cronuts & cookie shots @ Dominique Ansel

Addiction? Possibly. Somehow I ended up waiting in a line outside of Dominique Ansel Bakery… again. This month’s Cronut flavor is Sweet Clementine Ricotta and it was delicious! A little bit on the Cronut:

The Makings of the Cronut™ Pastry…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ pastry is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ pastry is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The Cronut™ pastries are made fresh daily, and completely done in house. The entire process takes up to 3 days.


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sweetness @ Dominique Ansel

What better way to spend a beautiful Friday afternoon than to wander around SoHo before dropping in to Dominique Ansel’s Bakery on Spring Street for a sweet treat! Dominque Ansel is the famous creator of the Cronut (a croissant-doughnut hybrid – yum~) that comes out in a new flavor every month. But because it was already the afternoon, all the Cronuts were sold out by then. So instead, we had the Frozen S’more and Orange Pistachio Bostock.

Frozen S'More

Frozen S’More

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