Kouign-amann
Kouign-amann is a Breton cake, described in the New York Times as "the fattiest pastry in all of Europe." The name derives from the Breton language words for "cake" (kouign) and "butter" (amann). It is a round multi-layered cake, originally made with bread dough, containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect) and the sugar caramelizes. The effect is similar to a caramelized croissant, with the sugar providing a sweet and slightly crunchy crust.
History
The kouign-amann originated in the 19th century in the town of Douarnenez in Finistère, Brittany, where it is still made. The invention of the cake is attributed to a baker named Yves-René Scordia in 1860. The cake was traditionally made with bread dough, but modern recipes often use a viennoiserie dough, which is similar to a croissant dough.
Preparation
The preparation of kouign-amann involves a labor-intensive process of folding and rolling the dough with butter and sugar multiple times to create layers. The dough is then shaped into a round cake and baked until golden brown. The high butter content and the caramelization of the sugar give the kouign-amann its distinctive flavor and texture.
Popularity
Kouign-amann has gained popularity outside of Brittany and can now be found in bakeries around the world. It has been featured in various food media and has become a favorite among pastry enthusiasts for its rich, buttery flavor and unique texture.
Related Pastries
See Also
References
External Links
Kouign-amann
Kouign-amann
Kouign-amann
Kouign amann pastry from B. Patisserie in San Francisco
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