As a Breton chef , i will show you the real and traditional recipe and process of making the breton Kouign Amann .
recette veritable du kouing Amann de bretagne.
recipe :
330 gr of flour
7 gr of salt
25 gr of milk powder
40 gr of sugar
7 gr of fresh yeast
200 gr of water
- - - - - - - - - - - -
290 gr of butter for the lamination
280 gr of sugar for the lamination
All infos about Emmanuel Hamon Pastry Consulting :
website : www.frenchtouchsweet.com
email : emmanuelhamon.patis@gmail.com
intagram : / emmanuel.hamon
facebook : / emmanuel.hamonii.9
or : / le.ptit.zef
13 авг 2024