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Kouign-Amann – World’s Most Difficult and Best Pastry – Food Wishes ctm magazine

Learn how to make Kouign-Amann! These stunning beauties are considered the world’s hardest to make pasties, and there’s no getting around that there a fair amount of work involved, BUT one taste, and all that work will make perfect sense.

Visit https://foodwishes.blogspot.com/2019/03/kouign-amann-yas-queen.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this challenging, but irresistible Kouign-Amann recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Food Wishes on October 31, 2019
  • CloudStreets on August 20, 2021

    “Fork don’t lie.” Truer words have never been spoken.

  • Robert Hudyma on August 23, 2021

    Chef John, Chef Rob here.
    Your method works great, especially grating the butter and sugaring at the end as opposed to throughout the turning process.
    I use a refrigerated granite counter top which expedites the time tremendously
    I used smoked salt as a twist, came out great!
    Thanks again!

  • shirley amberg on August 28, 2021

    Yes! for me the best I have ever had from a patisserie in Locarn France. Tried Chefs Johns recipe, added a little sliced apple on top and a sprinkle of vanilla sugar and a little knob butter over the top and was in heaven. Thanks for the recipe.

  • Ruhsar Ocal on September 8, 2021

    Thank you very much for the recipe. I ate it on the island of Mauii, then I followed the recipe and found it.🙏👍

  • Nashville tljc on September 13, 2021

    Turn them upside down

  • J Reese on September 20, 2021

    I must be the only person in the world who feels this way, judging from the comments….but…..what's the point of croissants? Why bother, all this work, for sugar and butter? Make a nice fresh batch of biscuits, have some home-made plum jam with them. All the sugar and butter you could want, and it takes fifteen minutes. Sorry, Chef, you are as interesting as ever, but I wouldn't bother to eat this at all.

  • Jason on September 23, 2021

    2:04 Lightly buttered bowl? Wonder what a heavily buttered one looks like.

  • Karmen Demirchyan on September 23, 2021

    It’s a puff pastry from scratch. I used to make this and sell it, I made it with cheese like a turnover.

  • Hyacinth Thompson on September 24, 2021


  • Claudia Hurley on September 25, 2021

    You are an excellent narrator

  • Aidan Sloan on September 25, 2021

    I didn't have an experienced wooden spoon so this was my wooden spoons first experience. It think that is a grand welcome to the kitchen.

  • Pascal NEUVILLE on October 8, 2021

    Quelle complication pour faire un gâteau si simple à faire

  • heidifunhoho@gmail.com on October 12, 2021

    Chef John have you ever made Kuchen with the cheese topping?

  • VulcanForge on October 23, 2021

    Solid recipe, but make sure you follow his salt advice. 3 tsps of table salt is WAAAY too much for 12 cupcake sized pastries. Cut it to 1.5 tsp (0.5 in the dough, 1.0 in the seasoning) or it will taste like a salt lick. Even then it will be good, but it will be better with a bit less salt.

  • Catherine Lartigue on October 25, 2021

    I’m headed back to
    France in three weeks. I’m making these this weekend!

  • Keith Holland on October 28, 2021

    This recipe is amazing! Thank you for introducing me to this fantastic dessert. I made two mistakes that I thought I would share here.

    1- after folding in the salt and sugar, I became distracted and decided to leave the dough in the refrigerator for awhile before baking the kouign amann. Oops! The salt drew out a lot of moisture and left me folding sticky dough. I added a bit more flour to counter this and it worked out just fine. They still turned out crunchy and delicious, though. But next time I will remember to do the final fold and bake immediately after folding in the sugar/salt.

    2- this was pretty dang unforgivable: I stored the crunchy, amazing kouign amann in a Ziplock bag. Bad bad bad. They became soft, of course. Still delicious, but the crunch was gone! For this one, I would love some advice. How do you store your kouign amann? Do you leave it out uncovered? Do you freeze them? What?

  • tamcon72 on October 28, 2021

    "People love pointy food." I don't know why that struck me so funny, but I can't stop laughing!

  • Marcus Vicious on November 1, 2021

    Can’t wait to make these!

  • Sprinkles 91 on November 28, 2021

    ppl love pointy food😂

  • Sprinkles 91 on November 28, 2021

    i feel these are both a curse and a blessing on us. lol<3

  • TravlingNow on December 14, 2021

    "And do not under any circumstances throw away those scraps. You can just bake those off to bake the world's best, and most confusing, cookies." Bravo.

  • kaylashalaylaaaaa on December 23, 2021

    This is basically the original cronut.

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