Okay, so I am running a bit behind this race – I’ve been dropped by the peloton but as we head into the mountains perhaps I’ll be able to make up some ground … maybe.
Anyway, tonight I am back tracking to Stage 8 in Renne with a traditional treat from the bakers of Brittany, the Kouign Amann. Yep – I tried to make a laminated pastry (like a croissant) and I think I succeeded. They are flakey and taste delicious. So now you know, if I can do it, so can you! Click the link, check out the recipe and have a go yourself!
musettedujour.com 
I recently found your website via searching for Meert waffles. Your recipe for the filling uses brown sugar. Did you use American Light Brown sugar or vergeoise? I also have the Meert recipe but am confused on the type of sugar. Do you know the type of sugar Meert uses? I am ordering vergeoise on line. I wish I had broght it back from Paris last week when I visited. I love your site. I have made Koign Aman before but none compare to those I bought at a market in St. Germain area of Paris. I live in the USA but love French baking and the history behind it. Thank you for your time.
Marie
Hi Marie,
Apologies for the delay in response – this site is a yearly affair for me! As far as your query on sugar goes from what I understand of vergeoise, it is the equivalent of our Australian brown sugar so I would say go with the vergeoise.
I hope you had some success with your Meert waffles! They are delicious!
Thanks for reading, Madelyn.