"This is my take on the classic French dessert, Paris-Brest, named after the tour de France which goes from Paris to Brest. I wanted to do something that represented my journey from Paris to New York. No matter how many sophisticated desserts I've tasted, I've always loved the humble Snickers Bar, and so I used those flavors—chocolate, peanut butter, and caramel—to create this cream puff. It satisfies that 3 PM dessert craving."
"You won't find our madeleines on display in the glass case, and that's because I think madeleines are only good when they are baked fresh. The pre-packaged ones you often see at the shops are made with a richer and denser recipe that allows it to stay out for longer. Ours are completely different. Light, warm, delicate—we don't pipe a single one until you order them, and then it's just 3 minutes until they are done."
Cannelé de Bordeaux
"When we first opened, I ate a cannelé every day. At first it was to check the quality of the cannelé, and then I just realized it's because I loved them so much. Cannelé—when made correctly—have a hard outer shell and a very soft, almost flan-like center. In order to achieve that, they must be baked fresh (we do multiple batches of them all day) and in copper molds from France. We also use real Tahitian vanilla and dark Caribbean rum."
Our Seasonal Religieuse
"Religieuse are not often found in the states, and are just two-tiered cream puffs. It's named after a nun's hat because of the way it looks, hence the often intimidating name. We make a different religieuse for every holiday, and they come with different flavors. From salted pistachio to blueberry to our newest, white rose. We did a nutella-flavored one for Bastille Day that was dressed in a marshmallow barrow and red hankerchief. We've done a bride and groom religieuse, and religieuse dressed up in couture dresses for fashion week. This holiday season, we'll be doing a Santa religieuse filled with dark chocolate peppermint pastry cream."
DKA (Dominique's Kouign Amann)
"It's an unpronounceable pastry and little known outside of Brittany (until now), so why did it become so popular? I guess there's just something universally appealing about its simple flavors and textures: caramelized and crispy on the outside, tender and ever-so slightly moist in the center. No matter who you are, that sweet, buttery, lightly salted flavor reads as delicious. I used to make these in the kitchens at Daniel and people would line up for them (and everyone in the kitchen knew what good food was)."
Chef and owner Dominique Ansel offers an array of traditional yet creative French pastries at his eponymous Soho bakery.
After six years as the pastry chef at Daniel, Ansel left to start his own business. The bakery just celebrated its one year anniversary on November 3rd.