What is kouign amann? It probably sounds new to you since I’ve only seen them in one other place. In the US it’s starting to become popular too but not as widely available yet.
Kouign amann is (pronounced kween a-mon) is a Breton (from Brittany, France) cake. It is a round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers.
The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The name derives from the Breton words for cake (“kouign”) and butter (“amann”). Kouign-amann is a speciality of the town Douarnenez in Finistère, in the west of France, where it originated in around 1860. from Wikipedia
kouign amann – box of 6 P450
When it arrived in my house last Saturday morning I didn’t even bother to warm it up in the oven as advised. I took one bite and nearly swooned. The bread had a dense but flaky texture. The whole was moist like it was dipped in syrup but it wasn’t too sweet. I later realized it was so moist due to the large amount of French butter used. I could taste the difference with local butter. It gave the pastry such richness and sublime flavor not found when using local butter. French butter has a much higher fat content that’s why this pastry was so good.
To let you know how much I loved the kouign amann, I received 6 pieces and ate 1 piece stretched out the whole day. I shared one with my friends who came to the house for dessert after our dinner out. The other four pieces are individually and tightly wrapped in foil and stored in the freezer for future emergencies. I didn’t have enough self control not to eat the rest so I hid them.
That’s one of my eccentricities. The more I like something the more I want to keep it in the freezer for future consumption. Just like my chocolate peanut butter chip cookies from Levain sitting in the freezer waiting for just the right time for me to eat them.
If you want to try this truly delectable, super buttery pastry you need to order it 4 days in advance.
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Will definitely try this. I am also a Lebovitz fan and tried the kouign amann at Larnicol but it was just to0 sticky to even enjoy. The weather didn’t help either and made the pastry delight very hard to chew. This one looks so much better.
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