The operation is adds layer butter, folds in three, adds layer butter, folds in three, folds in three, folds in three. A naive interpretation is 1*3+1*3*3*3 = 3*3*3*3(*1)+1 = 81+1 = 82. This is somewhat close to your result. I can't exactly see how you figured that's the case. But please note that you can't use the regular order of operations, as the chef's explicit usage of the order in which he folds and adds butter is required for the recipe to be equal to the chef's result. This should be understood as parenthesis around each subsequent operation. Therefore, (((((1*3) + 1)) * 3) * 3) *3) = ((((3 + 1) * 3) * 3) *3) = (((4 * 3) * 3) * 3) = ((12 * 3) * 3) = (36 * 3) = 108 layers!
@@csplinter After the initial fold there are only two layers of butter since two buttery sides ends up against each other. This also happens the next time he adds butter so (2*3+2)*3*3 =72
Ooh! I've been binge watching Chef John's videos for the past 2 weeks since I´ve found them, and today I finally get to experience a brand new one the same day it was uploaded, yay!
Min.10:56:, "it's like a salted caramel meets a croissant, that meets a potato chip". I'M HOOKED!!!!!!! BT Dubs; its DIY puff pastry and yes!!!! It is so worth the effort!!!!
Hi Chef John I truly love your videos and I have a ton of them saved and use them often. What do you suggest this particular bread be served with ? Is it a dinner roll or is it a desert roll?
Most difficult??? I watched the sourdough bread (pt 2) and after that, this looks quite simple. While there is no way a loaf of sourdough bread is worth all that, but I will DEFINITELY do the Kouign-Amann.
I had these at a tea party last week and didn't know what they were called. Basically a croissant in a muffin tin. Mmmmm.... Are these ever stuffed? I feel like putting some almond paste and pricot jam in the center 🤔
I'm sure these are awesome by themselves, but I would love to put in some sort of roast beef or cheese in the center of each of those. Maybe even roast pork. is there a show in the video, I have to make these... Soon
(\ these are amazing and ideally they're more savory than sweet. There's exactly 1 bakery within 30 miles of me that makes these fresh and they're so good they always sell out before lunch time. A 3oz pastry does somehow contain like half a pound of butter using whatever witchcraft that the Bretons stole from the French to do such things with their pastries.
I was reading this book on food science - and it turns out all the foods we crave/like typically have a ~ 50% carb and 50% fat ratio with tons of salt and sugar to act as a flavor enhancer :3, this pastry looks like the perfect pastry. :d drool
HV.. sugar and fat are rarely found in the same food in nature, when we make this kind of food, our bodies go crazy for it. And fast food and junk food companies take advantage of it. A good book I w read about that is "Salt, Sugar, Fat: How the Food Industry Got Us Hooked." by Moss. I'm not really sure of the second subtitle, just the first part. Great bedtime reading. He's a journalist, knows how to make it interesting.
Okay, made these just as John instructed. They were very good. Perhaps not as sugary salty caramel as I'd like...so next time I'm tossing in some brown sugar, maybe even cinnammon...maybe even some sugar and butter in a dollop in the middle. so it can melt down into gooeyness inside while it bakes. Going to use salted butter...even additional salt. Make these not just unhealthy but SERIOUSLY unhealthy. There is potential here.
