With all the talk of cronuts, one can easily overlook the fact that it is Dominique Ansel Bakery, not Cronut Shop that has the line around the block every morning. I promised myself after my cronut adventure I’d go back to try the other items so they wouldn’t feel neglected, or so I tell myself to justify going four times in one week. For those that may be out of luck on getting the coveted cronut, the bakery has plenty to offer and those hours waiting will not be wasted. I promise. Plus, the bakery plays the best music. You cannot go in without wanting to sing along.
Before the cronut, Dominique Ansel was best known for the DKA or Dominique’s Kouign Amann (KWEEN-AMANN). I typically describe the pastry as a caramelized croissant. It is crisp on the outside from the sugar caramelization and flaky and tender on the inside. The caramelized flavor was almost burnt which I loved. The shards of pastry that fell off tasted like sweet, buttery chips. No crumbs were left behind.
Here are the DKAs stacked upside down? Not quite sure why or maybe those are the tops? Anyway I like how they look like flat muffins. The shape comes from the dough being baked in a shallow ring mold and then puffs up on top like a muffin would.
The bakery also has a beautiful display case of individual pastries that change seasonally. Currently Dominique Ansel is doing a special Pastry Series. Six pastry chefs each came up with a creation that is prepared by the bakery and featured for two-week periods. I happened to be there for Pastry Chef Johnny Iuzzini’s passion fruit pavlova that you can see second from the right. It looks like a baby buche de noel.
Ultimately I selected this raspberry cherry beer religeuse. I am a little obsessed with the religeuse, particularly the one at Laduree in Paris. This version is more whimsical looking and adventurous in flavor.
I typically don’t pick cherry flavored things but in combination with the raspberry, the pastry cream filling was delicious. The chocolate shards added nice crunch and provided balance to the sweet fondant icing on the exterior of the choux puffs. I would definitely get the religeuse again, particularly during the holidays when they are really festive. See: Christmas, Valentine’s Day, Easter and these international ones. The Frenchie is my favorite. A video is listed below.
Dominique Ansel Bakery
189 Spring St
New York, NY 10012
LINKS I LOVE:
Dominique Ansel shows how to make kouign amann. VIDEO
Dominique Ansel making religeuses for a year’s worth of celebrations. VIDEO
More is more. A DKA ice cream sandwich! Tumblr