Chapter 2 of 17 from Dominique Ansel

Dominique’s Journey: Beauvais, Boulud, and the Bakery

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Learn Chef Dominique’s unlikely path from a working-class town in Northern France to the pastry kitchen of a Michelin-starred Manhattan restaurant—and finally—his very own bakery.

Topics include: Dominique’s Journey: Beauvais, Boulud, and the Bakery

Learn Chef Dominique’s unlikely path from a working-class town in Northern France to the pastry kitchen of a Michelin-starred Manhattan restaurant—and finally—his very own bakery.

Topics include: Dominique’s Journey: Beauvais, Boulud, and the Bakery

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.

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The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “World’s Best Pastry Chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I went to Dominique bakery shop in NY. I ate everything . Everything is delicious. When I saw his name show in Masterclass. I was so happy to learn every lesson. This is worth to become Masterclass member. I would like him to comeback for more lesson . Thank you.

I am a passionate home cook but I learned here professional techniques.

Dominique's calmness and love for pastry is really inspiring and comforting. I feel really uplifted with his last 2 lessens about creativity. He is so real and precise. And the way he is happy with his own bakes, his smile with the first bite ... true essence! Thank you Dominique and masterclass! I will practice my croissants! Love and dedication in pastry, that's the main lesson. Petra

Wonderful, love Chef's attention to detail. More Please!!!

Comments

Steve O.

Absolutely amazing to hear him like this. I've always wished I could take a professional pastry class and this is the closest thing I've ever had to that. So excited to listen to the rest of the lessons.

A fellow student

What an inspirational person Dominique is. Very humble man who bought tears to my eyes. Most people see the end results. But they don't realise how much work, time and effort has gone to achieve the level he is at. I thank you so much for sharing this with me Dominique. You deserve the very best in life.

Bryan J.

Great story of passion and success . Really appreciated hearing his background journey

Dawne R.

Wow! The difference between being good and Astonishing! Nobody gets to this level of success without having a passion bigger the life. Talk about perseverance and drive! So inspired by his story. What a remarkable journey. Feel blessed to be able to learn even the smallest bit of knowledge from this Master🧡

Mary W.

I really enjoyed hearing about his journey. He seems like such a humble and hard working person, someone who truly deserves the success he has achieved. I greatly admire him and his story is very inspirational.

Urban H.

Very Inspiring. Success is never an overnight thing nor will your pastry be a perfect 10 on the first try. Enjoy the journey.

Susan T.

I am so inspired and I want to bake with Chef Dominique - bring on more lessons please!

Kirsten M.

After this introduction I’m now even more excited to get going on this course. I wasn’t familiar with Chef Dominique - as my passion for food has been on the savory side. I’ve always loved breads and in particular the perfect croissant. After having toured France and experiencing the beautiful, buttery, layered pastry perfections I’ve tried to find them in the U.S. I’ve explored many bakeries in my quest to find them here and surprisingly a beautiful buttery croissant is extremely hard to find! Now I’m going to attempt to make them myself. We shall see how that goes, but my goal is to master the croissant!

A fellow student

This was an intriguing window into Dominique's life. Another poignant reminder to do things that you love and be dedicated to your work as a craft.

Goodwin

EXCELLENT !!! Chef Dominique not only teaches...his heart and spirit is displayed...great human being, humble,...always learning.... This course should be taken by entrepreneurs, those wanting to open their own business...is not just for bakers.

Transcript

I grew up in a small town in the north of France. It was a town of factory worker, where my dad used to work in a factory and take care of the family. I was the last of four kids. And I grew up very humbly. When I was young, I absolutely didn't know what I wanted to do. I went to school until I was 16. And since my family couldn't afford to send me to school, I decided to find a job to help supporting the family. I found myself a job in a kitchen, thinking that it was going to be easy. I had a rough time in the beginning. I had no one to teach me. I was pushed around. I was bullied in kitchen. And I really didn't like it at all. I was doing a little bit of desserts. And I was very attracted by the fact that everything, when we were doing pastry, was very precise. The only recipes we had in the kitchen were the recipes for baking. The only time I was using a scale in kitchen was for baking. And every time I would do the same recipes, every single time, it would come out perfectly. And I was very satisfied with this. So after three years of working in my home town, I had to do my military service, which was mandatory at the time. I went to French Guiana, which is in South America. And everything changed for me. I was cooking for 600 people. It was hot. It was a different culture. It was exotic. I was in the middle of the rain forest. And I've learned a lot. After that, I came back to France. And I had saved about $2,000. So I bought myself a small car, a car that was falling apart. I drove myself to Paris every single day. And I would drive around being completely lost in a big city. And every time I would see a bakery, I would park my car and drop off a resume. I randomly walked by Fauchon. Fauchon is one of the finest pastry shops and retailer in Paris. They had a beautiful display of pastry. I decided to walk in with my resume. I got an interview right on the spot with the chef, and he offered me a job to start the next week. I was one of the 30 people they hired for the holidays. And the first day, I was told that they would only keep one person. And I had to fight against 30 other chefs, young chefs, in the kitchen. Very quickly, when you work in the kitchen, you realize how good you are, depending on which station you work. I myself worked at a cake station with all the chefs and all the sous chefs. And depending on how good you are, you move from one station to another. If you're really good, you stay with the chefs. If you're not that good, they push you away in the kitchen. Everything is meticulous. There's [INAUDIBLE] with recipes at each station. It's really structured. It's almost military discipline. And I quite liked it. Eventually, I was the one they asked to stay. And I wasn't sure if I wanted to stay in this position. And after just a few hours of thinking about it, I told myself, of course, I should be working with the best. Of course, it's difficult. Of course, I have to challenge myself from now...