Kouign Amann

Kouign amann... otherwise known as delicious!

Kouign amann… otherwise known as delicious!

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!

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2 thoughts on “Kouign Amann

  1. Marie

    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

    Reply
    1. madelyn2013 Post author

      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.

      Reply

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