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Dominique Ansel Unveils Newest Holiday Creation: Cereal

Dominique Ansel Unveils Newest Holiday Creation: Cereal



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Frosted Flakes and Cocoa Puffs have nothing on this cereal

Dominique Ansel's Christmas Morning Cereal is now available at his SoHo bakery for $15.

Cereal just got a revolutionary upgrade, courtesy of famous pastry chef Dominique Ansel.

The Cronut mastermind has created a Christmas Morning Cereal, now available at his bakery.

This is perfect for anyone who has a sweet tooth and soft spot for breakfast cereals. The concoction includes puffed rice clusters covered in Valrhona Caramelia chocolate (a caramelized milk chocolate that tastes like dulce de leche); Mini-Me meringue kisses (one of Ansel's first signature products with a smoked cinnamon flavor); and spiced hazelnuts in a sugar brittle. No wonder it’s called Christmas Morning.

The holiday special is the pastry chef’s first foray into the cereal market, and is now available at Ansel’s SoHo bakery for $15. No word on how long it will be available or whether it will return next holiday season, but we can only hope for a Momofuku Milk Bar cereal milk collaboration.


Dominique Ansel Bakery

Many of you may recognize Dominique Ansel as the man behind the Cronut craze. However he was already a quite well known pastry chef even before that and has created many other glorious sweets and is continually pushing the envelope with more creations (such as his new magic souffle).

We debated long and hard over whether or not to wait in line for a Cronut. On the one hand, we would have to be in line before 6am to guarantee a spot and then wait until they open at 8am. Once they do open, they only allow a few people in at a time since it’s a small bakery, so there is even more waiting unless you are at the front of the line.

On the other hand, we were in NYC and so close. So much closer than being in San Diego.

In the end, we decided it wasn’t worth the wait. But we did pay the bakery a visit and got some other amazing pastries including the kouign amann, another pastry that Chef Ansel is famous for.

The bakery had dozens of delicious looking cakes on display as well as fresh pastries. I should have taken better photos but I was too busy trying to decide what I wanted.

Kouign Amann (pronounced kwee nwa-man), which is called “DKA” for short at the bakery is a Breton cake made of flaky croissant-like dough with a crunchy, caramelized crust. These unassuming pastries look pretty ordinary, but the taste is anything but.

I previously tasted Thomas Keller’s version which is sold at the Bouchon bakeries. While I enjoyed Thomas Keller’s version, I also found it almost too rich and too oily for me.

I had to take this photo in a hurry as we got these on our last day and had a plane to catch!


The DKA is not at all oily. It is tender, flaky and tastes impossibly light considering how much butter goes into making it. The outside has a deliciously crunchy and caramelized crust. When you bite in, it feels like you are biting into a puff pastry, but with croissant-like layers. I could not get over how light and airy this tasted. After taking a bite, I could definitely understand why Chef Ansel has even been called the King of Kouign Amann and I did begin to regret my decision for not standing in line for the Cronut.

Cannelé

I haven’t really enjoyed any of the canneles I’ve tasted, until I had one here. I’ve known a few people who are obsessed with these and now I can finally understand why. A cannele has a thick caramelized crust with a tender custard in the center. While every version I’ve tasted fits this general description, there was always something missing. I still can’t quite articulate it, but when I bit into Chef Ansel’s version, this was just such an addicting dessert. The caramelized crust gave the cake a chewy texture and the inside custard was just so tender. Other versions I’ve had often the crust is burned or too hard or the custard just isn’t very good.

The bakery also offers mini Madeleine cakes which are made to order. I love cookies and cakes straight from the oven so I can only imagine how good these must taste. Unfortunately you have to wait about 20 minutes and we simply didn’t have the time.

Hazelnut Caramelia Cake and Salted Caramel Eclair

We grabbed these to-go to eat on the plane. Both were excellent.

French Macarons

I believe the flavors were hazelnut and guava. Surprisingly, these were the only disappointments of what we had here. I was surprised by how bumpy the shells looked and the cookies just didn’t stand out the way the other items we tried did.

I really regret waiting until our last morning to try out Dominique Ansel Bakery. Had we tried it on the first day, I would have made sure we made multiple visits so I could try more cakes and consume about half a dozen of the DKA’s. I would have also liked to have brought a few canneles home. I am definitely a fan of Chef Dominique Ansel after my visit and can’t wait to return.


