{"id":2619,"date":"2014-07-26T11:21:41","date_gmt":"2014-07-26T18:21:41","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=2619"},"modified":"2014-07-26T11:21:41","modified_gmt":"2014-07-26T18:21:41","slug":"the-buttery-yummy-case-of-the-kouign-amann-and-kouignette","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=2619","title":{"rendered":"Kouign-Amann, The Buttery Yummy Case of the Kouignette"},"content":{"rendered":"<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-110.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3867\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-110.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet (1)\" width=\"660\" height=\"870\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-110.jpg 910w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-110-228x300.jpg 228w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-110-777x1024.jpg 777w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-110-768x1013.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>When the summer full moon struck Manhattan Beach, it could have been forecasting a new and unexpected event, such as a Thai girl \u00a0not only making a French dessert but blogging about it too \ud83d\ude42 This is actually not the first time I\u2019m blogging about a French dessert. In fact, my very first blog was for <a title=\"Valentine\u2019s Macaron : Heart shaped!\" href=\"http:\/\/www.highheelgourmet.com\/2012\/02\/02\/valentine-macaron\/\">French macarons<\/a>. This, my 101st blog, will follow the same tradition.<\/p>\n<p>This time it is about Kouign-Amann, the French, or, to be exact, the Breton pastry, that has a name that sounds like it is from the Middle East but is truly French born.<\/p>\n<p>OK\u2026don\u2019t go WTF just yet. Wait until you finish making this, and maybe even better is to wait until after you actually eat them.<\/p>\n<p>Kouign-Amann is pronounced \u201ckween-yah-mann\u201d or &#8220;Ku-eeen Aah-man&#8221;. \u00a0No, I didn\u2019t know how to pronounce this from birth, or by birth either. \u00a0I called Kouign-Amann \u201cthe thing\u201d (I know\u2026sorry) or \u201cthe Breton crunchy cake\u201d for at the least 2-3 decades. That\u2019s all. Not so long. It\u2019s so difficult to figure out how to pronounce. This time I got my husbanditor-dictionary to give me the correct pronunciation. (Ahhh\u2026good thing I married someone who can read French!)<\/p>\n<p>What is this pastry exactly?<\/p>\n<p>If I use French pastry terminology, I would say this is a \u201claminated dough with a sugar layer, baked in sugar and butter until the sugar turns into caramel\u201d, but I don\u2019t think there is a pastry chef who doesn\u2019t know Kouign-Amann.<\/p>\n<p>Laminated dough is the term used to describe dough that is wrapped around a block of butter, then rolled out with the butter still in between until thin, and then folded. The butter will eventually divide the dough into several layers. After the first folding, the dough is rolled out and folded several more times and that multiplies the number of layers.<\/p>\n<p>Kouign-Amann uses bread dough and is laminated just like croissant dough except, after the last roll out, the dough would be covered with granulated sugar before folding.<\/p>\n<p>According to many, many pastry cookbooks, Kouign-Amann is a traditional Breton dessert, including the name. Kouign = Cake, Amann = Butter (These are Breton French not French French words). This is considered a butter cake in Brittany. (For those of you geographically challenged, like me, Brittany is the Western-most province of France, closest to England.)<\/p>\n<p>And so it introduced itself to me as a cake the first time we met. \u00a0I was in England and someone brought this cake back from France as a gift to the hostess. It was big and round just like cake, with the caramelized sugar crust on the top just like creme br\u00fbl\u00e9e, even though the top is quite uneven. Once it got cut, I saw that it was actually not a typical texture of a cake but looked more like a very dense croissant with several layers.<\/p>\n<p>It was actually not that easy to cut with a spoon. It had some resistance and crunchiness, totally unlike cake, and the first bite nearly brought tears to my eyes. How much of my life had been wasted not knowing that this thing existed?! What a shame! The crunchiness was from caramelized sugar melted with butter that was coated on the outside, just like toffee. The texture of the cake was like bread but unlike bread pudding, because that has some kind of custard mixed in. This one is dry and clean but flaky and buttery, so buttery, like the dough has been sitting in a block of butter and had just shaken off the excess in the oven right before it was served.<\/p>\n<p>I know this is going to turn some of you off, thinking it is so not worth it to clog your arteries with it. Well, you are wrong.