Get your licks.
Creator Cronut Dominique Ansel has recreated the humble cone of ice cream – just in time for spring.
The new sweet creation, called The Dipped Whisk, contains two cups of sugar cone, each filled with three layers of gellato talent ingredients. The cups are sandwich together to create a sphere, then placed on top of a golden whip that dive into a vanilla chantilly cream.
Customers eat the treatment immediately from the whip, as if they were licking the bowl after falling down the dessert.
“It looks really easy, but inside it it tastes fragile and bold – many different textures. When you bite in it, it’s exciting,” Ansel Post told. “I don’t just want people to eat ice cream in a cone or a cup. It will look like everything – it’s boring.”
The well -known paste chef will extinguish 100 of the submerged confectionery in his name, Dominique Ansel Bakery (189 Spring St., Soho), every morning from Friday, March 28 to Sunday, March 30. The treatments will be free and first come first.
Ansel joined the talent to make the whipped whip. It uses ingredients – such as Foodge Espresso sauce and different types of cookie pieces – from the new collection of Bakery Layers Gellato Maker, which contains fragrance such as snickerdoodle cookie, Italian tiramisu and chip cookie. The collection aims to imitate the taste of baking attackers.
“People love baking not only for the final treatment, but for the textures and evolving aromas along the way,” Bentley King, head of the US ice cream talent, told Bentley King.
It’s been more than a decade since Ansel fired for fame with the onset of Cronu in 2013. The decadent-por-chroissant hybrid became a sensation quickly, attracting long lines and making countless imitations.
Fans are still constantly wondering what the other cronut aroma will be – changes every month and never repeated. (The aroma for March is apricot and brown-orange caramel.)
Ansel, who was the chef of pasta in Daniel of Daniel Bulud for years before hitting himself, is aware that he caught lightning in a bottle – or ganache in the fried laminate – with Kronut.
“It was a very organic departure that went viral. It was at the beginning of social media. He swept the world within weeks and hundreds of thousands of people started lining up,” he said. “Once it was in life.”
Willy Wonka Parisian continued to create more delightful, technically creative treatments, such as a non -frozen ice cream and cookie pieces within a laminate, and the purpose of cookies, a glass of chocolate cooker dough that can be filled with cold milk.
Since the creation of Cronu, he has been married to his long partner Amy Ma, had two children and opened bakeries in Las Vegas and Flation.
This spring, he will open a French-Asian oven, Pope d’Amour, near Union Square. The name translates to the “Daddy of Love” and is a moniker of Ansel children who uses for it. The new point will be rooted in baking Asian bread and will climb to his children’s cultural heritage-Ma is Taiwanese-American-with a milk bread menu, egg tarts, steam flocks and more.
“It’s a new challenge to myself. I look forward to creating something new,” Ansel said.
Recently, he has been experimenting with Carrots and Sweet Purple Okinawan imported from Japan.
“The aroma is so delicate,” he withdrew from the latter. He is helping the costly ingredients from all over Asia for the new oven, expanding his box of tools to treat New Yorkers in new creations.
He said, “I continue to build pastries that people do not think they are possible.”
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Image Source : nypost.com