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.

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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.



Reviews

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

As I'm not a native English speaker, I used the subtitles, but often there were INAUDIBLE for some of his words, and for the most part, I could understand them, for instance when he was talking about the biscuit, everytime he said 'biscuit' it would be an "inaudible word'. So, maybe improve the subtitles... Also, maybe more of the troubleshooting section on the other classes would've been great.

Dom is amazing!!! His instructions are precise with absolute clarity, easy to follow. A life long lesson for me. Loving every recipes! Thank you!!

Loved this class! It was very helpful and I learned so much about French pastries. I can't wait to try those recipes!

This class gave me so much joy and I learned so many little things that I hadn't known, yet needed to know so much. Thank you!


Comments

Damon

This was a wonderful lesson! I enjoyed all of the recipes although some are above my pay grade but I am looking forward trying them! Please add more lessons to the culinary arts program. I'm going to be out of lessons way before my year subscription is over.

Christine

I’ve really enjoyed this MasterClass. I also hope there will be another Dominique Angel class

Robert C.

I went to the shop in Tokyo. Those frozen s'mores are amazing. I really enjoyed this class and hope that Chef Ansel comes back for a second class.

Jennifer T.

Incredible class! I can't decide what to bake first...and I definitely need to get to his restaurant in LA! Thank you so much for sharing your talent and beautiful creations!

Terry M.

Congratulations on your pastry creations! I wonder if I could put apple in madelines.

Christopher L.

I really enjoyed this MasterClass Chef Dominique. This class has brought me right out into my comfort zone and has lightened up all the memories I’ve had with desert and pastry and sharing them with family and friends. You have encouraged me to work harder and try new things. Thank you for this MasterClass and I hope you do another MasterClass soon.

Joseph H.

Really enjoyed learning from Chef Dominique and hope he does another class, soon. It would be very helpful if the cooking classes overall, would include information for doing these recipes at higher altitudes. Thank you Chef Ansel and MasterClass, I have yet to be disappointed and this is a great opportunity to learn from some of the very best in the culinary world.

Polly D.

Thank you Chef Dominique for sharing some of his skills, creative ideas and experiences. I have learned a great deal about baking throughout his classes.

Axel

The technique and temperature are everything. Also, only by repetition will you master certain pastry recipes. I loved how Dominique Ansel explained the "why" of things and how creativity and detail are just as important as ingredients.

Sally T.

I had no idea there was this level of creativity in pastry. Clearly need to get back to New York some day. As an instructor, Chef Ansel is simply the best. His instructions are clear, he points out potential pitfalls, he doesn't sugar-coat the difficulty of some of the recipes or techniques. Most importantly he calmly explains, demonstrates and presents pastries with a passion for what he does. Bravo Chef. I didn't know who you were when this course started, but I'm now a big fan.