Hello Adrián,
This pastry is predominantly sweet, with the small amount of salt added to the sugar to get a ‘caramel salé’ or salted caramel. The salt makes the caramel taste a little bit more interesting. Of course you can play with the amount of salt or even leave it out if you want.

Hope you will try and like the recipe, it is one of our favorites!

Hope you will give this recipe a try. One of our absolute favorites!

That could be some sort of records! Hope you (and he) like the pain aux raisins too!

I will try the pain aux raisins recipe, Marieke and Ed. Thank you for the link!

My husband truly loves your Kouignan Amann. In one sitting, he ate 3 pieces! 3.5 hours later, he ate 2 more. Now, that speaks ♥ volume! Thank you again!

Hello Elizabeth,
Read your comment with much pleasure. Thank you for your enthusiasm for our recipe and method and taking the time to give such lovely feedback. Makes it so very much worth it to share what we do, knowing it works for other bakers.
Maybe you want to give the pinwheels and pain aux raisins a try too (also based on the same dough): www.weekendbakery.com/posts…x-raisins/
Much fun to make and eat!

Thank you again and enjoy the pastry baking,

Marieke & Ed

Wow. I am delighted with the result!

The texture is amazing!

I did the three-day croissant recipe as per your advise and it really worked well and is superb! I photographed them as I file them with the date that I baked something from my kitchen. I love baking, especially bread!

I have tried three other Kouignan Amann recipes here in the USA and I wasn’t happy with them. Indeed, yours is the best!

Truly, I appreciate the fact that you documented all the work processes involved. With photos and videos. They helped a great deal since I wasn’t fond of making croissant in the past. But now that has changed! Your instruction was quite invigorating and enoightening. Tah-da! 🙃😊😀

I baked mine on a Viking microwave convection oven to 400 *F for ten minutes then adjusted the temp to 375*F for 30 minutes. Still, the dough was not caramelizing. Finally, I decided to bump up the temp to 400*F for 17 minutes more and it worked. I prefered mine to be more caramelized than your photo shows. So the extended time was ok.

BTW! I sent the photos of my Kouignan Amann version to my French friend who just visited my family here two weeks ago. Will see about his impression just by looking at the photos!

So—- a big, big, “Thank you!”

P.S.
I remember saving your website after I bought my dough hook from you guys some 3 or 4 years ago. I am glad I did. Otherwise, I won’t learn how to do a croissant/k.a.! Merci beaucoup!

Sounds wonderful with cardamom, perhaps our ‘speculaas’ mixture of spices (see speculaas recipe) is also nice… mjam!

I made a Nordic inspired version of this with a pinch of cardamom powder and cinnamon mixed into the sugar. It’s how I use up the odds and ends of my croissant dough. Judging from the look on my husband’s face and the fact he asked me to marry him again after he’d eaten it, it was a success!

Ha!

Hi Patricia, we just put it directly into the dough without adding it to water first. However it will of course not hurt if you do this. Our type of yeast does not need this extra step. Happy baking!

Kindest regards

Patricia

Oh thanking you so very much,I would just be so grateful for that video.

Kindest regards

Patricia

Hi Patricia, perhaps we will give it a go in a the future…

Kindest regards

Patricia

Love your weekend bakery site. I’ll be putting this on my phone too !!