After watching this video about 15 times, I finally grew the courage to make it and they turned out exactly like the video and were so delicious. The hardest part ended up grating the butter.lol Everyone loved them. Thanks Chef John
Made these today and they’re amazing. Couple of notes: > Don’t be afraid to do this. The dough is super easy to work with. It’s easily worth the effort. > I cut the salt by a half teaspoon. Good call, imo. > My dough didn’t take in the entire 1/2 cup of leftover flour, by a long shot. Maybe a 1/4. It’s hard to know when to stop kneading (I’m a novice), but don’t freak out if this happens to you. > He doesn’t mention it on his blog iirc or this video, but greasing the bowl you put the dough in to rise helps a ton. The first batch I made I didn’t do this and it stuck to the bowl pretty badly. > When grating the butter, once the butter has hit the dough it’s nearly impossible to move. Make sure you’re moving the grater around as you grate. Also I had to use a glove to get a grip on the butter. At first, my hand slipped while grating and I took half my thumbnail off, which was super painful. I’m a klutz though. For the second stick I used a microplane glove and it made it really easy. > At the end he says between 1/4 and 1/8 inch. I split the difference and my dough was way thinner than his. I reckon his is a quarter inch. Didn’t make a difference in the end though. > Some of mine were tiny and some were huge, because I’m lousy at eyeballing cutting into fourths and thirds. Again, didn’t make a difference. They were delicious, big and small (I was afraid the small ones would burn). > We made delicious confusing cookies out of the scraps by making tiny croissants out of them. They were amazing. Definitely don’t discard the scraps.
The "be quick but dont hurry" line reminds me of my dad, he loves to give conflicting instructions like that. He'll say "hurry and get this done right away but take your time and make sure its done right", "get this second thing first but dont delay the first thing", "i need you to do 3 different things but they all need to get done first", "I cant remember what it is i needed but i need you to find it", and "i know it takes 30 minutes to get there but can you get there in 20 minutes? just dont break the speed limit"
@@alexandreocadiz9967 Yeast is technically a type of fungus, and fungi are not plants. Fungi are closer to animals than plants, which is why I don't think it can be called vegan. As a matter of fact, even mushroom are fungi, so even they cannot be considered vegan. Since veganism involves mostly a plant based diet, I don't think yeast can be called vegan.
They are absolutely delicious! I used to order a dozen of these and just eat them throughout the week (who am I kidding, they're gone in 2 days!). Too bad I moved and the bakery that bakes them in my city is 2 hours away :_(
>People like pointy food I've never even thought about the shape of food, let alone my preference for it. Now I can't ever look at food again without wondering whether I like it because it's pointy or not. ... Thanks Chef John ...
I was just talking to someone about that yesterday. I got recipes from somewhere else and I was talking about how much I prefer Chef John because he is ALWAYS saying something like, "It's okay. That's just you cookin." Makes me feel better.
And he's right. There are a lot of small factors like humidity, room temperature, etc, even eggs in my fridge are different sizes, and all these combined can make huge difference even with same measurements. So it's better to taste while cooking and kinda feel what are you working with, but that comes with practice. And from other prospective there's almost always room for adjustments, like want it to be sweeter - put more sugar, it's up to you to decide how it should taste
I've never wanted a pastry as much as I want this pastry. I LOVE a good, fresh Croissant, this looks amazing. God when was this invented? Butter, sugar & salt were very expensive for most of our history all the way up to the late 1950's, this must've been seen as the height of decadence back then. Then again I always think the exact same thing when I drink mixed fruit juice, that $2 for 2L of Tropical Mango Fruit Juice at the supermarket wouldn't have even been possible just 150 years ago and still extraordinarily rare up until, again the late 1950's. What a world huh?
Chef John! I'm relatively new at baking but I just HAD to try to make these. I kept your video going while I was going through all the steps and I'm so happy to tell you they turned out beautifully. I'm now in love with baking. Love your videos. Love your jokes. Thank you so much!!!
I'm lucky enough to have two amazing bakeries near my apt that make kouign-amann. One of them makes them very similarly to what's shown here. The other one makes them so they're shaped very similarly to hockey pucks, and they're entirely coated in a thick crust of melted sugar so the outside is like crunchy creme brule and the inside is extra soft and pillowy. They make plain ones and chocolate filled ones. I've never been able to decide which one I like more. If you're ever in Seattle, stop by Crumble and Flake to give the hockey puck type a try. They're less traditional but just as good, in different ways.
In fact the original, traditional kouign amann has the size of an apple tart or pie, the small one is named Kouignette and has the shape of your hokey puck. the "pointy" one is the North American style
since you've made 12 pieces from that dough (and with the discarded scraps in mind), you're getting about a tablespoon of butter from each piece... that's not so bad. People use more for breakfast on their toast...
