Name: Kouign Amann recipe by Chef Jean Larroque
Prep time: PTM
Cook time: 25 min
Ingredients: 800g of LNA T45 Viennoiserie flour; 200g of LNA T65 Tradition flour; 450g of water; 100g of sugar; 20g of salt; 50g of yeast; 100g of unsalted butter; 600g of laminating butter; 3 × 200g of granulated sugar

Kouign Amann by Jean Larroque

Discover the delicious Kouign Amann recipe by Jean LARROQUE, master baker at Moulins de Jugon with our partner Terrena Meunerie. Terrena Meunerie is a French company specialized in processing cereals into flours and derivative products, serving the food industry, bakers, and artisans. With recognized expertise, it combines traditional know-how with modern technologies to deliver high-quality products.

To make his Kouign Amann, he uses our cylindrical mould reference 014418, perfect for achieving a Kouign Amann with a crispy texture and perfectly golden layers.

Ingredients:

Ingredients	Weight (g)
LNA T45 Viennoiserie flour	800 g
LNA T65 Tradition flour	200 g
Water	450 g
Sugar	100 g
Salt	20 g
Yeast	50 g
Unsalted butter	100 g
Laminating butter	600 g
Granulated sugar	3 × 200 g

Notes:

Incorporate 200 g of sugar into the butter

Method:

Mixing with mixer or spiral	6 min on 1st speed then 7 to 9 min until a good gluten network is obtained
Dough temperature	24°C
Bulk fermentation	15 to 20 min depending on the dough
Shaping	Roll out the dough pieces into a rectangle then wrap. Freeze
Rest	Leave in the fridge until the next day
Forming	1 single turn Roll out, moisten then add 200 g of sugar. Do a second single turn Roll to 4 mm thickness. Sprinkle the remaining 200 g of sugar in the moulds. Cut 14 × 14 cm squares, fold the corners to the center, then place in MAE moulds reference 014418, 010665
Proofing	2H30 at 26°C
Decorating / Scoring	Place a sheet on top and a baking rack
Baking	25 min at 180°C in a convection oven