponsored video, I actually believe she's doing it because she genuinely likes the product
there were several videos a while ago where they bleeped her saying the brand name of the butter even though she went on and on about how great it was and my theory is the team was sending those all to kerrygold being like "look how much promo you could be getting she literally loves your butter"
@@ioblanchett688 lol, the team know to not do free ads for them
I think she was sponsored by Kerri gold butter a while back! @@ioblanchett688
@@ioblanchett688 I hope that's what happened! She does a great job pointing out different attributes of the butter she appreciates besides the taste.
then you're naive
This is from Bretagne, it's a region in France where my family's originally from! I love this and I'm so happy it crossed over to America!! Thank you for doing it justice ❤
I went there last may to get it and IT DID NOT DISAPPOINT !!
@@Zblboul I'm glad you enjoyed it!!
My dear dude, Bretagne is called Brittany in English. That's why Claire said at 36:26 "Thanks to all of the people of Brittany who over the years invented this recipe cause it is truly height of what baking can achieve"
Say Hi to your family, and now I'm gonna eat "une galette de sarrasin beurre sucre" because I don't have the patience to bake a Kouign-Amann right now.
Have a nice day, and greetings from Lille.
BZH ! Woop woop
I agree. I love to eat them but could never pronounce the name ;-)
Me googling Kouign-Amann last night > Claire posting Kouign-Amann today > Me making Kouign-Amann this weekend?
100% go for it 😊
Please let us know how it went! :D
100% agree!
Funny cause I made some yesterday and went pretty bad, so I should've just waited one more day
@@TheOneWithWen what went wrong?
Congrats on the Kerrygold sponsorship!! I know you’ve always used it and I’m happy to see that they partnered with you.
has the gushing gotten to the level that the lemmings are actually congratulating her over her butter sponsors? so creepy
@@BernardProfitendieuAbsolutely, she's worked her ass off learning, honing her cooking skills and making videos to get where she is now, and being sponsored by this big brand shows the level of recognition from the business stand-point too, which we, lemmings watching Claire for years, are happy for on a personal level
@@Satanclaus34 yeah, embrace your creepy youtube lemming behavior as if it were normal!!
@@BernardProfitendieuit really ain’t that serious lol
The recipe in dessert person that I always stare at for years but never attempted. Maybe this is a sign to finally make it.
Do it!! I've made it a few times over the last couple of years and it never fails to amaze me, always a crowd pleaser. My parents ask me to make them for them all the time now 😂
I did it last week, it wasn't as bad as I expected!
oh u need to make it fast! I'm horrid at baking and it really wasn't any harder than most intermediate recipes, I still cant perfect croissants but these come out so good everytime
A local bakery near me infuses the sugar for the pan with cardamom and vanilla bean…it is my favorite pastry ever! Thank you for the recipe Claire!
OMG! That sounds out of this world delish! I’ve never done any serious baking, and, at 75, I doubt I’m going to start! But, if I were to attempt this divine looking delicacy, I would definitely try it the way you mentioned. I’m so envious you live near such a fantastic bakery. Where is it? (Just in case I’m within flying distance! 😁!)
Brilliant!
@@cydkriletich6538 It’s a place called Gourmandise in Salt Lake City…they have a couple locations in the area including the SLC Airport Terminal B. 😊
Claire, sometimes I listen to your videos just to hear the pleasant tone of your voice. It is soothing. Thanks for the wonderful recipes and videos over the years.
The schedule Claire gives at 20:50 is so helpful for a novice baker like me who is just starting to attempt more complicated recipes. Thank you!!
Kouign-Amann is breton for "butter cake" ( kouign losely translates to cake, traditional apple pie here is name "kouign-pomme") , originating from the Finistère département, and I for one do confirm, here, butter is salted or it is not butter.
As a variation, you can find kouignette with raspberry jam, pistachio or chocolate. For super giga improvement in flavors, I use pure unrefined cane sugar and butter from Bordier.
you might say Claire is the queen of Kouign
the random michael scott’s “ it’s Brittney , B*txh “ clip only made me love this more
Claire I made a Kouign-Amann for a baking competition in college.
