Despite the cronut's wild popularity, Dominique Ansel reveals that he considers the DKA ("Dominique's Kouign Amann") to be the best pastry.
Read the transcript of this video
[NOISE] My name is Dominique Ansel. I'm the chef and
owner of Dominique Ansel Bakery in Soho. People might think
that the cronut is the best pastry, but I can
tell you that the DKA is the best to me.
DKA stands for Dominique's Kouign Amann. Kouign Amann in Celtic
means buttery cake. So the DKA is the best because
it's this flaky caramelized croissant, slightly chewy in the center.
It has nice crunch. It's something that has only five
ingredients, but requires very good skills, fast hands to realize
and you can only make it fresh everyday. You can
see the outside shell, it's very caramelized And the inside
should be nice, flaky and tender. There's hundreds and hundreds
of layer of dough, butter, and sugar. There's a little
bit of salt. I think any good dessert, with a
hint of salt is always tastier. And its combination of
flavor that makes it really unique and delicious. I've seen
a lot of people come into the shop. Buying one,
walking down the block, and then coming back to buy
a few more. It's something very unique and actually love
it myself. I eat one every morning. I think [UNKNOWN]
is something that you will love inside your heart and
you're willing to eat every day. This is the best.