I saw the tagline (world's most difficult pasty) and said "hold my teacup.". This was the first Food Wishes recipe I ever tried; they are absolutely worth the effort. Best things ever. I've tried several of Chef John's other recipes since, and have never been led astray.
Whoever invented the laminated dough deserves a Nobel Peace Prize. Shoving this deliciousness into war-freak humans immediately melts them down to a puddle of warm, happy, burbling butter.
OMG.... yes! But easier and safer! Both laminated doughs... but all that sugar and he seasons it... who knew? I'm already thinking about putting a piece of chocolate in the center... or raspberry jam... omg... help....
Mary Sanchez I just got done making them per John's recipe. Very good...but not sugary or salty enough. I'm thinking of spiking them with brown sugar in addition...maybe even some cinammon and nutmeg. Maybe a nice dollop of exta butter/sugar mix right down the middle. There is LOT that can be done here.
I had an english teacher who was an amateur competitive baker, she later became a family friend and taught me a bit of baking. She once said the same thing to me when she grabbed something out of the oven with her bare hands. She could do that since she'd spent so much time baking she'd burned her fingerprints off and hand calluses that allowed her to grab hot food and trays without burning herself. She actually had to get special dispensation from the state for her teaching license since they require fingerprints to renew their licenses and she didnt have any, she actually brought in photos and awards from her baking competitions to prove she didnt file her fingerprints off.
A local bakery that has been selling this for 30 years is closing after next week since the owner wants to do something else instead of baking😢 we got our box today but guess that can’t last forever…………. This is where we will need to go
Although I have to admit his don't seem to have enough sugar, usually there is a thick layer of caramel on the bottom. Sorry to say but they look to healthy to be like the ones you find in Britanny.
It doses not look to be hard, just time-consuming. My guess starting around 10 in the Morning, you get to take them out of the oven at around 4 or so, Just in time to get dinner started. This would be something to do on one of those days when it's snowing around 3 inches per hour all day and night. Boeuf Bourguignon or more specific, Julia Child's Boeuf Bourguignon for dinner.
This is the easier method. Traditionally, the butter is rolled out seperately into a sheet that gets sealed inside the dough like puff pastry or croissant dough. The traditional method yields a higher puff.
Yes, well, we have 50 mph winds outside where I live tonight, I'm cold, tomorrow's the weekend, and it sounds so good... it never occurred to me that I can shave frozen butter instead of that horrid traditional process. Leave it to a Chef to simplify it and still come away with a delicious authentic result.
He killed me with that “Yas, Queen” line! Chef John is about the most woke person on the planet, bar none. If we ever perfect human cloning, I think we should replicate him first, so we can each have one for our very own.
Far far away, in a Britons filled home : - "Look ! Chef John is giving a try at Kouign-Amann ! - Oh. No salted butter. No way. - Ok be kind, he does not have acces to the very local and cultural stuff that is salted butter, so he put salt in the sugar. - That is almost heretic you know, a Kouign-Amann without salted butter. - BUT he added salt in the sugar ! - That does not count !!! - Anyway, let him work...Hey ! Not bad ! good layers, ponds of butter ! - Mmm...he stopped to early, not enough layers...Man...Kouign-Amann take ages to make for a reason... - I think they look good, if a little bit too fluffy, the crisp seems perfect though... - He did not use salted butter and... - You are getting stubborn with your "Beurre demi-sel" ! Admit it you have eaten Kouigns that where way, way worst than those ! - Touché. - So do everyone approve ? - ...Yes. That how Chef John's Kouign-Amann have been Britons approved despite their ferocious tendency to swear only by beurre salé.
As a pastry chef i can say with experience that this is delicious and not that tricky compared to some other things. But then again we are all beginners at sometime! Get to cooking people
I just made these and they are AMAZING!!!! Thank You Chef John, I bow down to your passion and dedication (and humor) in making these videos. You are My Master Chef and Kitchen Guru! Much love from Venice, California!!!
