Chef Dominique Ansel’s cronut — a crossiant and doughnut hybrid — took New York by storm when it first hit the scene, with customers lining up around the block of his SoHo, New York bakery.
As it turns out, the cronut isn’t all that this creative chef has to offer.
I recently paid a visit to the man himself for a special sneak peek at his latest creation for summer: a corn mousse served over corn sponge cake and topped with blackberry jelly, fresh blackberries, and smoked marshmallows. Chef Ansel says he was inspired by the buttery, smoked taste of corn on a barbeque.
Did it taste like summer? Absolutely.
And that wasn’t all. I also got a taste of his chocolate chip cookie shot glass filled with vanilla-infused milk, a “magic” chocolate soufflé baked inside an orange blossom brioche, and even a frozen s’more served on a smoked branch to evoke the feeling of a campfire.
There was only one thing I didn’t get to taste: the cronut itself. Since customers start lining up at 5 a.m. to get their hands on the pastry before it sells out, the bakery has a strict policy: if you want a cronut, you HAVE to get in line. Of course, if you can’t bring yourself to wait, you can always try making one at home.
What: Dominique Ansel Bakery
Why go: Well, for cronuts, of course. But don’t overlook the marshmallow s’mores, chocolate chip cookie shots, and other creative pastries. And if you’re not adventurous, fear not: the menu also offers traditional French pastries, such as croissants, meringues, and macarons.
When to go: Early, if you want a cronut. Lines start forming at 5 a.m., but the bakery recommends arriving by 7 a.m. on a weekday. For everything else, the bakery is open from 8 a.m. to 7 p.m. Monday through Saturday, and 9 a.m. to 7 p.m. on Sundays.
Fun fact: The bestseller isn’t the cronut; it’s the DKA, Chef Ansel’s take on a Kouign Amann, a traditional French pastry consisting of layers of buttery, sugary dough with a caramelized crust.