Recipe Apple Kouign-amann

To prepare this dish

Ingredient list

Apple compote

500 g Granny Smith apples, diced into small, 1 cm cubes
80 ml manzana liqueur
200 g fresh apple juice
40 g caster sugar
10 g NH pectin
1 g Malic acid
100 g Bramley apple puree

Lamination

312 g Extra dry butter 84% fat - 1kg sheet
50 g Elle & Vire gourmet butter 80% FAT salted
35 g granulated sugar
35 g demerara sugar
50 g soft butter (for the tins)
35 g caster sugar (for the tins)
35 g demerara sugar (for the tins)

Elle & Vire products used

Extra dry butter 84% fat - 1kg sheet

Elle & Vire gourmet butter 80% FAT salted

The recipe,
step by step

1. 1

   Apple compote

   Quickly cook the Granny Smith apple dices with the manzana and fresh apple juice. When the apples start to soften, add in the premixed sugar and pectin. Bring it to the boil for 1 minute. Take off the heat, and add the Malic acid with the cold Bramley apple puree. Place directly into a vac-pac bag, and vac all the way to compress the apples. Keep in the fridge until needed.
2. 2

   Dough

   With the dough hook attachment, mix all the dough ingredients on low speed for 5 minutes, and then speed 2 for around 10 minutes, or until the dough is nicely worked and reaches a temperature of around 27 °C. Ball the dough, and place onto a cold tray lined with paper. Flatten gently and cover with cling film. Place into the freezer for around 20 minutes to cool the dough down. Remove it from the freezer and place into the fridge overnight.
3. 3

   Lamination

   The next day, take the butter sheet and roll down to a 17 cm x 24 cm rectangle, 6 mm thick. Roll the dough to twice the size of the butter (34 cm x 24 cm). Place the butter in the center of the dough, fold the dough back to the middle and give two single turns. Leave to rest for one hour. Meanwhile, soften the salted butter. Remove the dough from the fridge and roll down to prepare for another single turn. Before doing the turn, use a palette knife to spread the soft salted butter 2/3rds over the length of the dough. Cover with the granulated sugar and demerara sugar, and fold to finish the single turn. Leave the dough to rest for one hour in the fridge. Widen the dough to 27 cm in width and roll down to 55 cm in length. Place onto a tray, cover in cling film and place into the freezer for 10 min to firm up. Line the tins* with the soft butter, then coat with the mixed sugars and salt and store in the fridge. Roll the dough lengthways to a thickness of 3.5 mm and cut into 9 cm x 9 cm squares. Fold each square corner back to the center and press gently to hold the points in place. Place each folded square face down into the lined tins with sugar.

   *Equipment: 24 aluminum foil tins, base size 7.5 cm diameter x 3 cm deep

4. 4

   Baking the Kouign-Amann

   Proof at 26 °C for 2 1/2 hours. Bake in a preheated fan oven at 175 °C for 6+6 minutes until nicely caramelized and golden. Remove from the tins straight away with tongs and place the caramel side down on a flat tray covered with silicon paper. Leave at room temperature to cool completely. Hollow the backs of the Kouign-amanns with a butcher's hook, and pipe about 30 g of apple compote into each one.

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