Any savvy cronut fan knows that chef Dominique Ansel's best pastry is actually DKA, or Dominique's Kouign Amann, a perfect version of the round croissant-like pastry, loaded with butter and sugar. Yes, it's a total pain to make, but it can be done. Above, Eater's food science friends at ChefsSteps in Seattle show how it's done. Check out the full recipe here.
Any savvy cronut fan knows that chef Dominique Ansel's best pastry is actually DKA, or Dominique's Kouign Amann.
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