Stephen wrote:I know they were the pastry of the month at Floriole a while back, but I've never come across them anywhere else.
Oculi wrote:if you're feeling a little crafty, david lebovitz posted a recipe for making one. doesn't seem too involved, but i haven't tried it just yet.
Oculi wrote:if you're feeling a little crafty, david lebovitz posted a recipe for making one. doesn't seem too involved, but i haven't tried it just yet.
mamagotcha wrote:Good luck! Glad to hear someone else still cherishes that memory!
bon2mic wrote:These are the pastry of the month at Floriole! They are delicious. Airy and buttery with a sugar crunch. I highly recommend them.
bon2mic wrote:I went to Hewn last weekend and tried the Kouign-amann. It was just okay. There was no crunchy sugar on top, which I, personally love. It was more like brushed with liquid sugar. And the dough itself didn't get that soft, moist bit in the middle - really it was more like a croissant with sweeter outside layer. I have to say that I am no expert on what it 'should' be, but I didn't find this one as interesting as others I have had.
nsxtasy wrote:bon2mic wrote:I went to Hewn last weekend and tried the Kouign-amann. It was just okay. There was no crunchy sugar on top, which I, personally love. It was more like brushed with liquid sugar. And the dough itself didn't get that soft, moist bit in the middle - really it was more like a croissant with sweeter outside layer. I have to say that I am no expert on what it 'should' be, but I didn't find this one as interesting as others I have had.
I agree. Theirs is not as sweet, not as flavorful, and rather dry. It was much more similar to a croissant than to other kouign amanns I've had; I was thinking this to myself even before I searched for this topic and found your post saying much the same thing. This is the kouign amann I bought at Hewn in Evanston today:
Smassey wrote:Nice Kentucky plate! Louisville Stoneware? Sometimes hard to distinguish from Hadley Pottery.