We are off to Brittany and the Douarnenez area where Marie-Lise from Campsite Sites et Paysages Le Panoramic will make you discover a speciality from her area : the kouign-amann.
25cl tepid water
10g Baker’s yeast
Before starting this receipe, do not forget that the pastry must rest one night before so you will have to prepare this speciality in advance !
Start by kneading 500 g of flour with tepid water. Add 250g of softened butter and keep kneading whilst adding the Baker’s yeast slowly (previously diluted in a small quantity of tepid water) Keep kneading for approximately 10 mn by hand or with a kneading machine.
Place it in the fridge and let it stand overnight. Place a damp cloth over it.
After one night rest, here are the instructions for the following day ! In a bowl, mix 100 g of flour and 200 g of sugar. Pour over your table and coat with flour and sugar to turn it into a puff pastry. Roll it in a cross shape. At the heart of the cross, place 200 g of butter slices. Fold towards the center of the pastry.
Turn the square pastry into a rectangle pastry by folding the top third of the pastry towards the centre and the bottom third towards the centre. This move must be done 4 times by changing each time the way you fold the pastry. When you are half way, place the pastry in the fridge for 20 mn so the butter gets harder then continue.
Sprinkle the pastry with sugar. Preheat the oven at 180° before placing your pastry (in an oven dish) for 25 mn in the oven.
Whilst you are on holiday at the Campsite Sites et Paysages Le Panoramic on the Crozon Peninsular, Marie-Lise will advise you on her favourite places where you can taste delicious kouign-amann.
Bon appétit to all from Marie-Lise 😉