Recette de Kouign Amann. Le véritable Kouign amann

Hello everyone! Today in Boulangerie pas à pas-- No it's not an optical effect side part hairstyle, but mine to the left, Damien's to the right! I am with Chef Damien Baccon and manager at the Institut Culinaire de France and he's going to share all his secrets so you can learn how to make this. This is no fake kouign-amann. Maybe some of you think it's rolled but it can also be... ... a square! No excuses. Damien's family is from Brittany and he's going to show us all his techniques. Could you introduce yourself Damien? Hello, I'm Damion Baccon and I'm the technical manager of the Institut Culinaire de France I am a globetrotter baker and I've been abroad for about ten years, now I live in Bordeaux to develop this beautiful school. As usual in Boulangerie pas à pas, the chef is going to show us all his techniques As usual, make sure you follow the instructions and the recipe step by step the lamination process, the baking process that is very specific so make sure you watch the video until the end to know all his secrets. You grew up making kouign-amann, Damien? Yes, I did! He grew up making kouign-amann! He's from Brittany so he's going to tell us everything. Enjoy the video my friends see you soon! Making Kouign-Amann with Damien Baccon Boulangerie pas à pas Explore the bakery world Let's see the recipe. You need 1 kilo of strong flour high in protein like T55 flour or Gruau flour, you need 20 grams of fresh yeast as usual if you use dry yeast halve the amount. You need 100 grams of room temperature butter, it's been at room temperature for one hour so it's not too cold when using. You also need 25 grams of salt because Breton people are known for adding a lot of salt. Twenty-five grams is... ... a bit much, I bet doctors are happy about that! You also need 600 grams of cold milk. As you know we only use grams. Now everything is going in the bowl of the stand-mixer. As you may know, it's best to add the liquids first to prevent some flour from sticking to the bottom. It's also better for the flour's evaporation and as a result better for health and safety matters. Now you just have to put everything in your bowl and mix 3 minutes at low speed. The "frasage" is done, it's the first mix of the ingredients. Now you need to knead in medium speed for about 6 minutes. Once the dough is kneaded you can shape a ball by folding it like so like we usually do for the laminated doughs. Now it needs to rest at room temperature for 20 to 30 minutes. Wrap it tightly in cling film. The dough is well-kneaded and pretty stiff. As usual, wrap in cling film to prevent a crust from forming on top of the dough. Then let the dough rest for 30 minutes. Twenty minutes later it's time to roll out the dough about 1 cm thick. The dough is rolled out into a 45 x 25 cm rectangle for 1.7 kilo of dough. The dough is about 1 cm thick so it's not too thin. Now it's time to let the dough rest in the fridge for 10 to 12 hours at 4°C. It's the best option. But you could also put it in the freezer so it's quicker but as usual, the longer the better. We're using traditional 84% fat tourage butter that you can find in specialized stores. You can check out the link on the top right corner of your screen to learn how to make it without tourage butter. You need 800 grams of butter for 1.7 kilo of "détrempe" (t/n: or lean dough) Time to shape it. We're working on a non-stick film that we will wrap again when we are done with the butter. We're going to flatten it into a 30 x 30 cm square. As Damien just said we don't need a ruler because the non-stick sheets are usually 60 cm long and 40 cm wide so when you fold it-- it should be more or less 30 cm wide. Same thing we do for the croissant dough, 20 x 20 or 18 x 18 cm It depends on the dough. If I measure with a ruler... it's 29.5 cm. Experience and wisdom of the elders. One side at a time, there's no rush here. You need to check the thickness, the evenness. The secret of good pastries is the evenness of the consistency of the dough, of the butter, of the temperatures... everything matters. As usual the secret is that the butter is the same thickness as the dough. Depending on how hard your butter is you may need to put it back in the fridge. Do we need to? We need to put it back in the fridge for about 5 minutes. We are putting it back in the fridge but it depends on how you feel it the temperature in the room, etc. We're putting it back in the fridge and then we'll carry on with the next step. Prepare the pan before laminating the dough. Today we're using a silicone baking pan but you can do it in other pans. What is important to remember is to grease the pan with some butter and we need to do that before the lamination process because we are going to laminate the dough and cut it right away. You can melt some butter and I guess we're also adding some sugar for a change. - Just a little bit. - A little bit. - I... - Okay! - Don't worry... - That's how you do it! No need to add a kouign it's only sugar! No room for a kouign! Bretons are crazy! They're getting worse and worse. It is the sugar I use for kouign only. You need to make sure there is sugar everywhere. What's interesting here is to learn a new technique from another baker that's what I like to do in Boulangerie pas à pas channel because I'm sure everyone can learn from it. The method is important but sharing is even more. Time for the lamination process. What are we doing? Damien recommends three simple turns but you can do two simple turns or one double and one simple... As usual with pastries it depends on the result you want. If you do two simple turns layers are going to be thicker and with three simple turns layers are going to be more tender and crispier. Now it's time for the lamination process using Jean-marie Lanio's technique. - Can I reveal this secret? - Yes of course. Damien was fortunate enough to work as a baker abroad and to work with Jean-marie Lanio and Jérémy Ballester who co-wrote Le grand livre de la viennoiserie so we're using Jean-marie Lanio's technique, to whom we say hello. This technique consists of incorporating sugar in the shaped butter so the dough sheeter doesn't get dirty. Like when making croissants butter should be cold and easy to handle it needs to be about 16°C. Don't worry too much about this it's usually a question of instinct. It's better to check the