What is Kouign Amann, a Pastry That is Slowly Gaining Popularity in Singapore Due to Tiong Bahru Bakery

What is Kouign Amann: A Comprehensive Guide to this French Pastry

Kouign Amann, a delectable pastry hailing from the region of Brittany, France, has been gaining popularity in recent years due to its exquisite combination of flavours and textures. Pronounced “queen-a-mahn,” this sweet Breton cake, also known as a “butter cake” in its Celtic origins, is a testament to the exceptional skill and labour of love required to create this multi-layered masterpiece. The laminated dough, made with either bread dough or viennoiserie dough, boasts a rich taste and flaky texture thanks to the abundant layers of butter and sugar smoothly incorporated in the preparation process.

In Singapore, it’s gaining traction despite the fact that none of us can pronounce it correctly (99% of us pointed at it, while 1% tried the Goody Feed Blue Cats’ style).

This is primarily due to the rising popularity of French pastries in Singapore, althrough many would attribute it to the fast growth of Tiong Bahru Bakery, which, despites its name, is actually an artisan bakery that offers French pastries, and other “atas breads” like croissants and many other pastries that you probably struggled to pronounce, too.

However, the bakery’s famous for its Kouign Amann.

 

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What’s the history of this pastry that could be the next big thing in Singapore?

History of Kouign Amann

The origins of Kouign Amann can be traced back to the late 19th century, where it is believed to have been “invented” by French patissier Yves-Rene Scordia in Brittany. The pastry’s unrivalled combination of sweet, salty, sticky, buttery, crispy, and tender sensations has garnered the admiration and loyalty of pastry enthusiasts globally, transforming it into a must-try delicacy for anyone seeking a true taste of French patisserie excellence. With a myriad of possible variations on the original recipe, the Kouign Amann has been successfully adapted into individual-sized pastries, or kouignettes, by many bakery establishments across the United States and beyond.

Kouign Amann is a sweet Breton cake that originates from the region of Brittany in France. The name itself is derived from the Breton language, where “kouign” means “brioche” or “cake” and “amann” translates to “butter”. Known for its rich, buttery flavour and flaky layers, this pastry has become a beloved staple in the bakeries of Brittany since the mid-19th century.

There is some controversy surrounding the exact origins of Kouign Amann, but it is believed to have been a fortuitous accident that led to its creation. The cake is made with laminated dough, a technique that involves folding butter and sugar into layers of dough, akin to making puff pastry, but with fewer layers.

In Finistère, the westernmost tip of Brittany, legend has it that Kouign Amann was accidentally invented when a baker combined too much butter and sugar with leftover bread dough. The result was a deliciously rich, multi-layered cake that quickly became a local favourite.

The popularity of Kouign Amann grew throughout France, and by the late 19th century, patissier Yves-Rene Scordia claimed to have “invented” the cake in its modern form with the use of Viennoiserie dough instead of the traditional bread dough.

Now, what if you want to make your own Kouign Amann even when there’s a Tiong Bahru Bakery within walking distance (because they’re growing as fast as Haidilao)?

Fret not; we know how.

How to Make Your Own Kouign Amann: The Ingredients

Pastry Dough

Kouign Amann uses a variety of simple ingredients for its dough. The primary components include water, sugar, yeast, and flour (basically, just like bread lah). Typically, all-purpose flour is the preferred choice in making Kouign Amann.

To begin with, combine warm water and sugar in a mixing bowl to create the base for the dough. Next, add active dry yeast to the mixture and let it sit for a few minutes until it becomes foamy. Once the yeast has been activated, gradually incorporate the flour into the mixture. Some recipes call for the addition of melted butter and salt during this stage, either kosher salt or sea salt, depending on your preference.

The dough is then allowed to rest and rise for a certain period of time before being rolled and folded with a butter layer. This process creates the famous flaky texture of Kouign Amann.

Butter Block

In Kouign Amann, the butter plays a significant role in creating the pastry’s unique taste and texture. European-style butter, which has a higher fat content (around 82%), is most commonly used for this purpose. Just don’t let Health Promotion Board know this.

To create the butter block, measure out the necessary amount of cold European-style butter and mix it with granulated sugar and salt, either kosher salt or sea salt, according to your preference. Using an electric mixer, combine these ingredients on low speed until they form a homogeneous, waxy mixture.

This butter block is then layered between the pastry dough, and the dough is folded and rolled multiple times in order to create the distinctive flaky layers that Kouign Amann is known for. The butter block not only imparts a rich, buttery taste to the pastry but also contributes to the crisp and tender layers that make this French delicacy a favourite among many.

Baking Process

Preparing the Oven and Bakeware

Before baking the Kouign Amann, it is essential to preheat the oven to the accurate temperature. Typically, the oven should be preheated to around 190°C for a perfect bake. Preparing the baking sheet is another crucial step. If using a muffin tin, generously grease the tin with butter to ensure that the delicate pastry does not stick.

