Second try at Kouign Amann

It's our second attempt and we're not getting better at it yet. But still a good try nonetheless.

Kouign Amann is a Brittany buttery caramelised cake. Think croissant laced with lots of sugar.

The hardest part of the cooking process is actually to look at the cake swimming in the pan of melted butter in the oven. We stared hard at it and asked ourselves if eating it is the right thing to do. The solution: follow the recipe and allow the cake to rest for 5 minutes after it's taken out from the oven. This gives the butter enough time to be soaked into the cake so that you see no evil.

And as if the butter and sugar is not enough to clog our arteries, we had a second dessert of crème brulée the same night.

For our second attempt at kougin amann, we still couldn't decide on what recipe to follow. So we used a combination of recipe proportion and instructions from:
1. Camille's cookbook;
2. David Lebowitz's blog which has a good pictorial breakdown of instruction,
3. Youtube by Atelia Chefs (he may be speaking French, but the clip is useful for seeing how you actually fold the dough into many layers)