Description
Buttery, caramelized discs of kouign-amann layered with silky vanilla bean mascarpone cream, creating a sophisticated and indulgent pastry stack perfect for elegant gatherings.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1/4 cup granulated sugar
- 2 tablespoons melted butter
- Pinch of sea salt
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- Caramel dots or sauce for filling (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking tray with parchment paper.
- Roll out the puff pastry and brush with melted butter.
- Sprinkle evenly with granulated sugar and a pinch of sea salt.
- Fold the dough over itself, then roll out lightly again.
- Cut into 2.5–3 inch circles and place them on the prepared tray.
- Press each circle gently with the base of a cup to flatten.
- Bake for 20–25 minutes or until golden and caramelized. Allow to cool completely.
- Meanwhile, whip the heavy cream to soft peaks.
- In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
- Fold the whipped cream into the mascarpone mixture until light and fluffy.
- Pipe the vanilla cream onto one disc in dollops, optionally adding caramel between the dollops.
- Stack another pastry disc on top and repeat with more cream.
- Top with a final disc and dust with powdered sugar.
- Serve immediately or refrigerate briefly before serving.
Notes
- Ensure the pastry is fully cooled before assembling to prevent the cream from melting.
- Vanilla bean paste provides more flavor depth than extract, but both work well.
- Serve on the same day for best texture and presentation.
Nutrition
- Serving Size: 1 stack
- Calories: 420
- Sugar: 18g
- Sodium: 160mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg
