Check out the recipe: www.allrecipes.com/Recipe/271049/Kouign-Amann/
@asiamalaysia14 жыл бұрын
did you put an egg wash on them?
@pongph3594 жыл бұрын
kzbin.info/www/bejne/l2icd3mwo9KrY9E
@deplorabledixie28343 жыл бұрын
OMG I want to eat one of these so bad!!!! but I don't want to make them! I need to buy them somewhere!
@polarxena3 жыл бұрын
@@deplorabledixie2834 🙄😂😂😂
@mariadoloresperisbailen480511 ай бұрын
En español
@themilkmon5 жыл бұрын
Chef John said he didn't care, but for those who do; the amount of buttery layers here is exactly 72.
@nicolle21265 жыл бұрын
Themilk you're the most valuable player of finding the number of buttery layers
@brenthooton34125 жыл бұрын
That is beautiful. Only thing that could make it better: replace "here" with "there."
@csplinter5 жыл бұрын
The operation is adds layer butter, folds in three, adds layer butter, folds in three, folds in three, folds in three. A naive interpretation is 1*3+1*3*3*3 = 3*3*3*3(*1)+1 = 81+1 = 82. This is somewhat close to your result. I can't exactly see how you figured that's the case. But please note that you can't use the regular order of operations, as the chef's explicit usage of the order in which he folds and adds butter is required for the recipe to be equal to the chef's result. This should be understood as parenthesis around each subsequent operation. Therefore, (((((1*3) + 1)) * 3) * 3) *3) = ((((3 + 1) * 3) * 3) *3) = (((4 * 3) * 3) * 3) = ((12 * 3) * 3) = (36 * 3) = 108 layers!
@themilkmon5 жыл бұрын
@@csplinter After the initial fold there are only two layers of butter since two buttery sides ends up against each other. This also happens the next time he adds butter so (2*3+2)*3*3 =72
@MarySanchez-qk3hp5 жыл бұрын
Thinks I should have THEMILK along when I'm at the Stete Fair, trying to guess the number of jellybeans in the jar to win the prize.
@bjewel37514 жыл бұрын
Never thought I’d ever hear chef John saying “yaaas Queen”
@johnjohnson37094 жыл бұрын
That was a heads up to us gay guys. 😊
@syedrehanfida4 жыл бұрын
What does yaaas queen refer to?
@tobyflenderson8924 жыл бұрын
Syed Rehan Fida jusr something we say
@matthewohlmann57574 жыл бұрын
“No I shouldn’t say that... no one should.” -chef John
@johnnespino4 жыл бұрын
The Zombies - Time Of The Season (TommyTronic 420 Remix)
@gagafiedbabe5 жыл бұрын
You are the Chef John of your Kouign-Amann!
@broverthesnover77665 жыл бұрын
Piccolo from DBZADBRIDGED: SHIT! Thats good.
@saintsaens215 жыл бұрын
Yas queen
@MICQUIAMBAO5 жыл бұрын
Queen Chef John
@brennancarr26115 жыл бұрын
Meta
@frannypie.5 жыл бұрын
chef jean would rhyme even better :)
@MrDochorrible3 жыл бұрын
Made these today and they’re amazing. Couple of notes: > Don’t be afraid to do this. The dough is super easy to work with. It’s easily worth the effort. > I cut the salt by a half teaspoon. Good call, imo. > My dough didn’t take in the entire 1/2 cup of leftover flour, by a long shot. Maybe a 1/4. It’s hard to know when to stop kneading (I’m a novice), but don’t freak out if this happens to you. > He doesn’t mention it on his blog iirc or this video, but greasing the bowl you put the dough in to rise helps a ton. The first batch I made I didn’t do this and it stuck to the bowl pretty badly. > When grating the butter, once the butter has hit the dough it’s nearly impossible to move. Make sure you’re moving the grater around as you grate. Also I had to use a glove to get a grip on the butter. At first, my hand slipped while grating and I took half my thumbnail off, which was super painful. I’m a klutz though. For the second stick I used a microplane glove and it made it really easy. > At the end he says between 1/4 and 1/8 inch. I split the difference and my dough was way thinner than his. I reckon his is a quarter inch. Didn’t make a difference in the end though. > Some of mine were tiny and some were huge, because I’m lousy at eyeballing cutting into fourths and thirds. Again, didn’t make a difference. They were delicious, big and small (I was afraid the small ones would burn). > We made delicious confusing cookies out of the scraps by making tiny croissants out of them. They were amazing. Definitely don’t discard the scraps.