consistency than the temperatures. I say it often in the videos trust your instinct and your feeling. You need to check that the butter and the dough have the same consistency. I'd like to call it "lotus flower". Add 400 grams of sugar to the butter sheet and close it. It's tricky. Use your fingers to warm it up and seal it. We're shaping the butter. -Yes we are. The sugar is all wrapped up. Now it's time for the lamination process. So we're going to-- So you do like you would for pastries? Meaning you don't make a square but be careful... ... it's not like croissant dough. Make sure to seal the edges. There's always a surplus of dough on the sides but it's better than butter and sugar all over the work surface. It's also better for healthy and safety matters because dough sheets are used for lots of other pastries except maybe in Douarnenez! (t/n: home of the kouign-amann) Make sure everything is sealed and then the lamination process can begin. Here we're using dough sheets because it's a big dough but if you make kouign at home divide the recipe by three to end up with a dozen of kouign-amann. How thick are you rolling out the dough? About 6 mm. Make sure the butter doesn't poke anywhere and roll out the dough 6 mm thick. Now we are performing the first simple turn Make sure you don't cut or slit... the domed side of the dough like croissants, fatal mistake! Unlike croissant dough, you need to make sure the butter is all wrapped up. Let's do this. Now repeat. One simple turn. You don't add water? Okay, not too much water. It's the same lamination process but you need to be more gentle with this dough. Perform another simple turn to prevent the butter from poking. Here's the second one. The dough is even and didn't tear. Everything is smooth because the dough rested in the fridge overnight. If you make this over the day the dough may tear when you stretch it. The secret is to let the dough rest as long as needed. Last simple turn. We're doing it with no rest periods but you can let your dough rest between turns when you're doing it If the sugar is poking from the butter. Simply let the dough rest 20 or 30 minutes or even more, at 4°C. Be careful if you put it in the freezer because it can "marble". Your butter or your dough may be too cold and not the other and as a result the consistency is not the same anymore. Please touch it Fab. it's still pretty cold. Still pretty cold. We're going to cut the dough right after the lamination process. Roll out the dough 6 mm thick and it's time to cut it. First I'm going to roll it out 40 cm wide and then rotate it 90 degrees before rolling it out 5-6 mm thick. Place the dough like so to roll out the width and then we'll take care of the length. We are rolling it out 5 mm thick because we know that the dough is going to slightly shrink. Everything's good. We're going to show you both techniques. Firstly we're doing the square shape because I know purists are going to say that it's the tradition. Secondly, the rolled up method, used very often in bakeries these days. So that everyone gets a fair deal. First the square. Slice strips and halve them into two 11 cm squares. We're going to use 10 cm silicone molds. Roughly 11 cm. It needs to be quite thick. Small square, simple and efficient. The butter is already incorporated and the pan is already greased and sugared. Flip it over. The square ones are done, they are square but in round molds, it's fairly common. Now we're going to roll the rest of the dough like artisans usually do to save some time. This technique looks like the one to roll the pains aux raisins. It's quite sticky because of the sugar. As you can see it's slightly oozing. It's slightly oozing, make sure it's not shrinking too much at the end. Here we have our big sausage of dough. You can slightly press with a rolling pin... ... like we'd do for pains aux raisins and you can also seal the dough like so to have something even and efficient. This is the best technique. And then-- you cut with a chef knife? Use a chef knife and cut into rolls, about 2 cm each. Of course it depends on what you want and how greedy you are! If you want to freeze them you can do so after this step is done once the lamination process is over, etc. Make sure you wrap the trays in cling film and beware of the temperature variations in the freezers. Not too long. This should do it perfectly. My advice is to let them in the proving room overnight and bake them the next day. Efficiency, simplicity, kouign-amanneasy! Now they need to rise 1 hour at 27°C. Yes, that's it. Sixty to ninety minutes at 27°C in a proofing room. If it's below 27°C at home you can give some extra time to the kouign to rise. After 1 hour, adjust according to the temperature of the room, as you can see it has risen quite a bit. Here are the square ones. Now we can preheat the oven at 180°C (350°F) fan-assisted if possible. Place a baking paper sheet on top of the kouign-amann. It's a little tip. You can use a perforated tray or a dark tray but use a perforated tray if you can because it's heavy and the products can receive the heat directly. Bake 15-20 minutes depending on the size of your products and then adjust. We just removed them from the oven and flip the pan over, it's a tip. That way you can check how brown they are but be careful not to burn your hands. We're putting the kouign back in the oven for 5 minutes so they can caramelize It's beautiful! Back in the oven a little longer. The secret is to make adjustments as needed. Black mask, black gloves! The man of the hour. They are caramelized. Here's the secret. Remove from the pan and let them finish baking like so. They are perfect. They need to cool down for about 45 minutes. No need for syrup or anything, they are perfect. Then we are going to taste them. Can't wait. Here's the result after baking. It's beautiful! Mine aren't that beautiful so now that I witnessed the true baking and lamination techniques I'm going to become King of the kouign-amann. Thank you Damien for sharing all your secrets. Follow him on Instagram @damien_baccon he's a great professional who teaches at the Institut Culinaire in Bordeaux. Feel free to follow his great work and thank you for having me here. See you soon on Boulangerie pas à pas channel, don't forget to share and subscribe click on the link on my head. See you! See you soon! Boulangerie pas à pas Explore the bakery world