KOUIGN-AMANN
Pronounced 'queen-a-mahn,' kouign-amann wouldn't be one of the world's greatest pastries if it also weren't a legendary labor of love. The irresistible combination of sweet, salty, sticky, buttery, crispy, flaky, and tender is something you must experience to believe. Made with bread flour, the dough is a little different from croissants or puff pastry. Salt is also key here; the authentic ones are about as savory as they are sweet.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 4h35m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, sugar, and yeast in a bowl. Let rest until foamy, about 5 minutes.
- Add melted butter, 2 cups flour, and salt to the yeast mixture. Stir with a wooden spoon to form a very sticky dough. Dust your work surface with remaining 1/2 cup flour.
- Turn dough out onto the floured counter. Knead, folding in the excess flour as needed, until dough is soft, slightly sticky, and elastic. Place in a greased bowl. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.
- Combine sugar and most of the sea salt together in a bowl. Mix, taste, and add more salt as needed.
- Butter a 12-cup muffin tin. Spoon some of the seasoned sugar into the cups and shake to coat. Turn tin over and return excess sugar to the bowl.
- Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate cold butter onto the dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges. Place dough onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
- Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate the second stick of butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle a generous amount of the seasoned sugar onto your work surface. Place dough onto the sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
- Use a pizza cutter to trim away uneven edges. Cut dough into 12 even pieces. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
- Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer onto a cooling rack while still hot. Let cool for 15 minutes.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 30.4 g, Cholesterol 45.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 11 g, Sodium 470.3 mg, Sugar 12.2 g
MOCK FRENCH PASTRY
This is a lovely and easy make ahead dessert. Especially good for summer...no need to turn on the oven!
Provided by AnnMarie
Categories Dessert
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Line a 7x11 inch pan with graham crackers.
- Cook pudding mix as per pkg.
- directions, but using only 2 1/2 cups of milk.
- Pour pudding carefully over graham crackers.
- Cool.
- Whip cream, and spread over cooled pudding.
- Cover with an additional layer of graham crackers.
- Add hot water to icing sugar and mix to a silken consistency.
- Spread quickly over graham crackers (this is only enough to make a very thin layer of glaze. I usually make 1 1/2 to 2 times the amount) Melt butter with chocolate chips.
- Drizzle over icing--I like to pipe straight lines of melted chocolate across the width of the pan, about 1/2 inch apart.
- Then, drag a knife through the lines up and down the length of the pan, about 1/2 apart.
- Makes a fancier"french pastry" presentation.
- Refrigerate overnight.
Nutrition Facts : Calories 224.7, Fat 12.7, SaturatedFat 7.9, Cholesterol 42.1, Sodium 108.6, Carbohydrate 26.3, Fiber 0.3, Sugar 21.1, Protein 2.7
MOCK PUFF PASTRY DOUGH (MADE SO EASY!)
This is just too easy! Use in any recipe calling for puff pastry. :) If you would like to try making this dough the authentic, old fashioned way, try Recipe #268932
Provided by 2Bleu
Categories Pork
Time 10m
Yield 1 Puff Pastry
Number Of Ingredients 3
Steps:
- Using a food processor, pulse butter into flour until it resembles crumbs. pulse in sour cream just until a ball forms and it just begins to hold together, being careful not to over-mix.
- Roll out and fold over in three sections (like folding a business letter). Repeat 2-3 times to get the layers of puff pastry.
- Wrap in plastic wrap and refrigerate for a minimum of 30 minutes before using. Let sit for a few minutes or pound with rolling pin to get it pliable.
Nutrition Facts : Calories 1266, Fat 104.3, SaturatedFat 65.1, Cholesterol 273.9, Sodium 858.3, Carbohydrate 73.3, Fiber 2.5, Sugar 2.3, Protein 11.8
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