Kouign-Amann - World's Most Difficult and Best Pastry - Food Wishes

I made these today there not to bad but are a little salty for my taste .I would most likely cut the salt in half or a quarter. Nice and flakey though..

Oh Wow! I just watched the ending x 2 and vicariously enjoyed the finished product. Yum Yum Yum!

Grating butter is far too much work.
As a baker we slice cold butter from the fridge over 2/3 of the dough....once. That way you don't end up with double butter in one fold. Roll out the dough 3 times into the 3 fold resting in the cooler for 30 minutes in between. Much easier and faster.

How much butter and flour did you used please tell me

Delicious yummy

Croissants are made the same way minus the sugar and a salt but the process of the butter is kind of the same they use for 2 quarts

I made these and they were a super hit! I even like doing all the phases. It's very satisfying. and the results are CERTAINLY worth the effort!

I dunno chef, it seems expensive and dangerous to transfer them to Iraq

Curious to know if the classic laminating technique makes it come out differently and if this method was more a preference

A local bakery that has been selling this for 30 years is closing after next week since the owner wants to do something else instead of baking😢 we got our box today but guess that can’t last forever…………. This is where we will need to go

Thanks for this, Chef John! Very easy to follow and the results were phenomenal! I'd previously tried recipes from two other sources, and these turned out sooooo much better. I think the key may be grating the frozen butter. I used about a 1 1/2 tsp salt in the seasoned sugar, and if there was a weak link in the results, it was that the noticeable salt level didn't complement the buttery, caramel deliciousness. Next time, I'll go with 1 tsp.

I would dare say Chef John's process is actually easy, but it does take a while from start to finish. A lot of that is the time the dough spends chilling, so your can do other things. 

A couple of tips - on the first chill, the dough wasn't firming up, so I put it in the freezer for the last 15 minutes and it was perfect. I find the colder the counter is when you roll the dough, the better. By the time I got to the last rolling, my kitchen had warmed up a bit so I put some bags of frozen veggies on the counter for about five minutes first.

Something similar to a salted caramel cruffin. 🎉

Absolutely FANTASTIC recipe hands down! I have tried other recipes, one failed miserably, the second was so and so, but this recipe takes the cake! So delicious and easy steps to follow! Thank you!

I have baked these following the recipe to the letter and they turned out perfect... Fantastic with coffee... thanks!

I did not realise that 1 stick of butter is about 110g in us measurements. I literally bought 2 sticks of butter of 220g each (which is the way it's sold here) and grated it into the dough, wondering why the butter kept coming out when rolling and folding. Not baked it yet. Awaiting the disaster that will happen tmr.

I received a ridiculous amount of praise after cooking my last batch.

Btw, I found lamination to be far easier than grating. I am using Euro-style butter with a higher fat % though which makes it more malleable, easier for lamination but probably more difficult for grating.

God I want to take a hatched to you voicebox

Your voice intonation is quite annoying, but I'm trying hard to focus on the subject matter.

Yum

I love to bake but I haven't practiced with pastries. I got these at an airport a few times and decided to give them a go on January 1st. Followed this recipe and they were AMAZING! Now it's June and I'm making them for my mom. Hoping they turn out, but the instructions are clear enough that is easier to feel confident they will.

Thank you for showing us how to turn something complicated into something doable!

I've made this delicious pastry many many times at the professional level, and it is my second favorite pastry next to Danish Kringle. I am retired from the baking industry, but have an aspiring baker in my 12 year old daughter. We will be making my almond paste version of this wonderful pastry this holiday season.

This particular formula is amazingly simple, and honestly, better than the one I've used professionally. We are super excited.

I second the Bakewell tart, and add a Lardy cake.

This man is clearly good at baking, but speaks like a psychopath.

heaven

I can always count on laughing a few times during your videos. This was great

can you add cinnamon to this?

Not sure which is better, the actual pastry or the chefs sense of humor.

I made this today and it's delicious! Thank you for posting this. I also made your Italian sausage recipe last year and it was also a big hit!

Anyone else extremely annoyed at the way his voices rises at the end of every sentence?

This is world easiest pastry- check original french technique. It takes 60s for all fold.

This guy's intonation gets on my nerves.

"People love pointy food." Truth.

Oh my goodness! 🤤

How experienced does the wooden spoon have to be? 🤔

😂 people love pointy food

"People like pointy food*
My lacerated mouth after eating Doritos: CORRECT

I’m late to the comments, but these look so delicious! Has anyone ever stuffed them with chocolate? I’m thinking of putting a little bit of chocolate inside so it would be kind of like a pain aI chocolate - a sort of Koiugn-au-chocolate, if that’s even a thing.

As a Southerner, I want to add cinnamon and sugary icing.

Fabulous video! Well done!

The rhythmic way you speak is very interesting, but you had me at “Yas Queen.”

It’s the vocal cadence for me

Makes sense that this has Celtic origins. Hearing you pronounce Kouirn as Queen is very similar to the Gaelic Quine, which is pronounced similarly.

I was wondering if I could make this and keeping the fridge overnight and bake it off in the morning?

Thank you Chef John for the amazing recipe. Mine came out looking amazing. However, it turned out quite salty and not sweet enough. Is there anything I can do to make it more sweet now?

The commentary is gold. Yoda X Seth Rogan

Ingredients

Just one must have enough calories to feed a soldier all day.

Can you freeze the dough after it’s been cut into square pieces so you can make yourself a kouign-Annan any time the craving strikes?