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Kickoff to the Alpha Bakers' project: Kouigns Amann

12/1/2014

13 Comments

 
I'm not sure I would have tackled this recipe without the Alpha Bakers to spur me on!  Was it difficult?  Not at all!  The directions are clearly written and the photos remove any doubt about the techniques.   Be prepared to be in and out of the kitchen for about six hours with a timer in your pocket.  The pleasure of baking with Rose Levy Beranbaum's recipes is that there is virtually no guesswork.  
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Here the butter is shown still encased in plastic wrap, but it's ready to be wrapped in the pastry dough. The smooth dough is a dream to work with!
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Simple ingredients yield extraordinary results!
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Don't resist--just take a ruler and measure!
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Ready for the oven. Note my custom-made baking rings! My brilliant and resourceful husband found a heavy aluminum pipe at a scrap yard and cut them for me.
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My kouigns amann baked to an internal temperature of 213 degrees in a total of 11 minutes. I removed them from the oven at that point and they were perfect. Do keep a close eye on them and keep your digital thermometer handy. I can't describe the sizzling butter, the burnt sugar on the bottom of the foil, the crispy edges, the soft pockets of sugary joy.... my test tasters were unanimous in their enthusiasm for this delicious new favorite. Bottom line-- just TRY THE RECIPE! It's wonderful!
13 Comments
Maggie link
12/1/2014 01:24:53 am

hi Michel and thank you for stopping by yours are very delicious looking and they look great in the pictures I like the way you did your blog I'm having a bit of a problem trying to keep mine in line the pictures with the writing I don't know what I'm doing wrong but I'll get it right And thank you for stopping by.

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Patricia @ ButterYum link
12/1/2014 06:45:31 am

Lovely pastries, lovely photos, lovely kitchen! I really need to get a better cookbook stand. I had a hard time juggling this monster book during this project. I hope you'll stop by for a visit and see my blog post. Until next week!

Patricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2014/11/6/tbb-kouigns-amann-queen-ya-mahn

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Marie link
12/1/2014 11:45:04 am

I totally agree with you--I wouldn't have tried these either were it not for the bakealong. It really is a wonderful feeling to be sure you can't do something and then discover that you not only can--you just did. Kudos to you for being brave enough to leave them in the oven until they were just this side of burned. The caramelized flavor is the best!

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Monica Peveriniq link
12/1/2014 10:31:59 pm

Welcome to the TBB bake along! I'm glad that we helped you along - that is what a bake-along is all about, and like Marie mention, its good to know that sometimes we are not the only ones that encounter issues during the baking. They came out wonderful - And high five to your husband for making you the baking rings!

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Glori link
12/1/2014 11:45:44 pm

Great idea using the aluminum pipe for your rings.

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Maggie link
12/2/2014 01:07:31 am

hi Michelle this is Maggie again I was just admiring your book where it's standing on, what is that called I would like to get one and where can I get it because I'm in Canada Ontario.

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Michele Simons
12/2/2014 01:28:44 am

Maggie: I've had my wrought iron cookbook stand for many years and really depend on it in my busy kitchen.

Check out this page to make a beautiful wooden one-- http://www.hgtv.com/design/make-and-celebrate/handmade/how-to-make-a-modern-tablet-or-cookbook-stand

Or, here's a really lovely wrought iron stand-- http://www.touchofclass.com/cristiano-cookbook-stand-antique-mahogany/p/Z352-001/

Just make sure you get one that's sturdy with a broad base. A regular book stand is fine, as long as it will support a heavy book. Thanks for your comments!

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Vicki Bagatti
12/2/2014 08:53:22 am

Oh my gosh, you are such a nice and tidy baker! You are so right, they are wonderful pastries.

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Michele Simons
12/3/2014 03:30:43 am

Vicki, My kitchen is very spacious. You are only seeing one, very tidy countertop!!! I'm just a tidy photographer who knows how to crop the mess out of the pictures, that's all!! Someday I will take a nice long shot before it looks like a cake (or cookies or pie or whatever it is we are making) exploded in there!!!

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Catherine link
12/2/2014 10:52:27 am

Hi Michele, your Kouign look lovely. Your precision with the temperature and timing matches Rose's approach. It obviously pays off!
Catherine

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Amy Nguyen
12/3/2014 06:15:52 am

Wow Michele! That looks so amazing! Good job on your very first Alpha Bakers' project. I love that your husband made you your baking rings. How sweet and supportive of him! Your finished product looks amazing and I can't even imagine how wonderful and homey your kitchen smells all the time. I love it!

Amy

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Julie Perrin
12/11/2014 12:00:54 pm

This cake is so delicious! It's moist, it's got fruit and nuts in every bite! I love that it's not overly sweet. The rum sauce just finishes off the whole thing! The sauce has an intense rum flavor which I love. When I eat this cake I feel like its a grown up's cake! LOVE LOVE LOVE!

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Michele
12/12/2014 03:04:20 am

Thanks, Julie!! So glad you liked it!

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