Kouign-amann

Kouign-amann

Kouign amann pastry from Douarnenez
Type Cake
Place of origin France
Region or state Douarnenez, Finistère
Main ingredients Dough, butter, sugar
Cookbook: Kouign-amann  Media: Kouign-amann

Kouign-amann (pronounced [,kwiɲˈamɑ̃nː], pl. kouignoù-amann) is a Breton cake. It is a round crusty cake, made with viennoiserie 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 effect is similar to a muffin-shaped, caramelized croissant.

History

Kouign-amann is a speciality of the town of Douarnenez in Finistère, Brittany, where it originated around 1860. The invention is attributed to Yves-René Scordia (1828-1878).

Recipe

Individual cake from B. Patisserie in San Francisco.

The strict recipe of Douarnenez requires a ratio of 40 percent dough, 30 percent butter, and 30 percent sugar.[1] The more traditional method of serving is as slices from a large cake, although recently especially in North America, individual cupcake sized pastries are becoming more popular.

The name derives from the Breton language words for cake ('kouign') and butter ('amann'). The Welsh equivalent is the etymologically identical Cacan menyn, literally 'cake (of) butter'.

Popularity

Advertising for Kouign Amann at a bakery in Tokyo

In 2014, the BBC aired an episode of The Great British Bake Off [2] featuring the kouign amann. In 2015, it had also increased in popularity in the United States with notable bakeries in New York,[3] Washington D.C.,[1] Boston[4] and San Francisco highlighting the pastry.[5][6][7] The Dominique Ansel Bakery, home of the trendy Cronut, sells a version of kouign amann called the DKA.

See also

References

  1. 1 2 Krystal, Becky. "Meet the kouign-amann, the caramelized French pastry we're loving right now". Washington Post. Retrieved 2015-08-21.
  2. ↑ http://www.pbs.org/food/features/great-british-baking-show-episode-7-pastries/
  3. ↑ "Better Than a Cronut: How to Master Kouign-Amann". Eater. Feb 27, 2015. Retrieved 2015-08-21.
  4. ↑ Zwirn, Lisa (30 June 2015). "A 150-year-old pastry no one ever heard of - The Boston Globe". Boston Globe. Retrieved 2015-08-21.
  5. ↑ Irwin, Heather (9 July 2015). "BiteClub: Meet the new cronut, the Kouign Amann". Santa Rosa Press Democrat. Retrieved 2015-08-21.
  6. ↑ Lucchesi, Paolo (19 June 2015). "B. Patisserie will be full of kouign amann on Saturday". Inside Scoop SF. SF Gate. Retrieved 2015-08-21.
  7. ↑ Alburger, Carolyn (October 3, 2011). "Croissant, Dethroned; All Hail Kouign-Amann | 7x7". 7x7.com. Retrieved 2015-08-22. Now San Franciscans can find the rare treat at several cafes around town, and Wood has had to put a hold on new accounts because his little bakery can't keep up with the demand. So what the heck is kouign-amann, you ask? Let's start by saying your morning croissant is about to get upstaged in the pastry case.


This article is issued from Wikipedia - version of the 12/3/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.