Cronut King and Pastry Genius: Five Questions for Dominique Ansel

Of course you've heard of him: He is the creator of the pastry that took the world by storm, a cookbook author, and owner of a bakery that has at least a 100 people waiting outside of it every day. Most of all, he is an artist with wild and delicious ideas.

Every morning, Dominique Ansel opens his bakery at 8am to the line of excited patrons waiting to get their two Cronuts (the limit is two per customer). But there&aposs a lot more to this creative wizard than his best-known creation. He&aposs just about to open Dominique Ansel Kitchen, which he calls a "hybrid" and says will change the way bakeries operate. Its menu will be largely made-to-order people will soon be able to get a chocolate mousse whipped up by a pastry chef only after they order it -- rather than a made-ahead dessert. Ansel says flavors are fresher and many pastries and desserts taste better when "a la minute." He&aposll also host nighttime dessert tastings at a communal table at Dominique Ansel Kitchen.

We caught up with Dominique after his interview on Martha&aposs SiriusXM radio show to talk about s&aposmores, cereal, and other important things.

What entices you to start a new pastry or creation?
There is never one bright light. It is always thinking of ideas and seeing something cool -- sometimes it can be a shape, sometimes it can be a color that is inspiring. It is always natural. You cannot force it. You see something that looks good or tastes good and you naturally see it as inspiration. And always I try to make something fun. I always want to connect with people. Emotionally, the connection people have with food is something really important for me.

Like if you give me a baguette, a French baguette, for example, it reminds me of my childhood, brings back memories. And that is why we created frozen s&aposmores it&aposs an ice cream version of s&aposmores, and at the bakery we torch it to order. There is vanilla ice cream, chocolate wafer, a frozen marshmallow. It&aposs chewy, it&aposs crunchy, we serve it on an applewood branch that&aposs been smoked -- it&aposs fun. It connects with people, brings back memories, good memories for people.

Do you really eat cereal for breakfast?!
Truly, yes, I eat Rice Krispies. I like Rice Krispies and I like cereals with honey actually. I add my own honey and use fresh farm milk as well. I like cereals. When I was in France, I ate a little bit of cereal but not that much.

Do kids eat more cereal in France now?
I&aposm not sure. To me it is like drinking coffee on the street. In France that did not exist. French people would go to a cafe and sit down. Then a few years ago when I went back to France, I saw people had started drinking coffee in the street. Habits are changing. These days everyone is rushing, and eating and drinking has become something you can do as part of your multitasking.

Where do you stand -- is pastry an art or a science?
Pastry is both. Pastry is a very artistic science. Pastry is something where you need to be precise, to measure, to know your science, your product, what goes inside, and need to know what goes behind each of the different things you mix and what chemical reactions you have. But pastry is a world where you also need to be artistic, make beautiful things from scratch, where you really can express yourself. And doing it with raw ingredients, that is very unique and special. I think pastry chefs treasure the fact that they can be be creative, be artistic.


Dominique Ansel Bakery Japan

One of the highlights of my trip to Japan was a visit to the Tokyo outpost of Dominique Ansel Bakery. I visited the original New York location a few years and became completely smitten with the baked goods Dominique Ansel was producing. While he’s most famous for being the creator of the Cronut, he also made kouign amann (a Breton cake, similar to a croissant. but with a caramelized flaky crust) popular in the US and his version (called DKA which is short for Dominique’s Kouign Amann ) remains one of my favorite pastries of all time.

As luck would have it, he happened to be at his Japan store for a few days, celebrating the anniversary of the Cronut. I didn’t get to meet him when I went to his NYC store, so I was very excited by the prospect of meeting him in Japan. Sure enough, there he was right at the front, greeting customers.

After chatting with him a few minutes, we got in line to order. I was happy to see all my favorites from his NYC store available, along with some different items that are exclusive to the Japan location. I was also shocked to see the Cronut was still available! No long lines or need to pre-order. We were able to walk right in and get one. (I’ve heard that they do have a long line in the afternoon for his Cookie Shots though.).

