Culinary Arts

Thinking Creatively About Pastry

Dominique Ansel

Lesson time 06:50 min

Chef Dominique concludes his MasterClass by showcasing some of his most inventive creations from Dominique Ansel Bakery and leaves students with parting words of encouragement and inspiration.

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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Being creative for me in pastry is everything. It's not only doing what you feel like doing. It's not only being crazy and doing things that other people don't do. Being creative is also connecting with people by showing them you can take those memories that they have as a child, you can't take those emotions and transcribe into something new, something special, something unique. So I think when you are baking you should be thinking of the people you're going to serve the food to. The people that you love, the people you want to impress, the people you want to please with your food are what's the most important for me. Connect with the people that you're serving the food with. For me, what makes pastry unforgettable is the emotion that goes in the food. And that's why I want to create new pastry, I always try to take this in consideration. So I wanted to show you also some of my favorite creations. The first one would be the frozen smores. The frozen smores was inspired by American nostalgia. Essentially, I've learned about camp fire and how American kids were roasting marshmallows. And I wanted to create something that was inspired by this. So I created the frozen smores with vanilla ice cream inside, a nice little chocolate wafer, the marshmallow on the outside is still cold, straight from the freezer. But as soon as you torch it-- there's no sugar in the recipe. So the honey inside the marshmallow carmelizes. This is made to order only. You cannot take it home. It smells so good. It smells like camp fire. And when you bite inside, you have this contrast of flavor. It's crunchy. It's chewy. It's cold. It's one of the best sellers here in New York. I'm also really, really proud because I brought this to Japan and it went viral. Japanese people love it. They didn't know anything about smores just a few years ago. And now it's our best seller there. My hot chocolate is a little special. It's not like classical hot chocolate. It has a marshmallow inside. I was inspired by the blossoming, actually by the tea in China. And I always was fascinated by how it was blooming inside the hot water. I wanted to recreate something similar that takes movement into food. So I have the hot chocolate that is made with dark chocolate. So it's really, really hot. It's not too heavy. You can actually see it's quite liquid. So it's easy to drink. This is how we serve our hot chocolate at the bakery. We have our little cup with the marshmallow. We drop it on top of the hot chocolate. And you have to wait for it for a few seconds. And it opens up just like a flower. So the idea for this was from Japan, actually for the cherry blossom. I always found it beautiful to see those flower opening and people waiting for it for hanami in Japan. And I want to come up with a fun idea to present a marshmallow in the hot chocolate. So we started this in Japan. We created it for Tokyo and then we brought it back to New York. Those creations are ma...

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 baking and more with 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.


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

This was showed how that 'mystery art' of pastries is achievable by anyone who wants to take the time to do it. Great creative ideas...I hope he does another series of lessons!

Amazing Talent. Absolutely enjoyed this class. So creative and artistic and inspiring. Thank you

The most beautiful thing in life. Thank you!

i will certainly be trying out some of the recomnmendations, especially the tempered chocolate bobbons and the croissants. I really enjoyed the style of teaching, along with chef's story and his explainations of why and why not to do something. A great masterclass and one that i have watched twice now and will certainly watch over and over again.


Jerry B.

OUTSTANDING instructional artist. His approach and passion is that of a true culinary master. Thoroughly enjoyed his approach and advanced expertise.


I came here thinking I was totally lost, but turned out I knew some stuff already, so it can come across as a little bit of a disappointment if you are expecting more. But! what I can take away from this course (in general) are the inspiration and passion Dominique has, it's contageous, and the way he talks about his creations and the baking process really sparked something in me, made me want to learn even more! So I hope we get more classes from him and maybe a little more insight into his technique. (Sorry for the mistakes, this is not my first language.)


Chef Ansel has an inspirational story, a wonderful way of looking at cooking, an eye and mind for creativity, and seems born to teach.


Perfect series. Dominique is so thorough with every class. An amazing teacher. Hope there will be another series.

A fellow student

Great, waiting for more recipes, french classics and moderns such as eclairs etc. Great explanations.Perfect!


Wonderful recipes demonstrated superbly well. Dominique explains his approach to the creation of his incredibly innovative specialties, which serves as an excellent motivation to develop our own creative potential. This was a great class. I didn't want it to end!

Ramona W.

In the middle of the course, since Halloween is coming, I decided to get creative and make a recipe from "The Secret Recipes" by MasterClass Chef Dominique Ansel...for Halloween how appropriate is it to make Apple Marshmallow...the apple starts with making a Chocolate Shell poured into Apple half molds. Next making a Salty Caramel and Cinnamon Marshmallow. Then piping in the Cinnamon Marshmallow and piping the Caramel into the Marshmallow. Stuck the stick in the center. Probably the most difficult part was closing the apple halves...this took some doing even though only filling the apple halves 3/4 of the way full, the marshmallow puffed up after adding the caramel. My apples are the smoothest, but this gives them the homemade look...hahaha I couldn't find what I thought would be enough Red Cocoa Butter, it only came in small amounts and very expensive. I decided to make my own...I found a recipe on How to make colored Cocoa Butter and made it! I added to my airbrush and sprayed the apples...I didn't make my own worms because the gummy worms were so cute. So there you have it! I did it! I had to cut into an apple to test taste of course and it looks so cool and the taste...well my friends won't be dunking for apples, but they sure will take a dive into these Apple Marshmallows!

Pam S.

I truly loved this course! I’m making the amazing flourless cake for my son’s birthday and plan on learning the croissants with a friend. What an inspiring man! I’ll definitely pop into the bakery next time I’m in the big city. Thank you so much—I’d love if you did another course—your love of your craft is contagious!

A fellow student

This was a delightful masterclass! It was a really good mix of techniques and had a well balanced spectrum of difficulty.

Angela K.

Wonderful class and too much talent. Thank you for sharing your knowledge with us.