So, you might have seen how I made an egg yolk-only version of my Cannelés. You can read that post: 'Bunghole Pastries' and a Little Culinary History . After that little adventure, I decided to make my favorite French pastry, Kouign Amann . That's one good thing about this shelter-in-place order to flatten the curve on the spread of the coronavirus; I have lots of time for baking. The kouign amann pastry that hails from Brittany, France is pronounced "queen a-mahn." It's like a cross between a croissant and a palmier, with layers of buttery, flaky pastry on the inside, yet caramelized with ever-so-slightly-burnt sugar on the rim. I think I love it because of the texture. The flavor is whatever jam or jelly I happen to have on hand. Ingredients makes 12 And, in this case, I had a jar of pomegranate jelly that one of Jake's co-workers made and gave to us. But I have made these with everything from apricot jam to lemon curd. Get creative...