This week's Technical Challenge on GBBO seemed to be more of a psychological test rather than one that demanded an in-depth knowledge of millions of different skills and an ability to work under extreme time constraints.
Having to wait around for hours as dough rose and repeatedly chilled in the fridge was a real test of my patience, but it's definitely worth it in the end as these pastries went down a treat! Originating in Breton, France, in the 1800s Kouign Amann (pronounced QUEEN-ah-mahn) contain layers of butter and sugar folded into a yeast dough, making incredibly sweet individual flaky pastries.
