fleur de sel
not graced with beauty
this pastry convinces mostly in taste.
it is exquisite melange of tastes and textures.
layers of butter and sugar.
i am falling behind.
work is swallowing me whole.
so i want to reintroduce you to one of my loves of france.
a petit form of kougin amann.
since i have posted them before, i do not have to do a lot of recipe explaining.
check out my prior posts
to find out how to make them read the post of david lebovitz here
and my post here.
david does a wonderful job of explaining through photos and words how this lovely pastry is made.
half of my kouginettes are filled with my homemade chocolate-hazelnut spread.
you can fill them with virtually anything, be creative, and enjoy every bite.