The recipes for croissants and kouign amann are only slightly different. Once you master the technique of rolling and folding you are set! A couple of weeks ago (with the encouragement of Rachel) I made kouign amann. All was well until I walked away from the oven and burned the delicious buttery dough. So sad. I ended up pulling them apart and eating the flaky inside.
This week I thought I would try and redeem myself. I have been laboring over the dough for the last three days. It really shouldn't have taken this long, but my timing was off and I ended up letting it sit in the fridge overnight. The dough needs time to rest in the fridge. (The butter has to stay as cold as possible) This time around I stayed in the kitchen the entire time I was baking to keep a watchful eye. I baked my pain au chocolate slightly shorter than Rachel's time. I think a lot depends on your oven. Let me tell you these are so good and worth the work. Now I know why a good bakery charges what it does for butter air. Check out her blog and try one of her recipes.
