Widely credited to the Brittany region of France, Kouign Amann (koo-een ah-mahn) is a flaky concoction of croissant dough layered with sugar and caramelized in a metal mold to develop a satisfyingly sweet crunch reminiscent of a glazed donut. As usual, I decided to shake things up and make a savory Kouign Amann by layering that same flaky, buttery dough with parmesan cheese. Thus, the “Kouign Parmesan” was born. And he is delicious.
Pate a choux is a simple and timeless dough that lies at the basis of all pastry and is a strong contender […]
While exploring the streets of Mexico City I was treated to churros on more than one occasion. Typically they were stale and soggy, and the […]
Pastry chefs tend to adopt a favorite shape for their creations. Many love the organic flow of crumbles and foams while other […]
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