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 dry sponge crumbs
  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% fat
  800 g fine sugar
  

The right ingredients

Lescure Unsalted 500g butter Roll 82% fat Unsalted 1kg butter Sheet 84% fat

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.