Comments on: Saturday c’est Hermé – Le tour: les kouign amanns

By: Matevz

Matevz — Mon, 25 Jan 2010 15:23:20 +0000

Sounds great! I’ve been trying to do it for some time but without great success. Could you share the recipe?

By: kwak

kwak — Wed, 06 Jan 2010 18:57:01 +0000

Ma doué, du kouign-amann avec du beurre doux, c’est un comble pour un gâteau breton ! Ils sont quand même super bien réussis. “Le fait qui veut, le réussit qui peut”

By: Il Pasto Nudo» Archivi Blog » La pasta sfoglia outsider

Il Pasto Nudo» Archivi Blog » La pasta sfoglia outsider — Sat, 14 Mar 2009 22:56:33 +0000

[...] quindi tende a non uscire fuori. Mi sono decisa per quest’ultimo procedimento quando ho visto questi e ho definitivamente capito che lei *sa fare* la pasta [...]

By: paris Breakfast

paris Breakfast — Sat, 12 Apr 2008 16:34:40 +0000

OMG! One time on my last day in Paris, I went and got TWO PH Kouign Amans and ate them then and there.
I dare not ever even think about getting another.
Just the best thing on the planet IMO!

By: Tartelette

Tartelette — Wed, 09 Apr 2008 20:41:51 +0000

Girl….we were on the same wave length…I just made his berry Kouign Aman from his Larousse dessert book. I can’t believe I devoured most of them already. They look perfect!!I love the “unfussy” palmiers a lot..they make me happy :)

By: Nol

Nol — Wed, 09 Apr 2008 13:49:26 +0000

Bonjour, les photos sont très jolies! Je poste juste pour vous signaler qu'on dit bien "queen amaneu" plutot que "koonee"! Et c'est vraiment plus difficile à réussir que ça en a l'air, donc bravo!

Merci de rompre ces vingt-deux années d'ignorance.

By: angie

angie — Mon, 07 Apr 2008 13:22:45 +0000

Hello there,
I was planning some time ago to make these with D Lebovitz’ recipe. Now I stumbled across your K A…are you possibly giving your own recipe/know David’s?
thanks a lot

By: Annemarie

Annemarie — Sat, 05 Apr 2008 20:42:02 +0000

Ah, I’m afraid I would have to buy these rather than make these, since it would be more than my body temperature that didn’t work with these. They do look lovely and light and buttery.

By: Lynn

Lynn — Sat, 05 Apr 2008 15:23:42 +0000

You mean my perpetually cold hands could be an asset in pastry making? Yeah!

By: Lore

Lore — Sat, 05 Apr 2008 08:23:04 +0000

25 kg of flour? Did you carry them barehanded? I will dislike Pierre Hermé if that’s the case!
Tes K.A. look gorgeous (yeap still not knowing to pronounce or write their name right ;))