Frozen S’more

This dessert creation came out just a few weeks after we visited the NYC location a few years ago and I’ve been wanting to try it ever since! Each one is torched to order, which was fun to watch.

It’s a square of Tahitian vanilla ice cream covered with chocolate feuilletine flakes and then enrobed in a honey marshmallow.

This was a lot of fun, though also quite sweet. I’m glad I tried it once, but I wouldn’t necessarily get it again.

Kouign Amann

We got three of these because we’ve missed them so much. We ate the rest later on that day. Crunchy, flaky, tender, buttery. Yes, it was still as good as we remembered.

Matcha Ganache & Cherry Jam with Black Sugar

Much like the NYC store, each month features a single Cronut flavor. This one felt heavier than the one I previously had. I think it may have to do with timing and how long it’s been since it’s been fried. We also took quite a while taking pictures of it, so that added more time it was sitting around. It was still good, but not as good as the previous one I ate. The samples we were given in line were very light and crunchy though.

By the way, this is his book in the background. I asked Mr. K to get me a copy for Christmas last year and it’s filled with stunning photos. I love looking through the pictures and one of these days I’ll make his DKA.

White Flour Jasmine Cake

This was one of my favorite things we ordered. This delicate cake has white chocolate petals with “dew” drops on them. The center holds jasmine pearls. Then there is a layer of jasmine scented cake, followed by lychee and mango mousse, and a crunchy almond biscuit base. The flavors were all so light and subtle and I really enjoyed everything about this cake, down to the tiny detail of morning dew drops.

Blueberry Tart

This blueberry tart was just so visually appealing, I couldn’t resist. We were getting pretty full by the time we got this cake, so I only had a few bites, but it was quite delicious, with sweet blueberries and a buttery crust.

Overall, we enjoyed out visit to Dominique Ansel Bakery Japan. Sometimes when an established food business opens in another country, the items don’t always taste quite the same, but we found the Japan location to be very similar to the NYC one. This location is fairly spacious. The first level is the more casual section where you can order at the counter and either grab an open table or take your food to-go. The upstairs section holds a more formal cafe where you order off of a menu and I believe the prices are slightly higher. We chose to stay on the first level so we did not experience the cafe.


Dominique Ansel’s Favorite Cocktail & Cake Pairings

Every gourmand worth his/her weight in chocolate truffles knows how to artfully pair wines with food. Cocktails, however, are trickier, especially when served with sweets. Leave it to superstar pastry chef Dominique Ansel – the award-winning inventor of the Cronut, a donut-croissant hybrid – to dream up cake and cocktail pairings.

The French pastry expert did it in honor of Glenmorangie Scotch A Tale of Cake single malt Scotch whisky, a sweet and indulgent limited-edition treat that celebrates all that’s good about cake with flavors of honey, white chocolate and fruit.

Glenmorangie A Tale of Cake began when Dr. Bill Lumsden, Glenmorangie’s Director of Whisky Creation, found himself musing over how some of his happiest memories involved cake – from baking with his grandmother, to the pineapple upside-down cake his daughter made for his birthday. Dreaming of encapsulating cake’s magic in a single malt whisky, he experimented by finishing Glenmorangie in Tokaji dessert wine casks.

Naturally enough, this single malt tastes delicious alongside real cake, which is why Glenmorangie paired up with Dominique Ansel. The pastry chef hailed as “the Willy Wonka of New York” has a passion for exploring new tastes. Imagining how he could bring cake and whisky together, he created a unique twist on a pineapple boat cake. Paired with a pineapple Old Fashioned cocktail by expert mixologist Jeremy Le Blanche, it makes a deliciously indulgent CakeTail. What is more, Dominique and Jeremy have also invented CakeTail pairings to celebrate three of Glenmorangie’s most-loved whiskies: The Original, The Lasanta and The Quinta Ruban. The flavor gurus shared 5 special CakeTail recipes with Pursuitist to inspire cake baking and cocktail making at home.

“When I first tried Glenmorangie, it opened my senses to this amazing world of color, texture, taste, and aroma,” says Chef Ansel. “It’s a new adventure each time. I never guessed I could enjoy whisky this much, but there is a friendliness to the way Glenmorangie tastes. Baking and whisky making are different worlds, but they have a lot in common. If you stir Dr. Bill’s passion for single malt with my love for cake, you get the best of both our worlds.”

