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Fort Worth’s Swiss Pastry Shop is selling BBQ brisket-stuffed kouign amann pastries!


 

While you were deep asleep last night, the little elves inside the Secret Alpine Lab at Fort Worth’s Swiss Pastry Shop were busy baking your breakfast of dreams.

Swiss Pastry Shop owner and top chef Hans Muller has long been regarded as one of DFW’s best bakers. Then one night he figured he could combine two of his favorite midnight snacks, BBQ and pastries, into an irresistible showstopper: buttery, crsip-edged kouign amann stuffed with slow-smoked chopped brisket from nearby Heim BBQ.

“I sprinkle the tops with a little ancho brown sugar and brush the insides with a little Heim barbecue sauce instead of adding sugar” to make the usually sweet treats lean a little more savory, Muller says.

“I thought about making brisket doughnuts, but I don’t have a fryer. Since kouign amann are all the rage, I figured the sweet and savory combo would work great,” Muller told me.

He’s also toying with some jalapeno cheese and brisket-stuffed brioche to complement the kouign amanns, which were baking in the ovens when we talked.

“I’m weird I always want pizza and bbq for breakfast. And Travis (Heim, the pitmaster at Heim BBQ) wanted to have some breakfast offerings, so that got my brain to rolling.”

“They turned out great,” Muller says, tasting the first of several dozen “Barbe-kouigns” he’ll be selling this weekend at Swiss Pastry Shop for $3.50 each.

photos: Hans Muller

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