Ok just a couple of things. I won't go all "that's not a real kouign amann" as you already said you did an adaptation. I feel however that it's my duty as a breton to claim this desert, even more so as I live just an hour away from the city where this was created, Douarnenez. So this desert comes from the Brittany region in France, which has a celtic background, so you were half right when you said it was celtic. It is, and not at the same time, as the celtic culture in brittany is a bit different from the anglo-saxon one, and we hate the british AND the french. Anyway, long story short, in our language, Kouign= sweet bread and Amann = butter. So it's basically, you guessed it, sweet butterbread. It is however a sacrilege to use "normal" butter as you did, as our specialty is salted butter, which is especially used in pastry and virtually everywhere. P.S. If you give me an address I'll send you a real one
@@aleksandratosic307 Absolutely on the similarity part! I'm from Germany, and so very often when I visit other European countries, I find some food that is so similar to something I considered "typical German food". Germany being in the center probably meant that I got influences from everywhere, and of course all the European people moved around for thousands of years. I really like discovering all the similarities! And that salcici sounds delicious!
So basically what you're saying is that you were lying when you said you weren't going to say "that's not a real kouign amann", because you said it. You also admit he was absolutely correct about it not being French, but of Celtic origin, as in the Celtic culture of Breton, and that you are fond of assuming you somehow know he used unsalted butter, not salted butter, even though it was not specified. Nice.
Lepetitdoigt Danslecul, Yes, PLEASE send me some/one! I will even pay postage! Please email me at: caterlady7@yahoo.com so that we can communicate. Thank you!
4:22 "Fold this into thirds - just like a letter, if that helps" I fear that your analogies may soon be becoming obsolete. "Like a letter? You mean like the letter N?" says Chef John viewer from the year 2029.
Lawrence Godsey The Chef’s meaning made perfect sense to me. Another viewer’s thought was that he was referring to a letter of the alphabet, an N perhaps. YUP WE OLD ❗️
I tried your croissants recipe and they came out perfectly! After seeing this I'm wondering, can we use the grater method in place of the butter sheet?
This shows how good you are. I've wondered my whole life , why leave the dough sticky just to roll it in flour on the counter. And I must have watched over 100 different people demonstrate it. Thanks John. This is just one reason why you're so well liked and watched..
"Be quick, but don't hurry..." That sounds like how I handle filo dough, because it also dries out so quickly. And with filo, a tiny tear doesn't really matter because there are more layers on top of it.
Wonderful... but with all do respect, and you are obviously a great chef, do you always speak in such a sing-song voice? "I will put this ON THE table, I will STIR THIS until blended...." Yikes. Too bad they don't have captions so I can turn the sound off.
If you are here for inflection you need to go somewhere where that is important. That’s not here. If you are here for amazing recipes that a neophyte can pull off you are in the right place.
Yes, and it is deeply, _deeply,_ annoying. It's often what happens when you _read_ text instead of just talking to people. It sounds like an bloody robot speaking - listen on 1.5x speed and you'll notice it even more. 😖
@@pattymc4726 You can love the recipe _and_ simultaneously find the repeated vocal cadence incredibly grating; they're not mutually exclusive. Jeepers, this is what happens when people grow up resisting feedback out of petulance - not even considering adjusting to improve and grow, instead taking umbridge and saying 'if you don't like it eff off'. A growth mindset takes the feedback and develops. And gains a more authentic voice - in every respect. When you think you have nothing more to learn, it's a bit of a red flag.
itsOculus, So being a chef now is considered "racist"? or being a national treasure is considered "racist"? I am not sure you *know* what "racist" really means....... ~~~~~ *BUT* ~~~~~~ I am *convinced* the following statement is true: This *whole world* has gone totally *insane*
@@patrickglaser1560 He tries to keep the focus on the recipes, not on him. If you've never seen his face then watch the following interview video with him... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DkaCmgmeYLQ.html
Merci CJ. I live in Bretagne, France and have had a personal relationship with far too many Kouign Amanns. You're right, the Kouign Amann is unbelievably delicious. Would love to taste one that came out of your oven. Stay safe and see you next time. Bisous de la France