@Shooshoobella7 Жыл бұрын
Thanks for the tips. He actually does mention putting the dough in a lightly buttered bowl at 2:04 and you can see it at 2:06.
@rainrip65186 ай бұрын
Very helpful tips , thank you.
@kineticfractal6804Ай бұрын
Thank you so much for the information - it's very helpful...
@christianmarleton13335 жыл бұрын
After watching this video about 15 times, I finally grew the courage to make it and they turned out exactly like the video and were so delicious. The hardest part ended up grating the butter.lol Everyone loved them. Thanks Chef John
@lightpriest5 жыл бұрын
Been looking for a productive comment lol
@niccoloaurelius15875 жыл бұрын
Any tips for grating that butter? Should it actually be frozen?
@lynnstlaurent67895 жыл бұрын
Niccolo Aurelius yes, take it from the freezer. Or you might have to put it back in the fridge halfway though. I know this making biscuits.
@MsDancesongs5 жыл бұрын
Congratulations ... will try too, maybe this week end.
@MargaretWalkerCellist5 жыл бұрын
If grating the butter is "hard", then hold the butter with a plastic sandwich bag, and it should go easier.
@brenthooton34125 жыл бұрын
0:50 "Grab our most experienced wooden spoon" Because this ain't a recipe for no rookie spoons.
@MarySanchez-qk3hp5 жыл бұрын
Brent: LOL.
@onesunnyday56994 жыл бұрын
😂🤣😂🤣
@chubeye11874 жыл бұрын
That'll be the one I have with the scorch marks and a patina of many meals 🤫
@ImInLoveWithBulla5 жыл бұрын
How can this be the most delicious pastry in the worl- “when you’re done it’s going to contain a half pound of butter”..... Oh. That’s how.
@RaspK4 жыл бұрын
It's a freshly made yeasty puff-pastry variant with salted sugar embedded in it, baked with a salted caramel finish.
@arthas6404 жыл бұрын
(\ these are amazing and ideally they're more savory than sweet. There's exactly 1 bakery within 30 miles of me that makes these fresh and they're so good they always sell out before lunch time. A 3oz pastry does somehow contain like half a pound of butter using whatever witchcraft that the Bretons stole from the French to do such things with their pastries.
@GeneralKenobi694204 жыл бұрын
Wait, bronies still exist in 2020?
@ImInLoveWithBulla4 жыл бұрын
le big sad to be fair, I can’t figure out how to change my KZbin profile pic. But if I could, I’d probably just switch it to another pony pic.
@sislertx4 жыл бұрын
Don t. Forget eget the sugar.but add strawberries and.whip.cream a....it may be better.
@justinbailey65155 жыл бұрын
Wow, that's a ridiculously normal sized wooden spoon.
@crhettbuttler15 жыл бұрын
That's the experience
@geroschorch13655 жыл бұрын
freakishly normal size
@justinbailey65155 жыл бұрын
Don't be the Chef John of my faux pas.
@MarySanchez-qk3hp5 жыл бұрын
Fancy equipment is fun, but serious cooks don't really need a ton of fancy stuff. Wooden spoons are s necessity. My old wooden spoon is my friend.
@MorganJServices5 жыл бұрын
Best humor!!. Followers of Chef John know all the inside jokes.
@yochai19875 жыл бұрын
“We don’t need more butter” said no French pastry chef EVER lol
@CalebCalixFernandez4 жыл бұрын
No self respecting French chef would ever utter such sacrilegious words.
@kamelryke314 жыл бұрын
Especially a chef from Bretagne region ! lol
@SomePotato4 жыл бұрын
The three secrets of French cuisine : butter, butter and butter.
@gilbertdeclerk72153 жыл бұрын
Shut up yochai condolences
@lisalisa14353 жыл бұрын
Julia Childs would wholly approve!
@trex705 жыл бұрын
Chef :"first of all, i do the jokes" ok Chef where is the Cayenne?
@felixpgnl74135 жыл бұрын
trex70 👌🏻🤣😂
@talloncusack5 жыл бұрын
Lmao
@bobbikeinicke31435 жыл бұрын
LOL 😂🤣😂🤣
@7saany5 жыл бұрын
Lmfaoooo "Yasss queen"lmfaoo My Boyfriend went from barely cooking to becoming an amazing cook thanks to you chef John!
@shy.kumquat3 жыл бұрын
yaaasss queen!
@hollym56565 жыл бұрын
i want Chef John saying "yas queen" as my ringtone
@lynnwilhoite61945 жыл бұрын
Hahahahaha! 😄
@nutz13_5 жыл бұрын
I didn’t know I needed this in my life but I totally do
@AnotherGreenMidget5 жыл бұрын
I...I think I do too! 😂
@ashleighlynch77185 жыл бұрын
SAME. Chef John rarely disappoints, as well.
