Up Next
Back to Show
ChefSteps
Kouign-Amann
Season 2014
Episode 25
Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that's about 50% butter and 50% yeasted dough. They're generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that's at once savory and sweet, but, at least with our recipe, mostly savory. Traditionally, kouign-amann are formed in the shape of a large cake, but individ
Support Provided By
0:45
The kitchen task that used to make you cry is now fun and easy.
2:52
Golden-brown and gorgeous, this homemade ham puts the store-bought stuff to shame.
1:01
The perfect Benedict recipe, with Dungeness crab meat instead of ham.
4:24
4 recipes, 5 plating ideas, and 1 modern dinner: Your culinary education starts here.
2:55
Double-crisped ham, custardy duck egg, and a green pea puree—Dr. Seuss would be proud.
0:51
Moist and fluffy, sweet yet savory, this soufflé is a slam-dunk date-night dessert.
2:20
This is the drink that wakes you up every morning. Don't you want to get it just right?
1:01
Watch our one-min video on meat cuts, then march over to the butcher and order some.
2:41
A gorgeous rose-colored spread that's remarkably easy to make at home.
1:49
Pressure cookers are designed to drastically shorten cook times. Here's how it works.
1:35
Like edible sunshine, Lemon Curd brightens pastries and adds zing to tarts and parfaits.