Dominique Ansel Bakery SoHo

We all have seen the ridiculous lines forming outside Dominique Ansel‘s Bakeries, and asked ourselves the same question… Is it really worth it? Is a simple pastry worth waiting, enduring terrible weather, and so on? Well after being one of those spectators myself this past week I have the answer for you, it is 100% undoubtfully worth it.

I have to admit we were lucky enough to not find a 3-block line like you usually see them on social media, but it was pretty late in the afternoon of Christmas Eve and when we finally got our chance to order they were sold out of many of the more mainstream pastries, so if you’re looking for a Cronut or a DKA definitely plan your day around it and get there early.

We tried the so very famous Cookie Shot, which was delicious. The milk was super sweet and the cookie was almost as heavenly as Levain.

cookieshot
Cookie Shot

I had Dominique’s latest creation for this holiday season, the Blossoming Hot Chocolate, and it was everything I wished for and more. The marshmallow flower perfectly opened up as it made contact with my steaming hot chocolate, and I swear it was one of the prettiest things I’ve seen in 2016. As for taste, the flower gradually melted into a delicious marshmallow foam and the hot chocolate was perfect, not too sweet but not too bitter. (Video on my Instagram page: @ilpiattone).

hotchoc
Blossoming Hot Chocolate

We had the mini Coffee Caramel Polar Bear Bûche de Noël to go as it was our Christmas Eve dessert, which I would describe it as a Christmas Tiramisu, and the Gingerbread Croissant that was supposed to be our Christmas Morning breakfast but after just a taste it was so good that it ended up being part of dessert as well…

It was definitely a relief to scratch this off my list, especially because I consider Dominique Ansel one of the most revolutionary Pastry Chefs alive and one of my favorite culinary figures.

I hope you all had a merry Christmas and I wish you all a happy new year! As for my resolutions for 2017, they are always the same: no diets, and lots of running and exercise to balance things off.

Bon appétit,

Oriana.

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