\u00a0It&#8217;s worth it.\u00a0(Also, read the new research about heart decease and eating saturated fat.) If I were to die from eating, my wish would be that it was from Kouign-Amann. If my last bite on this earth is Kouign-Amann, I will have died happy.<\/p>\n<p>After my first introduction, I went looking into the history. (Yes, I was THAT curious about food at a young age). It said Yves Ren\u00e9 Scordia, a baker from Douarnenez in Brittany created it and began selling the pastry in 1860. Some say he was inspired by Norwegian pastry. \u00a0Some say that he was just attempting to salvage his failed bread dough by adding butter and sugar. But whatever he did, here came a wonderful dessert left behind for us to remember him by, well over hundred years later.<\/p>\n<p>It was a very long time before I attempted to make my own Kouign-Amann. It was intimidating, you know. The laminated dough, the amount of butter used, the SUGAR! Oh my gosh, it was all a little too much to accomplish perfectly, having so little skill in baking as a Thai girl. Back then I didn\u2019t even know how to make a pie crust or bread yet.<\/p>\n<p>Then I was introduced to a little thing called Kouignette, a little tiny Kouign-Amann, about a four-bite size. Ohhhh\u2026this is even BETTER! There is more area to be caramelized and you don\u2019t have to eat a whole wedge of cake anymore. It\u2019s like a cupcake or mini cup cake.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-30.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3865\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-30.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 30\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-30.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-30-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-30-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-30-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Then I moved to America\u2026phewwwww. You couldn\u2019t even try to find either Kouign-Amann or Kouignette (this is back in 1992) because they were nearly non-existent back then, plus I was living on the allowance of an international graduate student that couldn\u2019t work, so I \u00a0probably would not have been able to afford it anyway.<\/p>\n<p>I finally found that actually in the US there were some bakeries selling Kouignette, but they were called Kouign-Amann regardless of the size. They didn\u2019t look that appealing and, once the customers found out what was in them, they avoided them. You know how the Americans always eat very sensibly and always eat healthy foods (lol), low-fat, fat-free, low-carb, low-sugar, sugar-free, gluten-free, pretty confusing but all for the health, right? So, Kouign-Amann didn\u2019t fit in any of those categories.<\/p>\n<p>This little dessert is filled with carbs, flour and sugar and fat, real butter (until someone can invent a fat-free butter\u2014come on guys, it shouldn\u2019t be that hard!) The recipe could have freaked the US population out completely. Thank God they haven\u2019t banned the making of this dessert. One of the original bakeries I found in NYC that made this dessert quite well has already closed, <a href=\"http:\/\/www.fauchon.com\" target=\"_blank\" rel=\"noopener\">Fauchon Bakery<\/a> on Park Avenue in NYC.<\/p>\n<p>Then a series of bakeries in the metropolitan area slowly embraced this dessert, even though some people still called it the \u201cpoison-filled dessert\u201d. <a href=\"http:\/\/bouchonbakery.com\/beverly-hills\/\" target=\"_blank\" rel=\"noopener\">Bouchon bakery in Beverly Hills<\/a>, <a href=\"http:\/\/dominiqueansel.com\" target=\"_blank\" rel=\"noopener\">Dominique Ansel Bakery<\/a> in Soho\u00a0(This one is called DKA), <a href=\"http:\/\/www.mccallsmeatandfish.com\" target=\"_blank\" rel=\"noopener\">McCall\u2019s Meat and Fish Co.<\/a> in Los Feliz, CA, <a href=\"http:\/\/breadlounge.com\" target=\"_blank\" rel=\"noopener\">Bread Lounge<\/a> in LA, <a href=\"http:\/\/www.amandinecafe.com\u00a0\" target=\"_blank\" rel=\"noopener\">Amandine Patisserie<\/a>, also in LA\u00a0and <a href=\"http:\/\/starterbakery.com\" target=\"_blank\" rel=\"noopener\">Starter Bakery<\/a>, the bakery truck in\u00a0Oakland.<\/p>\n<p>So why am I making them now?<\/p>\n<p>Well, since I&#8217;ve recently acquired a new set of skills, thanks to Nantana Chitman, whom I respect dearly as a mentor, who created the online group \u201cC is for Croissant\u201d, and pulled people to start making homemade croissants. I pushed myself through practicing making my own croissants until they come out pretty good these days.