Three years after its May 10 debut, the croissant-doughnut hybrid is still as strong as ever.

You have to try this amazingly, delicious, easy, kouign amann recipe! You will absolutely love this recipe and it is worth the time and effort! Here is the kouign amann recipe pastry that Dominique Ansel made famous here in America. Although this isn’t his recipe exactly it does come out amazing. This is basically the

No need to wait in the line overnight; whip up your own batch at home now!

Dominique Ansel (born 1978) is a French-born pastry chef and owner of Dominique Ansel Bakery in New York City.

This week, amateur baker David Parker reviewed Dominique Ansel's new cookbook, The Secret Recipes from the World Famous New York Bakery, by attempting to recreate this Apple Tarte Tatin. Here is the glorious original...

My favorite pieces are the corner edges—I love how the top crunches at the first bite, yielding to a chewy middle

Colorful scene within the famed Dominique Ansel Bakery. Through the bustling atmosphere, unveiling the innovative world of pastry maestro Dominique Ansel. A pastry sensation that marries the flakiness of a croissant with the indulgence of a doughnut. Each delicate masterpiece on display reflects Ansel's commitment to pushing the boundaries of flavor and texture. The play of natural and ambient light accentuates the golden layers of the pastries.

Masterclass_Dominique Ansel_Desserts - Free download as PDF File (.pdf) or read online for free. Masterclass dessert

Dominique Ansel's perfectly creamy and crispy cake tastes like a giant peanut butter cup.