photo by YaYa Photos on flickr
except that, like searching for brazilian or swedish fashion designers, i got distracted by something else when i was looking for cookies. in this case - Kouign Amann- a yeast-raised breton butter cake with caramelized sugar on top.
i haven't done anything yeast-raised since i went to bread school, so this should be interesting. the one thing i've got going for me is that kouign amann comes in many different shapes & sizes, so if i screw up i can always play it off like that's how it's supposed to be.
i'm going to use gale gand's recipe, while paying attention to david lebovitz's tips. & because i've read everywhere that you should use the best quality butter you can find, i'm bracing myself to spend what i'm sure will be close to $63 for a lb of "best quality" salted butter at whole foods.
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