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Alice
July 2, 2017
We have a French bakery here in Pittsburgh where the owner/baker is Breton. M. Chatellier makes Kouign Amman (and many other goodies) to die for! Guess I am just lucky!
Eva
July 2, 2017
Only the individual-sized KA is crunchier. The classic cake tin-sized one, of which you eat a tranche (slice) is not particularly crisp—it's more gooey with caramel and its inner layers are soft and moist.
Also, I don't know that it's fair to judge a Parisian patisserie by its KA. It's not a classic viennoiserie pastry (as the commenter below says), and plenty of great patissières don't make them, or don't make them well.
Also, I don't know that it's fair to judge a Parisian patisserie by its KA. It's not a classic viennoiserie pastry (as the commenter below says), and plenty of great patissières don't make them, or don't make them well.
Matt
June 23, 2017
"not even my French husband had heard of it and yet it hews to all the fundamental pillars of French pastry."
The fundamentals of French patisserie are Viennese. Kouign amann is Breton. Depending on where in the country your husband is from, that's probably why he had not heard of it.
The fundamentals of French patisserie are Viennese. Kouign amann is Breton. Depending on where in the country your husband is from, that's probably why he had not heard of it.
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