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Thinking Creatively About Pastry

Dominique Ansel

Lesson time 06:45 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.

Such a good techniques class. So inspirational.

Fascinating. I will attempt to try all of your recipes, however, I may be too lazy to temper my chocolate at home. Is there a lazy workaround? ;-)

Im a Nurse, mom, wife, baker. Im currently perfecting croissants, so this masterclass was extremely instructional for me. The kicker for me was blitzing vanilla beans. Genius!

I loved it! it´s really good to see something that often looks so simple being made by a big one and to learn the technics he uses. It inspired me to try them and to keep learning more about pastry.


Mohamed T.

I was inspired by the fact that people would line up from 2 in the morning just to taste Dominique Ansel's pastries. This not only shows that food is an amazing factor that would make a person happy but it shows the importance of welcoming your customers in a way that they come back again. This was an amazing masterclass and i would want to thank Dominque Ansel for his effort in making this wonderful experience for me. Loved it!!


YUM, I am surely seduced by the pastry I have witnessed right this moment yes!!!!!!

Gretchen T.

I loved this class and his kindness and teaching approach. I worked for a company with a from scratch bakery, it helps me understanding the hiring process and process and needs of a bakery better. I can't wait to make these creations and entertain as well.

Drucy H.

Excellent! Dominique Ansel is inspiring and I found his instruction to be both clear and succinct . His calm approach and his attention to detail is helpful for anyone interested in improving his or her baking skills.

Yurdanis N.

I love this Masterclass! Pastry chef Dominique explains all so easy and I love too his method of teaching.Thanks you CHef!

Margo T.

I loved this class. With each lesson, I became more and more inspired and can't wait to try each recipe. I so appreciate his calm, gentle method of teaching and deeply admire his perfection in his art. I've made croissants for a few years now, but have had some challenges with them. After watching his lesson on croissants, I realized some of the mistakes I've been making. Can't wait to try his method. I would love to see more classes from Dominique Ansel and, once this shelter in place and Corona virus craziness is over, I plan on taking a trip to New York just to go to his bakery! And the workbook is excellent. Thank you!


Absolutely amazing! I'm so inspired. I can't wait to make my first tart for my birthday. I'm very excited to start the process of learning how to make the perfect croissant, but I live in the desert at high altitude and I'm not sure how to adjust the recipe. We'll see how it goes :) Thank you so much for creating this course!

A fellow student

it was a Masterclass, Pastry chef Dominique explains all with such a details and pace that is so easy to understand and he gives all along the course very useful tips. the recipes are outstanding. I really enjoyed this course.Thanks

S A.

I loved this class. I admire Chef Dominique creativity and desire to go that extra mile. Really want to taste the Cronut.

Jerry B.

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