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Monday, November 17, 2014

Kouign Amann At Home

Sometime last summer I learned about Kouign Amann (pronounced Queen A-mahn, but if you remember your high school French you'll recall that the three letters o, u, and i, together as in oui, are actually pronounced 'ooh-wee' really fast, so it would be koo-ween a-mahn and the koo-ween would roughly come out Queen), which is a French pastry from the Brittany region of France.  It sounded pretty wonderful, so naturally I forwarded several online recipes to Steve to choose from.  We have this deal: he makes the dough and I finish the item- soft pretzels excluded).  We set one aside to wait for the weather to cool down as we don't like to bake in the house during the summer.

Then a few weeks ago when we had to go into Portland after brewables, we stopped at a bakery that had Kouign Amann (after having scoured the city bakery menus online to find out who did them).  We got the last two they had, and they were just okay- not shaped as expected and really greasy and not terribly buttery.

This past Saturday we finally got around to baking them for ourselves. The recipe came from here, and as promised, it was pretty easy, and didn't take too long.  It does help to start the night before, and finish up the morning you want to eat them.  We had them for breakfast, and then again for dessert with a scoop of vanilla ice cream on them.  They were way, way better then the ones we got from the bakery.

And in case you're wondering, I started my diet yesterday.



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