Skip to main content

Kouign Amann

Made with St. Villepré® Crème/Dough and St. Villepré® Plate for Lamination

Cooking Time

60 mins

Serving Suggestion

11 people

Difficulty

Allergy information

  •  
  •  
  •  
  •  

How to make Kouign Amann

1

Mix all the ingredients together to obtain a homogenous dough. Let the dough rest for 30 minutes in the freezer

2

Give the dough 2 double folding and add some sugar in between each folding

3

Let the dough rest for 1 hour in the fridge

4

Roll the dough to 5 mm and cut in rectangles of 56 cm by 5 cm

5

Grease the molds with molten butter and dust them with sugar

6

Put the croissant in a weave in the mold

7

Let proof for 90 minutes

8

Bake for 20 minutes at 175°C

Other Ingredients

1000 g flour
100 g sugar
50 g fresh yeast
20 g salt
480 g cold milk

Find out more

Have any questions about the recipes?