By Nicolas Boussin - Maxime Guérin

Recipe Fruity Kouign-Amann

To make this dish

Ingredient list

  • Apple-Blackcurrant Garnish
    1350 g Granny Smith apples
    125 g Lescure Unsalted 500g butter Roll 82% fat
    150 g chapelure de biscuit
    150 g cassis congelé
  • Kouign-Amann Dough
    550 g T45 flour
    550 g T55 flour
    570 g water
    28 g yeast
    280 g Lescure Unsalted 500g butter Roll 82% fat
    22 g salt
    1 kg Unsalted 1kg butter Sheet 84% M.G.
    800 g fine sugar

The recipe, step by step

  1. 01

    Apple-Blackcurrant Garnish

    Cook the cubed apples in the butter. Do not overcook (make sure the apples remain crunchy), then cool.

    Add the biscuit crumbs and then spread to a thickness of 1 cm.

    Sprinkle with blackcurrants, push them in lightly and place in the freezer.

    Cut out circles which are 5 cm in diameter (about 20g).

    Chef's Tip

    Cette recette peut se décliner facilement avec d’autres fruits selon la saison (rhubarbe, cranberries, framboises, groseilles, abricot...)

  2. 02

    Kouign-Amann Dough

    Knead the flours, water, yeast, butter and salt on the lowest speed setting for 5 minutes, then for 3 minutes on the second lowest speed setting.

    Roll out the butter sheet, put 400g of sifted caster sugar in the middle and then close it.

    Give it a double turn and then a second double turn with the rest of sugar spread on the inside.

    Roll out to 4 mm and cut out 11 x 11 cm squares (approx. 80g of dough).

  3. 03

    Assembly

    Fold with the apple filling in the middle.

    Butter and sugar the 7 x 4 cm circles and position the kouign-amanns.

    Leave to rise for 2 hours at 26°C. Bake for 15 minutes at 190°C, then for another 15 minutes at 170°C.

    Chef's Tip

    This recipe can also be easily made with other seasonal fruit like rhubarb, cranberries, raspberries, redcurrants, apricots, etc.