Kouigh-Amann
Ingredients
- Dough:
- 302g (2 Cups) Bread Flour
- 5.9g (1 tsp) Kosher Salt
- 282g (1 Cup + 4 Tbsp) Butter, Unsalted
- 118g (½ Cup) Water
- Pan:
- 100g (½ Cup) Sugar
- 2.8g (½ tsp) Kosher Salt
- 112g (½ Cup) Unsalted Butter, Softened
Equipment
- Stand Mixer
- Muffin Pan
Timing
Active Time: 2 Hours
Total Time: 24 Hours
Yield
16-20 Pastries
-
Mix Dough
Combine the bread flour and the salt in a mixing bowl, whisk together until combined.
Cut the butter into ¼ inch slices and add to the flour/salt mix.
With a fork, cut the butter into the flour leaving plenty of large chunks.
Add the water and mix by hand until combined. It will look incomplete, but it is ready to be refrigerated for 1 hour.
-
Roll Dough
Remove the dough from the fridge and roll out on a floured surface.
Roll out until its 12x 18 inch rectangle and ¼ inch thick high.
Fold dough in thirds, fold the top third over the bottom third, and the bottom over the top third, like a letter
Wrap in plastic wrap and refrigerate for 1 hour.
Repeat 5 more times, refrigerating every hour alternating the direction the dough is facing, when rolling.
-
Prepare Dough to Bake
Combine the sugar and salt, whisk together. Using the room temperature butter, brush a small layer in the muffin mold.
Use this sugar and salt mix in place of flouring the table. This will help allow the dough not to stick to the surface, but to create a nice caramel layer when baking the dough.
Roll the dough to about ¼ inch thick and sprinkle any remaining sugar mixture over the dough. Cut into 3 inch squares. Bring all four corners together in the center and pinch tightly so they stick together. This should resemble a dumpling.
Refrigerate for 30 minutes. Meanwhile preheat the oven to 380°F.
-
Bake & Serve
Once rested, place the pan in the oven and cook for 12-15 minutes or until golden brown.
Remove from oven and allow to rest for a few minutes.
Using kitchen tongs, release the pastry from the tin while it’s still warm and rest on a wire rack.
Finish the top of each kouign-amann with a different fruit fluid gel (below) and serve.
Fruit Fluid Gel
Ingredients
- 250g (1 Cup) Water
- 50g (3 tbsp 1 tsp) Sugar
- 3.5g (1 ¼ tsp) Super Agar
- 0.3g Perfected Xanthan Gum
- 25g (2 ½ tbsp) Fruit Powder
- 0.3g Citric Acid
Equipment
- Small Heavy Bottom Pot
- Blender
- Rubber Spatula
- 250 Micron Super Bag
Timing
Active Time: 1 Hour
Total Time: 2 Hours
Yield
1¼ Cup Fluid Gel
-
Mix & Boil Ingredients
Choose the fruit powder that works best for your recipe. Choose from raspberry, strawberry, lemon, pineapple, banana, and pear.
Place the water in a heavy bottom pot.
In a separate container mix together the sugar, agar, perfected xanthan gum, fruit powder, and citric acid.
Whisk the water and sprinkle in the dry ingredients. Place the pot over medium high heat and bring the mixture to a boil.
-
Cool & Blend Mixture
Once the mixture has come to a boil pour it into a container and cool it completely. The mixture will solidify.
Cut the solid gel into cubes and place them in a blender.
Blend the gel while constantly scraping the sides. Continue to blend until smooth.
-
Strain Gel
Pass the fluid gel through a super bag to ensure there are no clumps.
Place in a squirt bottle and cool until needed.
4 Comments.
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What is the purpose of the citric acid when making the Fruit Fluid Gel recipe?
the small amount of citric acid in this instance is to enhance the flavor of the fruit powder to create a more bright and vibrant fruit taste.