I was pretty low budget at the time so I picked it cus it had so few ingredients.
I had a Ziplock freezer bag to mold my squares and I used a wine bottle as a rolling pin 😂. It turned out amazing at the cost of my sanity.
I had never laminated dough before or since then. This might make me give it another shot
I love the advice at the end: If you mess up, just keep going. It will be the tastiest mess up at the end.
The first time I made it, half of it I just made like cookies but it was still amazing lol
Kerrygold is hands down the BEST butter! Thank you for showing how to do these recipes. I have your book, but visual examples of the instructions are so helpful for me as someone with ADHD. ❤️
It’s ridiculous how good of a butter it is. They also make shortbread cookies, including lemon ones, and they’re so good
If you come across French butters like Échiré or Pamplie, you can buy them your eyes closed. Pamplie is my favorite.
they have a major lawsuit in the US for using a wrap that leaches chemicals.
its's pretty good, but I wouldn't say the best. many other brand that have more flavor and higher butterfat, including organic valley which is domestic
@@WJHDetroit That lawsuit was actually dismissed with prejudice, which typically indicates the person who filed the suit knew what they were alleging was false in some way.
Ever since I've discovered kouign-amann I've been obsessed
Hope you give this recipe a try!
Yessss kouign-amann!!! I remember making this from Dessert Person and I was so intimidated because I had never successfully made laminated dough before, but the instructions were so well written that everything came out perfectly. Definitely gave me a lot of confidence and made me less scared to try other difficult recipes.
Rarely do I comment on sponsors, but Kerry Gold really is the best.
This was the 1st recipe I made from Dessert Person when it came out. I'm not sure why I went with such a complicated recipe to start (home baker, not a pro by any means) but it called to me. These turned out amazing. I turned half the dough into the danishes from the book. I appreciate your tip of the center poke, because that was an issue I ran into. So good to now have a good visual for this recipe. Claire is the queen of detailed instructions!
Love watching these difficult ones that I’ll never actually make, like croquembouche. I’m impressed!!!!
this truly is a difficult recipe. im not sure where croquembouche falls on claire's matrix, but i'll say croquembouche is kinda easy it's just very fussy (lots of moving parts) and very involved (design + execution). while, kouign amann is more difficult (lots of complicated technique), temperamental (involves rising and developing gluten structures), and unforgiving (if you screw up the batter you're done but wont know until ur first bite while croquembouche you can edit while making the pate choux)
Thanks for writing the measurements by weight in the description box 🙏🏻
Yessss, flour and salt volume can be all over the place.
Most chefs on RUclips tend to you diamond crystal salt, but at my store it is 50% more than Morton!
Hi Claire, I really love how much detail you go into when you are showing us how to bake. At 71 years old , your video's make me feel secure enough to step out of my comfort zone. Thank you Thank you Thank you !!!!!!
I’ve been making you Kouign-Amann for a few years. Your recipe is incredible!! My oven was broken once and I didn’t know and I burnt three batches! I was devastated
I'd never had a Kouign amann until the bakery I work at started making them a few months back and my god, they are the best pastry!! We cover ours with a bit of ground coffee mixed into the sugar and they are spectacular.
I attempted croissants at home once, probably won't ever do it again since I work somewhere that makes excellent croissants daily, but I still love to see the process done at home without a sheeter! Laminating by hand in a home kitchen is the most impressive thing ever
It’s also painful but rewarding
First time doing it I went overboard with layers, folded it maybe 8 times. I was hoping I'd get super thin layers but they all joined in the end and just made buttery dough.
I want to try this recipe but I fear puff pastry now. haha
claire you are one of the few chefs i watch where i feel like i'm learning the recipe and i'm not just following a paint-by-numbers
these seem like a perfect treat to make for someone you love very much
I was lucky enough to have a Kouign Amann in hand when this video popped up. Truly one of the most ridiculously decadent pastries. Sooo buttery and amazing.
