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  • GRANT CRILLY: Hello, everybody.

  • It's Grant from ChefSteps.

  • And today I'm going to talk through

  • the kouign-amann recipe.

  • The reason why I'm going to talk through the kouign-amann recipe

  • is there's so many layers to how a recipe works

  • and why something works the way it does.

  • And hopefully, by talking through it

  • you'll feel that you're getting a little more information,

  • gaining a little more insights.

  • And you'll feel like, you know, you're right here with me

  • cooking in the kitchen.

  • So let's talk through it and hopefully you'll

  • learn something new today.

  • So you'll notice right off the bat, if you're

  • used to ever making kouign-amann,

  • it starts with laminated dough.

  • And in this video, the first three or so minutes

  • are really how to make laminated dough.

  • And if you only did the first three minutes of this recipe,

  • you'd be able to make croissants, pain au

  • chocolat, and other Danish too.

  • So the first step in kouign-amann

  • is obviously making the laminated dough.

  • And to get to the kouign-amann aspect after that,

  • really you're just coating it with sugar,

  • a lot of sugar, some salt, and baking the heck out of it

  • so you get this glassy outside.

  • But when I make laminated dough, and for this recipe,

  • you'll see I add a little more yeast than normal.

  • I like to add a lot of yeast for flavor.

  • So yes, in theory, you don't have to add a ton of yeast.

  • That's totally true.

  • But if you want to have some really

  • rich, flavorful croissants or kouign-amann

  • and you don't want to take weeks to ferment some dough,

  • you just add a little more yeast.

  • And that little bit of yeast is going

  • to rise a little bit faster.

  • It's going to make the dough a little more soft.

  • And it's going to taste really rich and savory, actually.

  • So when making laminated dough, or a dough

  • for the kouign-amann, we start with really high-protein flour,

  • which in this case we're using pastry flour.

  • It's a little less rich in protein

  • than bread flour, which is going to give you

  • that nice spring and that pull and that chew, but still have

  • enough softness to it where you're

  • going to have a tender pastry.

  • That's also where all the fact comes in.

  • All that butter makes it nice and tender.

  • So we start off with a really good flour, pastry flour.

  • You could use a bread flour.

  • I wouldn't recommend using an AP flour,

  • because a recipe like this is just so much work

  • and takes so much love, I wouldn't

  • want to take the chance on All Purpose flour.

  • You just want to buy a good flour.

  • It's not any more expensive.

  • It just takes a little extra work to find.

  • But once you get going, you'll see

  • it's pretty straightforward.

  • And I would say the key insight for making

  • laminated dough at home, the one thing you've got to have,

  • is you've got to have patience, because you really

  • want to make sure as you're creating

  • all those hundreds of layers in the laminated dough

  • that you've got the right texture.

  • The actual dough and the butter when you start folding them,

  • they need to be the same texture,

  • because if the butter's rock hard out of the freezer,

  • the dough's just going to get crushed over it.

  • Or if the butter is way too soft and the dough's firm,

  • it's going to slack out and squeeze out the sides.

  • So the trick, especially when making laminated dough by hand,

  • without a sheeter-- a sheeter's that big giant machine

  • that you see in every pastry shop

  • where they run the dough through.

  • It goes forward and backwards and forward and backwards

  • and progressively thinner.

  • Makes life way easy.

  • But at home we don't have sheeters.

  • I don't even have one at ChefSteps,

  • so we make our laminated doughs by hand.

  • So when you make them by hand, it's

  • really important to have the right texture

  • between the butter and the dough.

  • And what that means is you've got

  • to go back and forth from the refrigerator.

  • So you see in this video, since we

  • have to go back and forth from the refrigerator so often,

  • and you might have other things you're cooking,

  • or it might be an hour from the first time you fold it

  • to the second time you fold it or the third time you fold it.

  • You can forget how many times you fold it.

  • So one of the things we do that I learned from an old pastry

  • chef that I used to work with, especially

  • in a bakery or restaurant, where you've got so many

  • projects you're going on, so many projects you're juggling,

  • is you take dough.

