Monday, December 12, 2016

Kouign Amann

It's all well and good to talk about one Kouign Amann, but what if you want to discuss two or three? I called them Kouigns Amann, but then I noticed that Rose called them Kouign Amanns.  Rose knows French better than I do, but does she know Breton?  I asked Google what the plural of Kouign Amann was, and it promptly told me it was actually KouignoĆ¹ Amann.  Well, I must say I hadn't expected that.  In the privacy of my own home, I'll continue to call them Queenies, which I've always done.

I remember how scared I was of making these the first time around.  I just didn't believe it would work out.  This time, I honestly enjoyed making them.  It was a fine way to while away a wintry December day.  During the time the day was resting, I wrapped presents and decorated the house and listened to music.

When the dough wasn't resting, I rolled it out, keeping the corners square!, and folded it in business-letter turns.  (When people stop sending letters altogether, how will bakers know how to turn laminated dough?)  I can't think of a better way to spend the day.

I even used a measuring tape to make sure my rectangles were just the right size.  Woody was with me the first time I made these.  I was alone this time, but the measuring tape and square corners made me feel that I was channeling him.

It doesn't get hard until the very last part, where the sugar is folded in, and the dough is at its thickest.

The first time I made them I was confused by the directions about how to make the final flower-like folds.  This time I understood they wouldn't all turn out the same way and, as Rose says, that's part of their charm.

Fortunately, I had my handy-dandy crumpet rings so I didn't have to improvise with foil or with flashing.

Isn't it beautiful?

I haven't quite achieved perfection yet.  There must be a perfect spot, when the top is nicely browned, and the bottom is deeply caramelized but not burned.  I moved the baking pan up to the second instead of the lowest level, but I think I must have baked them just 30 seconds too long because the bottom of the Kouign was just a tad over the line between dark and burned.  I may try using parchment instead of foil next time (unless someone's already tried parchment and it didn't work, in which case I hope you'll let me know).

I'm seriously thinking of freezing just one of these and putting it out for Santa.  I'm pretty sure if Santa got a Kouign Amann and a snifter of brandy instead of milk and cookies, I'd get some serious jewelry in my stocking.

One can always hope.


  1. Lovely, Marie! Santa might get the hint with one of these and brandy. Thank you so much for hosting this bake along week after week after week. Honestly, you at the helm of such delightful Alpha Bakers has been what's made it not only bearable through mind bending recipes, but encouraging and downright fun.

  2. Hi Marie,I love your post and I would call them queenie's, they are pretty simple there are beautiful pastries they always turn out great no matter how you cut or measure, Simply beautiful. And thank you so much again for being our leader in the alpha Baker group, I have enjoyed every moment of it when I could bake and I wish you a merry Christmas and Happy l New Year to all of the rest of the alpha Bakers, we should always keep in touch.

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  4. Love them.. and it has become a tradition to make them Christmas morning to have at the end of the day...

  5. Beautiful - I love how baking your way through the book has increased your pastry-making confidence. I also love the term "queenies"... that's how I will fondly refer to them from now on. Thank you for leading yet another of Rose's book bake-a-longs. I've enjoyed being one of Rose's Alpha Bakers (and before that, a Heavenly Cake Baker when we baked our way through The Cake Bible). I sincerely hope you'll be up for taking on Rose's next book!

    Patricia @

  6. These look just fabulous and I know the 'Parisienne Scorch' is under the bottom! We will all have Santa's ear for a bit of serious jewelry for your stocking as well ; ) Thank you for your constant and consistent support during all of our times together. You are so special, and we have been truly blessed and proud to have you as our leader through all of our amazing Rose's group experiences.

  7. They're gorgeous, Marie! Wish I could taste (part of) one. Do keep me in mind if you decide to freeze one. I just might happen to be in the neighborhood, one of these days :) or we'll have to bake together again some time (my place of yours).
    Thank you for being our fearless leader through another one of Rose's books. I hope you'll volunteer to do it again on the next book. I'm looking forward to participating more in the future!