It is fair to say that most people find a perfect pure butter croissant or a delectable apple turnover simply irresistible. It is partly about the texture, the buttery flakes, the aroma and the desire for more. Like nearly everyone, I am also a huge aficionado of Palmiers. To me, Palmiers caramelized crust and its buttery crisp layers are nothing less than a feast for the mouth.
Kouing Aman is a little of all of the above. It can be described as a crisp caramelized shell with flakey tender buttery layers with a most satisfying flavor.
For laminating dough in school we use a machine, but for a “how to roll by hand session” I have found that Kouing Aman is a perfect candidate. This because it does not have to be (although it can) as perfectly rolled as let’s say puff pastry.
Getting It All Together!
From start to finish it is best to allow about 6 hours to prepare Kouing Aman.
Recipe Kouing Aman
|2 lb 3 oz||Bread flour||1 kg|
|1 lb 4 oz||Water at 60°F ( 16°C)||600 g|
|0.5 oz||Instant yeast||15 g|
|2 oz||Melted butter||60 g|
|1 oz||Salt||30 g|
|To fold In:|
|1 lb 4 oz||Butter, unsalted||600 g|
|1 lb 2 oz||Extra fine granulated sugar||540 g|
|0.25 oz (1.5 teaspoon)||Salt||7.5 g|
|½ teaspoon||Vanilla bean paste||2.5 g|
1. In a machine bowl fitted with a dough hook mix the bread flour, water, yeast, melted butter and salt to nearly fully developed dough with a temperature of 70°F (20°C).
2. Cover and rest for 30-45 minutes.
3. Roll the dough to a rectangle of a full sheet pan size.
4. Place the butter, which should have the same consistency as the dough on the left side of the dough rectangle.
5. Fold the right side of the dough over the butter and press on all ends to seal.
6. Place the dough with the seamless side towards you and roll the dough ½ inch (13 mm) thick.
7. Fold dough into thirds by folding A onto B and C onto B. Place in refrigerator for 1 hour.
8. Repeat step 7 and rest for 1 hour. Combine the sugar, salt and vanilla bean paste.
9. Roll dough once again to ½ inch (1 cm) thick and sprinkle with the sugar mixture. Fold in thirds and rest for 1 hour
10. Roll the dough ¼ inch (7 mm) thick. Cut in squares (Cut to your required size, as shown here 7 x 7 inch (18 x 18 cm) and fold four corners to the center. Fold again the corners in the center and press flat.
11. Pace in 6 inch (15 cm) diameter buttered and sugared pans and proof until the product has proofed 50%. Bake in a 375°F (180°C) oven until golden, about 45 minutes. Do not underbake.