Here is a delicious dessert based on one from Olivier Roellinger. I found it somewhere on the internet, a long time ago. It’s called a “kouign amann” and is a specialty from Brittany (France). It’s very buttery but the addition of pears make it perfect and not as heavy as many other recipes of the same kind.
580g of flour
400g of milk
10g of organic yeast
2 organice non treated lemons
465g half-salted butter
465g of sugar
25g of melted butter
20g powdered fennel
2 vanilla cloves
The kouign amann :
-mix the yeast in the milk
-Put the flour in a bowl, add the milk and mix with your finger tips until you form a smooth ball.
-Leave it to rest and double the volume in a corner of the kitchen
-Mix 450g of butter and 150g of sugar
-like a puff pastry, roll the dough to form a rectangle, add the sugared butter, fold the dough on the butter. Roll the dough to form a rectangle, fold in 3, turn to your right 1/4 round, repeat once. Let it rest 1 hour in the fridge.
For the caramel:
-in a pan, on medium heat, heat the cream
-in another pan, mix 100g of sugar and 30ml of water, heat to make a caramel.
-Once the caramel has taken a mahogany shade, add the warm cream at once, and whisk. Leave for 2 minutes on medium heat.
-Take the pan out of the heat, add 15g of butter (in cubes), mix and leave to cool.
-in a pan, heat 2 quarts (liters) of water, 200g of sugar, 2 vanilla cloves cut in half and grated, the lemons cut in half and pressed (put the lemons with juice in the pan)
-peel the pears, take thecore out, and cut in half
-when the syrup is boiling, add the pears, and let it poach for 15 minutes on low heat.
-drain the pears and cut it very thinly
-roll the kouign amann dough 5 mm thick. Cut circles with a stainless steel cutter (10 cm wise). Put each circle in an individual pastry mould. Leave to rest for 20 minutes. Lay the thin pears slices on the kouign amann as regurlarly as possible. Brush a little bit of butter on top of the pears, sprinkle a litlle of sugar. Just before serving, put the tart in a pre-heated oven at 180°C.
-cut the left-over pears to form a 1/2 to 1 cm high and 4 cm diameter circle. Let rest in the fridge.
The fennel syrup:
-in a saucepan, heat 10g of fennel powder. When the perfume grow stronger, add 50cl of the pear syrup. Leave to boil for 1 minute.
-put the warm tart on the plates. Lay a little cold “pear tower” on each tart with 1 tbsp of the fennel syrup. Sprinkle a bit of fennel powder on top.
-decorate the plate with a tsp of caramel and a little bit of strawberry coulis for the color.