<\/p>\n<p>Of course, it was this grand step that made the making of Kouign-Amann quite easy to me. Also, the closet bakery that made Kouign-Amann near my house, <a href=\"http:\/\/bouchonbakery.com\/beverly-hills\/\" target=\"_blank\" rel=\"noopener\">Bouchon<\/a>, is still 15 miles away and could take me 20-40 minutes to get there. And the most important part, no one makes Kouign-Amann exactly the way I wanted. So, I ended up making my own.<\/p>\n<p>What\u2019s the \u201cmissing\u201d ingredient in the dessert enough for me to sweat it?<\/p>\n<p>Buckwheat flour!<\/p>\n<p>This is a Breton dessert, and I got used to it with some buckwheat flour in the mix. Also some of those bakeries don\u2019t bake them long enough to make the sugar caramelize, and most of them don\u2019t make it the size I want.<\/p>\n<p>Here we go; let\u2019s start making this dessert. I want it so tiny tiny, about 1\u201dx 1\u201d. My plan is that I can just pop them in my mouth like candies\u2026actually, I want to make them small so I don\u2019t have to eat a whole big piece, because I would if it came that way.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>Organic all purpose flour \u00a0250g<\/p>\n<p>(Optional) Buckwheat flour \u00a025g (If you don\u2019t want to use buckwheat flour you need to substitute with 25g more of all purpose flour or whole wheat flour)<\/p>\n<p>Sugar, from 175 &#8211; 225g (I used only 175g, but most other recipes would use much more than that. This is entirely your preference. I use less sugar because I don\u2019t want it to be too sweet inside, but I want a lot of caramelized sugar on the outside.)<\/p>\n<p>Water at 90 \u00baF, from 145 &#8211; 172g (I gave this recipe to a friend in Thailand and she reported using less water than the recipe. She didn\u2019t use buckwheat flour and used all 275g of all purpose flour with 140g of water. I used buckwheat flour and use 172g of water. If I used all white flour I would used 160g of water. So adjust it accordingly.)<\/p>\n<p>Salt \u00a07.5g<\/p>\n<p>Fresh yeast \u00a05g or use 2g instant yeast or 2.5g of active dry yeast (I hope you know the different between those yeasts. IMPORTANT: DO NOT USE SOURDOUGH STARTER)<\/p>\n<p>Butter, a block between 150g &#8211; 225g (This depends on your laminating skill. I like using 175g of butter the most for myself, but Pierre Herm\u00e9 uses 225g in his recipe, same as Ladur\u00e9e)<\/p>\n<p>Extra butter for brushing the mold 10 &#8211; 20g (The butter should be soft but not melted)<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>1) Mix the flour, salt (make sure it doesn\u2019t touch the yeast directly), buckwheat flour and yeast with a dough hook or by hand. If you are using fresh yeast or active dry yeast, mix it in water and a tablespoon or flour first and see if it foams before mixing it in the dough. You don\u2019t need to do this with instant yeast.<\/p>\n<p>Add the water in small amounts, adding more if the dough needs it. You can tell you need more by the way that the dough won\u2019t combine into one lump but still scatters dry bits all over the mixing bowl.<\/p>\n<p>You don\u2019t need to mix it a lot. Just mix it enough so all the ingredients are combined and form a uniform dough. No need to check for the windowpane. You shouldn\u2019t be able to pass the windowpane test. Just clean in the bowl will be fine. We will be working the dough in \u00a0many, many more layers. If you mix it until the dough forms gluten enough to pass the windowpane test, you will have a hard time rolling the dough later.<\/p>\n<div id=\"attachment_3864\" style=\"width: 670px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-29.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3864\" class=\"wp-image-3864 size-large\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-29.jpg?w=660\" alt=\"Kouign-Amann 2 The dark speckles are from buckwheat flour. You can easily see them.\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-29.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-29-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-29-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-29-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><p id=\"caption-attachment-3864\" class=\"wp-caption-text\">The dark speckles are from buckwheat flour. You can easily see them.<\/p><\/div>\n<p>2) Put the dough in a bowl and let it rise to double in size, about 2 hours for me, but it will be different in every house depending on the temperature, humidity, and what type of yeast you are using.<\/p>\n<div id=\"attachment_3863\" style=\"width: 670px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-28.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3863\" class=\"size-large wp-image-3863\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-28.jpg?w=660\" alt=\"I use a measuring cup so I can see the volume very easily. I sprayed or brushed the surface with oil too.\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-28.