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Dominique Ansel's summer long series of special, one-of-a-kind collaborations with six of his favorite pastry chefs began two weeks ago. However, the launch has been somewhat overshadowed by the hysteria around the Cronut. Hopefully, the additional attention on the bakery will result in more people experiencing these unique creations.
The series, which features a new pastry by each guest chef every two weeks, began on May 24th with Michael Laiskonis' "couronne", a milk chocolate and caramel mousse tart. On June 7, Johnny Iuzzini's Raspberry passion fruit mint pavlova went on sale.
Ansel noted, "Each chef took such a different approach [with their pastries]. The differences between the US and Parisian chefs was especially interesting."
In addition to Laiskonis and Iuzzini, there will be pastries from such figures as Sherry Yard, formerly of Spago; Francisco Migoya, influential instructor at the CIA and owner of Hudson Chocolates; Christophe Michalak, Executive Pastry Chef of the Plaza Athenée in Paris and winner of the highly prestigious Coupe du Monde and Christophe Adam, former, long time Executive Pastry Chef of Fauchon.
Watch the slideshow to see a preview of each dessert and hear what some of the chefs had to say about developing them with Ansel. For a list of dates when each chef's pastry will go on sale, go here.
Dominique Ansel Bakery
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