1.5 oz Glenmorangie Original whisky

Method: Shake first five ingredients with ice and fine strain into a chilled coupe. Add a splash (0.9 oz max.) of Champagne. Garnish with a sprig of thyme. Pair with a poached pear float in a syrup made with Glenmorangie Original and vanilla, complemented by lemon thyme and orange notes, in a creation hinting at the light, fruity tastes of Glenmorangie’s signature single malt whisky.

1.5 oz Glenmorangie Lasanta whisky

2 dashes Fee Bros. Aztec chocolate bitters

Method: Shake all ingredients with ice and fine strain into a chilled glass over cubed ice. Garnish with cinnamon dust and chocolate shavings. Pair with a dessert like Chef Ansel’s take on the affogato, with homemade chestnut ice-cream and smoked cinnamon cream showcasing The Lasanta’s spiced and nutty notes.

1.4 oz Glenmorangie Quinta Ruban whisky

0.2 oz dark creme de cacao

Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice. Garnish with a twist of orange zest. The whisky’s deep chocolate notes shine through in a decadent dark chocolate-dipped brownie, which matches its velvety taste with a liquid praline center infused with orange blossom and The Quinta Ruban.

1.5 oz Glenmorangie A Tale of Cake whisky

Method: Stir all ingredients with ice and strain into a rocks glass over block/ cubed ice. Garnish with a twist of orange zest and a walnut. Serve with Dominique Ansel’s PINEAPPLE BOAT CAKE.

Dominique Ansel’s complex multi-day, multi-part take on a pineapple boat cake celebrates Glenmorangie A Tale of Cake whisky’s delightfully sweet, fruity tastes in mini sandwich-style cakes made from slices of almond sponge “biscuit” soaked in a whisky syrup and layered with fresh pineapple and a brown sugar ganache.

1 ¼ cups confectioners’ sugar

Method: Place a rack at the center of the oven and preheat the oven to 380°F (195°C) for conventional or 355°F (180°C) for convection. Line a half sheet pan (an 18 x 13in baking tray) with a silicone baking mat. In a stand mixer fitted with a whisk attachment, combine the confectioners’ sugar, almond flour, and whole eggs. Beat on low speed until combined, scraping the sides and bottom of the bowl with a rubber spatula. Turn the speed to high and mix for 1 minute more. The batter will become pale yellow and fluffy. Remove the bowl from the mixer. Using a rubber spatula, fold in the egg yolks. When the yolks are completely incorporated, carefully fold in the AP flour. Do not over-mix at this stage, as it’ll result in a tough cake texture. Transfer the batter to a medium bowl. Wash and dry the mixer bowl and whisk, making sure they are clean and free of any residue. Place the egg whites in the mixer bowl. Whip on medium speed until frothy. With the mixer still on medium, slowly stream in 1⁄3 of the sugar and continue to whip until incorporated. Whip in the remaining sugar in two additions. With the rubber spatula, fold 1⁄3 of the meringue into the batter. Once incorporated, add the remaining meringue, folding gently to avoid deflating the batter. When finished, the batter will be cream-colored, and you will see bubbles on its surface. Pour the batter on to the middle of the silicone mat on the sheet pan (or baking tray). Using the spatula, spread the batter to fill the pan. Overworking the batter at this point will result in a tough biscuit. Try to spread the batter as quickly and evenly as possible. When finished, the biscuit should be about ½ inch thick. Bake the biscuit on the center rack for 5 minutes. Rotate the pan through 180° and bake for 5 minutes more. When finished, the biscuit will be light brown and will spring back when touched in the center. Let the biscuit, still on the silicone mat, cool completely. Invert on to a piece of parchment paper and carefully peel off the silicone mat. Cover with plastic wrap and set aside until needed.

5 Spirited Last Minute Gifts for the Holidays

Pinch of star anise powder

1 2⁄3 oz Glenmorangie A Tale of Cake

*NOTE: save the pineapple tops and outer peels so the cakes can be plated up and displayed with them.