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-28-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-28-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-28-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><p id=\"caption-attachment-3863\" class=\"wp-caption-text\">I use a measuring cup so I can see the volume very easily. I sprayed or brushed the surface with oil too.<\/p><\/div>\n<p>3) While you are waiting for the dough to rise, pound the butter with a rolling pin until it&#8217;s soft.<\/p>\n<div id=\"attachment_3862\" style=\"width: 670px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-27.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3862\" class=\"wp-image-3862 size-large\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-27.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 27\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-27.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-27-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-27-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-27-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><p id=\"caption-attachment-3862\" class=\"wp-caption-text\">Use the BEST butter you can afford. It is a very important ingredient.<\/p><\/div>\n<p>This is my method. I cut the cold butter to pieces.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-26.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3861\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-26.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 26\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-26.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-26-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-26-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-26-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Line those pieces together in parchment paper.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-25.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3860\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-25.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 25\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-25.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-25-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-25-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-25-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Pound the pieces with a rolling pin while still cold to make them soft.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-24.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3859\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-24.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 24\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-24.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-24-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-24-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-24-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>The butter should be \u201cpliable\u201d.\u00a0Wrap the butter in parchment paper and roll it to fit the size your are working toward. I would recommend 14\u201dx 8\u201d size. Then put the butter in the fridge.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-23.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3858\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-23.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 23\" width=\"660\" height=\"880\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-23.jpg 900w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-23-225x300.jpg 225w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-23-768x1024.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>4) Once the dough has doubled in volume, take the dough out, put it on the rolling board and roll it out to a size about 1\/3 longer than the length of your butter block, and the same width (21\u201dx 8\u201d).\u00a0Because the dough is soft, if you can\u2019t roll and get a straight edge, you can use just push the edge of the dough to the shape you want.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-22.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3857\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-22.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 22\" width=\"660\" height=\"333\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-22.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-22-300x151.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-22-1024x516.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-22-768x387.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>5) Take the butter block out of the fridge and roll the rolling pin over the butter block again one more time until it is back to the pliable stage again.<\/p>\n<p>6) Place the butter to cover 2\/3 of the dough on one side, leaving \u00a01\/3 uncovered.