@blaidddrwg-ye9dy5 жыл бұрын
No. Please no
@brittaneycook47124 жыл бұрын
I love sticking around at the end of the video and say with him “and as always enjoy” out loud to myself like I helped make that lol
@butterflyqueen92604 жыл бұрын
I say it with him lol
@perpetuallylove3 жыл бұрын
I say it with him too and it's like a hug from a fat cat.
@Shilag5 жыл бұрын
Turns out the secret to the best pastries is a LOT of sugar and a LOT of butter. Who knew?
@judithreynolds16575 жыл бұрын
Shilag 😃😀😃
@hv99885 жыл бұрын
I was reading this book on food science - and it turns out all the foods we crave/like typically have a ~ 50% carb and 50% fat ratio with tons of salt and sugar to act as a flavor enhancer :3, this pastry looks like the perfect pastry. :d drool
@MarySanchez-qk3hp5 жыл бұрын
HV.. sugar and fat are rarely found in the same food in nature, when we make this kind of food, our bodies go crazy for it. And fast food and junk food companies take advantage of it. A good book I w read about that is "Salt, Sugar, Fat: How the Food Industry Got Us Hooked." by Moss. I'm not really sure of the second subtitle, just the first part. Great bedtime reading. He's a journalist, knows how to make it interesting.
@RealityIsTheNow5 жыл бұрын
Okay, made these just as John instructed. They were very good. Perhaps not as sugary salty caramel as I'd like...so next time I'm tossing in some brown sugar, maybe even cinnammon...maybe even some sugar and butter in a dollop in the middle. so it can melt down into gooeyness inside while it bakes. Going to use salted butter...even additional salt. Make these not just unhealthy but SERIOUSLY unhealthy. There is potential here.
@matthewcondon19855 жыл бұрын
Sugar and fat make everything taste amazing!
@sallyfield84053 жыл бұрын
I saw the tagline (world's most difficult pasty) and said "hold my teacup.". This was the first Food Wishes recipe I ever tried; they are absolutely worth the effort. Best things ever. I've tried several of Chef John's other recipes since, and have never been led astray.
@iheartoreos145 жыл бұрын
these things are the most amazing things ever. they’re basically the love child of a croissant, puff pastry, and a palmier. they’re life changing
@apatameh51555 жыл бұрын
'Don't be a hero', is probably my favorite thing Chef John has ever said.
@arthas6403 жыл бұрын
I had an english teacher who was an amateur competitive baker, she later became a family friend and taught me a bit of baking. She once said the same thing to me when she grabbed something out of the oven with her bare hands. She could do that since she'd spent so much time baking she'd burned her fingerprints off and hand calluses that allowed her to grab hot food and trays without burning herself. She actually had to get special dispensation from the state for her teaching license since they require fingerprints to renew their licenses and she didnt have any, she actually brought in photos and awards from her baking competitions to prove she didnt file her fingerprints off.
@pballen97455 жыл бұрын
I'm lucky enough to have two amazing bakeries near my apt that make kouign-amann. One of them makes them very similarly to what's shown here. The other one makes them so they're shaped very similarly to hockey pucks, and they're entirely coated in a thick crust of melted sugar so the outside is like crunchy creme brule and the inside is extra soft and pillowy. They make plain ones and chocolate filled ones. I've never been able to decide which one I like more. If you're ever in Seattle, stop by Crumble and Flake to give the hockey puck type a try. They're less traditional but just as good, in different ways.
@chrismoore96865 жыл бұрын
I'm in Seattle too and have always wanted to try these! What's the other bakery? Thanks.
@murrayaronson37535 жыл бұрын
Do you know of any bakeries in and around Los Angeles that make these?
@Raykkie5 жыл бұрын
Pirate Bina Afaik, it's actually supposed to be shaped like a (very big) hockey puck !
@MrAlkaest5 жыл бұрын
In fact the original, traditional kouign amann has the size of an apple tart or pie, the small one is named Kouignette and has the shape of your hokey puck. the "pointy" one is the North American style
@opwave795 жыл бұрын
Cool thanks for sharing the bakery. I’ll check it out next time I’m up there. Btw the caramelized sugar bottom is my favorite part :-)
@pamives71375 жыл бұрын
Chef John! I'm relatively new at baking but I just HAD to try to make these. I kept your video going while I was going through all the steps and I'm so happy to tell you they turned out beautifully. I'm now in love with baking. Love your videos. Love your jokes. Thank you so much!!!
