Dominique Ansel is a pastry chef you need to know. He has found the perfect blend between the science and art of baking. The bakery opened in Tokyo on June 20th & there is no shortage of long lines since then. I thought the fad would fizzle out but hungry foodies have been smitten by the Cronut®, The DKA, Frozen S’more, Cookie shot, The Magic Souffle, and a slew of other treats & delicacies.
The Bakery couldn’t have described the food any better so I’m quoting their words to make you salivate !
Cronut® ~ The simple doughnut has been elevated to something sophisticated called the Cronut®. Many describe it as a croissant-doughnut hybrid. The Cronut® pastry is first proofed then fried in grapeseed oil at a specific temperature. Then it is filled with cream, rolled in sugar & topped with glaze. Cronut® pastries are freshly baked everyday and there is only one flavor per month.
The DKA (Dominique Kouign Amann) A Breton specialty that features a caramelized flaky crust and tender layered interior. A slight touch of fleur de seul adds to the buttery flavor.
Frozen S’more ~ A Tahitian vanilla ice cream covered with chocolate feuilletine flakes and then enrobed in 100% honey marshmallow. The whole thing is then put on a smoked wooden branch and torched to order.
Cookie Shot ~ A cute take on cookies and milk. In this case, a soft and moist chocolate chip cookie is in the shape of a shot glass and served warm with fresh cold-infused vanilla milk.
The Magic Souffle ~ is an orange blossom brioche filled with Grand Marnier chocolate. It’s ‘magical’ because it never collapses.
The Pretzel Lobster Tail ~ The dessert derives its name from its shape. The lobster tail-shaped pretzels are filled with peanut butter and buttercrunch brittle.They are served with a whipped honey-brown-butter dip and sprinkled with Maldon sea salt.
To salivate more check out the pictures on the website ~ http://dominiqueanseljapan.com/en