Last weekend I thought I'd challenge myself and brush-up on my laminating dough skills. Introducing the kouign-amann ("queen-a-MAHN"). I have come across recipes for these beauties many times, but I have always been intimidated to make them. Bon apéttit featured kouign-amann in their April issue with a beautiful tutorial spread, that I had to try it for myself. You can even check out their video too.
Kouign-amann take time. Lots of time. There's a series of folding and rolling and letting your dough proof. All of the techniques needed to make a laminated dough. Watch bon apéttit's video. It will either scare or challenge you.
After
folding,
rolling,
and
the
last
overnight
of
proofing.
This recipe makes 12 kouign-amann.
The recipe didn't call for vanilla sugar, but I gilded the lily generously…..
Can you see the flecks of the vanilla bean???
Kouign-amann are really best eaten the day of. But if you happen to have a few leftover the next day, reheat in a 300°F oven for 5 - 7 minutes.
That's right....This pie is SO ADDICTING it's like crack!!!
Well, so they say it is.....
Pastry chef, Christina Tosi, of David Chang's Momofuku Milk Bar in New York City is the mad genius behind this insanely tasty creation. I'm often asked, "What's your favorite bakery in the city?", and Momofuku Milk Bar is at the top of my list and hands down one of the best places to add to your waistline. I wanna give props to bon appétit magazine for featuring Tosi in their September 2010 issue.
Because now I am totally addicted to crack.....pie.
Crack Pie
10 to 12 servings
oat cookie crust
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
filling
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)
OAT COOKIE CRUST
Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan ***I use a regular cookie sheet for this step*** with parchment paper; coat with nonstick spray. COmbine 6 tablespoons butter, 4 tablespoons brown sugar and 2 tablespoons sugar in medium bowl. Using an electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. ***if you're using a regular cookie sheet press out to roughly a 13 x 9 inch rectangle*** Bake until light golden brown on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely. ***I get rather impatient at this stage and I transfer cookie to a cold cookie sheet and I place it in the freezer for 15 minutes***
Using hands, crumble oat cookie into a large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. ***But if you're like me and a little lazy, dump everything into a food processor and pulse until cookie resembles wet crumbs*** Transfer cookie crust crumbs to a 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. ***Press crust about 1 1/2 inches high. It should look quite shallow*** Place pie dish with crust on rimmed baking sheet.
FILLING
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder and salt in a medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie for 30 minutes (filling may begin to bubble). Reduce oven to 325°F. Continue to bake pie until filling is brown in spots and set around the edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold. Or if you live in my household....just eat with fork and crack on!!!!
