"I like croissants, obviously. But I liked the firmer texture of this thing." - Mr. CakeSpy
So, even if you've never heard of Kouign Amann (don't worry, it's not pronounced the way I tried to say it at first, either), maybe you've got an idea of what it's like to eat.
But what...is it, exactly?
I like the explanation on this site: "Kouign Amann is a wickedly delicious little cake made from bread dough and plenty of butter and sugar and more butter and sugar. Multi layers of dough, butter and sugar are pressed into a thick cake which is slowly baked until the sugar caramelizes. "
I've had the very good fortune to sample this sweet treat in Paris, but more recently, was delighted to discover it at new-ish Seattle bakery Le Rêve. They have a bunch of French-y specialties mixed in with American sweets at their Upper Queen Anne location, but I zeroed right in on the Amann.
After asking and being told it is actually pronounced something like "Queen Ah-mahn", I went home with the goods. Our thoughts?
This denser, more sugary cousin to the croissant is a thing of buttery beauty indeed. A very satisfying breakfast, and very nice when served with jam (because fruit makes it healthy). We are excited to check out more of the sweet treats at this new spot, and are delighted that Kouign Amann may be a growing trend--I have heard that Bakery Nouveau will be offering it soon (if not already!).
CakeSpy Note: Want to make some for your very own self? Find a recipe and more lore on the David Lebovitz site.
