Dominique Ansel: The Secret Recipes
Format: PDF / Kindle (mobi) / ePub
How do you catch lightning in a measuring cup?
Dominique Ansel is the creator of the Cronut™, the croissant-doughnut hybrid that has taken the world by storm. But he’s no one-hit wonder. Classically trained in Paris, responsible for a four-star kitchen in New York, and now the proprietor of New York’s highest rated bakery, Ansel has become a modern-day Willy Wonka: the creator of wildly creative, extraordinarily delicious, and unbelievably popular desserts.
Now, in his hotly anticipated debut cookbook, Ansel shares the secret to transforming the most humble ingredients into the most extraordinary, tempting, and satisfying pastries imaginable. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations and teaches lovers of dessert everywhere how to make magic in their own kitchens.
serving, optional) * * * ONE DAY BEFORE MAKE DOUGH 1. Combine the egg yolks and granulated sugar in a stand mixer fitted with a whisk. Whip on high speed for 2 to 3 minutes until the mixture becomes light and fluffy. 2. Soften (but don’t melt!) the butter in the microwave. Reduce the mixer speed to low and mix in the butter. 3. Remove the bowl from the mixer. Using a rubber spatula, fold in the flour, baking powder, and salt. Mix just until the flour is incorporated, making sure to
dough into a 4-inch (10 cm) square about 3/8 inch (1 cm) thick. Cover with plastic wrap and refrigerate until chilled, about 45 minutes. MAKE BUTTER BLOCK 1. Combine the all-purpose flour and butter in a stand mixer fitted with a paddle. Mix on low speed, scraping down the sides and bottom of the bowl, until there are no streaks of butter. The mixture should still feel like soft butter. 2. Draw a 7-inch (18 cm) square on a piece of parchment paper with a pencil. Flip the parchment over so that
resealable plastic bag. Using a rolling pin, gently crush the beans. 3. Bring the heavy cream to a boil in a small pot. Remove from the heat and add the crushed coffee beans. Cover the pot with plastic wrap and set it aside to infuse for 15 minutes. 4. Strain the infused cream through a medium sieve into a measuring cup. Add more heavy cream to return it to the original amount. Return the cream to the small pot and bring to a boil again over medium heat. Discard coffee beans. 5. Remove the
into rounds about 1/2 inch (1.25 cm) larger than the diameter of the tart rings and place on a sheet of parchment paper on a sheet pan. Do not stack them. Cover the pan with plastic wrap and return the dough to the refrigerator. MAKE CHOCOLATE CAVIAR 1. Pour the grapeseed oil into a bowl that is at least 4 inches (10 cm) deep. This is important, as the caviar droplets must have enough time to set before settling at the bottom of the bowl. Place the bowl of oil in the freezer for 3 hours before
syrup. 2. Line the terrine mold lengthwise with a 14 by 4–inch (40 by 10 cm) strip of parchment paper, leaving a 1-inch (2.5 cm) overhang at each end. 3. Cut the almond biscuit the same size as the parchment paper, letting the biscuit come 1 inch (2.5 cm) above the edge of the mold just like the parchment. Cut three 1 1/2 by 10–inch (3 by 25 cm) strips of biscuit and reserve until needed. These will be layered between each of the ice cream flavors. 4. Churn the vanilla ice cream according to