Earlier this spring, in a large feature about one of the biggest food trends of the year, The New York Times declared that “We Will Never Reach Peak Croissant.” In addition to being downright ...

1 cup (200g) granulated sugar, preferably superfine, see notes Notes: This recipe makes 8 pastries. They are large and rich enough to be cut in half for 2 servings each, but you’ll probably want a ...

Master baker Richard Bertinet shares his recipe for Kouign-amann, the challenging French cake featured on The Great British Bake Off I can't help but get the impression that, as more and more series ...

We’ll be honest: Making kouign amann pastries requires good butter, a willingness to use more sugar than you thought possible, some forethought and a positive attitude about steps. Yet given how the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Kouign-amann is a rich, dense pastry. Photo by Hillary Levin, [email protected] Instead of individual pastries, the Salted ...

A regional French cousin of the croissant from Brittany, crackling with caramelized sugar, may be the next big thing in the world of flaky pastry. And though fairly rare outside of France, they can be ...

The kouign amann is not actually Dominique Ansel's invention -- though he is said to make the best available in New York City (so if you live in the area, you might want to brave the cronut lines to ...

Note: This recipe needs to be started in advance. Make the dough the night before so it can chill thoroughly. Unlike many baked goods, kouign amann are made with salted butter. The day before you plan ...

Kouign-amann by Bonappetit.com. The Great British Bake Off had a first this week (Wednesday, September 17) - the contestants were making a bake none of them heard seen, tasted or even heard of. The ...