\u00a0Line the butter block along one side of the dough. Make sure that the top and bottom edge of the butter isn\u2019t beyond the edge of the dough.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-21-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3856\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-21-1.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 21\" width=\"660\" height=\"321\" \/><\/a><\/p>\n<p>7) Fold the uncovered side over the middle onto the butter block.\u00a0If you roll the dough to the width I recommend, you shouldn\u2019t have any problem folding from edge to edge.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-20.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3855\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-20.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 20\" width=\"660\" height=\"367\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-20.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-20-300x167.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-20-1024x569.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-20-768x427.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>8) Fold the other buttered side carefully over the middle. This is called \u201cthe envelope fold.&#8221;\u00a0Make sure that the dough reaches from edge to edge.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-19.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3854\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-19.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 19\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-19.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-19-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-19-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-19-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>9) Wrap the whole block in plastic and put it in the refrigerator for 30 minutes.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-18-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3853\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-18-1.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 18\" width=\"660\" height=\"437\" \/><\/a><\/p>\n<p>10) Take the dough out, dust it with flour, then brush the excess flour off. The dough should be rolled out along the length of the dough block. This is called \u201cturning the dough\u201d. The direction of the rolling is going to be 90 degrees from the first direction.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-17.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3852\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-17.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 17\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-17.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-17-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-17-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-17-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Press the dough carefully to stretch the dough first before rolling, to maintain the layers.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-16.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3851\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-16.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 16\" width=\"660\" height=\"398\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-16.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-16-300x181.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-16-1024x618.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-16-768x463.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Roll the dough out to 21\u201dx 8\u201d again, and then do the envelope fold again.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-15.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3850\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-15.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 15\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-15.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-15-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-15-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-15-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>11) Chill the dough again for another 30 minutes.<\/p>\n<p>12) Measure the sugar and put it in a bowl now. You will need it for the next step. I didn&#8217;t measure exactly how much sugar I used in the dough itself versus in the molds, but it was about 2\/3 or 3\/4 of the total amount I used (175g). In other words, much more sugar in the dough than what I sprinkled in the molds.<\/p>\n<p>13) Take the dough out off the fridge and roll it again to the same full size.\u00a0This time you sprinkle the bottom of the rolling board with a little bit of sugar.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-14.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3849\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-14.