How to Make Kouign-Amann: The Perfect Pastry | Yewande Komolafe | NYT Cooking
How to Make Kouign-Amann: The Perfect Pastry | Yewande Komolafe | NYT Cooking
Yewande Komolafe is here to show us how to make kouign-amann, a yeast-risen pastry with soft, laminated layers; deep, buttery flavor and a chewy, caramelized top. Rich and toasty, kouign-amann takes some time to make, but the result is more than worth it.
Get the recipe: https://nyti.ms/3WEh5zM
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Does bakery in NYC make this?
Fabulous video! Can’t wait to make it!
That must smell amazing
Wow! Just fascinating to see the steps, and the nerves of steel it takes to do it all on camera.
This is my favorite pastry—though I have never seen it in cake form. Baker/candy maker Jamie Curl has a recipe in her baking book for something that I think is a great mashup of a kouign amann and a cardamom roll. It has puff and stretch instead of flaky layers, but it has the caramelized sugar that takes the kouign amann over the top. The week after I made it, my husband was diagnosed gluten free. 😱 So sad, and while I have had some success baking GF, a lot ends up in the trash.
Thank you anyway for a well-executed video. Miss Komolafe was so calm about the scary parts, which is why I ❤ watching skilled bakers on YT. Also, the general tips are so helpful.
Would a GF KA be great? A girl can dream.
"…it falls into the sink like it did at home, I still ate it. it was delicious so…" selling point of this entire content. she was so sincere when she said it. it’s that good
I have made David Lebovitz’ recipe once 😅
This looks fantastic and just about the right level of complexity for home cooks. Viennoiserie can get incredibly difficult but I think this large format seems a little simpler.
spectacular! bravo!
Love the way you teach and explain!!
Wow this must be so bad for you, but soooo delicious 😍
This looks so unbelievably good
She has such a good way of teaching without really teaching. She made it seems that anyone with patience can make it. So what if it falls in the sink, just make extra sure the sink is super clean and empty, it’s still good. Just in case, maybe the kitchen floor should be super clean, too. Hey accidents happen and your efforts should still be enjoyed. Make sure the pets don’t get to it before you!
I’m definitely going to try making it, even without a standing mixer.
I want this for my birthday cake this year, I want this as a pillow on my bed, I want this in so many parts of my life. If anyone on here’s ever had one before, what does it taste like? I’m imagining a sweet and less flaky/more dense croissant?
Hi there , sorry but thats not a kouign aman at all , thé douche saoule be laminated using sugar insted of flower and à large quantity of sugar should be added on the butter before closing the dough like an enveloppe, wiche gives it the signature kouign aman taste, as it is ,it’s just a bad looking croissant in a pan 😅
I love her
The ads are beyond annoying. How can we watch uninterrupted?
I just noticed this pastry listed on a menu board at a local SF pastry shop and I had to look it up. Happily this video was recommended and I can’t wait to bake this. ❤
Nicolas is the best. I LOVED that bakery when I lived in Montreal
I love the way Yewande approaches intimidating recipes, addressing all the common pain points that someone who’s not as experienced with pastries might face. And it’s nice to hear even a professional accidentally flips pastries into the sink sometimes, lol. Makes me feel like maybe I *can* handle this one 🙂
Excellent video, thank you!
I have never seen kouign aman done this way. It was really great to learn that! She overused the word “like” so I probably won’t be watching anymore of her videos. Great content though.
I love her energy and instruction in explaining this recipe! This makes me want to try lamination 😮
bloo wondo a la turk pseudo jazz tho? Loved the video and Kouign Aman, but the almost Dave Brubek jazz threw me at the end lol..
How would I make this using sourdough starter?
Wonderful teacher..
I discovered this delicious pastry in Montreal too. The individual portions I’ve seen in bakeries in the states aren’t even close! I’m going to have to try replicating it. Yum yum yum
What a wonderful teacher. I love her detailed instructions and advice. Hope we see her share many more recipes.
What a lovely backstory to this recipe! Yewande is so elegant.
Really enjoy your presentation and camera presence….
I loved her article on her discovery of the Kouign-Amann, it was lovely. The pastry itself is so rich and sweet, but usually pretty bland. I love the idea of adding some aromatics to the sauce
This is such a great video. Yewande is incredible at explaining the process, pointing out steps and offering advice. I feel like I might try this this weekend. Thank you so much for sharing this video!
Are you using salted butter or unsalted? I feel like the ancestors in Bretagne would’ve used “beurre demi-sel” (anything else is heresy)
Honestly it’s the best! You can pronounce it ‘Kwin Ahman’ and yes in Brittany we use demi sel beurre 😋 it’s also perfect with a cup of black coffee.
OMG. So amazing. She is just fantastic and so lovely. My favorite laminated pastry. Hands down.
We had the exact same experience outside KA in Montreal. The first bite was an absolutely mind-blowing experience — like WHAT IS THIS MAGIC (it’s butter. a lot of butter.)
Beautiful browned Kouign-Amann creatively shaped with a delicious end result worth the try! Thank you Yewande Komolafe.
Yewande has the most pleasant soothing voice and energy. I can’t get enough
I love this! I will definitely attempt a gluten free version of this 😅
Effortless. It’s a beauty.
Mmmmmm
Oh my goodness, that look to die 😮
Such joy. A lovely way to know that food making is much knowing steps and putting energy in.
😂 A what? A "Queen Amane"?