@climber950 Жыл бұрын
I hope you try his Parker House roll recipe. So good and not much effort.
@mavicityrelayson29245 жыл бұрын
Whoever invented the laminated dough deserves a Nobel Peace Prize. Shoving this deliciousness into war-freak humans immediately melts them down to a puddle of warm, happy, burbling butter.
@minhuang88485 жыл бұрын
Christoph Waltz eating Apfelstrudel in Inglorious Basterds would like to have a word with you
@TorigodHamster5 жыл бұрын
Pretty sure melting human beings into butter is a violation of the Geneva Conventions
@mavicityrelayson29245 жыл бұрын
@@TorigodHamster I invoke the right to a butter metaphor, sir.
@RealityIsTheNow5 жыл бұрын
Sorry. The Peace Prize is reserved for America's Great Orange Humiliation this year. :)
@saucyg63715 жыл бұрын
RealityIsTheNow Oh, great. Politics -_-
@PaddyMcMe5 жыл бұрын
I've never wanted a pastry as much as I want this pastry. I LOVE a good, fresh Croissant, this looks amazing. God when was this invented? Butter, sugar & salt were very expensive for most of our history all the way up to the late 1950's, this must've been seen as the height of decadence back then. Then again I always think the exact same thing when I drink mixed fruit juice, that $2 for 2L of Tropical Mango Fruit Juice at the supermarket wouldn't have even been possible just 150 years ago and still extraordinarily rare up until, again the late 1950's. What a world huh?
@w00master Жыл бұрын
Say what you will about the French but they were truly the masters of pastries and desserts. These are to die for.
@redpillpirate1115 жыл бұрын
Paula Dean was just rushed to the hospital when you said, "we have enough butter...". Good job Chef John 👍
@RyanFromUltrasound5 жыл бұрын
"... people love pointy food..." - This is the kind of insight I come here for.
@joseantoniofernandez18905 жыл бұрын
I'm glad you are making some dough with your videos !
@roseholley6715 жыл бұрын
Yeaaaa I couldn't do it but,,I'd love to have a channel to make some dough!🤔
@missyevitt81505 жыл бұрын
Excuse me, Chef John does the jokes here. Lol
@Dorfnite4 жыл бұрын
>People like pointy food I've never even thought about the shape of food, let alone my preference for it. Now I can't ever look at food again without wondering whether I like it because it's pointy or not. ... Thanks Chef John ...
@justme09105 жыл бұрын
Hearing Chef John say "yas queen" (or Kouign, technically) is something I never knew I needed in my life.
@MenwithHill5 жыл бұрын
As a Frenchman of Breton ancestry, I am so happy you made this.
@steevinator5 жыл бұрын
I spent several month in Douarnenez, Brittany, the city of origin of the Kouign amann, and it's the best pastry ever. Thanks Chef John.
@jaywellington65042 жыл бұрын
This shows how good you are. I've wondered my whole life , why leave the dough sticky just to roll it in flour on the counter. And I must have watched over 100 different people demonstrate it. Thanks John. This is just one reason why you're so well liked and watched..
@carolineb85685 жыл бұрын
"People love pointy food" - Chef John, 2019
@UlTiReV5 жыл бұрын
This should definitely go on a T-shirt with food pointing at Chef John
@Payin_Attention5 жыл бұрын
He's been saying that for years.
@brucemah6095 жыл бұрын
🙈😁
@MarySanchez-qk3hp5 жыл бұрын
.... and also, pointy food!
4 жыл бұрын
wonder if spock would like them
@sara.yaseen5 жыл бұрын
since you've made 12 pieces from that dough (and with the discarded scraps in mind), you're getting about a tablespoon of butter from each piece... that's not so bad. People use more for breakfast on their toast...
@RealityIsTheNow5 жыл бұрын
Yes. Rationalize it lol. I just got done making these...ashamed to say I basically snacked them away all afternoon. That's seriously rich stuff. :)
@nbaybear20023 жыл бұрын
Bless you Sara! I used more butter than that on my toast this morning! Can’t wait to make these!
@fffffffffffffffff56465 жыл бұрын
Chef John is a national treasure and must be protected at all costs.
@ellengrace46095 жыл бұрын
fffffffffffffffff Agreed! I’ll take the first shift. Ship him here!
