These delicate, crispy, wafer-thin cookies, sometimes called elephant ears, beavertails or shoe soles, are made with laminated dough using a technique called "inverse puff pastry." It creates even lighter, flakier results than regular laminated dough.
Made with enriched yeast dough, viennoiserie are often eaten for breakfast or as an afternoon snack. I used puff pastry to create my Passion Fruit Curd and Cream Cheese Danish, and Spiced Plum and Frangipane Kites.
Kouign-amann (pronounced queen ah-mon) is, IMHO, the “queen” of pastries. A cross between a croissant and a morning bun, this laminated little-piece-of-heaven-on-earth hails from Brittany, in northwest France. The main difference between kouign-amanns and croissants is a layer of sweet, crispy caramelized sugar on the outer edges of the pastry.