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Ingredients
For 10 persons :
1 kg flour
1 kg of ½ salty butter (preferably by Bordier)
1 kg of sugar
100 g of baker yeast
60 g of salt
400 g of water
Where to find it
L'Opéra Restaurant
Palais Garnier Place Jacques Rouché
75009 Paris
Tel: 01 42 68 86 80
www.opera-restaurant.fr
The kouign-amann according to Yann Tanneau
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The kouign-amann according to Yann Tanneau
No, it’s not a joke, this 100% cake typical of Brittany is pushing the cupcake over to the wayside in New-York City! In Paris, this it-pastry can be tasted at the Opéra Garnier restaurant. Good news, Yann Tanneau, its chef who was awarded the « Gault Millau gold 2012 », is sharing his secret recipe with us. Get out your pastry rolls !
Step 1: Soften the butter and add the sugar. Mix to obtain a homogenous mix.
Make rectangle of 20cm x 30cm and keep fresh
Make a well with the flour. Pour the water, the salt and the yeast. Progressively fold the flour in the well to obtain bread dough. Work this dough vigorously for ten minutes, then make a big ball with it and draw a cross on top. Let sit for one hour in a fresh place.
Step 2 : Go back to the bread dough, spread it as a cross in order to introduce your butter rectangle and close the cross over it.
Spread out this paste like and then fold over. It’s called « making a tour ».
Repeat the operation 5 times with a1 hour interval at each turn. Respect these delays, it really makes a difference.
Step 3 : Then spread this paste with at a height of 3 cm, make sure to have a round mold such as you might use for a tarte tatin. Cut the dough to the format of the mold before settling your disk of dough.
Leave the dough in the mold in a place with a 25°C temperature for at least one hour. The dough will rise as though it were bread.
Step 4 : Bake at 170°C for 30 minutes, remove from the over, turn over and wait another 30 minutes… remove from the oven, unmold and taste with a nice glass of cold cider and eventually a few raw apples thinly minced.
Enjoy !
Find a very good kouignammann here
