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Feb 1, 2025Homepage
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dominiqueanselonline.com
Jan 31, 2025Homepage
#ad I remember the days of coming home late after dinner service (after all, pastry chefs are often the last to leave the kitchen since dessert is the final course) and reaching for a bowl of @honeybunchesofoats to wind down for the night. So when asked to create a recipe with the brand new Honey Bunches of Oats Chocolate cereal, I wanted to create a chocolate-filled version of baklava - the classic Greek pastry with phyllo, chopped nuts, and honey. With crunchy chocolate cereal flakes, chocolate clusters, and toasted sliced almonds between layers upon layers of phyllo, it’s all drenched in honey syrup and baked til golden and crisp for the ultimate comfort food. Recipe below! #sponsored #honeybunchesofoats *** CHOCOLATE BAKLAVA Honey Simple Syrup ingredients:100g (1 cup) sugar 340g (1 cup) honey 240g (2 cups) water Equipment: Mixing bowls Rubber spatula Pot 1) In a pot over medium-high heat, combine sugar, honey, and water. Bring to a boil, cook for a few min while stirring occasionally with a rubber spatula. Remove from heat, let fully cool. (Note: this can be done the day before) BAKLAVA INGREDIENTS: 225g (2 1/2 cups) Honey Bunches of Oats Chocolate Cereal 225g (2 cups) sliced almonds 50g (1/4 cup) sugar 30 sheets phyllo dough (thawed) 150g butter (10 tbsp) unsalted butter, melted Maldon sea salt Honey simple syrup (above) Equipment: 8”x10” rectangular baking dish Pastry brush Small bowl Food processor (optional) 1) Pre-heat oven to 175°C (350°F). 2) In a food processor, combine Honey Bunches of Oats Chocolate cereal and sliced almonds, pulse a few times til roughly ground. Add sugar, pulse til just combined. (You can also hand-chop cereal and nuts, stir in sugar to combine) 3) Unwrap phyllo dough (it should be thawed from frozen, but still cold). Use a sharp knife to slice into rectangles to fit into the bottom of the baking dish (you’ll need 30 rectangles total). 4) Using a pastry brush, brush the base and sides of baking dish with melted butter. Lay the first phyllo rectangle in the base of the dish. Brush with a thin layer of melted butter. Continue until you have 10 layers of phyllo, each brushed with melted butter. [RECIPE CONTINUED BELOW ⬇️]
dominiqueanselonline.com
Jan 30, 2025Instagram
Heard it’s #nationalcroissantday, though for us, every day is National Croissant Day. 🥐 When I search for “croissant” in my phone, this is what I see - thousands of photos from our daily lamination checks over the years, cross-sections of our viennoiserie sent every morning from each of our kitchens, endless layers upon layers of buttery flaky goodness. Beautiful.
dominiqueanselonline.com
Jan 30, 2025Instagram
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Jan 30, 2025Homepage
Meet our bouquet of fresh-baked croissant “roses” for Valentine’s Day. ❤️🥐🌹 A half dozen croissants made with Beurre d’Isigny butter and Le Grands Moulins de Paris flour from France, with fresh baby’s breath and eucalyptus, all wrapped up in a beautiful bouquet. Preorder now for pick-ups from Wed 2/12-Fri 2/14, at DominiqueAnselNY.com (SoHo Bakery) and DominiqueAnselWorkshop.com (Flatiron Workshop). *** Also available in our Las Vegas sister shops too, preorder at DominiqueAnselLasVegas.com for @dominiqueansellasvegas @caesarspalace pick-ups, and DominiqueAnselMarche.com for @dominiqueanselmarche @parisvegas pick-ups.
dominiqueanselonline.com
Jan 29, 2025Instagram
Getting ready for our February Cronut® here in NYC: Raspberry & Stracciatella, filled with raspberry jam paired with creamy Stracciatella (vanilla chocolate chip) ganache, just in time for Valentine’s Day around the corner. ❤️🥐🍫 Preorder at CronutPreorder.com for SoHo pick-ups (so you can skip the line). For nationwide shipping ✈️, order at DominiqueAnselOnline.com.
dominiqueanselonline.com
Jan 28, 2025Instagram
Five years ago in deep Covid, my wife asked me if we should fold some dumplings for Lunar New Year. We folded a small stack and ate it as a family of two. “It’s a much larger celebration where I grew up,” she told me. “Hopefully someday you’ll get to experience it.” This year we shared two pigs, two fish, two ducks, 80 spring rolls, and 200 dumplings with 20 toddlers, family and friends. Well, now I know. 🤣🥰 Happy Year of the Snake!
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Jan 28, 2025Instagram
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Jan 28, 2025Homepage
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Jan 27, 2025Homepage
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Jan 25, 2025Homepage
Hokkaido Milk Cloud Bread, this weekend’s special at @dominiqueanselworkshop in Flatiron, to celebrate the upcoming Lunar New Year. Super soft light-as-air sponge cake inspired by fluffy Castella and sponge cakes served in many Asian bakeries (which are some of my kids’ favorite things to snack on!). We’ve added Hokkaido milk to give it a rich creamy flavor, gently steamed and baked until golden and fluffy. Here in 27th Street today through Lunar New Year’s Day, Wednesday 1/29.
dominiqueanselonline.com
Jan 24, 2025Instagram
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Jan 24, 2025Homepage
Heading into Lunar New Year weekend with some lucky red envelopes in honor of our upcoming new shop @papadamournyc (opening at 64 University Place btw 10th & 11th this April 2025)! We’ll be handing these out at @dominiqueanselworkshop and at the SoHo Bakery this Friday 1/24 - Wednesday 1/29, while supplies last daily. Some will have a sweet surprise to redeem at Papa d’Amour when we open this spring. 🥐🍞🍰 *** Papa d’Amour is inspired by the fluffy shokupans and milk breads of Asian bread culture, and a tribute to my kids to celebrate their heritage and the things they love to eat. The name is also what my kids call me…usually when they want something. 🥰 Follow @papadamournyc for updates. I can’t wait to show you what we’ve been working on. *** (No purchase necessary. Winning cards redeemable at Papa d’Amour when we open Spring 2025. Limit one per guest.)
dominiqueanselonline.com
Jan 23, 2025Instagram
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Jan 22, 2025Homepage
When it’s 17 degrees in NYC, we warm up with our Blossoming Hot Chocolate, with a marshmallow flower that blooms in a cup of our homemade hot chocolate. ☕️🌼 Served daily in SoHo, @dominiqueanselworkshop in Flatiron, and at our sister shops at @caesarspalace @parisvegas in Las Vegas too.
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Jan 21, 2025Instagram
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Jan 19, 2025Homepage
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