Kouign-amann

Kouign-amann

Jean-Marie Lanio
Difficulty level icon
Advanced
Completion time icon
1 hour
11
Videos
Delicious kouign-amanns straight from Brittany, shaped three different ways: folded, which is the most traditional method, rolled, the simplest method, and finally with almonds and cranberries, made from scraps
Kouign-amann
Total completion time
Completion time
1 hour
Cooking time
45 minutes
Rest period
14h40
Techniques taught
  • Giving a double fold
  • Final proof & dough rising
  • Folding a leavened dough
  • Kneading a kouign-amann dough with a mixer
  • Shape a dough prior to the layering process
  • Shaping butter prior to the layering process
  • Flour a work surface
  • Shaping Viennese pastries
  • Shaping a folded kouign-amann
  • Making a rolled kouign-amann
  • Encasing sugar in butter
  • Encasing butter into a dough
  • Cutting out leavened dough
  • Degassing a dough
  • Baking a viennoiserie in a mold
  • Dough bassinage
  • Balling up dough
  • Flavoring sugar
  • Rolling out a leavened puff pastry

Check out the first segment of this course for free

Étape 1 : Kneading the kouign-amann dough

Jean-Marie Lanio
Jean-Marie Lanio
Head Baker et World-class educator
Head Baker et World-class educator

Étape 2 : Weighing, dough rounding & first proof

Étape 3 : Folding & proofing

Étape 4 : Preparing the vanilla sugar-flavored butter

Étape 5 : Tourage: 2 double folds & rolling out the dough

Étape 6 : Shaping a folded kouign-amann & final proof

Étape 7 : Shaping a rolled kouign-amann & final proof

Étape 8 : shaping the almond-flavored scraps & final proof

Step 9: Baking the rolled kouign-amanns

Step 10: Baking folded kouign-amanns with almonds

Étape 11 : Baking & plating the kouign-amanns

Jean-Marie LanioJean-Marie Lanio

Jean-Marie Lanio

Head Baker et World-class educator
Jean-Marie Lanio, a head baker from the Loire-Atlantique region of France, currently serves as a bakery consultant/trainer in Seoul, South Korea.

His passion for baking began before the age of 18 in a small country bakery near his home, marking the start of a career that then took him to Nantes.
He enrolled at the Institut National de Boulangerie-Pâtisserie, reference institute in Rouen, and earned an advanced vocational degree.
Soon after, he joined the teaching team at the INBP and contributed to the creation of the Bakery Training department at the École Hôtelière de Lausanne.

Driven by the desire to embark on new adventures and eager to teach French bakery beyond France’s border, Jean-Marie Lanio decided to move to Seoul in 2015. There, he launched a program of master classes for the INBP and opened his own training school.
Twice a finalist in the Best Craftsman of France (MOF) competition, he gives training courses all over the world to discerning professionals and amateurs alike.

The Chef is the co-author of two reference books in France and in the world: the Grand livre de la boulangerie and the Grand livre de la viennoiserie (the latter with Olivier Magne, notably), as well as books in Korean: Quel délice ces croissants, Quel délice ces baguettes, Quel délice ces brioches.

The Kouign-aman, flavored breads and exceptional viennoiseries are some of his signature pastries.

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