Trying the Fattiest Pastry in Europe
Made of 30% butter and 30% sugar, the Kouign-amann is pure pleasure. This divinely rich pastry comes from the coastal town of Douarnenez, France, where it was accidentally created in 1860 by a busy baker who had run out of pastries to sell. Quickly, he combined bread dough, butter and sugar, yielding what is now a quintessentially Breton treat. So go ahead. Treat yourself.
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Видео Trying the Fattiest Pastry in Europe канала Great Big Story
SUBSCRIBE: https://goo.gl/vR6Acb
#Butter #Pastry #French
This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com
Follow us behind the scenes on Instagram: http://goo.gl/2KABeX
Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ
Give us a shout on Twitter: http://goo.gl/sY1GLY
Come hang with us on Vimeo: http://goo.gl/T0OzjV
Visit our world directly: http://www.greatbigstory.com
Видео Trying the Fattiest Pastry in Europe канала Great Big Story
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