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 14\" width=\"660\" height=\"296\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-14.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-14-300x135.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-14-1024x460.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-14-768x345.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Once you&#8217;ve rolled the dough out, then you sprinkle much more sugar on the dough.\u00a0Look at the picture to see what I mean by \u201cmuch more.\u201d Pretty much covered the whole dough with sugar. That much more.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-13.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3848\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-13.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 13\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-13.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-13-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-13-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-13-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>14) Roll the rolling pin over the sugar just to press the sugar down into the dough before you fold the dough. Do one more envelope fold, wrap it and put it back in the fridge.<\/p>\n<p>15) Chill the dough for another 30 minutes.<\/p>\n<p>16) While you are waiting, let\u2019s prep the mold. Butter all sides of the individual molds,<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-12.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3847\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-12.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 12\" width=\"660\" height=\"449\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-12.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-12-300x204.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-12-1024x697.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-12-768x523.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>and start drizzling the sugar in to the molds.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3846\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-11.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 11\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-11.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-11-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-11-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-11-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Make sure that the sugar is sticking to the butter all around the individual molds. See NOTE#1 about the proper size.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3845\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-10.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 10\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-10.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-10-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-10-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-10-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>17) Take the dough out of the fridge. Be very careful; the dough is going to be slightly wet because the sugar will melt a little, so handle it extremely delicately.<\/p>\n<p>18) Roll the dough back to full size, or until the thickness of the dough reaches 1\/4\u201d.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-9.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3844\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-9.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 9\" width=\"660\" height=\"310\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-9.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-9-300x141.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-9-1024x481.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-9-768x361.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>19) Cut the dough to the proper size to the mold. See NOTE #1 for the proper size.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-8.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3843\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-8.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 8\" width=\"660\" height=\"361\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-8.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-8-300x164.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-8-1024x560.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-8-768x420.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>20) Fold all corners of the dough to the middle and put the dough in the molds.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-6.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3841\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-6.