Method: Using a mandolin or sharp knife, slice 3mm thick slices of pineapple lengthwise (if you stand the pineapple straight up, you should be slicing downward around the core). Make a dry caramel with sugar: sprinkle the sugar evenly into a medium pot, cook over medium-high heat until it caramelizes into a deep amber color. Gently add in the pineapple slices, gently stirring to coat each piece (the pineapple juice will create a sauce with the caramel), and cook until just tender (don’t overcook, as the pineapple will turn mushy and fall apart). Add pinch of star anise powder and toss evenly. Deglaze with the whisky (be careful, as it may flame a bit). Cook for 30 seconds, until the alcohol has cooked off, but the fragrant whisky flavor has infused.

2 cups passion fruit purée

2 oz Glenmorangie A Tale of Cake

Method: In a medium pot, combine the passion fruit purée, water, and sugar and bring to a boil. Remove from the heat and let stand for 1-2 minutes. Add the whisky, stir to combine.

1⁄3 cup, packed muscovado sugar

Method: In a bowl, bloom the gelatin in the water. In a medium pot, combine 1 ½ cups of the heavy cream with muscovado sugar and bring to a boil. Once boiled, add gelatin. Put the white chocolate into a large heat-proof bowl. Pour the hot cream liquid over the white chocolate, gradually stirring with rubber spatula until the chocolate has melted. Emulsify with an immersion blender until smooth. Add the remaining heavy cream (make sure that it’s very cold), stirring with a whisk until combined. Cover with plastic wrap press directly onto the surface of the cream to avoid a skin from forming. Refrigerate overnight. The next day, transfer the mixture to a stand mixer fitted with a whisk attachment. Whip on medium speed until fluffy stiff peaks.

ASSEMBLE THE PINEAPPLE CAKE SLICES

Cut the sheet of almond biscuit in half so you have two evenly sized pieces. Place one of the biscuit halves on to a sheet tray. Using a pastry brush, brush the cake generously with the passion fruit syrup (there should be no “dry” spots, but be sure not to soak too much that the cake falls apart). Using an offset spatula, spread a thin layer of the brown sugar ganache on to the cake. Place an even layer of pineapple slices on top, followed by another layer of ganache. Top with the second piece of almond biscuit. Brush the top with passion fruit syrup (again, so there are no “dry” spots but not so much that the cake falls apart). Place another sheet tray on top of the cake, pressing and weighing it down with weights so the cake is gently compressed as it chills. Refrigerate until ready to serve.

TO SERVE: Slice the cake into 1.5” strips, then into small triangular “wedges.” Place five cake slices on to the reserved pineapple peel, and finish with the pineapple top.

Based in Los Angeles, Vicki Arkoff is a contributor for JustLuxe and an editor for Holiday Goddess, the online destination for chic women travelers from the editors of Vogue, Cosmopolitan, Grazia, Conde Nast Traveler, Lonely Planet, and BBC. She's co-author of the bestselling Holiday Goddess books (HarperCollins and iTunes) including 'The Holiday Goddess Guide to Paris, London, New York, Rome' which spent nearly 10 months in the travel Top 10. Four city guidebooks followed and were named 'books of the month.' As editor, Vicki's other books include 'Sinatra' (DK), 'Inside Mad' (Time-Life) and 'Virgin Los Angeles' (Virgin Books). She is one of the Usual Gang of Idiots for MAD Magazine, an entertainment reporter (Daily Variety, Entertainment Weekly, Los Angeles Magazine, CREEM), and authorized biographer for pop culture icons from the Beach Boys to Beastie Boys, Paul McCartney to MC Hammer.


Dominique Ansel bakery

I’m not one to line up to buy something from a store or dine at a restaurant but Dominique Ansel Bakery was an exception I had to make. Brother deer recommended that we visit Dominique Ansel Bakery on our visit to New York because it was unlike any bakery he’s visited before!

We headed over to the Dominique Ansel Bakery location in the SOHO district on a weekday but there was still a line up out the door! The bakery entrance had an extended(?) door way but the line up was a few feet away from the entrance. Once it was your turn to head into the bakery, one of their workers lead your party in. As frustrating as it was to wait outside a bakery for over an hour smelling the goodness that awaited us inside, it had to be done.


Dominique Ansel Bakery & Shake Shack Come Together on New Breakfast Items

Continuing their collaborative relationship, Shake Shack recently tapped lauded pastry chef Dominique Ansel for two new breakfast items.

