which, as you can see, I did. Thrice...
I'd only heard about this pastry from several other food bloggers (posts linked at the end) and thought I'd give Trader Joe's version a try...
I thought it was odd that the box said it was pronounced "Queen Yamann". Where did the "Y" sound come from? With my crude knowledge of junior high school French, I was pronouncing it as "Queen ahmahn". Hmmm. I'll have to ask the French teacher at work how he would pronounce it. In any case, here were the directions, which I followed carefully.
I had my Pam and sprayed the cups. I let them sit out overnight under a sheet of waxed paper. Unluckily for me, it was the weekend that the temperatures dipped to the low 40's. It was fkg cold and what happened...
was that the dough did not really rise at all. The sun doesn't shine at night yo. Plus I didn't think of putting them in a slightly warmed oven or toasted oven (like Cathy did) to help the dough rise. I will have to do that for my next batch...
So my quad of kougn amann did not rise but I baked it anyways.
They didn't come out "dark brown" as the box said they would be after the prescribed amount of time. The top was crunchy, sweet and caramelized. The corners did not lift up like Kirbie's did. The bottom was oily and the inside was dense and not fluffy. Despite that, we still liked it and I just know that if it proofed correctly, it would have tasted ten times better. One box down. Two more are still hiding out in the fridge.
Who else tried TJ's kouign amann?
Cathy from Mmm-Yoso did with her "Unusual Sweet Treats" post
and Kirbie recently posted on her experience.
Other kouign amann posts:
JInxi's visit to Bouchon in Las Vegas
Kirbie's visits to: Dominique Ansel in NYC, and B Patisserie in San Francisco
Here's hoping that other bakeries in San Diego will try offering this Breton pastry!
2 comments:
I was FINALLY able to get these at my Trader Joe's!! Can't wait to try them :D :D
hi jinxi - i hope yours turn out better than mine did! :)
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