the Kouign-Amann experiment

Having found a recipe for Kouign-Amanns, these excessive cookies from Britanny that are essentially cooked salted butter!, I had a first try that ended up in disaster (including a deep cut on the remaining thumb) and a second try that went better as both food and body parts are concerned. (The name means cake of butter in Breton.)The underlying dough is pretty standard up to the moment it starts being profusedly buttered and layered, again and again, until it becomes sufficiently feuilleté to put in the oven. The buttery nature of the product, clearly visibly on the first picture, implies the cookies must be kept in containers like these muffin pans to preserve its shape and keep the boiling butter from  inundating the oven, two aspects I had not forecasted on the first attempt.The other if minor drawback of these cookies is that they do not keep well as they contain so much butter. Bringing enough calories input for an hearty breakfast (and reminding me of those I ate in Cambridge while last visiting Pierre).

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