Throughout the month of September, Chicago pastry chefs Leigh Omilinsky (Nico Osteria) and Sandra Holl (Floriole) are joining forces to celebrate apple season with an Apple Confit Kouign-amann, a flaky croissant-like dough, caramelized and filled with sweet apple confit. Their spin on the traditional Breton specialty is a labor of love made 20-hour apples, which are thinly sliced apples layered with butter and sugar, slowly cooked for 10 hours and then chilled and compressed for an additional 10 hours, resulting in a perfectly cooked and caramelized apple filling. The Apple Confit Kouign-amann will be available at both Nico Osteria and Floriole throughout September, baked fresh daily ($4).
Throughout the month of September, Chicago pastry chefs Leigh Omilinsky (Nico Osteria) and Sandra Holl (Floriole) are joining forces to celebrate apple season with an Apple Confit Kouign-amann, a flaky croissant-like dough, caramelized and filled with sweet apple confit. Their spin on the traditional Breton specialty is a labor of love made 20-hour apples, which are thinly sliced apples layered with butter and sugar, slowly cooked for 10 hours and then chilled and compressed for an additional 10 hours, resulting in a perfectly cooked and caramelized apple filling. The Apple Confit Kouign-amann will be available at both Nico Osteria and Floriole throughout September, baked fresh daily ($4).
Nico Osteria
1015 N Rush St
Chicago, IL 60611
(312) 994-7100
www.nicoosteria.com
Floriole Cafe & Bakery
1220 W Webster Ave
Chicago, IL 60614
(773) 883-1313
www.floriole.com
Comments
View Comments (0 )