Don’t worry, you are neither the first nor the last person to not know how to pronounce this cake. Despite its deceptive spelling, it’s pronounced ‘queen a-mahn’. And… exhale…
Think of this pastry like a cross between a croissant and a canelé: super buttery, laminated layers, and a crisp caramelised exterior. Frankly it’s one of the best sweet treats that will ever pass your mouth – not only does it make a delightful cracking sound when you break into it, but the buttery rewards are worth every damn calorie.
We’ve been seeing these impossibly buttery cakes pop up all over the place lately, but here are three we rate above all others.
The kouign amann at RSW sits somewhere within croissant, doughnut and cinnamon scroll territory, dusted as it is with fragrant cinnamon sugar. The lamination is first rate, with little layers of cinnamon in there too. Sure, it’s not traditional, but this is a kouign amann we go back for again and again.
Need more sweetness in your life?
We’re pretty lucky that here in Sydney we have some of the best darn pastry chefs in the country. From the genius that is the strawberry watermelon cake at Black Star Pastry, to that ginger tart at Bourke Street Bakery, here’s where to get a lil’sweet stuff in Sydney.