I’ll be doing a NYC canele round-up in the coming weeks but for now here’s an update from Dominique Ansel Bakery. What’s better than a fresh baked canele? How about a whole sleeve of them in a glossy yellow box? A large box of nine is $27. To appreciate how much work and precision go into these delicious treats, take a look at this canele recipe from Syrup and Tang.
While checking out the new gift boxes of caneles, I checked out the new lemon praline eclair.
The frangipane filling in the almond croissant is excellent. I learned that Ansel uses real vanilla beans to deliver the exact flavor profile he wants. The crust is perfectly flaky without dripping with butter.
Pastry Chef Dominique Ansel and cookbook author and food photographer Alan “Battman” Batt. Dominique Ansel Bakery is located on 189 Spring Street (Sullivan). Their website is here More coverage of DAB on Dessertbuzz. Don’t forget to follow Dessertbuzz on Twitter.