Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories
Kouign-Amann
Page 238
| Course Type: Desserts
(1 review)
Tags: zu
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kateq from annapolis, md
This review is for the final method of putting this fabulous pastry together. I used half of a batch of Peter Reinhart's croissant dough but followed this recipe Steps 7 through 13. The results were FABULOUS! I had made the croissant dough two or three days ago and had wrapped up half of it for use later. This morning I brought it out and made the "croissant muffins" as directed by Ms. Chang. Very easy, very clear instructions. I would underscore the final instruction--these pastries cement themselves to the muffin pan a lot faster than one might think.
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