@itsOculus5 жыл бұрын
that's racist
@EarthChickadee5 жыл бұрын
itsOculus, So being a chef now is considered "racist"? or being a national treasure is considered "racist"? I am not sure you *know* what "racist" really means....... ~~~~~ *BUT* ~~~~~~ I am *convinced* the following statement is true: This *whole world* has gone totally *insane*
@mdavis36475 жыл бұрын
@@patrickglaser1560 He tries to keep the focus on the recipes, not on him. If you've never seen his face then watch the following interview video with him... kzbin.info/www/bejne/epzEdKCdosqMgrM
@A-Duck4 жыл бұрын
Just who you imagine he needs protection from is the real hot question here.
@saddletramp50005 жыл бұрын
"Round the outside, round the outside"..... It's been too long Chef John.
@beautynspice845 жыл бұрын
It really has!!
@greatboniwanker5 жыл бұрын
"I do the jokes", "Be quick, but don't hurry ", "people love pointy food", "Fork don't lie!"... 😅I'm supposed to be learning recipes here!
@arthas6403 жыл бұрын
The "be quick but dont hurry" line reminds me of my dad, he loves to give conflicting instructions like that. He'll say "hurry and get this done right away but take your time and make sure its done right", "get this second thing first but dont delay the first thing", "i need you to do 3 different things but they all need to get done first", "I cant remember what it is i needed but i need you to find it", and "i know it takes 30 minutes to get there but can you get there in 20 minutes? just dont break the speed limit"
@charlesbrown63645 жыл бұрын
I just made these and they are AMAZING!!!! Thank You Chef John, I bow down to your passion and dedication (and humor) in making these videos. You are My Master Chef and Kitchen Guru! Much love from Venice, California!!!
@coragon424 жыл бұрын
When I saw the end product, I thought it looked like a combination between a palmier and a croissant, which just sounds amazing.
@originalslicey4 жыл бұрын
They kind of taste like that. Very similar to a morning bun, without the cinnamon sugar.
@hyacinthelorho30234 жыл бұрын
Although I have to admit his don't seem to have enough sugar, usually there is a thick layer of caramel on the bottom. Sorry to say but they look to healthy to be like the ones you find in Britanny.
@sethhughes60465 жыл бұрын
I’m pretty sure I got contact hypertension from watching this. I’m not complaining. This is amazing
@mattias32534 жыл бұрын
As a pastry chef i can say with experience that this is delicious and not that tricky compared to some other things. But then again we are all beginners at sometime! Get to cooking people
@deedeemooreco.23045 жыл бұрын
Be quick, but don’t hurry. Story of my life.
@ParnellTheChef5 жыл бұрын
Me, too! There aren't enough hours in the day!
@markleng675 жыл бұрын
That's what SHE said! ;-)
@joshlopez65725 жыл бұрын
I make these about twice a month, and i added a new idea to the technique. A touch of salt to the sugar. Thank you for the idea!!!
@GoshMrJosh5 жыл бұрын
you have a very interesting speaking cadence, sir.
@jenp33555 жыл бұрын
GoshMrJosh yes, it’s very distracting.
@raball4 жыл бұрын
Is he singing? Or is everything a question? I bet it drives tonal languages speakers even more nuts than musicians. Eep.
@redlupo61934 жыл бұрын
Chef's cadence is reminiscent of TheWolfePit.
@VaalerianG4 жыл бұрын
it sounds a bit like a movie trailer voice somehow
@christinerobinette29525 ай бұрын
At first I didn’t think I could listen all the way through, but I ended up loving his vocals… and his dry humor!
@eviee4224 жыл бұрын
I've eaten these many times with a passion fruit whipped cream... thank you for the recipe and the smile on my face😊
@platoquemado5 жыл бұрын
I love low cal recipes like this. 🤣
@d.lawrence56705 жыл бұрын
I'm just waiting for some idiot to come along and ask for a "vegan Kouign Amann"
@SAW1A1UFO5 жыл бұрын
@@d.lawrence5670 stfu
@VedanthB94 жыл бұрын
D. Lawrence Use soy yoghurt instead of yeast, and replace butter with cocoa butter/almond butter or any other plant based fat
@alexandreocadiz99674 жыл бұрын
@@VedanthB9 why would yeast not be vegan? It's a microbe not an animal...
@VedanthB94 жыл бұрын
@@alexandreocadiz9967 Yeast is technically a type of fungus, and fungi are not plants. Fungi are closer to animals than plants, which is why I don't think it can be called vegan. As a matter of fact, even mushroom are fungi, so even they cannot be considered vegan. Since veganism involves mostly a plant based diet, I don't think yeast can be called vegan.