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 6\" width=\"660\" height=\"631\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-6.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-6-300x287.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-6-1024x979.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-6-768x734.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>21) Let the dough proof for another hour or so until the dough increases its volume by 1\/3 or 1\/2.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-5.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3840\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-5.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 5\" width=\"660\" height=\"996\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-5.jpg 795w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-5-199x300.jpg 199w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-5-678x1024.jpg 678w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-5-768x1159.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>22) Bake at 350\u00baF 15-20 minutes for the tiny brownie molds, 20-25 minutes for the mini-muffin molds.\u00a0You will need at the least 20-25 minutes to caramelize the sugar properly.<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3839\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-4.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 4\" width=\"660\" height=\"390\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-4.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-4-300x177.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-4-1024x605.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-4-768x454.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>24) IMPORTANT: Take them out of the molds while still hot or you will have fun digging crumbs of toffee and dough out of the molds. This is caramel; it doesn\u2019t really change it sticky property just because there is dough stuck to it, alright? So, be quick and take the Kouignettes out of the molds as soon as they come out of the oven.<\/p>\n<div id=\"attachment_3842\" style=\"width: 670px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-7.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3842\" class=\"wp-image-3842 size-large\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-7.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet 7\" width=\"660\" height=\"437\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-7.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-7-300x199.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-7-1024x678.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-7-768x509.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><p id=\"caption-attachment-3842\" class=\"wp-caption-text\">These are the bite size, smaller than the size I recommended. Can you see how dark they turned out?<\/p><\/div>\n<p>25) Do I need to tell you this part?<\/p>\n<p>NOW EAT THEM!<\/p>\n<p><strong>NOTE:<\/strong><\/p>\n<p>1) I\u2019m using a mini-muffin tin for the 2\u201dx2\u201d size and I have a little tiny molds for the micro size muffin, about 1.25\u201dx1.25\u201d brownie bite molds. I would recommend mini-muffin the first time around because the result is closer to the Kouign-Amann or Kouignette sold in the market.<\/p>\n<p>The tiny brownie molds would give you either too dark and crunchy Kouignettes or not be caramelized enough because of the size. If you bake until the sugar caramelizes properly the inside will already be too dry. You won\u2019t get the soft inside texture with the 2\u201d x 2\u201d size, but you would get the perfect crunchiness on the outside with soft texture on the inside.<\/p>\n<p>If you want a bigger one, you can do it the way famous bakeries do by cutting the dough to a 3\u201dx 3\u201d or 4\u201dx 4\u201d size, depending on your pastry ring (1\u201d high) \u00a0size. Butter the tray and drizzle with sugar same as the ring and place the ring on top of the tray.<\/p>\n<p>Can you see\u00a0how many layers of dough we are making here?<\/p>\n<p><a href=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-210.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-3869\" src=\"http:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-210.jpg?w=660\" alt=\"Kouign-Amann by The High Heel Gourmet (2)\" width=\"660\" height=\"484\" srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-210.jpg 1200w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-210-300x220.jpg 300w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-210-1024x751.jpg 1024w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-210-768x563.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Don&#8217;t worry about the rest of this, unless you can read it. It&#8217;s in Thai for my Thai followers.