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Kouigh Aman

  • 55g Croissant Dough 12 pc
  • Sugar 60 g
  • Unsalted Butter 20 g

Purple Potato Cream

  1. Kouigh Aman

    • Form croissant dough into square shape. Bring each corner toward the center of the dough.
    • Spread butter over the mold. Sprinkle sugar in the cup.
    • Leave to rise until double in size.
    • Bake croissants at 180C for approximately 20-25.
    • Remove from oven and let it come to lower.
  2. Purple Potato Cream

    • Heat up milk until little bubbling. Mix with purple potato.
    • Put in mixing bowl and add in whipped cream.
    • Use wire whip to beat until smooth and blended well.
    • Put purple potato cream into Kouigh Aman and top with steamed-and-diced purple potato. Squeeze purple potato cream on top with spiral motion.
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