Last October I made my first pilgrimage to Dominique Ansel Bakery to try the pastry that has taken the world by storm: the Cronut. There are many imitations available these days, and I haven't tried any of them. Thus far I've only stuck to the real deal, and although they can be difficult to attain, I still believe they are worth it.
Did I mention that Dominique Ansel himself actually held the bakery door open for us when we were allowed inside? I had heard that he is really friendly and down-to-Earth, and now I've seen it with my own eyes.
He happily posed for a photo with me, and later I snapped off several pictures of him piping filling into trays of Cronuts along with other staff members.
|Passion Fruit-Caramelia Cronut $5|
|The Perfect Little Egg Sandwich $5|
|DKA: Dominique's Kouign Amann $5.25|
This is another treat I can't imagine indulging in on future visits to Dominique Ansel Bakery. It's crisp and sweet on the outside with caramelized sugar all around, and buttery and delicate on the inside. Perfection. I have a recipe I've been meaning to try... I hope it lives up this precedent. Stay tuned!
|Chausson aux Pommes $4|
The homemade puff pastry dough is the key here, and along with the slightly tart apple filling, this is certainly French and not an overly sweet American adaptation. Very well done.
189 Spring Street
(between Thompson St and Sullivan St)
New York, NY 10012