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Red Berry Kouign-amann

An intensely caramelized Breton pastry with layers of flaky dough and a heart of red berry jam.

210 min Francesa 6 servings
Red Berry Kouign-amann

The story behind

Kouign-amann, which means 'butter cake' in Breton, is a masterpiece of French baking. As seen in the image, this version features a crispy, golden-brown puff pastry with a generous berry center that adds tartness to the sweet caramel. The secret to its presentation is the lacquered shine resulting from the caramelization of butter and sugar during baking.

Instructions

  1. 1
    Prepare a basic bread dough and let it rise until doubled in size.
  2. 2
    Perform folds incorporating the butter and sugar as you would with puff pastry.
  3. 3
    Cut portions and place them in molds, adding a spoonful of jam in the center as shown in the photo.
  4. 4
    Bake at 190°C (375°F) until the sugar caramelizes and the pastry is deep golden brown.
  5. 5
    Unmold immediately to prevent the caramel from sticking to the pan.

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