Pastry Practice
Kouign-amann gets its crisp edges from sugar inside the folds
Explore how sugar, butter and dough give kouign-amann its caramelised layers, and plan the folds and unmoulding before you start baking.
THE HOME BAKING NOTEBOOK
lamination
Pastry Skills
A Letter Fold Builds Pastry Layers Only While the Butter Stays Separate
Learn what a letter fold does in laminated pastry and how to recognise when the dough needs a rest before its next turn.