Releasing at a two-day event at Shack’s West Village location, the creator of the Cronut put together the Egg Katsu Sando and Morning Maple Latte. The Egg Katsu Sando ($8 USD) inspired by Japanese sandwiches features a panko fried tender steamed egg roll topped with miso-honey mayo and served on soft and fluffy Dominique Ansel milk bread. The Morning Maple Latte ($3 USD) is made with La Colombe medium roast coffee finished with a serving of steamed maple milk, available iced or hot.

The West Village Shake Shack + Innovation Kitchen will be opening earlier than usual at 8 a.m. to serve the two new breakfast items until supplies last.

West Village Shake Shack + Innovation Kitchen
March 15-16
225 Varick St
New York, NY 10014
USA


How to Make Milk and Cookie Shots

There are two parts to this recipe: the chocolate chip cookie dough and the chocolate coating for the inside of the cookie shot glasses.

The dough is a basic chocolate chip cookie dough, but instead of using regular chocolate chips, I use mini ones. Since the shot glass shape is thin, you don’t want big spots of chocolate chips. The mini ones work perfectly.

When Dominique Ansel first debuted his cookie shots, the insides were lined with chocolate, which is what keeps the milk from leaking through. I believe he’s since changed it to a heat-proof glaze.

For my version, I used melted chocolate chips to coat the inside of each shot. Doing it this way means you have to serve them at room temperature. His cookie shots are served warm, which I don’t quite know how to achieve without having the chocolate inside the glass melt, but these were still really good at room temperature.

It took me a couple of attempts to get these to turn out right. The cookie dough is tricky because if it’s too soft, the cookie glasses won’t hold their shape. But after a few trial and errors, I was able to make about half a dozen that worked.

First, you’ll need something a little bigger than a standard shot glass to hold the cookie dough. I used my mini popover pan* but you can use anything similar that can withstand the baking process. I also had some tasting-size beer glasses which I used as well.

You’ll need to generously grease these so that the cookie dough slides out after.

My shot glasses have rims, which I know shot glasses don’t usually have, but it made them easier to remove from the baking molds. Also, for some reason, I remember Chef Ansel’s having a rim until I went back to the photos and realized his cookie shot glasses do not have rims. Oh well. You can make them with or without the rims.

Next, you’ll need a smaller tube or shot glass which you can place inside to keep the shot glass shape. You need it to be heavy so that it doesn’t get pushed out when the dough is baking and rising. And to keep the cookie dough from sticking to the inside tube, you should line it with parchment paper.

Here’s what it looks like if you use small glasses.

The parchment paper did seem to prevent the interior bottom of the cookie from fully baking, but I was able to rectify this by removing the parchment paper after the cookie is basically cooked, and then letting it cook another minute or two without the parchment paper, which allowed the inside to finish cooking.

While the cookies cooled, I melted some dark chocolate, and then I brushed the insides of the cookie shot glasses with the chocolate. You have to make sure to completely coat the interior, otherwise the milk will leak through. Once that was done, I just let the chocolate cool down for a few minutes, and then I poured in the milk.

These are pretty fun to eat. The milk keeps the cookies quite moist too. I’m happy to have gotten a small taste of what the real Milk & Cookie Shots taste like and I think this would be a really fun dessert for a party.


Dominique Ansel Kitchen


During our visit to New York City we visited Dominique Ansel Kitchen, the sister restaurant to Dominique Ansel Bakery. This airy cafe and bakery offers a different set of desserts, most of which are finished-to-order. They also offer sandwiches, salads, soups and drinks.

Unfortunately, the most famous creations, such as the Cronut™ and cookie shots, are not sold at this location. But there is still a lot to choose from.

I immediately fell in love with this space. The original bakery is quite small and there isn’t anywhere to sit down and enjoy your pastries. Here, there are fun steps inside and tables outside. After perusing through the display case, we ordered a few desserts to try.

While waiting for our food, I wandered around the corner to their soft serve ice cream window. They offer creative soft serve flavors which are only available at this location. We ordered one of each.

