Dominique Ansel describes what he considers the best pastry in the world. And no, it's not a cronut.
My name is Dominique Ansel, I'm the chef owner of Dominique Ansel Bakery in Soho. People might think that the cronut is the best pastry, but I can tell you that the DK is the best to me. [MUSIC] DK stands for Dominique's [UNKNOWN]. [UNKNOWN] in Celtic means So the [UNKNOWN] 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 is 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 desserts with a hint of salt is always tastier. And it's the combination of flavor that makes it really unique and delicious. I've seen a lot of people coming to the shop Buying one, walking down the block, and then coming back to buy a few more. It's something very unique and I actually love it myself. I eat one every morning. I think [UNKNOWN] is something that you really love inside your heart and you're willing to eat it with a This is the best. [MUSIC]