Red Berry Kouign-amann
An intensely caramelized Breton pastry with layers of flaky dough and a heart of red berry jam.
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210 min
Francesa
6 servings
The story behind
Kouign-amann, which means 'butter cake' in Breton, is a masterpiece of French baking. As seen in the image, this version features a crispy, golden-brown puff pastry with a generous berry center that adds tartness to the sweet caramel. The secret to its presentation is the lacquered shine resulting from the caramelization of butter and sugar during baking.
Instructions
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1Prepare a basic bread dough and let it rise until doubled in size.
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2Perform folds incorporating the butter and sugar as you would with puff pastry.
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3Cut portions and place them in molds, adding a spoonful of jam in the center as shown in the photo.
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4Bake at 190°C (375°F) until the sugar caramelizes and the pastry is deep golden brown.
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5Unmold immediately to prevent the caramel from sticking to the pan.
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