French Patisserie Made Simple Recipe

This pastry from brittany is a thing of beauty. It uses a croissant pastry with added sugar so that as it bakes it caramelizes, similar to a palmier, but even better and unbelievably delicious. Thanks to my quick croissant dough, it is now also very easy to make. Traditionally, it is made as one large cake, but in recent years it has become very common to see individual versions, sometimes referred to kouignettes, and this is the form I prefer. It is also one of the pastries that has jumped across the atlantic to the us, where bakeries in new york and san francisco are putting their own spin on the classic.