“Dominique Ansel Bakery “Dominique Ansel— “A culinary van Gogh.” is a wonderland.” the Leonardo da Vinci of —ALEX HALBERSTADT, —PETE WELLS, modern confection.” FOOD & WINE THE NEW YORK TIMES —JOSH DUBOFF, VANITY FAIR 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, leader of a three-star Michelin 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 innovative, 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 astonishing pastries. Dominique Ansel: The Secret Recipes reveals the stories and recipes behind his most sought-after creations. Ansel hopes to teach dessert lovers how to cast a spell DOMINIQUE in their own kitchens and inspire innovators from every field to add a little magic to their work. ANSEL DOMINIQUE ANSEL is the chef and owner of Dominique Ansel Bakery in New York City. In 2013, Ansel was named one of Business Insider’s “Most Innovative People THE SECRET RECIPES Under 40.” That same year, the Daily Mail UK called him the “most feted pastry chef in the world.” Most recently, he became one of Crain’s “40 Under 40.” His bakery has gone on to win every single coveted award, including Time Out New York’s “Best New Bakery” and holds Zagat’s highest ranking in the category. In 2013 and 2014, Ansel was nominated as a finalist for the “Outstanding Pastry Chef” award by the James Beard Foundation. Prior to starting his own business, Ansel spent six years in New York as the executive pastry chef at Daniel, Daniel Boulud’s flagship French restaurant in New York, and seven years at the venerable French bakery Fauchon. FOR MORE INFORMATION, VISIT WWW.DOMINIQUEANSELBOOK.COM. FOLLOW DOMINIQUE ANSEL ON TWITTER AND INSTAGRAM: @DOMINIQUEANSEL. LIKE “DOMINIQUE ANSEL BAKERY” ON FACEBOOK. Unforgettable Desserts from the World’s Most Celebrated Bakery COMING IN OCTOBER 2014 FROM SIMON & SCHUSTER PUBLICITY CONTACT: MEG CASSIDY • 212-698-4655 • [email protected] BOOKSELLER CONTACT: ANDREA DEWERD • 212-698-7399 • [email protected] PHOTOGRAPHS BY THOMAS SCHAUER ISBN 978-1-4767-6419-1 • 8 3/8'' X 10 7/8'' • 208 PAGES • $35.00 U.S./$42.00 CAN. • COOKING • NONMERCH 9781476790206 UNCORRECTED PROOF—NOT FOR SALE. DO NOT QUOTE FOR PUBLICATION WITHOUT CHECKING WITH THE FINISHED BOOK. Finish: Matte Poly Effects: none PDF file name: secret_recipe_blad.pdf Printer: RR Donnely # of colors: CMYK THE DAY BEFORE . 1. Melt the first batch of chocolate chips by setting up a double boiler: fill a pot with about 2 inches of water and let it come to a simmer, then place the stainless bowl containing the chocolate chips on top. Stir slowly with a spatula to ensure chocolate chips are completely melted and smooth before CONTENTS turning off the fire.* * If even a drop of water gets into the chocolate, it seizes and 2. In a separate microwave-proof bowl, melt the butter in the microwave turns grainy. Double check that (about 30 seconds on high). Mix it into the melted chocolate. Keep the all equipment is dry, and the mixture warm over the double boiler with the heat turned off. bowl sits well above the rim of the pot to avoid the steam. INTRODUCTION 3. In a mixing bowl, combine all the dry ingredients (granulated sugar, corn starch, baking powder, and kosher salt). 1 TIME IS AN INGREDIENT 4. Add all the eggs to the dry ingredients. Whisk until fully incorporated and THE CANNELÉ TEST the batter resembles that of pancake batter. Make sure you incorporate any THE BRIEF LIFE OF THE MADELEINE dry ingredients that have settled on the bottom or side of the bowl. Use a LONG LIVE THE MACARON spatula or bowl scraper if necessary. MEMORIES WITHIN A COOKIE 5. Slowly whisk in the melted chocolate and butter mixture. (If the chocolate and butter mixture cools and begins to solidify, gently reheat it over the 2 OUTSIDE THE COMFORT ZONE double boiler before incorporating.) THE PAVLOVA WEAK SPOT 6. Add in the second batch of chocolate chips, chopped pecan pieces, and † INSPIRED BY A PEEP gently fold in with the spatula. † It’s great to make sure your ingredients are mixed well, but SMASHING THE ANGRY EGG 7. Transfer the cookie dough to a shallow baking tray or large stainless steel too much mixing overworks the SAVING CEREAL FOR CHRISTMAS bowl. Cover it tightly with plastic wrap that touches the surface of the dough and causes it to become dough. Set in a refrigerator overnight. tough. That’s why many great recipes call for a period for the dough to rest. 3 DON’T LISTEN THE DAY OF . TRUST THE DKA 1. Preheat oven to 350°F (175°C). BREAKING THE SOUFFLÉ LAWS THE REAL CRONUT™ LESSON 2. Line a baking sheet with wax or parchment paper. ETERNALLY VANILLA 3. Using your hands, break the dough into pieces the size of your palm (3½ tablespoons). Roll the dough into balls. Place the balls on the baking sheet at least 2 inches apart from each other. Press gently on the top of 4 WHAT’S IN A NAME? each ball with the palm of your hand to make a thick disk. This batter THE PERFECT LITTLE EGG SANDWICH doesn’t spread too much, so it should be relatively close to the size of the DRESS UP WITH THE RELIGIEUSE A NEW YORK PASTRY cookie you’d like. ME, MINI ME, AND MERINGUES 4. Bake for about 8 minutes on the middle rack of the oven, rotating the tray 180 degrees halfway through. When the cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot in the 5 CREATE AND RE-CREATE center (about the size of a quarter), remove from the oven. THE CHEESECAKE’S FORGOTTEN HERITAGE 5. Let cool for about 5–7 minutes as the cookies further set. SWITCHING OUT HAM FOR JAMÓN 6. Continue with remaining dough as desired. THE APPLE TART OF MY EYE ONE BITE OF CHOUQUETTE SERVING INSTRUCTIONS All cookies are best eaten while warm. A glass of milk helps. STORAGE INSTRUCTIONS Kept out at room temperature; cookies are good for up to 2 days. The dough can be wrapped in plastic wrap and kept in the refrigerator for 3 days or frozen for up to 1 week (please defrost in the refrigerator for a few hours before baking). 6 EVERYTHING ELSE BUT THE FLAVOR THE SUNFLOWER TART ILLUSION A S’MORE FOR ALL SEASONS A SWEET POTATO SUBSTITUTE BAKING PIE IN ALASKA WHAT PURPLE TASTES LIKE THE BREAKABLE ARLETTE 7 NEVER RUN OUT OF IDEAS GINGERBREAD NEED NOT BE HOUSES A TART FROM A DREAM THE MARSHMALLOW’S DISGUISE A BESPOKE LIME TART FINAL WORDS RECIPES BEGINNER MINI MADELEINES APPLE TART TATIN COOKIES POPCORN CHOUQUETTE MARSHMALLOW CHICKS PURPLE TART VANILLA ICE CREAM HOT CHOCOLATE MINI ME’S INTERMEDIATE CANNELÉ DE BORDEAUX SUNFLOWER TART MACARONS FROZEN S’MORE BLACK & BLUE PAVLOVA SWEET POTATO MONT BLANC CHRISTMAS MORNING CEREAL ARLETTE PERFECT LITTLE EGG SANDWICH GINGERBREAD PINECONE RELIGIEUSE CHOCOLATE CAVIAR TART PARIS NY APPLE MARSHMALLOW COTTON SOFT CHEESECAKE BESPOKE LIME TART ADVANCED ANGRY EGG IBÉRICO AND MAHON CHEESE DKA CROISSANT MAGIC SOUFFLÉ BAKED “APPLE PIE” ALASKA CRONUT™ ADDITIONAL TECHNIQUES AND INGREDIENTS TEMPERING CHOCOLATE YEAST AND FERMENTATION LAMINATING DOUGH MERINGUES PIPING DominiqueAnsel_blad_.indd 1 4/16/14 11:45 AM DominiqueAnsel_blad_.indd 2 4/16/14 11:45 AM TIME IS AN INGREDIENT We eat thousands of meals in our lifetime, but just a fraction of them are impactful enough to endure in our memory. And sometimes eating, much like breathing, becomes nothing more than a secondary action. Repetition of any action dulls the senses over time, but imagine if you could hit reset and treat each moment as the first. Even the DominiqueAnsel_blad_.indd 3 4/16/14 11:46 AM most ordinary things can unlock the most pro- immaculate, it can nourish not only the senses, found inspirations. but the soul. For me, my first real memory of food was Preparing a great pastry is always a rush or a simple one: The warmth of the baguette in a wait for that perfect moment. between my legs as my dad drove home from Every crusty, chewy, sweet cannelé resists the neighborhood bakery; the smell of the yeast the shortcuts cooks try to use in making them. filling the car; the crinkle of the wax paper There is no cheating when it comes to a can- bag; and that crunch of the crust as I wrestled nelé, and in these pages you’ll learn why. I’ll piece by piece off, starting from the heel, and talk about madeleines and how they’re similar devoured it with delight. That baguette did not to “cherry blossoms” in the beauty yet extreme survive to make it to the family dining table. brevity of their shelf life. Just five minutes out This memory lingers in my mind like a scene of the oven, and they are a completely different from a dream. product. The opposite holds true for the mac- Just what about this baguette—from a aron, and I explain why it’s one of the items no-name bakery, made by the hands of an not meant to be eaten fresh. Finally, I share my unknown baker—made it stand out from all story of why I’ve never had a decent chocolate the other more extravagant meals I’ve had? I chip cookie in France, and why I think time has struggled to find the answer for years, and then everything to do with that fact.