Sugar Crunch Croisant (Kouign-Amann)
This pastry from the Brittany region of France is one of our favorites. It is made with our croissant dough, but during the lamination process we put sugar in every layer. When baked, it creates lovely layers of caramel on top and a sweet and soft center.
This pastry from the Brittany region of France is one of our favorites. It is made with our croissant dough, but during the lamination process we put sugar in every layer. When baked, it creates lovely layers of caramel on top and a sweet and soft center.
This pastry from the Brittany region of France is one of our favorites. It is made with our croissant dough, but during the lamination process we put sugar in every layer. When baked, it creates lovely layers of caramel on top and a sweet and soft center.