I literally just yesterday got back from France having travelled specifically to get my hands on kouignette, my favourite pastry ever! The timing of this is UNBELIEVABLE I am so making this pronto, I brought 20 back with me 🤣and now I can make my own!
I can’t tell you how excited I was to see this video pop up. I was just wishing and hoping you’d make another laminated pastry recipe, and voila - Kouign Amann! Your recipe in Dessert Person has been my go to for these. They come out perfect every time. I just loved watching you make these.
Truly the best pastry ever. There are three tricks I learned while watching this video that will make my process better. Love seeing you make the difficult recipes so much. Thank you!!
Claire you are so amazing because you give little tips and meticulous advice that no one else does! I’ve always wondered how pastry chefs get those perfect rectangles and here you are with all the wisdom. Scoring the X on top? Literally never heard of that before and I adore cooking and baking shows.
Literally been obsessing over this pastry over the last 3 weeks and here she goes… I LOVE YOU CLAIRE!!!
This is the most delicious butter commercial I’ve ever seen now I’m going to have to buy the butter and make this
I can't believe you did Kouign-Amann, this is truly the height of pastry for sure. thank you for all your hard work and dedication, love you and the team!
I made your croissant recipe last year; I was so incredibly proud that I could replicate something so delicious. I love all of your tips and the process focus of your recipes. I'm definitely looking forward to the challenge and reward of making this as well! Thank you for making this level of baking attainable for the non-pastry chefs at home!
I’ve tried these from our local farmers market this summer. Easily one of the best things I’ve ever eaten.
Love your videos Claire, so helpful and such great recipes. In the bakery where I work, we make the Kouign-Amann from the same croissant dough we are using for several other products (so it is already laminated with the butter). So, we roll that out and cover it with a layer of egg wash which holds the sugar in place. Do its own letter fold, seal the edges and run it through the sheeter again, adding more egg wash and white sugar. At that point we tightly roll it down, more like a cinnamon roll, cutting them in 2" pieces and putting them into roux'd muffin tins. Ours cook at little longer, closer to 40 minutes, so they are not doughy at all in the center. Best seller at the bakery.
9:31 When i make a butter block for lammenated dough i cut the butter into 1/4-1/2" peices and arange it into a rectangle or swuare, just kinda skips a step and speeds it up a bit imo
I really appreciate the timing tips at 20:50, especially with yeasted recipes, I'm always so unsure of how to time and plan 🙂
That's really what I love most about Claire and her videos, even if I already have the recipe in the book, there are always some useful tips on how to be a better baker overall and not just how to follow a recipe.
Claire I just wanna say that I LOVE when you make difficult recipes because I literally have no idea what this pastry is and no intention to make it myself but it is so fascinating to see how complex baking can get and how effortless a pro like you makes it look.
Absolutely the best, in my experience. The layers. The flake. The sugary crunch. The Queen of pastries: Kouign-Amann
I live for the cat cams at the end. 🐈
Huge kouign aman fan. One thing I've done, following a kouign aman I had in Austin, is to make a vanilla syrup and drizzle into the center of the finished kougin aman. bliss.
The office clip had me rolling 😂
I'm from Bretagne, you can't imagine how happy I am to see you make it
I made this when I got dessert person and wanted to try
laminated dough and it was one of the most delicious pastry I’ve ever made!! So unreal
My mom loves baking and I got her the book for her last birthday, I know she wanted to try some recipes from it and I think this might be the one. Looks so good!
Iris Hantverk makes lovely handmade brushes for pastry, they’re very handy to brush off excess flour and to make even applications as well of flour. Roll towards corners to make them more square, it’s counterintuitive but works.
Appreciate ur effort to bring classic stuff👍 plz make brief videos for next recipe 🥰
Loved the office cameo! Can't wait to finally make this. As usual the video was very helpful!
🎉🎊THANK YOUUU CLAIRE!!🙏🎊🎉
This is THE ONE Pastry that I have yet to make. Mainly because I've seen MANY others do it, but I haven't felt comfortable and confident enough to do it until NOW, that Claire is showing us! I trust Claire and have happily and successfully made her recipes.🥰💖
Here in San Francisco several bakeries make this wonderful dessert, and thankfully my local grocer carries these delights. I often grab one and a cup of tea, puts a smile on my face.
the ones from b. patisserie are the top of the top for me! I like that they are a little bigger and airier than most others I have tried, not so dense. do you have a favorite here?
