| M | T | W | T | F | S | S |
|---|---|---|---|---|---|---|
| « Apr | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 | |||
Bouchon bakery Irish soda bread
St Patrick’s day is long past but I had a really nice Irish soda bread from Bouchon in the Time Warner Center 2 weeks ago and felt it was worth a mention (I doubt it’s even still available). The single serving bread was served like a muffin wrapped in wax paper. The bread had a nice aroma and was not sweet as an Irish soda bread should be. Read the interesting history of Irish Soda bread here.
Green Tea-ramisu & a Green Tea Macaroon pairing
St. Patrick’s Day is not a holiday that one typically associates with desserts. But here at DessertBuzz things are a little different. Think of us as an alternate, “Bizzarro” world for NYC holiday celebrations. Sure, you can find green bagels pretty easily but what about green macarons? Ok–so that’s easy too. What about clover shaped, SHAMROCK macarons? How about green tea-ramisu? Read on if you like your desserts as green as your beer on St Patty’s Day. (more…)
Not available in stores: Francisco Migoya's eclair
Eclairs: delicious fancy French pastry or dressed up creme puff?
Eclairs represent an odd segment of the dessert category in the US. Even though the best ones are coveted by pastry enthusiasts and sold in the fanciest French patisseries, they are also found along with their cousin, the cream puff, in the frozen section in supermarkets and even in Walmart (!) (more…)
The inside of the liquid dark chocolate caramel tart
**Update** Dominique Ansel Bakery has just added a ton of new pastries and other items. Two of my favorites are the liquid chocolate caramel tart and the salted pistachio religieuse.
The liquid chocolate caramel tart is the perfect size pastry. It’s super small but very complex for a pastry from a case (ie. not made to order). The outside of the tart reminds me of one of my favorite Ansel desserts from when he was at Daniel–the warm guanaja chocolate coulant. Inside the tart shell is a layer of chocolate ganache above a soft caramel core. These layers sit atop a rectangle of chocolate cake soaked in expresso (to enhance the chocolate flavor). All the layers, including the slightly crisp and salty shell, go together really nicely–this may be my new favorite chocolate offering from DAB–even ahead of the Mini-me!
Enhance your coffee or tea experience - with these sugar cubes
How to make coffee, tea or expresso a 4-star experience at your party: The very best restaurants are always looking for ways to differentiate themselves and generally show off their fabulousness. Sometimes, just a small detail, such as serving artisanal decorative sugars with coffee or tea, can make for a memorable visit to a destination restaurant. Why not employ the same strategy at your holiday party? (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.