Dominique Ansel Slinging Canned Sundaes in the Hamptons This Weekend

Canned Sundae

Dominque Ansel, sweet genius and creator of the infamous Cronut, Waffogato, and Chocolate Chip Cookie Shot, has designed yet another innovative dessert in the form of a sundae in a can. His latest sweet treat is a play on a classic root beer float and features root beer flavored ice cream, stracciatella and mascarpone semifreddo. Because classic just isn’t enough for the pastry chef, this sundae is topped with macerated cherries, toasted marshmallow, and Ansel’s famous miniature meringues.

These limited edition Pop It! sundaes were designed for Lisa Perry and were inspired by Andy Warhol. New Yorkers can find Ansel selling these sundaes for $15 outside Lisa Perry’s East Hampton Boutique this weekend. The price may seem high but the sundae actually serves two and Ansel is donating 20 percent of his sales to City Harvest.

H/T + PicThx Grubstreet


New York Rangers Themed Cronut Available For One Day Only

rangers cronut

In honor of the Stanley Cup Finals, Dominique Ansel will debut a limited edition New York Rangers themed Cronut. The special Cronut will be topped with a red, white, and blue glaze and will be available Monday, June 9.

If a rare Cronut isn’t enticing enough to get you into that infamous line Ansel is sweetening the deal by having former New York Rangers Adam Graves, Glenn Anderson, and Ron Duguay at the bakery signing autographs and chatting with fans. If that doesn’t get some die hard Rangers fans out there I don’t know what will. The Cronuts will be available at 7:30AM so get there early since Ansel is only offering these Cronuts for one day only.

PS. If we’re doing themed pastries to pay homage to our home teams why don’t we have an LA Kings themed sweet?

PicThx Dominique Ansel Facebook


Dominique Ansel Adds Coco-Mango Riz Au Lait and Lime Me Up Tart to Spring Menu


Dominique Ansel is brightening up his Spring menu with the addition of two new fruity desserts.

Mouthwatering as they are visually stunning, the new desserts are a refreshing change from Ansel’s usual sweet creations. The Coco-Mango Riz Au Lait features thin slices of ripe mango arranged almost in a flower design filled with bright mango pearls and coconut rice pudding with mango marmalade.

The new Lime Me Up Tart showcases Ansel’s sweet side while still maintaining a bit of tartness. The dessert features a tart shell that looks more like an eclair, filled with a juniper lime curd topped with a soft lime mousse. The tart is served with a lime wedge on the side along with an edible white chocolate spoon-esque tool filled with brown sugar and sea salt for customers to season their dessert to their individual taste. Pretty fancy.

The new fruit based desserts join seven new pastries on Dominique Ansel’s new Spring menu. The sweet genius is sure to think up some new innovative concoction soon so get to his bakery while these desserts are still around.

H/T + PicThx Serious Eats


Dominique Ansel’s Bakery Shuts Down After Mouse Spotted Behind Counter


Dominique Ansel — America’s hottest, most (previously) mobbed deep bakery — shut down today after a customer filmed a mouse sprinting behind the counter. The Department of Health was quick to slap on a notice announcing that the establishment was “CLOSED by Order of the Commisioner of Health and Mental Hygiene.”

“The establishment was closed by the Department because of a severe mouse infestation that requires professional pest control services,” a spokesperson for the DOH told Gothamist.

Check out the daming video below:

The cronut team claims to have spent 7 hours deep cleaning the entire bakery, with nothing suspect being found. A rep suggested that the mouse may have come from the nearby greenhouse and park while the doors were left open. An additional statement was sent to Gothamist in response to the closure:

This is such sad news. Due to the video footage, the DOH came with three inspectors today… any hole larger than the tip of a ballpoint pen is considered a violation. We were asked to re-cement the entire basement, which won’t allow us work. We should be reopened on Monday.

I don’t think people realize the bigger ramifications of their actions and the harm it can bring to a small business. Our staff are heartbroken to have been such a target, but we will of course do our best to rise out strong.

It’s worth it to note that Dominique Ansel Bakery has maintained an A health rating for nearly three years until today.


Dominique Ansel Brings Chocolate Chip Cookie Shot Glasses to SXSW


Well, they do say kids are basically tiny, drunken grown-ups. Exclusive to attendees of the Dominique Ansel Bakery “Cronut at Midnight” event at SXSW Interactive Festival this Sunday night, the cronut creator’s latest invention is simple, but crazy smart: a chocolate cookie shaped like a shot glass.

According to Grubstreet, the process involves extra-aerated cookie dough and a cylindrical mold, resulting in perfectly crispy-on-the-outside-gooey-on-the-inside chocolate chip cookies that double as receptacles for ice cold milk. Perfect for keeping your fingers dairy-free, we’d imagine these delectable darlings would also taste great filled with milk stout or even White Russians.

Sleepover, anyone?

You can also learn how to make a DIY gingerbread version here.


Cronuts Shipping Nationwide This Weekend Only

Release the Cronut.jpg

For the first time ever Dominique Ansel’s famous cronuts will be available outside of NYC. The culinary marketplace Goldbely has partnered up with Dominique Ansel Bakery to make cronuts available to everyone in the US. The flash sale began on Friday, December 13 and will end on Sunday night, December 15. Buyers will have to be fast to order as there’s only between 3-50 batches available to order every hour. Customers are limited to a maximum of two cronuts per order, featuring December’s flavor of the month: Valrhona chocolate Champagne with fresh orange-zest sugar topped with edible gold dust.

The cronuts are being sold for their in-store price of $5 with free shipping provided by Goldbely. Because of the perishable nature of these fragile pastries all orders will be shipped overnight on Monday for customers to enjoy on Tuesday.

Though the flash sale is only going on this weekend both Goldbely and Dominique Ansel hope to collaborate in the future to bring more of Ansel’s edible creations available to nationwide.

H/T HuffPo, PicThx Goldbely


Cronuts (Half-Croissant, Half-Doughnut) Exist


I did a double take and then suddenly, I couldn’t stop staring. The image of a half-croissant, half-doughnut “Cronut” innocuously shone on the computer screen. I needed this, I need this in my life.

Created by the Dominique Ansel of Dominique Ansel Bakery over in New York, the Cronut ($5) is composed of several thin, flaky layers of croissant dough that are deep fried and then filled with Tahitian vanilla cream. The top layer features a delicate rose-flavored glaze, with purple candied rose petals added for a light crunch.

NY Serious Eats delves into the experience of eating this heavenly dessert:

. . . eating a cronut is very different from eating a traditional doughnut. For one thing, the cream is evenly distributed among the dozens of pasty layers, so you never get hit with a giant burst of filing as with say, a creme brulee doughnut from the Doughnut Plant. The extra layers also mean more oil-dough contact, so it’s a more oily pastry similar to a fritter—a deep-fried dessert lover’s dream.

A “deep-fried dessert lover’s dream” — I’m buying a one-way ticket to New York tomorrow. Yes, one-way, because I’m going to spend the rest of life in this bakery munching on dainty, oil-laden, rose petal dreams.

Stay tuned for the lemon maple flavors debuting in June and the dulce de leche in July.

H/T + Photo Courtesy NY Serious Eats