12:54 the tip I never knew I needed 😭 BLESS YOU CLAIRE
I've been thinking about tackling this recipe for a while! Thanks for posting this, I think i have a better handle on how to make these now
I’ve made this recipe countless times with amazing success, no thanks to Claire’s brilliant guidance! Thank you Claire 😊
I made this with your recipe and was so happy when it worked beautifully. I was even happier when I ate them! ❤😊
The Queen showed us how to make the Kouign of Pastry .... it is the best. Hands down.
I discovered these several years back via an old episode of GBBS with Paul Hollywood. I will have to use your techniques the next time I make them, yours are perfect!
I’ll leave this recipe up to the professionals! Fun to watch! Love them. ❤
Made these last Saturday/Sunday. Soooo good. Now I must get Claire’s books. But I’ll still love her videos.
I've made these for years and always pronounced it like Claire did. Last time I was in Paris at the Marché Bastille I was corrected by the baker: "koo-NYA-man."
I've made this recipe from Dessert Person a handful of times now (it was actually the first recipe I made from the book; a bit ambitious, I know 😂) but it always turns out AMAZING and is one of the tastiest pastries I've ever made/eaten. Highly recommend!!
I am curious if you use Kerrygold or European style butter as it’s not easily available where I live nor affordable. I am thinking a regular butter will still produce great results.
I was just reading this recipe to prepare for making it this weekend! I love having extra visuals, so the timing of this is perfect, thank you!!
I’ve usually used the King Arthur recipe, which makes a single 8” large butter-cake. Still delicious, and the rustic and unbothered approach is pretty straightforward. Just make it and roll it and don’t worry too much. The number one thing-just be sure to bake it with a sling. Didn’t the first time, and it mostly didn’t come out of the pan.
Another fun thing: use herb butter but no sugar with it, maybe add some finely grated Parmesan or Pecorino. Just a great layered savory bread.
Yaaaassss! Kouign-Amann is the most delicious pastry ever! So exciting to see this demo. Looking forward to giving it a try.
* Claire making Kouign-Amann *
Bretagne has entered the chat.
Also kouign-amann mean "cake (kouign) butter (amann)". And it's originally made with bread dough.
thank you for making recipes like this! I enjoy the remaking of commercial treats, as a scientist I enjoy your thought process BUT I don't know why, I feel like I enjoy this type of videos better! They are a lot more approachable and something I can attempt to do in my own kitchen for my family.
You can she absolutely loves demonstrating this recipe! ❤
One of the best pastries I've ever tasted. I must make these myself. So much work, but ever so worth it!
Thanks for all of your work Mme Saffitz, and I wish you the best!
PS: Your books of recipes are amazing.
I have been waiting for this recipe!!!!! I first had Kouign-Amann at the local bakery school's shop. I fell in love and have wanted to make this at home, but no online recipes or videos were as in depth as this video. 100% will be trying this weekend. Thank you so much @csaffitz
Luv your videos. Covid was my lamination journey and you’re my favorite trip guide. Butter block is the trickiest. My parchment isn’t pro quality so I use plastic wrap and it’s easier to slice the sticks lengthwise-arraying the slices in something like the shape you want before beating and rolling. Most recipes use unsalted butter and add sea salt to the sugar. The zing of the salt coming off the caramel is what makes this treat so special to me.
Thank you I love your content. I have a question however …about Kerrygold butter. I live in Ireland in rural west Cork myself, which is the neighbouring county to Kerry, where Kerrygold comes from. I’ve been to Kerry. It’s a small county, with no more dairy farms than Cork. Kerrygold butter is sold in every supermarket here. It is sold in all the supermarkets I’ve been to in London, and I see that it is also widely sold in America, and no doubt in many other countries in the world. The butter production from that small county is just not enough to supply such a huge market. So my question is, where is it being sourced?
