Last Updated on 16th November 2017 by Sophie Nadeau
If you’ve been following this blog for any length of time at all (or my Instagram/ Facebook), you’ll know that I have a real sweet tooth! That means that in every region I visit, I often reach for the sugary local delicacies as opposed to the savoury ones. In Brittany, this meant sampling the Kouign-Amann.
Breton cakes are well known for their abundance of butter (and of course, sugar) and the Kouign-Amann is no different. Coming in a variety of different flavours, the traditional cake ‘flavour’ is inevitably plain butter. I also saw raspberry and apple options. The cake is about the same size, shape, and swirl as a Danish Cinnamon Swirl. That’s about where the similarities end, though.
How is the Kouign-Amann made?
The Kouign-Amann is made in a few layers (like puff pastry) and comes from the Breton Kouign (cake)-Amann (butter). It’s slowly baked in order to allow for richness of flavour. Yves-René Scoria is often credited as having invented it in the mid-late 1800s. The recipe is about 40% dough, 30% sugar and 30% butter- no wonder it tastes and looks so rich!
I bought the cake pictured above in Dinan for just under €3. I opted to go for the raspberry cake- having already ‘sampled‘ (and enjoyed) a large bite of my friend’s traditional one. While the price may well be seen as extortionate for a cake of its’ size, due to its’ richness, I certainly couldn’t have eaten a bigger one without feeling at least a little ill!
Upon my purchase, I was asked if I’d like it heated up. Err, yes, of course. Having the pastry heated up was a lovely touch- it really brought out the flavours and made the raspberry almost melt into the pastry. The cake had a caramelized texture, was incredibly sweet and I would totally purchase the Kouign-Amann again!