Better than a Danish....

15 years ago

Like most folks nowadays, we try to cut down on the salt, sugar and fat in our diets. Well...we're not too good on fats, actually - especially when we travel, LOL. We live within a short drive of Monterey, CA, where our favoritest bakery resides. Parker-Lusseau is, according to Francophiles, The Real Thing when it comes to their bakery products.

Having not been to France, we can't confirm that. But we can say that this is hands-down our favorite bakery so far (and we've tried a lot of them). This is their version of a "fruit kouign amann", pronounced "queen ah mann". They make fabulous croissants (even better than Bouchon in Yountville) and use this dough as the base. Generously buttered and sugared, then topped with fruit in season, and baked.

The apple one (where I've already eaten half) was good, but the apricot was DIVINE. They said they only use Blenheims, and the taste was like spring itself. Yummy!

{{gwi:1516049}}

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Comments (12)

wizardnm
15 years ago
OMG, thanks for the picture, it has sent me right over the top. I already did a quick search for a recipe... found one that sounds good. I love fresh fruits used in baking, I love croissants and I love butter and sugar.... I'm in trouble with this.

Now to wait until the best fruit is available, maybe I'll have to practice without fruit.

Nancy

Here is a link that might be useful: Kouign Amann
annie1992
15 years ago
Nancy, you and me both on the butter/sugar/croissants and fruit based sweets.

That looks really, really good. I'm not sure I even DARE make it, I'd most likely eat them all.

Annie
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caliloo
15 years ago
And here I was wondering what I was going to do with the guys over Spring break... Make These is at the top of the list! They look amazing!

And thanks Nancy for finding the recipe

Alexa
dedtired
15 years ago
Ditto about the butter, sugar, fresh fruit. You can keep your chocolate, but I need those items. These pictures are gorgeous.

Jkom, does this bakery have macarons? I am on a search for the real thing. I fell head over heels in love with them on a recent trip to Paris.

Wow, even I may have to try making these, or drop in on Alex when she tries them!
User
15 years ago
OOOH does that ever look good.

Ann
sushipup1
15 years ago
jkom, there's no way you can come to Monterey without passing with minutes of my house. And we even have a new tiny bakery that just opened in Prunedale that you might want to try. Two French brothers.

But your pictures are wonderful. Let me know next time you are down our way!
Islay_Corbel
15 years ago
I'm a lucky girl - the Kouign-Amann comes from Douarnenez - just down the road from me and I once watched a master baker making them - had hands like hams and just bashed the butter in with his fist!

Here's his recipe for 6 people.

170g flour
3g salt
3g yeast
120g cold water
150g butter
110g sugar
a few drops vanilla
50g milk

Make a bread dough with the flour, salt, yeast and water.
Work it for 3 to 4 minutes.
Leave it to rest for 5 mins.
Flour the worktop and roll out the dough into a circle and place the butter on top. Add the sugar and the vanilla and fold over the dough in three. Roll. Repeat the folding and rolling 3 times.
Flatten it into a buttered mould, brush with milk, and cut losange marks into the surface.
Cook at 210ÃÂ°c for 30 mins. Serve warm sprinkled with sugar.
lisa-in-me
15 years ago
That looks amazing!!
Solsthumper
15 years ago
Yes, I agree wholeheartedly. I intend to cut back on salt, sugar and fats too. But not today.

Today is 'National Animal Crackers Day.' So, the choice was made easy. I'll take the apricot pastry.

Sol
User
15 years ago
OMG do they look good. Must give them a try. I notice neither of the posted recipes includes the fruit. I'm going to assume it's just sliced, placed and sprinkled with sugar and butter......sound right?
jakkom
Original Author
15 years ago
Sushipup, I wish I'd known - this was our third visit to Monterey in 13 months (ain't retirement wonderful, LOL)! We may give the South Bay a rest for a while but I will definitely contact you next time we're in the area.

You can email me on my page, if you have access, and DH and I will be sure to check in with you next time we come down. We have yet to see Tor House (I keep forgetting they are only open Fri/Sat).

If you are ever in the Oakland/Berkeley area, c'mon by and we can share a cup of tea out in our garden. Always fun to meet the folks we correspond with on-line!
Islay_Corbel
15 years ago
I've never seen one with fruit so it's an addition by this particular baker, perhaps? Looks good.

Better than a Danish....

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wizardnm

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Better than a Danish....

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