Do you remember when New York went crazy for the cronut? This hybrid croissant-doughnut was invented (and trademarked) by Dominique Ansel at his bakery in New York, proving so popular that customers queued down the street to get their hands on one.
The cronut is shaped like a doughnut but inside has the layers of a croissant — it is then deep-fried and the layers piped with cream or other fillings.
Until now cronuts have been a little tricky to find in London (they're sold under other names for the obvious legal reason), but this summer, Dominique will open Dominique Ansel Bakery London selling the original cronuts, other classics from his New York branch and a range of London-exclusive items.
Also available will be the DKA, a number one bestseller in the NYC shop and described as being like a ‘caramelised croissant’ made from dough which is layered with butter and sugar then baked, creating a caramelised crunchy crust on the outside.
There will also be cookie shots — cookies shaped like shot glasses filled with vanilla-infused milk, and frozen s’mores, an update on the American campfire snack which is vanilla ice cream with wisps of chocolate wafer, covered in honey marshmallow which is blowtorched then served on an er… branch.
Dominique earned his bakery stripes as pastry chef at Daniel Boulud’s restaurant Daniel in NYC, going on to open his own bakery in 2011. Speaking about the new opening in London he said, “although I grew up in France, so close to London, I didn’t have a chance to visit until I was much older. When I did, I immediately fell in love with the blend of cultures and the spirit of the city… London not only gives us access to the ingredients across all of Europe, it will also be a chance for us to learn quite a bit along the way.”
Dominique Ansel Bakery London will open at 17-21 Elizabeth Street, London SW1W 9RP on 30 September 2016. Follow him on Twitter for news @dominiqueansel