Dominique Ansel wants everyone to take a bite out of the Big Apple.
This year, the French pastry chef is celebrating his 15th year in NYC with a “New York Collection,” a series of nine sweet treats molded to look like classic symbols of the city, including a “bagel and cream cheese” that’s actually a pavlova topped with graham-cracker meringue and a tiramisu in the shape of a bodega coffee cup.
The menu additions “capture the spirit of New York,” says Ansel, known for whipping up whimsical pastries, such as the Cronut.
Creating the intricate desserts, which are available from July Fourth to Labor Day, was no cakewalk. Ansel went so far as to employ a 3-D printer to make a mold for his take on a fluffy street-cart pretzel, which features pretzel-infused mousse, peanut butter and caramel.
Ansel was just 28 years old when he moved to NYC from Paris to work as the executive pastry chef at Daniel Boulud’s Restaurant Daniel in late 2005. He spent six years at the acclaimed fine-dining temple, which earned two Michelin stars during that time. In 2011, he opened his eponymous bakery in Soho, and two years later the Cronut was born.
Ansel now has bakery locations around the world, from London to LA, but he still calls Midtown West home. The city, he says, has “played such an important character in my life.”
Prices range from $7.25 to $9, only at Dominique Ansel Bakery, 189 Spring St.
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