Kouign-Amann

At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts.

[cepson]

I made some of these. My dough was a mess: the butter block broke into pieces, it squeezed out of the sides of the dough, It didn't look anything like the video. But I persevered. I rolled out the final, messy product, sprinkled the sugar/salt mixture, cut it into squares and cooked them in a cupcake tin. And they were the best thing I've ever cooked. So don't worry if yours don't end up nice and pretty like the video. As long as you come close, you're going to be amazed by the result. Sure, they may not be quite as flaky as the ones the professionals made, and maybe some of the caramelized sugar gets a little darker than it should, but as long as you don't burn them, they're going to be incredible.

Based on this experience and several goes at making puff pastry, I've learned an undeniable truth about baking: butter + flour = magic.

[berylrosenberg]

I just love the "Swedish Chef" humming in the background while the dough is being prepped! 

[sweetestchill_]

It's 4am & I'm almost done making this, started technically yesterday.
Fuck yes.

[Kenneth]

This piece of music is amazing. Sounds like some childhood songs. Almost fell asleep comfortably halfway through!

[michaelbhsyb]

Thanks for this video; it was a crucial aid in my kouign-amann adventures. I've always had trouble laminating dough, but following the technique presented here (I even tried to replicate Chef Grant's finesse!), I was successful! Now I'm confident to reattempt puff pastry and croissants!

[sudsp]

Wow, that looks amazing.Love the accordion background music. Goes to show the power of music, setting etc as I thought the chef was French. The end bit was hilarious.

[nikaespiloy]

that ending tho.you guys are the best..
my favorite cooking channel so far.

[Anthraxicus]

Cooking with sound effects is s.o.p. for me too. I just can't live without them. :)

[Matokiie]

His moustache and the music makes this video a whole lot better

[TomFoolery]

I've made these twice now and they are SOOOO good! They are like salted caramel coated croissants! I also tried them with a little chocolate in the center and they were also amazing. Thanks for the great recipe!

[drownthedays]

I love how everyone on the internet is really technical about this, with drawing templates, telling you how often to fold the dough before (!) adding the butter, marking the number of folds and everything. Meanwhile, Normandy bakers just lay a slab of cool-ish butter on a flat-ish piece of bread dough, put some sugar on, fold it a couple of times and bang it in the oven.

[remij]

THANK THE LORD! Finally someone made a decent video of this.

[johnhannibalsmith]

Wow. haven't seen this done so meticulously since I was in culinary school. Well done 👏👏👏!!!

[scyence]

And now, I've made these several times. They blow my friend's minds. Mission: accomplished.

[mayalarks]

For this channel, that is actually a doable recipe.

[erinhowett]

These remind me of a cross between a canele and a croissant.  In other words, heaven.

[oldskooljules]

They look amazing! Also... the outtakes/sound effects at the end.. hilarious!

[Pailin]

so this is what those crispy caramel-ish puffy things are called! A great instructional, quality video as usual, thanks guys.  I love the off cut additions at the end :)

[scyence]

I tried kouign amann for the first time last night. Had it at with crack pie frozen custard with burnt caramel. So good. My brain nearly melted. I wish I had the time to make this!

[TheOtherChef]

i'm so glad i saw this how. my life is almost complete! now please show me how to make ramen noodles, and the chinese bao. thanks! keep up the great work