Omg I just found a place by my house that makes specializes in them and I had no idea what they were but it was the most amazing thing I’ve ever had…and then I come on here to see you posted a video about them. What a coincidence
I am so excited for this video - I LOVE Kouign-Amann and I've made it several times with Chef John's recipe. Can't wait to see how Claire does it!
@CSaffitz is there a reason the butter block was made by smashing together pieces as opposed to starting with a rectangular shape that the butter already comes in?
Good question
We literally made these this week! Have you ever had the sugar pick up water during the folds which makes the layers slippery during the final roll out?
I LOVE these they’re so good. I can’t possibly choose a single favorite pastry but these are definitely top-tier
I LOVE KOUIGN AMANNS!
if they're done well, which i feel is hard. But it s Clair so I could only wish I could taste hers
This is a perfectly timed video! I was going to attempt this pastry this weekend! Now I get to watch someone I trust make this!❤
a new claire video is like therapy for me
I'm so excited you did a video for this! I just got Dessert Person and when I looked at your matrix, I of course wanted to do the highest difficulty. I'll be baking along this weekend 👩🍳
I made kouign amann a few years ago. It's a bit of a bear to make, but very delicious. What i did find is that it doesn't store very well. Mine quickly took up some mousture and weren't as crispy anymore.
We're so fortunate to have Nathaniel Reed here in St Louis, who makes these for us!! BUT, thank you Claire for taking us step by step and building confidence to make them in our own! ❤Kerry Gold for the win❤
This is my favorite pastry. I’m so glad to see claire make this. Thank you so much. :)
I made these just as Claire describes in the video, using the cookbook for reference. I did not have muffin tins so I used mini cake pans - they turned out to be fluffy pillows of deliciousness! They didn’t have the appealing pinched corners despite me shaping them that way (I think because there was so much room in the cake pan, the pinch fell open). I even had trouble rolling out with the sugar and thought they were not going to turn out and I was pleasantly surprised.
If you’re thinking this might be too tough for you - just do it. I hope they turn out like mine did for me!
I have been WAITING for the episode for LITERALLY YEARS.
I’m actually crying…
My favourite croissant shop makes these and I always hoped you would post a video on making them because they’re So Good. My dreams have been answered!! Thank you.
Just made these and they are awesome! The window you have for removing from the pan at the end is really short... I had to stick pan #2 back in the over to heat up again before I could remove them.
Whenever I see a lamination technique from Claire, I feel like I may be able to do it, but I am too chicken to do it as well lmao. I can imagine how good these taste!!
Thank you. I’ve been wanting to make these.
It's the butter block that does my head for a loop, but I get the comparison to a croissant, layers of butter to give you all those flaky layers. If I get over my fear of making crossaints, I might attempt this one day. A Kouign-Amann with some coffee-chicory would be freaking amazing.
Thank you for cooking this pastry from my region (Brittany) !! I already was delighted to see the recipe in your cooking book 😊 It’s a staple in our family get-togethers because we live next to the city where it was created (Douarnenez) in 1860
An important message: when I first made the Kouign-Amann (Claire's recipe) a couple of years ago, things got *very* messy after the sugar steps. They still turned out amazingly both in appearance and flavour. They are more forgiving than they appear and they will still be a show stopper whether or not each step was done optimally!
i love seeing claire love on the things she makes
Oh my! Those look amazing. Gonna do them. Love making laminated pastry. Vol-au-vants with whatever are one of my razzle-dazzle sidedishes. Is that a new animated intro. Love the cat drinking from the pot-filler and cartoon Claire's 'dirty look'. 🤣🤣. Kudos to whoever is responsible.
I recently discovered a bakery in the area, which has Kouign-Amann on the weekends. They _also_ have black truffle egg salad, using a sliced open croissant as the bread. A little more mustard-forward than I tend to go for my egg salad... but still _really_ nice!
I absolutely love kerrygold! Even here in Europe where we have more access to more high quality butter I always use Kerrygold for everything
Nice to see my other favorite cook person do this recipe! Chef John did it amazingly but it's good to know the science behind it too