Kouign-amann, the fattest pastry in all of Europe

"Kouign-amann, the fattest pastry in all of Europe"

This is not the first time that the American press has been enthusiastic about the Breton specialty.

The New York Times boasts of "the oiliest pastry in all of Europe, […] a sort of croissant with extra layers of salted butter wedged into the puff pastry and a crispy coating of caramelized sugar."

“Will kouign-amann become the next cupcake? This scenario is rather unlikely, because few people make it at home.

Then it is the Washington Post which encourages its readers to consume it and gives them a little trick to know how to pronounce its name in society:

“Think Queen ah-MAHN, like Elizabeth and the capital of Jordan.”

And he also gives this stat that will scare anyone obsessed with their line:

“The strict definition of Douarnenez [city of origin of kouign-amann] calls for a percentage of 40% dough, 30% butter and 30% sugar.”