<\/p>\n<p>\u0e02\u0e19\u0e21\u0e2d\u0e23\u0e48\u0e2d\u0e22\u0e2a\u0e38\u0e14\u0e46\u0e02\u0e2d\u0e07\u0e1d\u0e23\u0e31\u0e48\u0e07\u0e40\u0e28\u0e2a\u0e2d\u0e35\u0e01\u0e2d\u0e22\u0e48\u0e32\u0e07 \u0e40\u0e2d\u0e32\u0e21\u0e32\u0e41\u0e19\u0e30\u0e19\u0e33\u0e43\u0e2b\u0e49\u0e23\u0e39\u0e49\u0e08\u0e31\u0e01\u0e01\u0e31\u0e19\u0e44\u0e27\u0e49 \u0e02\u0e19\u0e21\u0e0a\u0e19\u0e34\u0e14\u0e19\u0e35\u0e49\u0e44\u0e21\u0e48\u0e0b\u0e31\u0e1a\u0e0b\u0e49\u0e2d\u0e19\u0e15\u0e23\u0e07\u0e40\u0e04\u0e23\u0e37\u0e48\u0e2d\u0e07\u0e1b\u0e23\u0e38\u0e07 \u0e41\u0e15\u0e48\u0e0b\u0e31\u0e1a\u0e0b\u0e49\u0e2d\u0e19\u0e19\u0e34\u0e14\u0e2b\u0e19\u0e48\u0e2d\u0e22\u0e43\u0e19\u0e01\u0e32\u0e23\u0e17\u0e33 \u0e01\u0e47\u0e2a\u0e44\u0e15\u0e25\u0e4c\u0e40\u0e14\u0e35\u0e22\u0e27\u0e01\u0e31\u0e1a\u0e02\u0e19\u0e21\u0e1d\u0e23\u0e31\u0e48\u0e07\u0e40\u0e28\u0e2a\u0e17\u0e31\u0e49\u0e07\u0e2b\u0e25\u0e32\u0e22 \u0e44\u0e21\u0e48\u0e16\u0e36\u0e01 \u0e44\u0e21\u0e48\u0e2d\u0e36\u0e14 \u0e44\u0e21\u0e48\u0e40\u0e19\u0e35\u0e49\u0e22\u0e1a \u0e01\u0e47\u0e17\u0e33\u0e44\u0e14\u0e49\u0e41\u0e15\u0e48\u0e08\u0e30\u0e2d\u0e2d\u0e01\u0e21\u0e32\u0e44\u0e21\u0e48\u0e04\u0e48\u0e2d\u0e22\u0e14\u0e35 \u0e01\u0e47\u0e17\u0e33\u0e04\u0e38\u0e49\u0e01\u0e01\u0e35\u0e49 \u0e40\u0e04\u0e49\u0e01 \u0e1a\u0e23\u0e32\u0e27\u0e19\u0e35\u0e48\u0e44\u0e1b\u0e01\u0e48\u0e2d\u0e19 \u0e2d\u0e22\u0e48\u0e32\u0e40\u0e1e\u0e34\u0e48\u0e07\u0e04\u0e34\u0e14\u0e08\u0e30\u0e25\u0e2d\u0e07\u0e40\u0e08\u0e49\u0e32\u0e19\u0e35\u0e48 \u0e40\u0e14\u0e35\u0e4b\u0e22\u0e27\u0e08\u0e30\u0e19\u0e36\u0e01\u0e27\u0e48\u0e32\u0e15\u0e31\u0e27\u0e40\u0e2d\u0e07\u0e44\u0e21\u0e48\u0e40\u0e01\u0e48\u0e07 \u0e08\u0e34\u0e15\u0e15\u0e01\u0e40\u0e1b\u0e25\u0e48\u0e32\u0e46 \u0e02\u0e19\u0e21\u0e0a\u0e19\u0e34\u0e14\u0e19\u0e35\u0e49\u0e44\u0e21\u0e48\u0e15\u0e49\u0e2d\u0e07\u0e43\u0e0a\u0e49\u0e1d\u0e35\u0e21\u0e37\u0e2d\u0e23\u0e30\u0e14\u0e31\u0e1a\u0e04\u0e23\u0e31\u0e27\u0e0b\u0e2d\u0e07\u0e15\u0e4c\u0e41\u0e15\u0e48\u0e21\u0e35\u0e01\u0e47\u0e14\u0e35<\/p>\n<p>Kouign-Amann \u0e2d\u0e2d\u0e01\u0e40\u0e2a\u0e35\u0e22\u0e07\u0e27\u0e48\u0e32 \u201c\u0e04\u0e27\u0e35\u0e19\u0e2d\u0e32\u0e21\u0e31\u0e19\u201d \u0e2b\u0e23\u0e37\u0e2d \u201c\u0e04\u0e39\u0e2d\u0e35\u0e19\u0e19-\u0e2d\u0e32\u0e21\u0e31\u0e19\u201d \u0e2d\u0e22\u0e48\u0e32\u0e2d\u0e48\u0e32\u0e19\u0e17\u0e35\u0e25\u0e30\u0e04\u0e33\u0e40\u0e0a\u0e35\u0e22\u0e27 \u0e08\u0e30\u0e44\u0e21\u0e48\u0e40\u0e02\u0e49\u0e32\u0e43\u0e08\u0e27\u0e48\u0e32\u0e1e\u0e39\u0e14\u0e16\u0e36\u0e07\u0e40\u0e23\u0e37\u0e48\u0e2d\u0e07\u0e40\u0e14\u0e35\u0e22\u0e27\u0e01\u0e31\u0e19<\/p>\n<p>\u0e2d\u0e31\u0e19\u0e19\u0e35\u0e49\u0e40\u0e1b\u0e47\u0e19\u0e02\u0e19\u0e21\u0e02\u0e2d\u0e07\u0e1e\u0e27\u0e01\u0e1a\u0e23\u0e35\u0e15\u0e2d\u0e07 \u0e0b\u0e36\u0e48\u0e07\u0e2d\u0e22\u0e39\u0e48\u0e43\u0e19\u0e41\u0e04\u0e49\u0e27\u0e19\u0e1a\u0e23\u0e35\u0e15\u0e32\u0e19\u0e35\u0e02\u0e2d\u0e07\u0e1d\u0e23\u0e31\u0e48\u0e07\u0e40\u0e28\u0e2a \u0e1e\u0e27\u0e01\u0e19\u0e35\u0e49\u0e40\u0e02\u0e32\u0e21\u0e35\u0e20\u0e32\u0e29\u0e32\u0e1e\u0e39\u0e14\u0e02\u0e2d\u0e07\u0e40\u0e02\u0e32\u0e40\u0e2d\u0e07\u0e17\u0e35\u0e48\u0e44\u0e21\u0e48\u0e43\u0e0a\u0e48\u0e20\u0e32\u0e29\u0e32\u0e1d\u0e23\u0e31\u0e48\u0e07\u0e40\u0e28\u0e2a Kouign \u0e43\u0e19\u0e20\u0e32\u0e29\u0e32\u0e40\u0e02\u0e32\u0e41\u0e1b\u0e25\u0e27\u0e48\u0e32\u0e40\u0e04\u0e49\u0e01 Amann \u0e41\u0e1b\u0e25\u0e27\u0e48\u0e32\u0e40\u0e19\u0e22 \u0e02\u0e19\u0e21\u0e19\u0e35\u0e49\u0e01\u0e47\u0e04\u0e37\u0e2d \u0e40\u0e04\u0e49\u0e01\u0e40\u0e19\u0e22\u0e02\u0e2d\u0e07\u0e1a\u0e23\u0e35\u0e15\u0e2d\u0e07\u0e19\u0e31\u0e48\u0e19\u0e40\u0e2d\u0e07<\/p>\n<p>\u0e01\u0e32\u0e23\u0e17\u0e33\u0e02\u0e19\u0e21\u0e0a\u0e19\u0e34\u0e14\u0e19\u0e35\u0e49\u0e15\u0e49\u0e2d\u0e07\u0e43\u0e0a\u0e49\u0e17\u0e31\u0e01\u0e29\u0e30\u0e43\u0e19\u0e01\u0e32\u0e23\u0e23\u0e35\u0e14\u0e2b\u0e23\u0e37\u0e2d\u0e1d\u0e23\u0e31\u0e48\u0e07\u0e40\u0e23\u0e35\u0e22\u0e01\u0e27\u0e48\u0e32\u0e01\u0e32\u0e23\u0e25\u0e32\u0e21\u0e34\u0e40\u0e19\u0e15 Laminate \u0e40\u0e1e\u0e23\u0e32\u0e30\u0e40\u0e1b\u0e47\u0e19\u0e41\u0e1b\u0e49\u0e07\u0e0a\u0e31\u0e49\u0e19 \u0e04\u0e48\u0e2d\u0e22\u0e46\u0e14\u0e39\u0e15\u0e32\u0e21\u0e23\u0e39\u0e1b\u0e02\u0e49\u0e32\u0e07\u0e1a\u0e19\u0e44\u0e1b 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srcset=\"https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-2.jpg 1089w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-2-272x300.jpg 272w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-2-929x1024.jpg 929w, https:\/\/www.highheelgourmet.com\/wp-content\/uploads\/2015\/02\/kouign-amann-by-the-high-heel-gourmet-2-768x846.jpg 768w\" sizes=\"auto, (max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>\u0e02\u0e49\u0e2d\u0e04\u0e27\u0e32\u0e21\u0e41\u0e25\u0e30\u0e23\u0e39\u0e1b\u0e20\u0e32\u0e1e \u0e08\u0e14\u0e25\u0e34\u0e02\u0e2a\u0e34\u0e17\u0e18\u0e34\u0e4c 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