Joe Pastry rocks ! Remember yesterday I tried David Lebovitz's recipe for Kouign Amann ? It came out like the buttery cake I thought it would. But it didn't come out like the Kouign Amann that I remembered from La Reve Bakery. Joe Pastry's recipe did. It was light and airy and crisp and caramelized with those beautiful puff pastry layers as I peeled it apart to eat it .
Click here for Joe Pastry's recipe.
3 comments:
I have to agree,I would opt for this recipe too. The kougin aman came out buttery and flaky just like croissants. This recipe is a keeper!
How did you shape and bake your Kouign Amann using joe pastry's recipe? I like your round shape.
Debbie after my final turn,when he calls for rolling out the dough and cutting it into 8-9" circles, I rolled it out,sprinkled just a little sugar onto the rolled out dough and rolled it like you would if you were making cinnamon rolls. Then I sliced each one ,like you would cinnamon rolls and placed them in my muffin tin. Thank you for stopping by. :)
Post a Comment