The Kouign Amann, this Breton pastry with salted butter and caramelized sugar, hides a very specific manufacturing secret. The success of its airy flakiness relies on a demanding technique: four successive folds spaced an hour apart while resting in the cold. This traditional method transforms a simple leavened dough into a crispy marvel with multiple golden layers.
The success of an authentic kouign amann relies on a dough…
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