HK's Kouign Amann Royale

HK's Kouign Amann Royale


Our HK Kouign Amann Royale is made with the kouign amann dough (pronounced kwin amann which is a pastry from the Brittany region of France).  The kouign amman dough is a sweet croissant dough that is folded into layers and slowly baked until the butter puffs up in the dough and the sugar is caramelized.  

For our Kouign Amann Royales - After the plain kouign amann is baked and cooled, we cut it in half and brush the pastry with a cognac syrup, then pipe the bottom half of the pastry with a generous amount of our pecan frangipane pastry cream.  The frangipane is then topped with a special chocolate baton and this is all sandwiched with the top half of the pastry, which is also brushed with the same cognac syrup and topped with the same frangipane.  And as if that isn't enough, we top it all off with the same chocolate baton and bake it again until the baton melts

Our kouign amann royales are 3.5-inches in diameter.

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