- 1 Puff pastry
- 50g of butter
- 100g of sugar
- baking powder
- Cake Pan
First let your puff pastry defrost and take out 50g of butter out of the fridge to let it melt in a bowl.
Do a "Beurre Pommade" by mixing the butter in a bowl when it starts to melt.
Mix strongly to give it a lovely creamy texture. - You can speed up the process of melting the butter by putting the bowl on a pan of bowling water.
If the butter melted to much, you can add other pieces of butter to give back its consistency.
Unfold the puff pastry and spread the butter (beurre pommade) on it on all its surface.
Then sprinkle sugar homogeneously all over the puff pastry.
Roll your puff pastry, not to tight, but not to loose.
Once it is rolled you can sprinkle sugar on it again.
Then cut it in rolls of equal size. (about 2-3 cm wide per roll).
Take out the oven baking tray and put a parchment paper (cooking paper) on it.
Then add the pommade butter on the paper and sprinkle sugar homogeneously on it.
Take a cake pan without bottom (cercle a patisserie) and spread butter on the inside circle, and sprinkle sugar.
Then fill it with rolls of Kouign Amann. The circle can be small or large depending on the size you want to give to your Kouign Amann.
Let it rest at room temperature for 45mn / 1h
Start preheating your oven to 175-180°C.
Then put your Kouign Amann in the oven for 30mn at 175-180°C.
After taking the Kouign Amann out, take off the cake pan so it doesn't stick to the caramel.