These may be the prettiest soft serve ice creams I’ve eaten. The flavors were well developed and there was so much attention to detail. The person making our cones was using tweezers to precisely place on each ingredient. It was impressed with all the care, but inside I was screaming because the I didn’t want the ice creams to melt. As you can see, the salt & pepper caramel one was the first one that was finished and was already slightly melted when I took the photo.

I preferred the burrata one. I loved the creamy milk flavor and silky texture. The homemade waffle cones were light and delicate.

I believe the soft serve ice cream is only served during the summer.

Here are the desserts we ordered.

Brown Sugar DKA (Dominique’s Kouign Amann)

I adore Dominique Ansel’s version of the kouign amann. We always get quite a few when visiting one of his bakeries. At this Kitchen location, he offers a brown sugar version.

It’s everything I love in his original kouign amann, but with a richer, deeper flavor. I still favor the original though but it was nice to try this flavor.

Matcha Beignets

These pillowy fried dough bites were light, airy and not too sweet. They don’t quite have the texture of the beignets I had in New Orleans (I actually haven’t been able to find any beignets that taste like the ones I had in New Orleans), but they were delicious just the same. And of course, I liked the addition of matcha powder since I love matcha.

Chocolate Nutella Swirl Croissant

We really enjoyed this one. It was such a beautiful pastry to look at and I enjoyed the crispy, flaky texture along with the Nutella filling.

Hazelnut Madeleines

These were airy and soft, just like madeleines should be. Because they are made-to-order, we got to eat them in their ideal state. Once cooled, madeleines become much more dense.

Overall, we enjoyed our visit here. If you only have time for one Dominique Ansel location, I’d recommend the bakery as it offers a lot more of the desserts he is famous for. But if you have time for both, this one is definitely worth a visit. It’s more peaceful and you are able to fully enjoy his desserts.


8 Celebrity Chefs and Foodies Share Their Favorite Holiday Cookie Recipes

In our opinion, the following treats are crucial for every holiday season: eggnog, sweaters, at least one Love Actually screening, and the smell of cookies baking in the oven. We asked Curtis Stone, Jessica Seinfeld, Dominique Ansel, and more of our favorite celebs and famous foodies to share their best holiday cookie recipes—enjoy!

You haven't had a cookie until you've had a cookie from NYC's Momofuku Milk Bar. The brains behind the bakery, Christina Tosi, shares her own festive update to the popular Cornflake-Chocolate-Chip-Marshmallow cookie.

Christina Tosi's Peppermint-Cornflake-Chocolate-Chip-Marshmallow Cookies

"We like our cookies to celebrate the holidays too—that's how we came up with our winter holiday cookie, a cornflake-marshmallow cookie with crushed candy canes in it."

Photo: Courtesy of Momofuku Milk Bar

Ingredients:

16 tbsp. (2 sticks) butter, at room temperature

1 1/4 cups granulated sugar

2/3 cup light brown sugar, tightly packed

3 cups cornflake crunch (see recipe below)

2/3 cup mini chocolate chips

1 1/4 cups mini marshmallows

40 peppermints or 18 candy canes, crushed in small-to-medium pieces (careful not to make powder!)

Makes 18 to 22 cookiesInstructions:

Combine butter and sugars in a stand mixer bowl and cream together on medium-high using paddle attachment for 2 to 3 minutes. Scrape down sides, add egg and vanilla, and beat for 7 to 8 minutes. Reduce speed to low and add flour, baking powder, baking soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Don't walk away from machine during this step, or you will risk overmixing dough.) Scrape down sides with a spatula.

Still on low speed, paddle in cornflake crunch (recipe follows), mini chocolate chips, and crushed peppermints just until incorporated, no more than 30 to 45 seconds. Paddle in mini marshmallows just until incorporated. Using a 2-ounce ice cream scoop (or simply measure 1/3-cup portions), drop onto a parchment-lined sheet pan at least 4 inches apart. Pat down dough to flatten cookies, wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake cookies at room temperature—they will not hold their shape.

When ready to bake, heat oven to 375°F and bake for 18 minutes. Cookies will puff, crackle, and spread. At 18-minute mark, cookies should be browned on edges and just beginning to brown toward center. If still pale and doughy on surface, bake for an additional minute. Cool cookies completely before transferring to a plate or airtight container for storage. At room temperature, cookies will keep fresh for 5 days in freezer, they'll keep for 1 month.