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Dominique Ansel: The Secret Recipes
Dominique Ansel: The Secret Recipes | Dominique Ansel
2 posts | 1 read
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."
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KaylasReadingNook
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It‘s so interesting to read how Ansel came up with his recipes and how he looks at the world through the eyes of a baker. It‘s intense to see some of the advanced recipes take 3 pages of prep, baking, and assembly over many days. However you cannot rush perfection. It gives you time to learn and grow as a baker and get the difficult techniques down. I cannot wait to start baking!

Dilara Oh yes, I have this book and it is intense. I am keeping it for when I am retired and I have the time 😂 2mo
KaylasReadingNook @Dilara The intermediate and expert lessons definitely require a ton of time and dedication 😂 My husband said it wouldn‘t be so bad. I told him about the marshmallow chick in the egg and that it used a real eggshell and he thought it was an expert lesson. When I told him it was a beginner lesson he paled 😅 2mo
Dilara @KaylasReadingNook That's funny 😂. Have you made anything from the book yet? (I haven't) 2mo
KaylasReadingNook @Dilara I haven‘t yet myself but I am planning to this summer. Trying the early recipes and building up to the more extreme 😄 2mo
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Dilara
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This book contains a recipe for a pinecone-shaped dessert. It looks stunning, but I bet it takes hours to make, over two days, and it looks insanely fiddly, with 7 pages of instructionsv for a ginger crème, a cinnamon chocolate ganache, a praliné feuilletine (chocolate, hazelnut, crunchy toffee), a pear and nutmeg cake, plus chocolate decorations and a dark chocolate ganache.

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@StayCurious

Dilara I might give it a go for Christmas. When I'm retired and someone else does the main course 😆 You have to cut and shape 250 individual pinecone scales, then assemble them ! There is as much baking and cooking as there is crafting! (edited) 2y
13 likes1 comment