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Traditional Kouign‑Amann
Learn how to make an authentic Breton kouign‑amann, this buttery and sugary laminated cake, using the lamination and fermentation techniques described step by step. The recipe, presented by chef Damien Baccon, includes a 12‑hour cold rest, three simple folds and baking at 180 °C to achieve a caramelized crust and a molten centre.
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Cost Breakdown
Critical Success Points
- • Encase the butter in the dough
- • Lamination – three simple folds
- • First proof
- • Baking and caramelization
Safety Warnings
- • Handle melted butter carefully to avoid burns.
- • Use gloves or a thick towel when handling the hot mold.
- • Be careful with the sharp knife when cutting.
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