lisaluvstocook
Cook
- Joined
- May 12, 2011
- Messages
- 53
Ok, I have become utterly fascinated by the kouign amann, a buttery, flaky example of sweet and salty goodness that originates from Brittany (sp?). It looks absolutely luscious, and it is now officially on my culinary bucket list. However, the steps seem sooooo daunting for the home cook. Does anyone have experience with this vision of yummy goodness? Is it possible to create outside of a commercial kitchen?