James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut. Dominique shows us how to make a butter block and carefully work the pastry dough to create a perfectly caramelized crust and a flaky, chewy interior. He also shares stories from his childhood in France and explains why no one—not even his family—is allowed to skip the Cronut line.
Check out the recipe here: https://www.vice.com/en_us/article/zmpnna/dominique-ansels-kouign-amann-recipeSubscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES
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