🇫🇷パリ秋のモンマルトル🍂MOFシェフ直伝！絶品クイニーアマンのレシピとラボラトリー探訪

Hello! In this video, we start off in Montmartre, bathed in the autumn colors. After touring this popular area of ​​Paris, we visit the laboratory of MOF pastry chef Arnaud Larher. We get a special look at how he makes his specialty, kouign amann, and he also demonstrates his exquisite caramel sauce recipe. Enjoy the charms of these exquisite sweets, packed with professional techniques and attention to detail! 【Arnaud Larher】 https://arnaudlarher.com/collections/... Kouign-amann recipe by MOF Arnaud Larher • Preparation time: 30 minutes • Rest time: 1 hour 30 minutes • Bake time: 35 minutes Serves 24 • Salt: 10g • Fresh yeast: 10g • Mineral water: 380g • Flour (type 55): 600g • Unsalted butter: 550g • Granulated sugar (for sprinkling on the dough, not all of it will be used): 200g Steps: 1. Prepare the dough: Put the water, salt and yeast in a bowl and mix lightly to dissolve the yeast. Then add the flour and start kneading at low speed, then at medium speed for a few minutes to give the dough firmness. Cover the dough with plastic wrap and leave it in the refrigerator for 1 hour. 2. Rolling out the dough: Remove the dough from the fridge and, while dusting with flour, roll it out to a length of 60cm and a width of 20cm. Roll out the butter into a 20cm x 20cm square (lightly hit the rolling pin to soften the butter a little) and place the butter on 2/3 of the dough. Fold the dough once to make the first fold, then rotate the dough 90 degrees and roll it out again to a length of 60cm and make the second fold. Cover the dough with plastic wrap and leave it in the fridge for 30 minutes. 3. Additional folds: Repeat the same process twice, sprinkling lightly on both sides with sugar. Roll out the dough to a width of 40cm and a thickness of about 5mm. Sprinkle the remaining sugar on the work surface to prevent the dough from sticking. 4. Shaping: Cut into 8cm x 8cm squares with a knife and fold the corners in towards the centre. Store in the freezer. Do not put in the fridge, as the sugar will turn into a syrup. Of course, you can bake it as it is. 5. Baking: Place a 6cm diameter, 4cm high stainless steel ring on a baking sheet and place the kouign amann inside it. Bake in an oven at 160°C for 40 minutes. 6. Caramelization (finish): Coat the baked kouign amann with caramel as a finishing touch. This is the same method as glazing cream puffs. Caramel • Sugar: 200g • Water: 80g Put sugar and water in a pot and heat to 160°C, then simmer over low heat until it reaches your desired color. Dip the kouign amann in the caramel, scrape off the excess caramel on the edge of the pot, then flip it over. The key is to apply the caramel thinly. If it's too thick, the flavor will be too strong. 🗓️Video release date October 25, 2024 🔗Related videos 🇫🇷Walking around Paris in September. Enjoy Design Week and tempting sweets!    • 🇫🇷9月のパリ散策。デザインウィークと魅惑のスイーツを満喫！