• Lucas
• 22 Jun, 2026
• • Kouign Amann
  • Pastry Butter
  • European Butter
  • Laminated Dough
  • French Baking
  • Butterfat Content

Does Special Tourage Butter Make Better Kouign Amann?

You’ve spent hours folding and rolling, your kitchen dusted with flour, anticipation building as you slide that pan of Kouign Amann into the oven. Twenty minutes later, you peek through the glass — the pastries look puffed and golden, but as they cool, you notice something disappointing. The layers are barely defined, the crust is soft instead of shatteringly crisp, and butter is pooling at the bottom of the pan. What went wrong?