Kouign Amann is a laminated pastry, which means it requires a series of rolling, folding, and chilling the dough. This process helps create layers of dough separated by butter. The use of cold butter is essential, as it is the melting of the butter during baking that creates the flaky and crunchy layers in the final product.

Baking and Cooling Kouign Amann

Once the dough has been shaped and placed in the prepared baking tin, it is ready to be baked. The Kouign Amann should be baked for approximately 40-50 minutes, or until the pastry turns golden brown, and the sugar caramelises on the surface. For even baking, it may be helpful to rotate the baking sheet halfway through the process.

Be sure to keep an eye on the Kouign Amann while it is in the oven, as the high sugar content may cause it to brown quickly. Adjust the temperature if required to avoid burning the outside of the pastry before the inside is fully baked.

After removing the Kouign Amann from the oven, it is essential to let it cool for at least 5-10 minutes before attempting to remove it from the bakeware. This cooling time allows for the sugar and butter to slightly solidify and makes it easier to handle the pastry without damaging its layers. It is also crucial to avoid letting the pastry cool completely in the tin, as the caramelised sugar may harden, making it difficult to remove the Kouign Amann without causing damage.

It is worth noting that Kouign Amann is best enjoyed shortly after baking while it retains its crispy, flaky texture. However, it should be consumed in moderation, as this pastry boasts a high sugar and butter content, which can be quite indulgent. Remember to store any leftover Kouign Amann in an airtight container at room temperature for up to two days to preserve its delicious taste and texture.

To achieve a successful Kouign Amann, always ensure the oven and bakeware are properly prepared and that the dough has been adequately proofed. Following these steps will result in a beautiful, delectable pastry that can be shared and enjoyed by all.

You can also watch this video to see how it’s done:

Kouign Amann Variations

The traditional Kouign Amann is a delicious pastry in itself, but there are also several variations that further enhance its taste and appeal. Two main aspects where variations can be found are in the flavours and fillings, as well as the dough types used.

Flavours and Fillings

Many bakers and pastry chefs have experimented with various flavours and fillings to elevate the taste of this classic Breton cake. Some popular adaptations include:

• Fruit-filled Kouign Amann: Incorporating fruit, such as berries or apples, adds a refreshing and tangy twist to the traditional pastry. These fruity additions can be mixed into the dough layers or used as a filling at the centre.
• Chocolate Kouign Amann: A touch of chocolate can enhance any pastry. Chocolate chips or chocolate spread are often included in the layers to create a scrumptious, indulgent version of this treat. This variety is also available in Tiong Bahru Bakery.

Dough Types

The dough is a crucial component of Kouign Amann, and different dough types can impact the texture and overall taste of this pastry:

• Classic Bread Dough: As per the traditional method, bread dough is used for creating the laminated layers, resulting in a lightweight and fluffy cake.
• Viennoiserie Dough: Some bakers have started incorporating viennoiserie dough, similar to puff pastry, to create a slightly more delicate texture with more layers and a flakier crust.

These variations add a modern touch to the classic Kouign Amann, making it more versatile and catering to different taste preferences. As with any pastry, the key is to maintain the perfect balance of flavours and textures to deliver a delightful and delectable eating experience.

More Pastry Comparisons

With the growth of Tiong Bahru Bakery and the recent opening of Cinnabon in Raffles City, you might now be interested to know more about all the “atas bread” (i.e. pastries) that are available in Singapore.

Here are some of the popular ones:

Croissant

The croissant is a classic French pastry known for its flaky and tender texture. Made through a process called lamination, the dough is layered with butter, which results in the distinctive crescent shape and airy layers. Similar to kouign amann, croissants rely on a delicate balance of moisture and fat to create their signature texture. While both pastries share this lamination technique, croissants are distinct for their characteristic curved corners and focus on a less sweet, more buttery flavour profile.

Cronut

The cronut is a trendy hybrid pastry that combines the dough of a croissant with the shape and frying method of a doughnut. This marriage of techniques produces a pastry that is crispy on the outside, tender on the inside, and filled with various creams or jams. Unlike the kouign amann, which has a sugary crust due to caramelisation during baking, the cronut gains its sweetness from a generous dusting of sugar and its rich fillings. Despite these differences, the cronut, like its croissant cousin, relies on lamination to achieve its flaky layers.

Puff Pastry

Puff pastry, another laminated dough, is a versatile ingredient in many sweet and savoury dishes. Comprising butter and flour rolled together into hundreds of delicate layers, puff pastry puffs up into a light, flaky structure when baked. While puff pastry shares the lamination technique with both croissant and kouign amann, it differs in its lack of yeast, resulting in a flatter, more even rise. Puff pastry is also less sweet than kouign amann due to the absence of sugar between the layers, making it an excellent base for various fillings and toppings, from fruit to cheese.

Not sure about you, but after writing this, I feel much hungrier!