Kouign-Amann
Caramelized Laminated Pastry
Kouign-Amann might look like a cousin of the croissant, but this Breton pastry has a personality all its own: buttery, caramelized, and impossibly flaky, with a crackly sugar crust that borders on addictive. Don’t let the fancy name intimidate you — this recipe breaks down the lamination and shaping steps so you can create those beautiful layers right in your home kitchen. It’s a bit of a weekend project, but the reward is a pastry that tastes like it came straight from a tiny French bakery, warm, golden, and gloriously crisp.
And now Renee, I must apologize, but Dood got you: I love you.