We’re not blowing smoke up his ass when we call Dominique Ansel a pastry genius. Ansel’s obituary will probably mention the cronut—which birthed a nationwide craze—but the hybrid croissant-doughnut is just one of many examples of Ansel’s brilliance. (His NYC bakery is constantly rolling out new inventions, such as chocolate chip cookie shots of milk.) Our favorite? These crispy-sweet nachos: homemade palmiers layered with bubbling salty-sweet bananas and crunchy hazelnuts. “We are constantly testing the boundaries of creativity,” Ansel says. “But we never forget that the best desserts in the world are simply the ones that make you smile. And being able to eat with your hands is always a good thing.”Slideshow: Outrageous NachosReprinted from ¡Buenos Nachos! by Gina Hamadey. Copyright © 2016 by W&P Design. Published by Dovetail (www.dovetail.press)
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Pastry expert Dominique Ansel takes the extra step to greatness: His Armagnac-spiked truffles are dipped in melted chocolate before being dusted with cocoa powder. The crunchy outer shell and tender ganache inside are an irresistible matchup. Slideshow: More Chocolate Truffle Recipes
Pastry genius Dominique Ansel was inspired by the traditional Bakewell tart—pie pastry filled with jam and almond cream—to create these festive sandwich cookies. Slideshow: More Biscotti Recipes
Pastry genius Dominique Ansel gives the beloved English “bacon butty” a French accent by subbing slender baguette for the standard white toast. Flavor upgrade: Ansel replaces the traditional ketchup with sherry. Slideshow: More Bacon Sandwich Recipes
Pastry genius Dominique Ansel bakes a delicate sponge, the foundation of France’s intricate layer cakes, in a homey loaf pan like an English quick bread to create a new Anglo-French baking tradition. It’s ethereal served with his easy, licorice-y jam. Slideshow: More Cake Recipes
Pastry genius Dominique Ansel improves on the ethereal cream puff with a crunchy coating of chocolaty panko and a salted caramel filling. When it’s fried, it looks like a golden falafel.Slideshow: French Pastries
What sets Dominique Ansel’s chocolate mousse apart from other versions of the dessert is that he folds in the chocolate just before serving. Slideshow: More Fast Chocolate Dessert Recipes
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These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the classic French style. They're delicious plain, or with any of the following flavorings: cinnamon, coconut-lime or hazelnut. Slideshow: Step-by-Step Guide to Making Marshmallows
These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; they're just dense enough to be perfect for toasting over a fire. They're delicious plain, or with any of the following flavorings: cinnamon, hazelnut or coconut-lime. Slideshow: Marshmallow Recipes