Our first post from the “best of” NYC walking tour is here.
Part II: Our first stop at the Doughnut Plant was quite filing so we needed to walk. After a brief stop at the Essex Street Market, we walked across town to Soho where we took a savory break with some spicy cumin lamb with hand-Ripped noodles, courtesy of X’ian Famous foods (X’ian Famous foods is not located anywhere near DAB, our next stop, but Doctore wanted us all to try them). It turned out to be the perfect savory hedge against our sweet-centric day.
This is what many visitors to Dominique Ansel Bakery come for, the kouign-amann. The kouign-amann consists of layers of pastry dough, butter and sugar. The sugar caramelizes into something amazing. For most New yorkers this was a completely new pastry. Here’s a video of how Dominique makes them.
The Dominique Ansel Bakery almond croissant is very different from Cesi Cela’s or Payard’s. There’ss a distinct layer of frangipane cream in the middle. The frangipane has a nice almond flavor. You can see the specks of real vanilla beans inside. The crust is also a little bit lighter than many others.