My pleasure

Thank you

Really happy if you did like it, thx

Pleasure

Glad to read that , enjoy

I'm from Montreal. Which bakery did you go to? Just curious lol cuz I tried from many different bakeries and I want to find the best here in Mtl haha. Thanks in advance!

@@wassimm3524 hi it is this one: Pâtisserie Au Kouign Amann. I strongly recommend !!!

@@ChenInCanada Oh I've been there. Thank you for sharing!!

Thank you

Thank you

Thank you , happy to read you .

Îl găsiți în București la Pain Plaisir sub denumirea de anemone.

Thank you

Thank , hope you will like it

Thank you )

Yes , Larnicol is one of the best

Hello , yes , can be done by hand , no problem . About yeast , if it is like dry yeast for bread , then yes

Thank you , for sure good butter 82 % fat you will get good result

Se utiliza harina de fuerza de alta proteína ??

Sorry for that , i did check , we can hear but it is true that it is low , will do better next time , thx

I do not use butter in dough as in traditional kouign aman we use bread dough , but not problem to use croissant dough

T55 is what i use

@@EmmanuelHamon Thanking you so very much for answering and explaining. Just subscribed Patricia

In Brittany for making Kouign amann , we use salted butter 82 % , same as table butter , but you can also use lamination butter ,

@@EmmanuelHamon ok, thank you so much, cheff, i'll try it. ♥️

Thank you , in Brittany we do not know what is butter without salt , so demi sel yes))))

Emmanuel, merci beaucoup for this recipe. Unfortunately i can't show you a picture of my result, but i must say, i can't believe it, but it smells and taste like a Kouign Amann from one of my favourite boulangerie in Lesneven/Bretagne.

@@thomasjunior5834 no matter about photo , no matter how look your kouign amann , this type of cake it is all about taste , so if you enjoy , then i am pleased

In same case , we leave the dough to rest , not to rise . For kouing amann it does no need to rise much

@@EmmanuelHamon Okay, thank you! One more question because I had problems with my dough tearing. I am a beginner of working with yeasted dough, so how do you prevent the dough from tearing during lamination? I made it twice last night because the first dough was completely torn and ended up a very sticky mess. Today when I was doing the lamination with the second dough I stoped after 3 turns because it started to tear again. Right now they are waiting to go in the oven - I am hoping they will turn out better than the first batch!

@@KB-cp5xw maybe your dough is too dry , maybe had more water , should be more elastic

Hello. Uselly we put 20 gr fresh yeast for 1 kg of flour , if you use instant yeast , i think it is around 7 or 8 gr per kilo flour

@@EmmanuelHamon Thank you much appreciated 👍

Room temperature was at 19°

Hello . Regular water , depend on room temparature , if really hot , then can had cold water

@@EmmanuelHamon Thank you. About to try making it now

Yes)))) well , as for years i use to travel , i use to carry this tube as very light , but in fact if you try , i can not go back to heavy rolling , it is so easy with this tube , maybe no very conventionnal , but really praticle ))

Well , ussely the dough as around 15 to 20 gr per KG of flour , maube try by reducing of 3 gr salt in the dough

@@EmmanuelHamon Thank you! I plan to make this for my Breton friend and use the one butter from Brittany I can get in the UK (which is salted, hence the question).

Yes , but it can be done also without , it is optional

@@EmmanuelHamon And one more thing, somewhere on KZfaq I saw a quinn amann recipe that had at the very end to cut little cuts on top and pour milk over it, than drizzle again with sugar and brown it a little more in the oven, is that also traditional, or just experimenting?

@@goodnewsukraine425 there is so many way or recipe , the one i did show is more the classic way as we do in Brittany , the is a lot of sugar and butter , for me no need to put over thing on the top , it should be well caramelised by itself .

It really depend on room temperature , but not need to rise too much , if room temperature is hot , one hour can be enough , should not be rised like croissant

@@EmmanuelHamon Thank You!

Basic flour , type 65 is ok , like break or danish flour . If no milk powder , you can switch or replace 10 % water by milk

Just keep same proportion that if you make bread or croissant dough , uselly need to put around 20 gr fresh yeast for 1 kg flour , convert quantity equal to that .

Hard

Well , first the butter should be cold but just soft enough to get well laminated . So best is to try to have dough and butter the same temperature . And important is also the room temperature , better if cold too .

@@EmmanuelHamon I am making the Kouign Amann right now, thank you. I am letting it sit like you said before baking. Does it need to sit for 2 hours for it to taste good?. What if I let it sit for 30 minutes or 1 hour. Would the taste be the same?

@@StrongestVersionPSN in fact the kouing amann need to rise a little as we have yeast inside . So it depend in fact of your room temperature , can be 30 minutes like 2 hours depending on room temterature , but do not let it rise like a croissant , it just need to rise a little .

C est possible biensur , mais vu qu il y a du sel dans la recette de la pâte , mais vous pouvez en mettre .

@@EmmanuelHamon Merci! Je viens de goûter plusieurs Kouign Amanns dans divers pâtisserie à Paris et j'étais très déçu car ils manquaient tous ce goût savoureux de sel avec le sucre caramélisé qui me rappelle mes vacances d'enfance en Bretagne.... J'avais l'impression de manger rien d'autre qu'un palmier épais.

Les kouign Amann que l on trouve hors de Bretagne sont souvent differents et adaptés plus comme une viennoiserie , ils ont tous moins de beurre et de sucre , de plus ils sont souvent proposés en format individuel , ce qui ne donne pas souvent le gout des kouigns de grande tailles . Merci.

Basic white sugar

et je parle même pas de la poudre de lait...

Pas necessaire car le beurre et le sucre vont carameliser de toute facon , vous pouvez plutot à la sortie du four doree le dessus avec du beurre noisette fondu

@@EmmanuelHamon Mmmmmm encore plus de beurre hahah. Merci du conseil :)

@@EmmanuelHamon Puis-je vous demander, pourquoi le lait en poudre? ça change quoi à la recette? Quel type de farine utilisez-vous, une T50, T55 ou un T65? Merci d'avance!

@@wassimm3524 le lait peut etre remplacé par de l eau , comme une pate a pain , T 55 c est bien

There is , milk powder in dough . Big question if loire atlantique is in brittany !))))

@@EmmanuelHamon I guess you can put some, but you wouldn't have it made in a Breton patisserie. It's just bread though butter and sugar. If you need more dairy just add more butter 😉

@@ermining1 already too much butter ))))) but in this version , i use no bread dough like the original, but croissant dough

I know that way , but i do not like much , sugar take humidity faster

Do it your way and Add Cardamom Powder*

Americans do the lamination with butter only and then do one turn with salted sugar. It’s not the French way and it gives a completely different result which should not be called a Kouign-Amann. If I could have a dollar for every American Chef who was making Kouign-Amann, who’d never tried a real one from Brittany, I could retire. Locking in the sugar with the butter block, so that the sugar is distributed throughout every layer, is the only way to get the moisture in the cake. Also, most American bakeries I know use a croissant dough base which is made with butter. The vrai Kouign-Amann is made with a lean dough, no butter. The Brittany jouions-Amann is an extraordinary symphony of textures. The center is mouleux (soft) the does crisp in areas and chewey in others. Also, salted butter is best with crystals of sea salt.

Essayez avec de l eau , mais normalement ca fonctionne bien