I have to offer my admiration. I'm an experienced baker and I make Kouign-Amann which is no mean feat! Great job. They have to be one of the most delicious things in the world, which is why they are worth all the work. I described them to a friend who had never had one as a salt caramel croissant. I baked some for him and his wife, who both said it was the best f***ing thing they had ever eaten. Once again, my hat off to you!
Those looked delicious! One of my absolute favourite treats! Quick tip: When you're rolling out dough - ANY dough, really, if it becomes too difficult and elastic to roll it as far as you need to, GIVE THE DOUGH A REST. The gluten strands have become too tight. Letting the dough rest 10-15 minutes (in the fridge if it's something like a pastry; on the counter if it's a bread that doesn't need to stay cold) allows the gluten strands to relax, making it MUCH easier to roll. Also, if you force it out when the strands are tight, it can make the finished product tough. Patience is key. Have patience! Give the dough a rest when it needs it. You'll get a better result, and be less stressed during the process.
i’ve made these once. they did not turn out nice looking at all. they were still absolutely amazing to eat. so even a poor job is still great. that’s how powerful these are.
Im going to miss seeing the silver fox. I always admired it and its attachments wishing i had something similar, i have an eggbeater and elbow grease, i would've taken it with me and just changed the plug or got a plug adaptor. Now back to the video to see how you go, Always entertaining and makes me hungry.
My brother and his wife will travel from Cognac to Brittany once a year just to eat these, and they stuff themselves over a weekend then return home. What a life.
In Ottawa there's a bakery called La Maison du Kouign Amann (and obviously this is their specialty). When I first tried them I thought it was the most delicious thing I'd ever put in my mouth. So yummy.
I used to work nearby that place, every week we'd go and get a dozen Kouign-Amann instead of donuts. Going back to that work place later this year and I'm super happy to discover that they survived covid :) Thank you for the reminder.
If it retracts just let the dough relax and chill. The gluten needs to rest. If you give it 5-10 minutes you can come back and it will be easier to roll.
I love how I ate kouign amann for the first time and started looking up videos of how to make it and this was one of the top three 😂 I would also love to see you revisit this recipe because you've improved so much in your skills
Ansel made DKA with Bourdain in one of Bourdain's shows. I suggest anyone go see that episode, which you can find on RU-vid. They go through the recipe together and you can clearly see how difficult it is to make these. Also, your DKA before you put it in the oven seemed quite moist, which was not the case with the two in the episode.
my sister and I are both good bakers/cooks and thought we'd try this. It was on the cover of a cookbook my sister had just bought. I don't have any idea what we actually made because it was more custardy (sort of like a choux can be) than like a pastry. It looked nothing like the picture. So, yes it was a failure of a sort but they were still delicious.
My diabetic heart went ka-thunk! when I saw you were making DKA, which in my world stands for Diabetic Ketoacidosis, a very, very bad thing which diabetics avoid in order to live. 😱🤣😂🤣😂 I am glad to see that you are making something yummy instead.
Yesss! I have been waiting for you to make kouign amann ever since you made cronuts So simple, yet so complicated, but you nailed it! Im drooling over here lol
I've always wanted to try Dominique Ansel's DKA, but when I went to his website, the shipping costs were as much as (if not more than) the DKA itself. Too painful to go for it. 😭 So maybe someday I'll try to make it myself. Still, would be nice to try the original.
Chef John of Food Wishes makes this with very different techniques - he uses only 2 sticks of butter, frozen hard and then grated directly over the rectangular pastry. He also pronounces “Kouign” to rhyme with “Queen.” Here’s a link to his video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RK7AAI6Zicw.html
Only 2 sticks of butter is far far away from the authentic Kouign-amann! Brittany is the state of butter, and kouign means cake and amann butter. So it’s literally the butter cake! But that looks good. But it’s not really a kouign-amann
Hope you are getting settled in your new place. You did an awesome job on this pasty. It looked delicious my friend. From your almost Guelphenite friend. Stay safe
I would've thought a plug adapter for your new country would've enabled you to bring the Silver Fox with you, but maybe it's fate that you part - just like two ships passing in the night. Best of luck to you and safe travels!
You may be right, but I didn’t want to risk bringing it and it not working...and then me not being able to sell it...just easier this way. Also, the plug adapters were the cause of the shocking
H, i live in france and to be honest, when you use a plug converter it does bad things to the motors. Even with a plug adapter curling irons and hair dryers explode because they eventually overheat. They just simply don't work well, especially when it comes to something motorized.
Well I had to use muffin pan and I think my dough was to warm the better was a lot like drowning in butter while cooking so I’m watching yours because I definitely did something wrong had not taste them yet and adding the sugar was confusing the recipe didn’t say how much each time
totally... I was following as closely as I could to Dominique Ansel's video and recipe for this. His recipe may stray away from that rule...just a little. I agree though, could have been colder at times
@@TheBeautifulDisaster I was using both of these: www.vice.com/en/article/zmpnna/dominique-ansels-kouign-amann-recipeSubscribe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ywAkxbcQaok.html
ANTI-CHEF Thanks Jamie, the Munchies video of DKA is a little different from the written recipe, so I'm not sure which to follow. Now, I'll just copy you, minus the eBay marketplace.
as helpful as the video was, I found the written recipe helped fill in the gaps the video seemed to breeze over. But I was constantly jogging between both of em
I'd be way too tempted to use a pasta machine on these types of doughs! Seems like the logical thing to do lol way too much faffing about rolling and folding : ) Cheers mate!
sorry to be so off topic but does anybody know a method to log back into an instagram account? I somehow forgot my login password. I appreciate any tips you can offer me
@Ismael Wyatt thanks so much for your reply. I got to the site through google and Im in the hacking process atm. Takes a while so I will get back to you later with my results.
I believe I did. The extension cable I was using wasn't very good... BUT also it was totally all my fault. I was using a UK plug adapter and an EU extension cable on a UK stand mixer...😬
Great job, but for the love of god will you please stop pushing your rolling pin into the dough like that, there's really no need. Be gentle. Also your dough was way too warm, you should've chilled it before working with it.