@chucKieROx5 жыл бұрын
This looked so good that I made it right after I watched it, I had all the ingredients for once! What I did differently was use half raw sugar/half white sugar and Himalayan pink salt. I also put half the stick of butter on the second fold and added the other half in the third fold. I chilled it again and folded it two more times because I’m all about layers. I also put a pan of water on the lower rack for the first half of baking. They turned out perfect! Would recommend 10/10
@calahan595 жыл бұрын
Kouign-Amann comes from Brittany(France), literally it means butter cake
@funkerella5 жыл бұрын
Vividly remember the Kouign Amman Berrou. . Isn't berrou butter...?
@MarySanchez-qk3hp5 жыл бұрын
Really. But it's not what I see as cake. It's more a pastry. I don't like cake. Thanks for the trivia.
@phil2u485 жыл бұрын
Yes. It is Breton, but I recall a shop in Alsace that sold them in a somewhat larger version.
@rojaiwla5 жыл бұрын
Kouign means cake, Amann means butter. Always use salted butter. I think Berrou is a family name.
@sps63744 жыл бұрын
@@funkerella Amann is butter in Breton
@mikeymike11455 жыл бұрын
1:45 Because as we all know; kneading is one thing, but getting, getting's another. I'll show myself out.
@volcomwave5 жыл бұрын
Kinda having a bad day, but 11 seconds into the video you had me smiling and laughing. Thank you :)
@samuelbousfield43424 жыл бұрын
Actually I've made this before with no idea what it tasted like. I was genuinely surprised and most certainly not disappointed.
@steffybakes76935 жыл бұрын
Made these today and they’re are fricken amazing. Hands down one of these most delicious pastries I’ve ever made.Thanks for the recipe Chef John!
@methodius13183 жыл бұрын
I didn't have an experienced wooden spoon so this was my wooden spoons first experience. It think that is a grand welcome to the kitchen.
@daiadawn28235 жыл бұрын
Ooh! I've been binge watching Chef John's videos for the past 2 weeks since I´ve found them, and today I finally get to experience a brand new one the same day it was uploaded, yay!
@ruthazuz Жыл бұрын
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!
@mtlbiketech79605 жыл бұрын
Was the first pastry recipe I ever attempted and what got me into pastry baking. I highly recommend that y'all should try making them !!!
@Marlina664 жыл бұрын
YAY! I have not one but TWO experienced wooden spoons. I believe I am now qualified to make this recipe.
@yamamancha5 жыл бұрын
So these are kinda like croissants on crack?
@shinim3gami5 жыл бұрын
yes
@MarySanchez-qk3hp5 жыл бұрын
OMG.... yes! But easier and safer! Both laminated doughs... but all that sugar and he seasons it... who knew? I'm already thinking about putting a piece of chocolate in the center... or raspberry jam... omg... help....
@laurentb.38675 жыл бұрын
It's quite different from croissants. Much denser and much more sugary. They are hard to find as well even in Paris.
@RealityIsTheNow5 жыл бұрын
Mary Sanchez I just got done making them per John's recipe. Very good...but not sugary or salty enough. I'm thinking of spiking them with brown sugar in addition...maybe even some cinammon and nutmeg. Maybe a nice dollop of exta butter/sugar mix right down the middle. There is LOT that can be done here.
@hopenoneya81615 жыл бұрын
@@MarySanchez-qk3hp yessssss.
@Kle3b5 жыл бұрын
I'm loving all of these low-carb recipes lately, Chef John. Delicious!
@louisaleroux34843 жыл бұрын
Merci CJ. I live in Bretagne, France and have had a personal relationship with far too many Kouign Amanns. You're right, the Kouign Amann is unbelievably delicious. Would love to taste one that came out of your oven. Stay safe and see you next time. Bisous de la France
@karosparrow5 жыл бұрын
The first time I heard of these was on The Great British Bake Off, in which this was the technical challenge (w/ minimal instructions). The trick was to not add sugar until that very last round...something, something chemistry. Only a very few contestants guessed that right. They also had great fun with the name. These are gorgeous!
@JustNatax35 жыл бұрын
Oh boy, I've never seen them, but I know I want to shove one of those flaky little buns in my mouth right about now.
@recoil535 жыл бұрын
Series 5 of the Great British Bake Off.
@fall221235 жыл бұрын
Yeah, I wish I had one here right now.
@opwave795 жыл бұрын
They’re so good. My local bakery makes blueberry filled ones.
@rumblefish95 жыл бұрын
They are absolutely delicious! I used to order a dozen of these and just eat them throughout the week (who am I kidding, they're gone in 2 days!). Too bad I moved and the bakery that bakes them in my city is 2 hours away :_(
@dalemantell95895 жыл бұрын
Nati Whatever . P
@alexandrpetrov11104 жыл бұрын
Thanks! Chef John is a national treasure and must be protected at all costs.
