Ingredients
Kouigh Aman
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Sugar 60.0 g
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Unsalted Butter 20.0 g
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55g Croissant Dough 12.0 slice
Purple Potato Cream
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Fresh Milk 100.0 g
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Purple Potato Powder 20.0 g
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Whipping Cream 100.0 g
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Purple Potato, steamed and diced 240.0 g
Method
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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 180°C for approximately 20-25mins.
- Remove from oven and let it cool down.
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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 Kouign-Amann and top with steamed-and-diced purple potato. Squeeze purple potato cream on top with spiral motion.
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