Recipe for 2 large cakes serving 8 people or for 25 individual cakes. You can also make mini 20g Kouign Amanns, cooked in circles of 4cm2 to serve at the end of a meal as petits fours with coffee.
- 550g bread flour
- 15g Le Guérandais Flower of Guérande Salt
- 10g yeast
- 500 g melted butter
- 450 g caster sugar
Mix the flour, Le Guérandais Flower of Guérande Salt, yeast, 20g melted butter and 350g water to obtain a homogenous, smooth mixture. Leave pastry to rest (rise) for approx. 30 mins at room temperature (20-22°C).
Roll out the pastry, place a 450g square of butter in the centre and fold the pastry over it. Leave to cool for 20 mins in the fridge. Roll out lengthways and fold into three as you would to make puff pastry (one fold).
Leave for an hour in a cool place in cling film.
Repeat the operation, adding the caster sugar. Fold the pastry once. Leave to stand again for 30 mins in a cool place. Roll out the pastry to a 4mm thickness and cut into 8cm squares.
Place the pastry into circular moulds that have been greased and dusted with sugar, folding the corners in to the centre and then place these on a greased, sugared non-stick tray.
Leave to rise for approx. 1hr30 at 24-26°C, during which the pastry should increase by half its volume. Bake for 40 mins at 180°C.
Hint: This cake should be eaten on the same day that it is made if you wish to appreciate all its flavours and texture.
I make this traditional Breton cake with caster sugar and flower of salt, which allows me to achieve a good caramelised effect.
Once it has cooled, the caster sugar gives the cake an unforgettable texture. Both moist and crispy in parts, the flower of salt counterbalances the sugar to give the cake real balance.
Recipe by Pierre HERME