click here for part 3
click here for part 4
OK, remember how last time, I announced that I didn't care if Kouign Amann ever called again and she wasn't my best friend anymore. And I would never, ever, ever talk to Kouign Amann and I didn't even want to hear her NAME ever, ever, ever, ever. Then I stomped off to my room, slammed the door and threw myself on the bed crying??
Yeah, you knew that was crap, right?
Of course it was.
After Joe and I didn't work out, I was mulling over two recipes: this one from the Kitchn and one from David Lebovitz. I decided on David's, it looked less fussy. I had read so many stories of Breton landladies actually making these in the morning, it resembled a home--rather than a patisserie--version.
And, thank you Joe, having the sugar against the butter did cause the dough to weep. I was prepared for that and just pushed through as David's looked like a mess anyway. A delicious, burnt, buttery mess.
The verdict? Really wonderful. Mine burnt a little too much on the bottom and sides -- I followed David's recommendation for a nonstick pan. Should've gone with my first instinct -- a pyrex pie plate. Oh, well.
ETA: Now I'm peeling the nonburnt parts off and eating over the sink. STOP ME FROM EATING THIS THING. Yes, it's better at room temperature.
click here for part 3
click here for part 4
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