Dominique Ansel, the man behind the cronut, has unleashed the Gingerbread Pinecone — his latest winter-appropriate decadence. The new pastry features a nutmeg cake filled with ginger caramel cream and feuilletine spiced mousse, and follows his Magic Soufflé debuted earlier this month.
For those of you not yet sick of the cronut, Ansel will be rolling out with a new flavor for the month of October. Thankfully, there are no traces of pumpkin spice to be found, as October’s cronut brings caramelized-apple copote piped into delicate pastry layers, a dash of Calvados and a dried apple chip garnish.
Other items on the seasonal menu include Butterscotch Mascarpone Religieuse (cream puffs!) and Purple Plumberry Tart. This is all lovely, yes, but don’t you even think about pairing these pastries with your, ahem, “PSL.”