@theoneandonlyjzzhm4 жыл бұрын
The chef is becoming one of my favourite stand-up comedians!
@mariavignonivargas91915 жыл бұрын
A 12 minute long video of Chef John announces deli but difficult recipe, as our dear Chef John amazes me with his 5 or 7 minute short videos and how much he teaches us all to cook better in such a short span of time.. Amazing!!!
@GeorgeSemel5 жыл бұрын
It doses not look to be hard, just time-consuming. My guess starting around 10 in the Morning, you get to take them out of the oven at around 4 or so, Just in time to get dinner started. This would be something to do on one of those days when it's snowing around 3 inches per hour all day and night. Boeuf Bourguignon or more specific, Julia Child's Boeuf Bourguignon for dinner.
@H1ST0RYWriter5 жыл бұрын
This is the easier method. Traditionally, the butter is rolled out seperately into a sheet that gets sealed inside the dough like puff pastry or croissant dough. The traditional method yields a higher puff.
@paulamsden84205 жыл бұрын
That's my idea of a perfect day.
@MarySanchez-qk3hp5 жыл бұрын
Yes, well, we have 50 mph winds outside where I live tonight, I'm cold, tomorrow's the weekend, and it sounds so good... it never occurred to me that I can shave frozen butter instead of that horrid traditional process. Leave it to a Chef to simplify it and still come away with a delicious authentic result.
@originalslicey4 жыл бұрын
I'm glad there are at least two bakeries in my neighborhood making a delicious version of this pastry so that I don't have to mess with this recipe.
@julesgainey96775 жыл бұрын
Lets get it popping, CHEF John is the man!
@TomFoolery90014 жыл бұрын
I have made these twice now using your recipe and WOW are they good! They are like croissants only better! I tried them with a little square of chocolate in the center and it turned out amazing. Thanks for the great, easy to follow instructions!
@Seamstressed5 жыл бұрын
THE FORK NEVER LIES! This is my life now.
@Book7BrokeMyBrain5 жыл бұрын
OOOOO! I have been intrigued by these since they were set as a technical challenge on The Great British Bake-Off. I must try these some day.
@deathsheadknight21374 жыл бұрын
"people love pointy food" I think I must meditate on this
@Bonadoumbe Жыл бұрын
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!
@elvalight21355 жыл бұрын
"if you want the measurements, you're definitely on the wrong channel" xD
@LiquorWithJazz5 жыл бұрын
I was just talking to someone about that yesterday. I got recipes from somewhere else and I was talking about how much I prefer Chef John because he is ALWAYS saying something like, "It's okay. That's just you cookin." Makes me feel better.
@mrninet6455 жыл бұрын
And he's right. There are a lot of small factors like humidity, room temperature, etc, even eggs in my fridge are different sizes, and all these combined can make huge difference even with same measurements. So it's better to taste while cooking and kinda feel what are you working with, but that comes with practice. And from other prospective there's almost always room for adjustments, like want it to be sweeter - put more sugar, it's up to you to decide how it should taste
@onesunnyday56994 жыл бұрын
🤣😂🤣😂🤣😂
@travelinaway27073 жыл бұрын
I just love every recipe that you do and i actually make them!!
@carolynecarrick62924 жыл бұрын
“People like ‘pointy’ food”~! I love you😍
@tomrodriguez65685 жыл бұрын
I looove this man! He's the best teacher ever! Keep it up! Ennnnnjooooy...!
@gaugebessert76174 жыл бұрын
"we don't need any more butter" i didn't even know it was possible to use those words together in that order like that.
@savannahdiamond83172 жыл бұрын
okay I am making these for the second time as I type. The husband requested it! The best recipe ever!
@MarySanchez-qk3hp5 жыл бұрын
"Be quick, but don't hurry..." That sounds like how I handle filo dough, because it also dries out so quickly. And with filo, a tiny tear doesn't really matter because there are more layers on top of it.
@LittlefootOnthetrail164 жыл бұрын
I made this today as a test before Christmas. Omg its a lot of work but worth every second. I probably just ruined my diet but whats a few pounds of fat between new friends. Thank you so much for this idea. Its going to be a hit at our party.
@DaxMicro5 жыл бұрын
We don't have leprechauns in Brittany, we have Korrigans.
@Foster_B5 жыл бұрын
The6Mimic wow that sucks, what a down grade
@chrisreid16445 жыл бұрын
There are a couple at the bottom of our garden, we can't get rid of the blighters,
@chezmoi425 жыл бұрын
@@chrisreid1644 Neither can Lady Peel. kzbin.info/www/bejne/naikqnSQZ5qHjbM
@drewbakka52655 жыл бұрын
You also had that one villiage who kept the romans out
@DaxMicro5 жыл бұрын
@@drewbakka5265 That, we did.
