Kouign-Amann - World's Most Difficult and Best Pastry
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Date: 2019-07-25
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Comments and reviews: 10
jacob blake
Feel like there should have been an announcement at the beginning of this saying this aint some run of the mill pastry (then again I guess this is implied when he says its considered the hardest pastry in the world) this is advance level stuff so if you havent even baked a normal bread(like I) take caution Learn that the hard way, if your spreading of the butter isnt almost exactly even and done in less than 1-2 minutes by time you get to the second application youll have a mess of butter goop(or at the least I did, next time Ill prob put it in the freezer for sometime instead of the fridge for 30(might mess up the rise of the yeast or something doing that but its the price to pay for a larger error/time margin with the butter)Update for those wondering how that keeping it in the freezer plan worked out, it worked the finished product was still flaky yet soft and light like John described but its not sweet like I expected this thing to be
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Feel like there should have been an announcement at the beginning of this saying this aint some run of the mill pastry (then again I guess this is implied when he says its considered the hardest pastry in the world) this is advance level stuff so if you havent even baked a normal bread(like I) take caution Learn that the hard way, if your spreading of the butter isnt almost exactly even and done in less than 1-2 minutes by time you get to the second application youll have a mess of butter goop(or at the least I did, next time Ill prob put it in the freezer for sometime instead of the fridge for 30(might mess up the rise of the yeast or something doing that but its the price to pay for a larger error/time margin with the butter)Update for those wondering how that keeping it in the freezer plan worked out, it worked the finished product was still flaky yet soft and light like John described but its not sweet like I expected this thing to be
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Paddy Mc
I've never wanted a pastry as much as I want this pastry. I LOVE a good, fresh Croissant, this looks amazing. God when was this invented? Butter, sugar & salt were very expensive for most of our history all the way up to the late 1950's, this must've been seen as the height of decadence back then. Then again I always think the exact same thing when I drink mixed fruit juice, that 2 for 2L of Tropical Mango Fruit Juice at the supermarket wouldn't have even been possible just 150 years ago and still extraordinarily rare up until, again the late 1950's. What a world huh?
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I've never wanted a pastry as much as I want this pastry. I LOVE a good, fresh Croissant, this looks amazing. God when was this invented? Butter, sugar & salt were very expensive for most of our history all the way up to the late 1950's, this must've been seen as the height of decadence back then. Then again I always think the exact same thing when I drink mixed fruit juice, that 2 for 2L of Tropical Mango Fruit Juice at the supermarket wouldn't have even been possible just 150 years ago and still extraordinarily rare up until, again the late 1950's. What a world huh?
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RayneStorm
Seems like a glorified puff pastry to me. I would love to watch your videos if it wasn't for your technique of talking. why do you raise your voice up and down in places it doesn't belong to be raised? its like a roller coaster ride. raising your voice like that belongs at the end of a sentence or statement, not two or three times in the middle. I am sorry, but I end up switching to another video most of the time because your voice and its varying (unnecessary) pitches is like fingernails on a blackboard to me.
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Seems like a glorified puff pastry to me. I would love to watch your videos if it wasn't for your technique of talking. why do you raise your voice up and down in places it doesn't belong to be raised? its like a roller coaster ride. raising your voice like that belongs at the end of a sentence or statement, not two or three times in the middle. I am sorry, but I end up switching to another video most of the time because your voice and its varying (unnecessary) pitches is like fingernails on a blackboard to me.
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Tallon Qsack
I didnt find this the most difficult pastry in the world. I thought banket (a Dutch pastry, I'm from Holland, Michigan which is a Dutch colony that sticks only to very historical Dutch culture, not modern dutch lol) was much harder to get right. Maybe that's because of your excellent instructions and recipe? Because ours were perfect. Just wish there was a better way to keep them from softening the next day. But fresh out of the oven, damn they were amazing with the different textures.
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I didnt find this the most difficult pastry in the world. I thought banket (a Dutch pastry, I'm from Holland, Michigan which is a Dutch colony that sticks only to very historical Dutch culture, not modern dutch lol) was much harder to get right. Maybe that's because of your excellent instructions and recipe? Because ours were perfect. Just wish there was a better way to keep them from softening the next day. But fresh out of the oven, damn they were amazing with the different textures.
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Layzer Shimon Cynamon
Greetings and Salutations Chef John I love your stuff every time, and this time is no exception. my father said. you're allowed to ask. .so. my request is. this same recipe with stevia replacing sugar. with all the accompanying adjustments for raising the dough. so, waddaya say, huh? waddaya say, huh? kEEP UP YOUR GREAT WORK. MUCH APPRECIATED. Your loyal fan. layzer shimon
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Greetings and Salutations Chef John I love your stuff every time, and this time is no exception. my father said. you're allowed to ask. .so. my request is. this same recipe with stevia replacing sugar. with all the accompanying adjustments for raising the dough. so, waddaya say, huh? waddaya say, huh? kEEP UP YOUR GREAT WORK. MUCH APPRECIATED. Your loyal fan. layzer shimon
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PHILIPPE HOUSSET
Brilliant The original receipe from Brittany is extremely simple in the making but requires a lot of savoir faire. Youve managed to provide a step by step method that is fool-proof, bravo. Thanks to Le petit doigt Dans le cul for enlighting us on the history and product, I share your vision.
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Brilliant The original receipe from Brittany is extremely simple in the making but requires a lot of savoir faire. Youve managed to provide a step by step method that is fool-proof, bravo. Thanks to Le petit doigt Dans le cul for enlighting us on the history and product, I share your vision.
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Gaelle Le Floc'h
Your kouign amann looks very great but you miss something very important, every pastry in Brittany is made with half-salted butter Brittons never use non salted butter for anything. If you want I can give you some good recipes for far breton, quatre-quart and gateau breton
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Your kouign amann looks very great but you miss something very important, every pastry in Brittany is made with half-salted butter Brittons never use non salted butter for anything. If you want I can give you some good recipes for far breton, quatre-quart and gateau breton
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Carolyn Peterson
After trying a couple of other recipes for these, I made Chef John's and they came out AMAZING and exactly like the video. All of the his recipes are excellent that I have tried. Love you so much and appreciate the fun and effort you put into making these great videos: )
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After trying a couple of other recipes for these, I made Chef John's and they came out AMAZING and exactly like the video. All of the his recipes are excellent that I have tried. Love you so much and appreciate the fun and effort you put into making these great videos: )
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Pam Ives
Chef John I'm relatively new at baking but I just HAD to try to make these. I kept your video going while I was going through all the steps and I'm so happy to tell you they turned out beautifully. I'm now in love with baking. Love your videos. Love your jokes. Thank you so much
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Chef John I'm relatively new at baking but I just HAD to try to make these. I kept your video going while I was going through all the steps and I'm so happy to tell you they turned out beautifully. I'm now in love with baking. Love your videos. Love your jokes. Thank you so much
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Hicca Doodle Doo
I made this today. Hated them. They didnt brown and had in oven for like an hour. No Carmel underneath. Just beige butter with sugar. Also super salty. Chef Jon. what happened? Dont worry will still follow and try your recipes. Your Greek chicken is a staple on my home.
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I made this today. Hated them. They didnt brown and had in oven for like an hour. No Carmel underneath. Just beige butter with sugar. Also super salty. Chef Jon. what happened? Dont worry will still follow and try your recipes. Your Greek chicken is a staple on my home.
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