Move over, cronut: Dominique Ansel will debut a pinecone pastry
Warning: Food porn lies ahead. Take a look at the gorgeous desserts the cronut king is rolling out this fall and winter.
Fri Sep 27 2013
Photograph: Dominique Ansel/Instagram
The cronut creator strikes again. Dominique Ansel, the madcap pâtissier turned international superstar behind the mania-inducing crossbreed pastry, gave a peek via his Instagram of the delicious-looking desserts his eponymous bakery will soon be selling. Two words, people: edible pinecones. We almost don't care what they're made of because they're so pretty (see above), but FYI, the pinecone pastry is "a moist nutmeg cake filled with speculoos mousse and ginger caramel cream."
Feast your eyes on the rest of the forthcoming delights below (we weren't lying about the food porn). Also, word on the street is that the cronut flavor for October will be a seasonally appropriate caramelized-apple crème fraîche. Now the main question is, with the cronut not—gasp!—selling out on a daily basis, will these new creations bring the line outside of Ansel's bakery back to peak-cronut levels?