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  • Know Your Kouigns: Variations on the Theme of Kouign Amann

Know Your Kouigns: Variations on the Theme of Kouign Amann

  • 06/24/2024
  • 3:00 PM - 6:00 PM (PDT)
  • King Arthur Baking, Skagit Valley, WA
  • 14

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June 24 / 3pm - 6pm Day 1    King Arthur Baking, Skagit Valley, WA

June 25  / 9am - 4pm Day 2

Caramel coated, salted laminated pastry-- Kouign Amann hits all of the best components. This very old product is enjoying new life as bakers play with endless variations on a theme. Kouign Amann has become the star of the pastry case, lending itself to seasonal variations and specialties.  

By the end of this class, students will: 

  • Understand the impact of flour selection on the final product 

  • Compare outcomes using different temperature fats 

  • Compare outcomes using different types of flour 

  • Produce a wide range of sizes and styles of kouign Amman, including large and individual products, filled and simply sugar coated 

  • Explore suitable fillings, shaping variations and garnishing options  

 To achieve this, students will  be making four overarching products:  

    1. Bread Dough, laminated 9” Pie  
    2. Croissant Dough using all-purpose flour with Cold Butter, 9” Pie  
    3. Croissant Dough with Soft Butter, Individual “Kouignettes” with fillings 
    4. Working with a whole wheat paton  

     Hand and production laminations will be explored.   

    Growing up in Pennsylvania German (AKA: PA Dutch) country, Cat Schaeffer was steeped in a culture rich with sweets, sours, pies, and loaves. This upbringing led her down a unique path to her baking career and what began as volunteer work in a historical demonstration kitchen became a whirlwind of woodfire and soon, viennoiserie. She has since worked for several bakeries, laminating her way from the East Coast to the West with a specialty in sugar-drenched pastries. Cat is currently a full-time instructor at King Arthur Baking Company’s Baking School in Burlington, Washington. At the west coast school, Cat is able to share her love of all things butter-and-dough, helping to guide new and old bakers alike on the road to tasty bakes.

     

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