Kouign-amann

Kouign-amann

Jean-Marie Lanio
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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

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