# Recipe for kouignettes? **URL:** \ **Category:** Cafe Society\ **Created:** [September 1, 2011, 7:17pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876 "2011-09-01T19:17:31Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [September 1, 2011, 7:17pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/1 "2011-09-01T19:17:31Z")
On my recent trip to southern France, I discovered some pastries that are practically better than sex. I think I bought them from a small store in the town of Menton, the easternmost town in the Côte d’Azur (French Riviera). Poking around online, I see that I [could have bought them in Paris as well.](http://www.chocolaterielarnicol.fr/) They are only about 2.25" in diameter, incredibly rich, very sweet and buttery, and come in several flavors. Even one bite comes very close to melting in your mouth. From the link, I think what I had were the “Kouignette natures.” If you order them online, they cost a whopping 6 euros for a box of 4. Including shipping, that comes to 15 euros, or over $21 (OMFG!!!). Needless to say, I want to try making them myself. Does anyone have a recipe for these? ---
**Author:** ![Kimstu](https://avatars.discourse-cdn.com/v4/letter/k/ecd19e/32.png) [@Kimstu](https://boards.straightdope.com/u/Kimstu)\ **Post date:** [September 1, 2011, 9:49pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/2 "2011-09-01T21:49:35Z")
[Here’s a recipe](http://sandrakavital.blogspot.com/2007/09/kouign-amann-en-kouignettes-recette.html) with detailed instructions that I think is along the lines of what you’re looking for. However, it’s in French. If that’s no problem for you, then go ahead and bonne chance. If a translation would help, let us know and I (or some more accomplished reader of recettes francaises) will try anglicizing it for you. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [September 4, 2011, 7:10pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/3 "2011-09-04T19:10:05Z")
Thanks for the recipe. I keep waiting for someone to come along with a recipe in English; I don’t expect you to translate all that. ---
**Author:** ![MagicEyes](https://avatars.discourse-cdn.com/v4/letter/m/5daacb/32.png) [@MagicEyes](https://boards.straightdope.com/u/MagicEyes)\ **Post date:** [September 5, 2011, 3:18am UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/4 "2011-09-05T03:18:50Z")
I found several different recipes for kouignettes and kouign aman: [Kouignettes and other croissant variations](http://kitchenaddiction.blogspot.com/2009/05/croissant-theme-and-variations.html) [Pierre Herme’s Kouign Amann](http://www.salinesdeguerande.com/index.php?id=235&L=1) [Another recipe by David Liebovitz](http://www.davidlebovitz.com/2005/08/long-live-the-k/#more-166) [And even more recipes on Google](http://www.google.com/search?q=%22individual+kouign%22+recipe&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a) ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [September 5, 2011, 4:53am UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/5 "2011-09-05T04:53:48Z")
The strange thing is that all these recipes are somewhat salty, yet the ones I had were just sweet and buttery. I’ll have to make some, to see if they’re the same thing. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [September 11, 2011, 8:20pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/6 "2011-09-11T20:20:14Z")
None of the recipes look exactly like what I had, so I’ve decided to order some from the original online store. You have to click on “Kouignettes,” and each time you click on it, the flavors change. I’m getting 8 different flavors, and I plan to freeze most of them. Obviously, I’ll be off my low-carb diet. ---
**Author:** ![troubledwater](https://avatars.discourse-cdn.com/v4/letter/t/f4b2a3/32.png) [@troubledwater](https://boards.straightdope.com/u/troubledwater)\ **Post date:** [September 11, 2011, 10:03pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/7 "2011-09-11T22:03:02Z")
They were just featured on Chowhound ([Long Live the Kouign](http://www.chow.com/food-news/90637/long-live-the-kouign/)). You can buy some if you will you be visiting Oakland, Santa Monica, Seattle, Salt Lake City, or Beverly Hills anytime soon. The article also linked to a recipe [here](http://www.tourrier.com/Blog/Entries/2009/10/8_The_Venerable_Kouing_Aman.html). ---
**Author:** ![BleizDu](https://avatars.discourse-cdn.com/v4/letter/b/9dc877/32.png) [@BleizDu](https://boards.straightdope.com/u/BleizDu)\ **Post date:** [September 11, 2011, 10:18pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/8 "2011-09-11T22:18:34Z")
> [@panache45](#): > > The strange thing is that all these recipes are somewhat salty, yet the ones I had were just sweet and buttery. I’ll have to make some, to see if they’re the same thing. Kouign-amann and its offshoots are made with salted butter, but it’s not really a popular kind of butter outside of bretagne/normandie, so I guess people have adapted the recipes outside of these areas, which is why I would guess yours weren’t salty tasting. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [September 12, 2011, 4:44am UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/9 "2011-09-12T04:44:59Z")
> [@troubledwater](#): > > They were just featured on Chowhound ([Long Live the Kouign](http://www.chow.com/food-news/90637/long-live-the-kouign/)). You can buy some if you will you be visiting Oakland, Santa Monica, Seattle, Salt Lake City, or Beverly Hills anytime soon. The article also linked to a recipe [here](http://www.tourrier.com/Blog/Entries/2009/10/8_The_Venerable_Kouing_Aman.html). These don’t look quite as dense as the ones I had in France . . . not that I’d turn them down. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [September 12, 2011, 1:15pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/10 "2011-09-12T13:15:12Z")
> [@BleizDu](#): > > Kouign-amann and its offshoots are made with salted butter, but it’s not really a popular kind of butter outside of bretagne/normandie, so I guess people have adapted the recipes outside of these areas, which is why I would guess yours weren’t salty tasting. Perhaps in France. In America, salted butter is very common, to the point that every television cook I’ve ever seen makes a big deal out of needing unsalted butter. Alton Brown even explained it as if he didn’t expect his target audience to know what the heck he was talking about. ---
**Author:** ![Sage\_Rat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sage_rat/32/399_2.png) [@Sage\_Rat](https://boards.straightdope.com/u/Sage_Rat)\ **Post date:** [September 12, 2011, 2:01pm UTC](https://boards.straightdope.com/t/recipe-for-kouignettes/594876/11 "2011-09-12T14:01:37Z")
> [@BigT](#): > > Perhaps in France. In America, salted butter is very common, to the point that every television cook I’ve ever seen makes a big deal out of needing unsalted butter. Alton Brown even explained it as if he didn’t expect his target audience to know what the heck he was talking about. I’ve lived for about three months in the South of France. There’s always a large selection of butter in every store, including salted, half-salted (demi-sel), and if I recall correctly, honey butter. They just might use/not use salted butter for any particular recipe in that region.