These eight insane desserts are coming to Dominique Ansel Bakery tomorrow

The cronut creator is unveiling his spring menu tomorrow, and it includes creations such as the “panda religieuse” and a “Lime Me Up” tart

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Photograph courtesy Dominique Ansel Bakery

Dominique Ansel, the prolific cronut creator, isn't stopping at a chocolate-chip-cookie milk "shot" this spring. Tomorrow, he's rolling out a new menu featuring these eight tantalizing creations—like the adorable panda religieuse, pictured above, which is a classic French two-tiered cream puff dressed up like a panda and filled with jasmine yuzu cream. Because of course!


The madcap chef, who just took home a Time Out Food & Drink Award for his world-famous cronut, will unveil these new desserts at his Soho bakery tomorrow. Take a look at what's going to be available, and let us know which one you're most excited about.


Photograph courtesy Dominique Ansel Bakery

"Lime Me Up" Tart: an interactive key lime juniper tart that comes with a mixture of Maldon sea salt and sugar for people to sprinkle into a crease in the center of the tart; squeeze a fresh lime wedge over to form a type of sauce for the tart.

Photograph courtesy Dominique Ansel Bakery

Coco Mango Riz au Lait: fresh mango slices, coconut rice pudding, and mango caviar.

Photograph courtesy Dominique Ansel Bakery

Honey-poached Plum and Pistachio Nest: a tart that is made with a whole honey-poached plum over honey cream and a moist pistachio cake base all wrapped together with a kataifi nest.

Photograph courtesy Dominique Ansel Bakery

"Blushing Rose" Pomegranate Tart: pomegranate gelee petals cover a soft Tahitian vanilla cream and is glazed with poppyseeds; the playful twist to this tart is that there is a crystallized rose petal on top and a dripper filled with rose water syrup; simply squeeze the syrup onto the petal until it turns from white to red and then the tart is ready to eat.

Photograph courtesy Dominique Ansel Bakery

The Garden: a Valhrona milk chocolate mousse over a moist brownie base, topped with feulletine wafer "soil" and a bit of fresh mint infused gelee, with a baby mint sprig and chocolate lady bug on top.

Photograph courtesy Dominique Ansel Bakery


Strawberry Guava Pavlova: fresh strawberry slices cover a yogurt cream dome with strawberry meringue and guava compote in the center; seasoned with a bit of microbasil.


Photograph courtesy Dominique Ansel Bakery


Coffee Toffee Pudding: a twist on sticky toffee pudding with a thrice-soaked chiffon cake, toffee mousse and miniature toffee bits.



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