I promised you to tell you more about Dominique Ansel’s bakery since cronuts are not the only thing he does. I probably got a sugar shock on that day because I tried several of his pastry creations in the matter of minutes… even before the cronut came the Frozen S’More. It’s totally mouth watering and the only reason why it’s not scalped is probably that it doesn’t last long enough. When you order one, the S’More is stuck on a piece of wood, then the mashmallow layer is caramellized in front of you.
So the outside is still warm, while the inside is cold as ice… you’ll bite through a layer of caramellized chocolate nuts into vanilla ice cream (which also tasted of honey to me). It was scrumptious, I’d totally get one again.
After taking care of the Frozen S’More I devoured a cronut. And a Canele. It has a crispy, slightly burnt crust and soft vanilla dough inside. A great nice-to-have when you go there. But I wouldn’t go there just for the Canele.
And finally, two lovely looking goodies. On the left is a blackberry pavlova with lemon cream and fresh blackberries. On the right is a hazelnut-caramel-chocolate thing. Both were extremely yummy. The pavlova refreshingly fruity, tangy and sweet at the same time. The hazelnut chocolate creation was sweet all the way, but in the right dose with a great balance of flavors. I can highly recommend both and would definitely buy them again.
But that’s not it yet… I’ll show you the infamous DKA, Dominique’s Kouign Amann in the next and final (for now) post on Dominique Ansel’s bakery. And I’ll also show you why you should not carry a cheese cake with you when it’s hot outside…