  • First time you fold it, put one fingerprint in it.

  • Second time you fold it, two fingerprints,

  • three fingerprints.

  • That way, if you leave for a day or someone takes

  • over your work, or even you just get lost

  • and you're confused-- I do this all the time when I take it

  • out, I'm like, crap, how many times have I folded it?

  • So I'll see those little finger marks right there.

  • Tells me three times I've folded it.

  • Once I got to three times, that's

  • when you're ready to go anyway.

  • At that point, I think you have about 240 layers

  • for laminated dough.

  • And when it gets into kouign-amann--

  • so we made our laminated dough, and now I

  • want to make kouign-amann.

  • And just an insider's secret here.

  • If you know you're going to make the laminated code

  • for kouign-amann and not say croissants,

  • you can hurry up, meaning you can rush through

  • the laminated dough process a little faster than you

  • can with a croissant, because you're not

  • going to be as aware of those hundreds of little layers

  • as much as you will be in a croissant.

  • It's just a different texture, so you

  • can speed through your laminating dough process.

  • I think I've done it beginning to end

  • as fast as a couple hours.

  • And before you knew it, I was ready to roll out and get

  • my kouign-amann ready.

  • So whether you buy your laminated dough from the store,

  • honestly, or you make it just like in this recipe,

  • you're going to roll it out when it's nice and chilled

  • and you're going to hit it with loads of salt and sugar.

  • And you need a cupcake mold, and hit that cupcake mold

  • with butter and loads of salt and sugar too.

  • And what that salt and sugar's going

  • to do for the kouign-amann is it's

  • going to bake into a really nice glassy glaze.

  • If you just add sugar, it's just going to be kind of bland,

  • so you want to get a good amount of salt

  • in there too for flavor.

  • So we take our kouign-amann that we've

  • rolled out and hit with sugar and we fold the little ends in

  • and we push them down into the mold.

  • And you don't want to pack it down into a dense puck,

  • because you're going to end up with a real dense dough

  • after that.

  • What you want to do is just kind of fold it, tuck it into there,

  • and walk away.

  • And so there's two things here.

  • You can leave the kouign-amann in the fridge

  • to proof for say an hour or two or three hours.

  • And you'll get a fluffier, cakier inside and a little bit

  • bulkier kouign-amann in the end.

  • Or you can pop them right in the oven.

  • I like to pop them right in the oven,

  • because I kind of like a dense interior

  • and having that nice glassy exterior on the outside.

  • And the thing I always wanted a kouign-amann

  • to be when I was in France is exactly this.

  • I wanted them to be really buttery, really rich.

  • They've got that potent savoriness

  • from the yeast, and just this really nice glassy

  • crunch on the outside.

  • I'm watching Emmett eat them now.

  • Looks so good.

  • I haven't made these in a couple months.

  • I've really got to make some more.

  • EMMETT: Mmm.

  • It's so good, Grant.

  • GRANT CRILLY: I love these things, man.

  • This kouign-amann's so good.

  • EMMETT: Yeah.

  • GRANT CRILLY: This is making me want to-- like

  • I got to make cassoulet.

  • I've got to make a bunch of pork belly

  • for some shoots coming up.

  • And now all I want to do is go make kouign-amann.

  • Whoo.

  • Man.

  • We did such a good job with this recipe.

  • I really want people to try it.

  • It looks complicated, but it's really not that difficult.

  • And it is just so amazing.

  • And you can't get a kouign-amann like this in any bakery.

  • I don't care what city you live in.

  • You're not going to be able to get a kouign-amann like this.

  • They're just something special.

  • Really, really, really beautiful.

  • They're worth the effort.

  • I want to hear that like [CRUNCH], glass in there.

GRANT CRILLY: Hello, everybody.

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廚師的切割。Kouign-Amann (Chef's Cut: Kouign-Amann)

  • 109 11
    amber 發佈於 2021 年 01 月 14 日
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