Kouign-amann

Kouign-amann

Jean-Marie Lanio
Difficulty Icon
Advanced
Recipe Time Icon
1h
11
Videos
Delicious kouign-amanns straight from Brittany, shaped three different ways: folded, which is the most traditional method, rolled, the simplest method, and finally with almonds and cranberries, made from scraps
Kouign-amann
Completion time
Preparation
1h
Baking
45m
Resting
14h40
Techniques taught
  • Dough bassinage
  • Kneading a kouign-amann dough with a mixer
  • Flour a work surface
  • Balling up dough
  • Final proof & dough rising
  • Cutting out leavened dough
  • Flour a work surface
  • Degassing a dough
  • Folding a leavened dough
  • Final proof & dough rising
  • Shape a dough prior to the layering process
  • Shaping butter prior to the layering process
  • Flavoring sugar
  • Encasing sugar in butter
  • Flour a work surface
  • Encasing butter into a dough
  • Giving a double fold
  • Rolling out puff pastry
  • Flour a work surface
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Shaping a folded kouign-amann
  • Flour a work surface
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Making a rolled kouign-amann
  • Flour a work surface
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Baking a viennoiserie in a mold
  • Baking a viennoiserie in a mold
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Discover the first step of this course for free

Step 1 : Kneading the kouign-amann dough

Jean-Marie Lanio
Jean-Marie Lanio
Head Baker | World-class educator
Head Baker | World-class educator

Step 2 : Weighing, dough rounding & first proof

Step 3 : Folding & proofing

Step 4 : Preparing the vanilla sugar-flavored butter

Step 5 : Tourage: 2 double folds & rolling out the dough

Step 6 : Shaping a folded kouign-amann & final proof

Step 7 : Shaping a rolled kouign-amann & final proof

Step 8 : Shaping the almond-flavored scraps & final proof

Step 9 : Baking the rolled kouign-amanns

Step 10 : Baking the folded almond kouign-amanns

Step 11 : Baking & plating the kouign-amanns

Jean-Marie Lanio

Jean-Marie Lanio

Head Baker | World-class educator
Jean-Marie Lanio, a head baker from the Loire-Atlantique region of France, currently serves as a bakery consultant/trainer in Seoul, South Korea.

His passion for baking began before the age of 18 in a small country bakery near his home, marking the start of a career that then took him to Nantes.
He enrolled at the Institut National de Boulangerie-Pâtisserie, reference institute in Rouen, and earned an advanced vocational degree.
Soon after, he joined the teaching team at the INBP and contributed to the creation of the Bakery Training department at the École Hôtelière de Lausanne.

Driven by the desire to embark on new adventures and eager to teach French bakery beyond France’s border, Jean-Marie Lanio decided to move to Seoul in 2015. There, he launched a program of master classes for the INBP and opened his own training school.
Twice a finalist in the Best Craftsman of France (MOF) competition, he gives training courses all over the world to discerning professionals and amateurs alike.

The Chef is the co-author of two reference books in France and in the world: the Grand livre de la boulangerie and the Grand livre de la viennoiserie (the latter with Olivier Magne, notably), as well as books in Korean: Quel délice ces croissants, Quel délice ces baguettes, Quel délice ces brioches.

The Kouign-aman, flavored breads and exceptional viennoiseries are some of his signature pastries.

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