more puff pastry…just can’t get enough of them! and practice makes perfect.
i revamped my kouign-amann recipes, wrapped more ppbs and this time with red bean as well as taro, and made mille-feuille in black sesame, red bean, and taro flavors. i also made more brown butter cakes to bring to a friend tomorrow since i had extra batter left from a few days ago.
for the black sesame mille-feuille, i decided to do somewhat of an asian version with a cake layer in the middle. i think i may like the different textures of crunch and sponge, instead of just the crunch…hm. but black sesame pastry cream is delicious.
for the red bean and taro mille-feuille, i just did it original-style (mainly because i got lazy about making red bean and taro sponge cakes). i slightly mixed the pastes with pastry cream and while you can’t see it, the sides are the flavored pastes and the middle is regular-vanilla pastry cream.
and kouign-amann experiment #2. this time around i decided to envelope it and i think it turned out better. i was afraid that they wouldn’t stay enclosed and thank goodness they did. but i can’t believe it’s still slightly under baked in the middle (doesn’t taste under baked though)! so what…over bake the outside next time or do i need a convection oven?! need to think about it some more. i recently saw a video of dominique ansel making his version of kouign-amann that is more bread-like than puff-pastry like (must try next time in nyc…hopefully soon), which is not how i learned it but i think i’ll need to go find live yeast soon…
ppb…aka puff pastry balls.
with extra puff pastry and taro balls i froze in the freezer a few days ago, i made some taro ppb.
i rolled out my puff pastry dough and used a round cutter to shape the “skin.” they were then wrapped with taro filling, egg washed, rolled in sugar, and into the oven.
test #1…the taro escaped the skin.
test #2…most of the taro remained nicely tucked inside.
seriously, nothing can really go wrong with puff pastry! especially with some sugar and delicious taro paste!
kouign amann is sort of all the rage now in SF and i hate to jump on the bandwagon but this s*it is thoroughly good! what is it? layers of puff pastry with more butter and sugar in between. what else can you ask for?
i made kouign amann during my internship and have been wanting to make them at home…so i did and will be experimenting more. first, make puff pastry instead of buying. it’s sort of an all-day process as the dough needs to chilled between each rolling to make sure the butter doesn’t melt. but it’s well worth the effort.
i couldn’t wait for the right tins to come (tomorrow) so i decided to make them in cupcake tins since i have the correct round cutter. most of the kouign amann i’ve seen get enveloped but i decided to go rustic and just stack a total of five layers. with my 12-cupcake molds, i made 4 original (just butter and sugar in between), 4 black sesame (add black sesame paste with slightly less butter and sugar), and 4 taro (same idea as black sesame using the taro paste i made two days ago).
verdict?! amazing enough, i actually think i need MORE butter and cook them at a higher temperature. i’m also thinking there’s some logic in enveloping the layers. my tasters (i.e. family members) all preferred the taro flavor. lot more experimenting in the future!