French Pastries: Breton Kouign Amann and Madeleines

Test cook Lan Lam and host Bridget Lancaster demonstrate how to make the traditional Breton pastry called Kouign Amann. Equipment expert Adam Ried shares his favorite tools for preparing these delicate treats.

Kouign Amann is a buttery, caramelized pastry originating from the Brittany region of France, known for its rich layers of dough and sugar. The name means "butter cake" in Breton. This pastry combines the flakiness of croissants with a crunchy, caramelized sugar crust, creating a unique texture and flavor.

Madeleines are small, shell-shaped sponge cakes that also hail from France. Their light, airy texture and subtly sweet taste make them a classic accompaniment to tea or coffee.

Equipment Tips

Adam Ried highlights the importance of quality baking tools in achieving perfect results. He recommends using:

A heavy-duty stand mixer for kneading dough evenly
A non-stick baking sheet or silicone mat for even caramelization
Precise measuring tools to maintain consistency

Recipe Highlights

Lan Lam emphasizes the careful layering of butter and sugar during the dough folding process. This step creates the signature layers and caramelized crust of Kouign Amann.

Bridget Lancaster notes that although delicate, the pastry requires patience and proper temperature control for optimal caramelization and texture.

"The magic is in the layers—you want the butter to steam and puff the dough while the sugar creates that irresistible caramel crunch," explains Lan Lam.

French pastries like Kouign Amann and Madeleines showcase the art of combining simple ingredients with precise techniques to create rich, memorable flavors and textures.

Amazon S3 on MSN — 2025-11-28