NYC | Springtime at Dominique Ansel Bakery

Sunday, March 10, 2013 2comments No tags Permalink 0

The weather this weekend was

almost

too perfect, sunny with just a slight breeze. And to make things even better,

Dominique Ansel

just introduced a line of spring sweets. I wrote about the desserts for

Gotham Magazine

and

Serious Eats

, and thought I’d offer a quick rundown here (visit both links for full details on the sweets).

The best way to do it is visit the bakery twice in a day. Once in the morning for croissants, the

DKA

, and this

Nutella Milk Bread 

warm from the oven…

…and then go back in the afternoon for a few desserts. Start with the

Green Grape Sauternes Tart

…and the

Blueberry Blackberry Pavlova

(which happens to be gluten-free).

The

Rhubarb Fromage Blanc Cake

 was inspired by one of Dominique’s first dessert creation at Daniel (where he was executive pastry chef for six years).

The

Matcha Passion Fruit Blanc Manger

 combines milk pudding, matcha,

and

lilikoi/passion fruit, would be right at home in Hawai’i.

Then there’s the

Pink Grapefruit Honey Tart

…here’s a

similar version

that was offered for Valentine’s Day last month.

And the

Hazelnut Caramelia Chocolate Cake

, aka giant Ferrero Rocher.

Coconut Mango Religieuse

is filled with fresh mango purée and coconut cream.

That’s all of the spring sweets…let me know which are your favorites ^_^

But while you’re there, don’t miss my all-time favorite menu item,

Mini-Madelines

! They’re baked to order and come ten (or twenty) to a set, plush and lemony with crisp edges. I could probably eat a hundred in a sitting.

And the golden 

Chocolate Chunk Cookies

 with melty pockets of chocolate are irresistible when warm ^_^

Dominique Ansel Bakery

189 Spring Street, New York, NY 10012

(212) 219-2773

2 Comments
  • Amanda Jones
    March 11, 2013

    Wow, that Green Grape Sauternes Tart looks amazing!

  • Kathy YL Chan
    March 15, 2013

    Amanda – Seriously right?! And the colors are completely pure and natural (even the gelee part). Amazing, indeed ^_^

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