Techniques & Recipes

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Mini Madeleines

Piped and baked to order, served warm right out of the oven

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Mini Madeleines

Makes about 100 mini madeleines

Ingredients

  • 95g Granulated Sugar
  • 15g Raw Sugar
  • 10g Honey
  • 2g Salt
  • 120g All Purpose Flour
  • 4g Baking Powder
  • 140g Whole Eggs
  • 100g Butter
  • Zest of 1 Whole Lemon
  • Powdered sugar (for serving)

Instructions

  • Melt the butter and add in the raw sugar and honey.
  • Mix together the salt, granulated sugar, flour, baking powder in a bowl. Add in the eggs in room temperature.
  • Add in the melted butter and raw sugar mixture and the lemon zest. Mix together everything until evenly incorporated.
  • Leave the batter to rest for a few hours prior the usage.
  • When ready for service, prepare the madeleine mold by spraying it liberally with a nonstick cooking oil. Pipe the madeleine batter into the mold and cook at 375 degrees Farenheit until it is golden brown and puffed in the center (approximate 4 minutes).
  • To unmold, simply knock the madeleine pan against a table top.
  • Sprinkle with sifted powdered sugar.
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Double Chocolate Pecan Cookies

Rich, fudgy double chocolate cookies with crunchy pecans

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Double Chocolate Chocolate Pecan Cookies

(Gluten-Free)

Ingredients

  • 455g Dark chocolate chips (60% cocoa content or greater) 2 cups
  • 45g Unsalted butter (84% butterfat) 3 tablespoons + ½ teaspoon
  • 250g Granulated sugar 1 cup + 2 tablespoons + 2 teaspoons
  • 42g Cornstarch ¾ teaspoon
  • 3.75g Baking powder ¼ cup
  • 1g Kosher salt ½ teaspoon
  • 150g Whole eggs (large), lightly beaten 3 each
  • 55g Pecans coarsely chopped ¼ cup

Instructions

ONE DAY BEFORE (MAKE DOUGH )
  • Melt 1½ cups (340 grams) of the chocolate chips (set aside remaining chocolate) in a double boiler: Fill a medium pot with about 3 inches (7.5 cm) water and bring it to a simmer. Place the chips in a medium heatproof bowl and place the bowl snugly over the water. Stir slowly with a heatproof spatula to ensure that the chocolate chips are completely melted and smooth before turning off the heat.
  • Melt the butter in the microwave (about 30 seconds on high). Mix into the melted chocolate with the spatula. Keep warm over the hot water.
  • Combine the sugar, cornstarch, baking powder, and salt in a large bowl. Add the eggs and whisk until fully blended and the mixture resembles pancake batter. Use the spatula to make sure you incorporate any dry ingredients that have settled on the bottom or sides of the bowl.
  • Slowly whisk in the melted chocolate–butter mixture. (If it has cooled and begun to solidify, gently reheat it before incorporating.)
  • Gently fold in the remaining ½ cup (115 grams) chocolate chips and the pecans with the spatula.
  • Transfer the dough to a shallow baking dish. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.
THE DAY OF BAKE
  • Place a rack in the center of the oven and preheat the oven to 375°F (190°C) for conventional or 350ºF (175ºC) for convection. Line a sheet pan with parchment paper.
  • Using your hands, break the dough into pieces the size of your palm (about 3½ tablespoons/50 grams). Roll the dough into balls and place them on the sheet pan at least 2 inches apart from one another. Press gently on the top of each ball with the palm of your hand to make a thick disk. This dough doesn’t spread much, so the disks should be relatively close to the size of cookie you’d like.
  • Bake on the center rack for 4 minutes. Rotate the pan 180 degrees and bake for about 4 minutes more. When the cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot about the size of a quarter in the center, remove from the oven.
  • Let the cookies cool on the pan for 5 to 7 minutes, to further set.
  • Remove the cookies from the pan and set aside. Reline the cooled pan with clean parchment paper and continue with the remaining dough.
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hot chocolate

Dominique Ansel's Chef's Hot Chocolate

Rich and silky, topped with chocolate whipped cream

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Chef’s Hot Chocolate with Chocolate Whipped Cream

From Dominique Ansel Kitchen

Ingredients

For the Hot Chocolate mix:
  • 142g Valrhona Satilia 62% Chocolate
  • 18g Valrhona Guanaja 70% Dark Chocolate
  • 1qt whole milk
  • 2 tbsp condensed milk
  • 1 tbsp sugar
  • 1 vanilla bean, split and scraped
For the Chocolate Whipped Cream:
  • ½ cup Hot Chocolate mix, chilled
  • ½ cup heavy cream

Method

For the Hot Chocolate:
  • In a pot, bring the milk to a simmer over medium heat.
  • Combine the ValrhonaSatilia and Guanaja chocolate, condensed milk, sugar and vanilla bean seeds in a medium pot. Pour in ½ of the hot milk and whisk until smooth. Pour in the other ½ of the hot milk and continue whisking until smooth.
  • Pour into a cup and top with a dollop of Chocolate Whipped Cream (recipe below).
For the Chocolate Whipped Cream:
  • In a bowl, whisk together ½ cup of chilled hot chocolate mix and ½ cup of cold heavy cream until soft peaks form. (TIP: It’s important that thehot chocolate mix used here is fully chilled; otherwise it won’t become fluffy whipped cream when whisked together with the heavy cream!).
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Videos

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Behind-the-Scenes with Time Magazine

  • 40 Min
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Time Magazine gets an early behind-the-scenes preview at Dominique Ansel Kitchen.

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The Wall Street Journal explores a menu of firsts at U.P

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From your first word to your first heart break, the Cronut creator’s tasting menu at U.P. is designed to help you recall the important first moments in your life and satisfy your sweet tooth.

Chef Dominique visits Google HQ

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Dominique Ansel visited the Google NYC HQ to discus his career as a chef, his path from opening a small bakery in Soho to running a globally renowned business and how he conceived and created virally shared, innovative desserts.

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Raw Craft: Baking DKA’s with Anthony Bourdain

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When it comes to baking, it’s about technique and precision. Anthony spends the day with Chef Dominique at his NYC bakery, and learns the process of crafting some of our signature desserts, including the DKA (Dominique’s Kouign Amann).

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The art of the Frozen S’more, with The New Yorker

  • 30 Min
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Chef Dominique welcomes The New Yorker into our kitchens for a closer look at one of our signature creations: The Frozen S’more.

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Time Out NY visits for What-a-Melon Soft Serve

  • 30 Min
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Kicking off summer with Time Out New York and our What-a-Melon Soft Serve at Dominique Ansel Kitchen, with a slice of fresh watermelon with chocolate “seeds,” filled to order with refreshing watermelon soft serve.

A day in the life: with Zagat

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Just before Dominique Ansel Kitchen opened its doors, Zagat spent the day with Chef Dominique, from the early mornings at the Bakery to recipe testing and putting the final touches to the Kitchen menu.

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A new type of cookbook that focuses on inspiration not just instruction. From the pastry chef Dominique Ansel, who changed the world with one little pastry

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