Dominique Ansel: Secret Recipes from the World Famous New York Bakery by Dominique Ansel

  • Hot chocolate

    Hot chocolate

    from Dominique Ansel: The Secret Recipes: Unforgettable Desserts from the World's Most Celebrated Bakery Dominique Ansel by Dominique Ansel

    • Categories: Beverages / drinks (no-alcohol); Quick / easy; Cooking ahead; Gluten-free
    • Ingredients: milk; dark chocolate; natural unsweetened cocoa powder
    • Accompaniments: Mini me's; Marshmallow chicks
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Notes about this book

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Notes about Recipes in this book

  • Mini madeleines

    • adrienneyoung on June 28, 2020

      This recipe is very different from the (Genoise-like) Paula Peck recipe I grew up with. But it is very, VERY good. Note that it is for mini Madeleines: chef Ansel insists they be served warm (with good reason), and the minis take 5-7 minutes to bake. But full sized Madeleines (~20 minutes?) are by far my favorite. A keeper!

    • adrienneyoung on July 01, 2020

      Made them again: for breakfast. A lovely, luxurious Canada Day breakfast. And because I made the batter last night and refrigerated in a piping bag, extremely quick. A definite keeper!

    • Charlotte_vandenberg on July 24, 2022

      Tried these for the first time. They look very good, with a nice belly. But they don’t taste like I remember, maybe because I left the zest out. Will try next time.

  • Cannelé de Bordeaux

    • d.giginyc on April 20, 2026

      I won’t rate this YET as I’m sure I made an error lol. It came out tasting like a sugar bomb but I will continue working on this recipe.

  • Christmas morning cereal

  • Dominique's kouign amanns (DKA)

    • helskitchenvt on July 06, 2016

      It works! This is a great recipe walking you through how to make kouign amanns and why each step is the way it is. I did fudge the butter block measurements a bit to make them match the dimensions of my butter, because there's a limit to my precision, but we all survived. I did not have molds for these and I baked them on a sheet pan and, like the butter block, survived. They're delicious and not as difficult as it might seem. P.S. It says you can make a yeast substitution, but I bought SAF instant yeast - it wasn't expensive.

    • bwhip on May 28, 2018

      These didn’t quite work for us, which was disappointing with all the effort involved. Loved the crispy edges, all the caramelization and layers, but they just didn’t rise properly so wound up being too dense. I found it odd that the recipe called for very cold water with the initial yeast mixture, when most every other yeast recipe I’ve ever made called for warm water to activate the yeast. They also were quite salty, I think the salt could be cut in half.

  • The at-home Cronut™ pastry

    • j_h on April 02, 2015

      There are some excellent tips for making these at the kitchn: http://www.thekitchn.com/10-things-you-need-to-know-before-making-a-cronut-211530

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Reviews about this book

  • Tasting Table

    Daniel Boulud's former pastry chef not only shares the recipes for the [cronut] that propelled him to fame, but also recalls tales of working hard and the thinking outside the box that led to them.

    Full review
  • ISBN 10 1743365780
  • ISBN 13 9781743365786
  • Published Mar 12 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Everyone wants to know: How does Dominique do it? Dominique Ansel is the creator of the Cronut pastry, the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, leader of Daniel Boulud's three-Michelin-starred pastry kitchen in New York and now the proprietor of New York's highest-rated bakery, Dominique has become a modern-day Willy Wonka: the creator of wildly innovative, extraordinarily delicious and unbelievably popular desserts. Presented here are some of Dominique's most coveted recipes, organised by skill level and catering to both amateur and professional bakers. Beginners can conquer the Chocolate Pecan Cookies with the molten chocolate centre; more experienced bakers will learn the secrets to the exquisite caramelised crust of this Cannele de Bordeaux; and the most adventurous will tackle The At-Home Cronut. In this, his first cookbook, Dominique reveals not only the secrets to his hit desserts but he describes the stories of inspiration behind each of them. The most important element in any dish is not a particular brand of chocolate or a type of salt but rather the spark of imagination. At heart, Dominique Ansel is a book about innovation: how a cook can transform flour, sugar and butter into memories that last a lifetime; and how anyone, from any field, can try to add a little magic to their work.

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