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Archive for the 'Best high-end pastries' Category

Bien Cuit Bakery Part II: Damn that’s good bread

Posted by Niko on February 18th, 2013

Perfect crust: Bien Cuit's Rye & Sunflower bread

Two weeks ago I wrote about Bien Cuit’s pastries because I thought they were  the main reason to visit them.  Now that some time has passed I find myself having cravings for their breads–not their sweets.  So I headed back for a third visit with one goal in mind: try more of their breads.  They did not disappoint!   As luck would have it owner/baker Zack Golper was there and took some time to chat with us. (more…)

Paris New York

Today we continue to go through the sweet side of the menu of Dominique Ansel Bakery.  Go here for part I.

Paris-New York: Mr Ansel’s take on Paris-Brest features a split ring of choux pastry filled with chocolate ganache, peanut butter ganache, peanut butter cream, and caramel.  If the Mini-Me cake is a chocolate lover’s dream, then the Paris-New York is for peanut butter lovers.  The pastry is light and is used primarily as a (GDS) -that’s a ganache delivery system.  Why order it? If you like peanut butter and dark chocolate it’s a no brainer.  Ansel on the Paris-New York “a twist on the Paris-Brest, a pate a choux pastry usually filled with hazelnut cream. I call mine the Paris-New York and used chocolate, caramel, and peanuts as my flavors. Can you tell where I got my inspiration from? It’s the ingredients you’ll find inside a Snicker’s bar, my favorite candy bar.” (more…)

World class canneles from Dominique Ansel Bakery

The recent trend in New York City restaurants and bakeries is to offer one thing and (hopefully) do it really well.  See Puddin’ on St. Marks.  But what if a bakery opens up and kills it in multiple categories?  Well, after my third visit I have even more conviction that Dominique Ansel Bakery is the best new bakery in Manhattan in a long time.  They have a number of best-in-class pastry from the canneles to the kouign amann (dubbed the next big thing by pastry chef and instructor Francisco Migoya) to special eclairs.  Let’s take a walk through the sweet side of the menu.