Description
A laminated pastry from Brittany, France, with flaky, buttery layers and caramelized sugar crust.
Technical
The dough is made with yeast, flour, sugar, salt, and a large amount of butter, which is folded and rolled multiple times to create the layers. The Kouign-amann is baked in a hot oven for 20-25 minutes, or until the crust is golden brown and caramelized. The high sugar content in the dough causes the crust to caramelize and form a crunchy, sweet exterior.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
butterycaramelizedsweettoastedyeastywarm
Wine Analogy
Late-harvest Sauternes with botrytis character
Coffee Analogy
Caramelized sugar notes in dark roast coffee