To make this dish
Apple-Blackcurrant Garnish1350 g Granny Smith apples
125 g Lescure Unsalted 500g butter Roll 82% fat
150 g dry sponge crumbs
150 g cassis congelé
Kouign-Amann Dough550 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 recipe, step by step
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...)
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).
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.