I dedicated the whole day yesterday to making kouign-amann (pronounced ‘queen-a-mahn’). This delectable pastry is a French specialty, more specifically, from Brittany. I knew it had to be a tough cookie to crack because of it’s many delicate, flaky layers. I came across a detailed step by step version of how to make kouign-amann in the 04/14 edition of the ‘Bon Appétit’ magazine. They had it down as a project and a project it is, given the amount of time you have to put in. It’s been at the back of my mind ever since and a recent article in the New Yorker about pastries made me want to dive into this project head long.