@deirdresargent74564 жыл бұрын
Made this for the first time today and it came out PERFECT! Fork don't lie! This made Shelter in Place bearable. I even shared with the upstairs neighbors (leaving some on a plate for them to retrieve while maintaining social distance). Soooooooo good!! Never thought I would be able to make something like this! THANK YOU!!
@613karen4 жыл бұрын
I just finished watching an old edition of The Great British Baking Show in which the challenge was - you guessed it! Kouign-Amann! Some of the contestants (like me!) had never heard of this pastry, but they set out to make it with only the barest of printed instructions. Just imagine they’d had your video, Chef John! Anyway, one of them turned out something roughly similar to this, but most quasi-flubbed it - which in real life wouldn’t matter so much, because it had to have been delicious, no matter how it looked. But it mattered to the contestants, of course. Funny thing is, I don’t remember anybody mentioning the mixing of a bit of salt in with the sugar - which seems like a genius idea for this, and maybe other pastries. As usual, thanks for the education!
@bizzz292 жыл бұрын
In Brittany, salt -free butter, it does not exist and it is not a joke. There, if you don't eat salt butter, you have a (mental) problem.
@blacksciencechocolate8984 Жыл бұрын
You never heard of the sugar-salt mix trick because using salted butter for cooking is obvious in french cuisine (since this recipe comes from France).
@robynsmith5812 Жыл бұрын
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.
@Amethystar Жыл бұрын
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!
@salli45885 жыл бұрын
I will drizzle with crushed berries and chocolate. Thanks Chef John. Hope you are recovering well from your cold.
@dorothyyoung82315 жыл бұрын
No. No, you won’t. Once you taste them, you’ll find they’re perfect as they are. They are absolutely delicious.
@Kenmanhl5 жыл бұрын
I'm glad KZbin algorithm recommended this video. Clicked on it right away because I remembered the name of this pastry from Yakitate Japan. It looks delicious!
@YesdogLive5 жыл бұрын
"Just like a letter, if that helps" is the moment that I realized just how old Chef John and I are.
@elharaaddison4 жыл бұрын
Lawrence Godsey The Chef’s meaning made perfect sense to me. Another viewer’s thought was that he was referring to a letter of the alphabet, an N perhaps. YUP WE OLD ❗️
@FloriaFood3 жыл бұрын
With all this effort, we prepare food and eat in one minute ! 🌺
@oumaimah44645 жыл бұрын
Thank you Chef John ❤️
@RocketSquirrel1113 жыл бұрын
Made this for thanksgiving, fantastic recipe! Although if you've never made bread before, then "add flour until it feels right" is stunningly unhelpful lol. It still turned out great!
@granjmy4 жыл бұрын
"Well, first of all, I'll do the jokes..." Sir, you are a joy to watch and listen to. Thanks.
@shirleyamberg17863 жыл бұрын
Yes! for me the best I have ever had from a patisserie in Locarn France. Tried Chefs Johns recipe, added a little sliced apple on top and a sprinkle of vanilla sugar and a little knob butter over the top and was in heaven. Thanks for the recipe.
@melshortir5 жыл бұрын
Super de voir une recette Bretonne ici! Merci Chef John!
@kpopahjussi63795 жыл бұрын
These look absolutely fabulous and judging by the amount of sugar and butter I'll bet they are. Thank you!
@manystar5 жыл бұрын
Chef John´s family i bet they eat like kings , best chef in the world
@bobthebuilder12895 жыл бұрын
I'd say they eat like kouigns but whichever
@5766546 Жыл бұрын
I have baked these following the recipe to the letter and they turned out perfect... Fantastic with coffee... thanks!
@roberthudyma37733 жыл бұрын
Chef John, Chef Rob here. Your method works great, especially grating the butter and sugaring at the end as opposed to throughout the turning process. I use a refrigerated granite counter top which expedites the time tremendously I used smoked salt as a twist, came out great! Thanks again!
@MrBilioner5 жыл бұрын
11:00 oh yes I imagined everything and I can almost feel the taste
@Mossy51504 жыл бұрын
I made this today with dough that was only flour and water, then layered with butter and rolled with the seasoned sugar. AMAZING I've been cooking for 25+ years and this was by far the best thing I've ever made.
@paulman2465 жыл бұрын
Did you prep the Muffin Pan, the Muffin Pan, the Muffin Pan, did you prep the Muffin Pan that lives on Kouign-Amann Lane?