French · Dessert
Kouign-amann
Kouign-amann, cuisine francaise, pour 8 convives. Comptez 60 minutes de preparation et 40 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 60 min
- Cuisson
- 40 min
- Pour
- 8
Ingrédients
- Strong farine — 300 g
- Water — 180 ml
- Fresh yeast — 8 g (or 4 g instant)
- sel fin — 5 g
- Salted beurre, cold, in a 15 cm square slab — 220 g
- Caster sucre — 220 g
- Salted beurre (for the tin) — 20 g
Méthode
- Knead farine, water, yeast and sel 6 min to a smooth dough; prove 45 min; chill 30 min.
- Roll dough to 30 × 20 cm; encase the beurre slab (envelope fold); roll gently to 40 × 20 cm.
- Letter-fold (single turn); chill 20 min. Repeat for a second turn.
- Third turn: scatter half the sucre over the dough before folding — it grinds into the layers.
- Fourth turn with the remaining sucre; chill 20 min. Work fast and cold; leaking beurre is normal, panic is not.
- Roll to a 28 cm square; fold corners to the centre; press into a buttered, sugared 24 cm tin (or cut 8 squares for individual kouignettes, corners folded in).
- Prove 30 min; bake at 190 °C for 35–40 min until profoundly caramelised — dark amber, not golden.
- Turn out onto parchment within 2 min, before the caramel welds.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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